We know the Taste of Success
We know the Taste of Success With decades of experience and expertise in condiment manufacturing, we continue to innovate, offering the broadest portfolio of culinary aids. Our approach blends international flavors and influences with a deep understanding of the Filipino palate.
Nutriasia Foodservice Inc.
About the Company
OUR PASSION
We are passionate about flavors and food From condiments to sauces, our flavor-rich heritage has allowed us to bring in authentic tastes and flavors that add to the complexity and depth of Filipino and International cuisines.
OUR ADVOCACY
We champion Filipino chefs and entrepreneurs We share their love for cooking and passion for serving food through flavors that inspire the best from their homegrown dishes and brands that showcase our mastery of the Filipino palate.
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OUR BUSINESS The right solution for your food business needs.
Food Ingredients Business
Foodservice Business
We flavor the world with the Philippines’ best condiments and sauces – perfect companions for your food creations.
We collaborate with you to create customized condiment-ingredients your recipes require.
Nutriasia Foodservice Inc.
About the Company
Quality and Food Safety With world-class manufacturing facilities, NutriAsia Foodservice commits to produce best quality products that put Pinoy cuisine on the map.
Innovation and Continuous Improvement NutriAsia Foodservice boasts its packaging flexibility in the various product categories to meet customer requirements or needs, ranging from a 7-gram sachet to a 1000L Intermediate Bulk Container (IBC).
Supply Reliability
Nutriasia Foodservice ensures a reliable supply of products by strategically locating its manufacturing facilities across the Philippines. This allows us to efficiently meet the demands of customers in different regions
Nutriasia Foodservice Inc.
Our Products
Our Products Masterfully flavor every dish with our range of condiments, dips, sauces and seasonings.
Condiment s
Product Shot
Product Name
SKU
Pack Type Shelf Life
1L x 12 3.785 L x 4
PET PET PET BIB
12 months 12 months 12 months 12 months 48 months 48 months 48 months
Datu Puti White Vinegar
19 L 19 L
1L x 12 3.785 L x 4 19 L
PET PET/PCON BIB
Silver Swan Sukang Puti
1L x 12 3.785 L x 4 19 L
PET PET/PCON CBY
48 months 48 months 48 months
Silver Swan Cane Vinegar
1L x 12 3.785 L x 4 19 L
12 months 12 months 6 months 6 months 48 months 48 months 48 months 48 months 48 months
PET PET PET PET
Datu Puti Soy Sauce
1L x 12 3.785 L x 4
PET HDPE PET CBY BIB
Silver Swan Soy Sauce
19 L 19 L 19 L
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Our Products
Product Shot
Product Name
SKU
Pack Type Shelf Life
Datu Puti Sukang Iloko
250ml x 30 250ml x 30 250ml x 30 375ml x 30 750ml x 30
BOT BOT BOT BOT BOT
24 months 24 months 12 months 24 months 24 months
Sukang Sinamak Sukang Tagalog Pinoy Spice Spiced Vinegar
Lauriat Gold Chinese Soy Sauce
PET
1L x 12
24 months
10ml x 400 750ml x 12 3.785 L x 4 19L
Sachet (PET/PE) BOT
12 months 24 months 48 months 48 months
Lauriat Chinese Soy Sauce
PET PET
Sachet (PET/PE) BOT
12 months 24 months
10ml x 400 750ml x 12
Lauriat Chinese Light Soy Sauce
150ml 1L 3.785L
Glass Bottle PET BOT
12 months 12 months 12 months
Golden Swan Japanese Soy Sauce
Datu Puti Toyomansi Toyochili Toyomagic
10ml x 400 250ml x 30 250ml x 30 250ml x 30
Sachet (PET/PE) Glass Bottle Glass Bottle Glass Bottle
6 months 12 months 12 months 12 months
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Our Products
Product Shot
Product Name
SKU
Pack Type Shelf Life
24 months 24 months
750 ml X 12 3.785ml x 4
Glass Bottle HDPE
Silver Swan Patis Regular
HDPE CBY
3.785ml x 4 19 L
24 months 24 months
Silver Swan Patis Seasoning
18 months 18 months
Sachet (Foil/PE) PET
15ml x 240 1L x 12
Datu Puti Patis Flavor
PET PET
18 months 18 months
1L x 12 4L x 4
Nelicom Pale Patis
Glass Bottle Glass Bottle
36 months 36 months
200ml x 24 750ml x 12
Jufran Thai Fish Sauce
Flexible Sachet
