Usher in good luck this holiday season with Prosperity Pancit

For Filipinos, Christmas and New Year’s handaan do not only mean celebrations but are symbolic offerings to attract good fortune. Round fruits are served to bring abundance, while rice cakes represent close relationships among the family and ensure that luck sticks to all members.

Food lovers can rejoice this holiday season as Prosperity Pancit, the lucky Sooo Pinoy dish
by Unilever Food Solutions, is now available at their favorite restaurants,
including Chippens, Golden Brown, Zacky Fried Chicken and Barcode Paseo.

The real star of holiday banquets, however, is pancit. Merging Chinese traditional cooking with Filipino flavors, it is believed to attract wealth, health, and long life. Since it was introduced by Chinese traders during the Spanish colonial era, pancit has become a staple on every Filipino family’s dining table, especially for special occasions. Generations of Pinoys have truly made this dish their own and have cooked up as many variations as there are towns and provinces in the country.

Prosperity Pancit is loaded with the goodness of noodles for long life, eggs for new beginnings,
and peanuts for health and wealth, among other lucky ingredients.

This holiday season, good luck is on every food lover’s side as Unilever Food Solutions has cooked up something delicious—the Prosperity Pancit, boasting a variety of ingredients that attract fortune. This scrumptious Sooo Pinoy dish is loaded with egg noodles for a long and happy life, eggs for rebirth and fertility, and a medley of vegetables for close relationships.

Indicating affluence, Prosperity Pancit is also laden with cashew and mouthwatering, fork-tender pork leg braised lavishly in humba sauce. The symphony of flavors and textures are completed by succulent shrimps, Chinese sausage, shiitake mushrooms and snow peas, topped with toasted peanuts, fried garlic and spring onions.

Abundance and good fortune await Pinoy food lovers with Prosperity Pancit, a Sooo Pinoy dish
that delights the taste buds and attracts holiday blessings.

Best of all, this special holiday treat is widely available in a variety of restaurants nationwide, so foodies with a taste for good luck can indulge in this tasty dish as often as they wish.

Get lucky and enjoy good fortune—the delicious way—with Prosperity Pancit, now available at your favorite Sooo Pinoy restaurants such as Chippens, Golden Brown, Zacky Fried Chicken and Barcode Paseo. This Sooo Pinoy dish is available for a limited time only, so grab a bite now.

Ultimate Ilonggo Favorite: KBL Kadyos, Baboy, Langka

K.B.L. or Kadyos, Baboy, Langka is the ultimate favorite dish of most Ilonggos. It is also one of the most missed native dishes as kadyos and the souring ingredient, batwan , are hard to find when outside of the Ilonggo region. Basically, it is boiled/stewed pork dish owing its "deliciousness" to the combination of the soft and tender pork, the tamed sourness of batwan and the malinamnam na sabaw . One of the "secrets" of the malinamnamn na sabaw , is the fact that the pork, whether just the plain meat or pata (hocks) are first grilled or broiled. This gives the broth a rather smoky taste that makes it more appetizing.. Learn how to make the Ilonggo dish KBL (Kadyos, Baboy, at Langka) with the recipe below. Ingredients 1 kilo Pata (pork hocks) or pork cubes, GRILLED and sliced into bite size pieces 1 unripe Jack fruit, cubed 2 cups pigeon pea (kadyos) 6-8 pieces batwan fruit (or tamarind powder) 1 piece por...

An Ilonggo favorite - Valenciana

Found in almost all occasions like fiesta, birthdays, reunions and others, Ilonggos really love valenciana because most if not all have grown accustomed of having it in special gatherings at home. A complete " go, grow and glow " dish because it has the carbohydrates, protein and vitamins and minerals in just one spoonful, Valenciana is really an " occasional dish ". Here's the recipe for Valenciana

Easy Century Tuna Recipes

If you're looking for simple, easy and delicious Century Tuna recipes online, congratulations, you've found it right here! How about spicy tuna sisig or tuna sinigang ? Maybe stir fried tuna with pickles or just yang chow fried rice . I love Century Tuna from its flakes in oil variety, the spicier the better, but when I discovered the versatility of its solid variant, it became an obsession. At first I was just into the usual tested recipes; pasta and sandwich filling, but then it got simpler – I just eat it straight from the can! Usually with a piece of bread or an apple. I just add a few drops of vinegar to spice it up a bit. Then came the experiments. Yup I got tired of that habit that one day, I decided to test my skills in the kitchen. Serendipity, you might call it yet most of them turned into good recipes that I have shared now and then. Satisfying my Palabok cravings had me experiment on this recipe on the spot. With Century Tuna in lieu of the us...

Lauya nga Pata sang Baboy

It was a typical fiesta scene in a barrio that I got to taste this cholesteroliffic and delicious pork dish. I can still vividly remember that decades old gastronomic memory - very tender and almost fall of the bone pata, vivid orange sour and sticky broth, large chunks of unripe langka; all in one big large kaldero ! And it's been really a while since I've tried to recreate that taste memory and a few days ago, it was worth another try. Here's my simple recipe for Pata Lauya

Ubad 101

Ubad sold at the Santa Barbara Public market. This is different from ubod but practically the same. Confusing? Well ubod is the pith or the center of a coconut tree while ubad is the pith of a banana tree. To have an ubad means a whole banana tree has been cut down and stripped to bare its center. So goodbye to banana fruit, leaves and heart. To prepare an ubad for cooking, first thinly slice, around half a centimeter, the cleaned pith (must be very white and sized like a fluorescent lamp to be sure of the quality.) . Then using a barbecue stick, remove web like fibers "interconnecting" these slices (these are actually hardened banana sap). When finished you can crush is into smaller pieces and add to your cooking. Ubad is mostly used as extender to the usual meat and vegetable dishes, the most famous of which is the ubad-kadyos-chicken combination. Another dish that goes well with ubad is the usual ginisang monggo . With pieces of pork and malunggay as ...

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