Ingredients:

200 g beef sirloin, sukiyaki cut
100 ml Clara Ole Tapa Marinade
200 g red and green bell pepper, slices
200 g white onions, slices
200g cheddar cheese, quick melt, grated
100 ml milk
1 pc half baguette
15 ml mustard
oil for frying
to taste salt, pepper and sugar

Procedure:
1. Marinate the beef and bell peppers with Clara Ole Tapa Marinade for an hour, set aside.
2. Sauté onions and slowly caramelize in oil for thirty mins. Season with salt, papper and sugar. Set aside.
3. Combine milk and cheese in a sauce pot and put in low heat until it becomes a thick sauce. Season with salt and pepper. Keep warm.
4. In a heavy bottomed pan, grill the meat and the peppers in very high heat. Season with salt and pepper. Set aside.
5. Cut the bread ¾ way, spread with mustard, add the beef, peppers, onions and pour over the cheese sauce.

Ingredients:

½ loaf whole wheat bread, sliced
¼ cup butter, softened
2 tbsps Clara Ole Choco-Nut Syrup 355ml
1 tbsp Clara Ole Strawberry Jam 320g
as needed Clara Ole Choco Syrup 355ml

Procedure:
1. Mix together butter, Clara Ole Choco-Nut Syrup, and Clara Ole Strawberry Jam until smooth.
2. Cut bread slices into coffin shapes and toast until lightly browned.
3. Spread a generous amount of mixture on one slice of bread then top with another slice.
4. Use Clara Ole Choco Syrup to decorate the face of each coffin sandwich. (Ex. The letters R I P can be piped onto the top face of each coffin sandwich). Wax paper rolled into a cone can be used as a piping tube.

Ingredients:

500 gms ground beef, lean
4 tbsps Clara Ole Barbecue Marinade - Original 250g
1½ tsp sugar
1 tbsp sesame seeds, toasted
1 tbsp sesame oil
1 tbsp rice wine
½ pc pear, grated
3 tbsps green onions, chopped
1 tbsp garlic, minced
to taste salt and pepper
4 pcs hamburger buns
4 pcs lettuce leaves
4 slices tomatoes
2 slices onion rings

Procedure:
1. Mix together all ingredients except for hamburger buns, lettuce, tomatoes and onion rings.
2. Refrigerate for an hour or longer to blend flavors.
3. Shape mixture into 4 patties.
4. Grill for 5 to 8 minutes depending on desired doneness.
5. Serve on hamburger buns with toppings of lettuce, tomatoes, and onions.
Optional: Serve together with ketchup, mayonnaise, cheese if desired.

Ingredients:

10 pcs frankfurters or hotdog, blanched
10 pcs hotdog buns
mayonnaise, as needed
mustard, as needed

Meat sauce:
3 tbsp butter
1 cup chopped onions
4 cloves garlic, minced
450 g ground beef
1 pouch Clara Ole Tomato Sauce 250g
1 tbsp worcestershire sauce
1 tbsp sugar
1 tbsp chili powder
to taste salt and pepper
1 cup grated cheddar cheese
for garnish black olives

Procedure:
1. Prepare meat sauce. Sauté onion and garlic in butter. Stir in the ground beef and cook until browned. Drain.
2. Stir in other sauce ingredients. Cover and simmer for 20 minutes.
3. Spread mayonnaise and mustard on each halved bun and place a frankfurter on each. Top frankfurters with meat sauce. Do the same with other frankfurters.
4. Sprinkle grated cheese over meat sauce. Place in oven toaster for 5 minutes or until cheese has melted.

Ingredients:

2 tbsps Clara Ole Wasabi Dips n’ Dressings 120g
200 g ground beef
1 pc egg, beaten
1/2 cup white onions, small diced
1/2 tsp white sugar
2 tbsps oil
1 tsp worcestershire sauce
to taste salt & pepper
as desired remaining Clara Ole Wasabi Dips n’ Dressings (as topping)

Procedure:
1. Saute onions and sugar in oil under low heat for 10 minutes until it becomes lightly brown. Set aside.
2. Combine ground beef, cooked onions, egg, Clara Ole Wasabi and worcestershire sauce. Mix well.
3. Form into 4 patties. Season with salt & pepper.
4. Grill or fry under medium heat until cooked through.
5. Serve as is with Clara Ole Wasabi on top or, assemble in a hamburger bun with lettuce, tomato and onions.