24 months
UFC Iodized Salt
1kg x 12
Flexible Sachet
UFC Black Pepper
24 months
500g x 24
24 months 24 months 24 months 24 months 24 months 24 months 24 months 24 months 48 months 48 months
250g x 48 500g x 24 1kg x 12 250g x 48 500g x 24 1kg x 12 250g x 48 500g x 24 1kg x 12 2.2kg x 6
Fidel Iodized Salt (Coarsed)
Pilow Pack (PET/PE)
Pilow Pack (PET/PE)
Fidel Iodized Salt (Refined)
Pilow Pack (PET/PE)
Fidel Iodized Salt (Free Flowing)
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Our Products
Product Shot
Product Name
SKU
Pack Type Shelf Life
UFC Annatto Seeds
Flexible Sachet
30g x 24
12 months
UFC Garlic Powder
Flexible Sachet
30g x 24
12 months
UFC Cracked Pepper
Flexible Sachet
30g x 24
12 months
UFC Chili Flakes
Flexible Sachet
30g x 24
12 months
UFC Bay Leaves
Flexible Sachet
30g x 24
12 months
UFC Chili Powder
Flexible Sachet
30g x 24
12 months
UFC Curry Powder
Flexible Sachet
30g x 24
12 months
UFC Whole Pepper
Flexible Sachet
30g x 18
24 months
UFC Ground Pepper
Flexible Sachet
30g x 24
12 months
Flexible Sachet
UFC Iodized Salt
30g x 24
12 months
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Our Products
Product Shot
Product Name
SKU
Pack Type Shelf Life
Silver Swan Wow Sarap All-in-one Seasoning
Sachet (Foil)
18 months
8g
UFC Fun Chow Seafood Yang Chow
Sachet (Foil)
20g x 48
12 months
UFC Fun Chow Meaty Yang Chow
Sachet (Foil)
20g x 48
12 months
1L x 12 3.785L x 4
12 months 12 months
Golden Swan Liquid Seasoning
PET
30g x 144 430g x 18 4.55kg x 5 30g x 144 350g x 25 3.785L x 4
Sachet (Foil) BOT HDPE Sachet (Foil) BOT HDPE
18 months 18 months 8 months 18 months 18 months 18 months
Datu Puti Oysterrific Oyster Sauce
Silver Swan Oyster Sauce
Datu Puti BBQ-rrific Barbecue Marinade
144ml x 24 350ml x 18
SUP BOT
24 months 24 months
Datu Puti White Vinegar Silver Swan White Vinegar Datu Puti Distilled Vinegar Datu Puti Soy Sauce Silver Swan Soy Sauce Datu Puti Fish Sauce
1000 L 1000 L 1000 L 1000 L 1000 L 1000 L
IBC HDPE IBC HDPE IBC HDPE IBC HDPE IBC HDPE IBC HDPE
12 months 12 months 12 months 12 months 12 months 12 months
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Our Products
Dips and Sauces
Product Shot
Product Name
SKU
Pack Type Shelf Life
10 months 10 months 10 months 10 months 7 months 7 months 7 months
10g x 200 25g x 240 320g x 24 550g x 18
Sachet (Foil) Sachet (Foil)
BOT BOT
UFC Tamis-Anghang Banana Catsup
HDPE HDPE HDPE
1kg x 12 2kg x 8 4kg x 4
UFC Tamis-Angas Spicy Banana Catsup
320g x 24
BOT
10 months
UFC Banana Ketchup Rich Blend
320g x 24
PCON
7 months
Sachet (Foil) BOT BOT
10 months 10 months 10 months 7 months 7 months 7 months
25g x 240 320g x 24 530g x 18
Papa Banana Ketchup
HDPE HDPE HDPE
1kg x 12 2kg x 8 4kg x 4
Jufran Banana Catsup
275g x 24 320g x 24
BOT BOT
10 months 10 months
BOT HDPE HDPE HDPE
8 months 6 months 6 months 6 months
320g x 24 1.9kg x 8 3.2kg x 4 3.9kg x 4
Mafran Banana Catsup
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Our Products
Product Shot
Product Name
SKU
Pack Type Shelf Life
Sachet (PET/PE) PET HDPE
9 months 9 months 9 months
7g x 250 100g x 24 4kg x 4
UFC Hot Sauce
9 months
Jufran Hot Sauce
165g x 24
BOT
BOT HDPE
285g x 24 515g x 4
Jufran Sriracha Hot Sauce
18 months
PET HDPE
18 months 18 months
100g x 48 3.785L x 4
Silver Swan Hot Sauce
9 months 9 months
Sachet (PET/PE) Pillow Pack (Laminated Foil Bag)
10g x 200 3kg x 4
UFC Tomato Ketchup
Papa Tomato Ketchup
10 months
340g x 24
BOT
Jufran Sriracha Tomato Ketchup
10 months
285g x 24
BOT
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Our Products
Product Shot
Product Name
SKU
Pack Type Shelf Life
SUP (Foil) BOT SUP (Foil)
10 months 10 months 10 months
90g x 48 330g x 24 1kg x 10
Jufran Sweet Chili Sauce
UFC Sweet Chili Sauce
10 months
340g x 24
BOT
18 months 18 months
330g x 24 3.785L x 4
BOT HDPE
Silver Swan Sweet Chili Sauce
Old English Worcestershire Sauce Regular
BOT HDPE
48 months 48 months
150ml x 24 3.785L x 4
BOT HDPE PET
48 months 48 months 48 months
150ml x 24 3.785L x 4 19L
Old English Worcestershire Sauce Hot
SUP (Foil) BOT BOT SUP (Foil)
40g x 72 330g x 24 550g x 18 1kg x 10
9 months 9 months 9 months 9 months
Mang Tomas All-Around Sarsa
BOT HDPE PET
48 months 48 months 48 months
35g x 70 325g x 24 550g x 18
Mang Tomas All-Around Sarsa Siga
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Others
Product Shot
Product Name
SKU
Pack Type Shelf Life
Sup (Foil) Pillow Pack (Laminated Foil Bag)
12 months 10 months
1kg x 12 3kg x 4
UFC Tomato Sauce
Sup (Foil) Pillow Pack (Laminated Foil Bag)
1kg x 12 3kg x 4
12 months 10 months
UFC Spaghetti Sauce
UFC Tomato Sauce Guisado
Sup (Foil)
12 months
1kg x 12
UFC Beef Broth
1kg x 6
Sup (Foil)
12 months
UFC Chicken Broth
Sup (Foil)
1kg x 6
12 months
UFC Tamarind Broth
800g x 6
Sup (Foil)
24 months
UFC Sinigang sa Sampalok Mix
Flexible Sachet
20g x 96
12 months
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Product Shot
Product Name
SKU
Pack Type Shelf Life
36 months 36 months
425g x 24 2.95kg x 6
Can Can
UFC Whole Corn Kernel
UFC Young Corn Cuts
36 months
425g x 24
Can
UFC Cream-style Corn
36 months
425g x 24
Can
UFC Shiitake Mushroom
36 months
198g x 48
Can
36 months 36 months
400g x 24 2.84kg x 6
Can Can
UFC Pieces & Stems Mushroom
UFC Whole Mushrooms
36 months
400g x 24
Can
UFC Green Peas
36 months
400g x 24
Can
36 months 36 months
200ml x 48 400ml x 24
Can Can
UFC Coconut Cream
UFC Sweet Pickle Relish
12 months
250g x 24
BOT
Silver Swan Salted Black Beans
36 months
100g x 72
Sup (Foil)
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Product Shot
Product Name
SKU
Pack Type Shelf Life
UFC Ready Recipes Caldereta Sauce
Sup (Foil)
10 months
200g x 36
UFC Ready Recipes Menudo Sauce
10 months
Sup (Foil)
200g x 36
UFC Ready Recipes Mechado Sauce
10 months
Sup (Foil)
200g x 36
UFC Ready Recipes Afritada Sauce
10 months
Sup (Foil)
200g x 36
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Product Shot
Product Name
SKU
Pack Type Shelf Life
1L x 12 2L x 6 17kg
PET PET PET
24 months 24 months 24 months
UFC Golden Fiesta Canola Oil
1L x 12 2L x 6
PET PET
24 months 24 months
UFC Golden Fiesta Corn Oil
1L x 12 2L x 6
PET PET
24 months 24 months
UFC Golden Fiesta Soya Oil
UFC Super Fiesta Coconut Oil
17kg
PET
12 months
UFC Hapi Fiesta Vegetable Oil
17kg
PET
24 months
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Beverage
Product Shot
Product Name
SKU
Pack Type Shelf Life
Locally Calamansi
Can
15 months
240ml x 24
Locally Pomelo
Can
15 months
240ml x 24
Locally Tamarind
Can
15 months
240ml x 24
Can Tetra
15 months 12 months
240ml x 24 1L x 12
Locally Pink Guava
Can Tetra
15 months 12 months
240ml x 24 1L x 12
Locally Dalandan
Can Tetra
15 months 12 months
240ml x 24 1L x 12
Locally Guyabano
Can Tetra
15 months 12 months
240ml x 24 1L x 12
Locally Ripe Mango
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Product Shot
Product Name
SKU
Pack Type Shelf Life
Locally Concentrate Dalandan Guyabano Mango Tamarind
1kg x 10
SUP (Foil)
6 months
Locally Super Fruits Mangosteen Dragonfruit Passionfruit
1L x 12
Tetra
12 months
Locally Organic Coconut Water
1L x 12
Tetra
12 months
Chingu Café Matcha Latte Caramel Latte Hazelnut Americano Vanilla Latte Green Grape Ade Peach Iced Tea Strawberry Lemonade
190ml x 40
SUP (Foil)
13 months
230ml x 40
SUP (Foil)
190ml x 40
13 months
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New Products
Product Shot
Product Name
SKU
Pack Type Shelf Life
UFC Gravy
Sup (Foil)
12 months
50g x 72
UFC All-Purpose Dressing
8 months
Sup (Foil)
200g x 36
Kimchi Beef Bulgogi Bibimbap UFC Fun Chow
12 months 12 months 12 months
25g x 48 25g x 48 27g x 48
Sachet (Foil) Sachet (Foil) Sachet (Foil)
UFC Soups
Crab and Corn Chicken and Corn Cream of Mushroom
60g x 36 60g x 36 70g x 36
Sachet (Foil) Sachet (Foil) Sachet (Foil)
12 months 12 months 12 months
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Product Shot
Product Name
SKU
Pack Type Shelf Life
Oppa Mixes All-Purpose Korean-Style Meat Sauce Soy Garlic Sweet & Spicy
80g x 36
Sachet
12 months
UFC Cheesy Overload Meaty Overload Creamy Overload
200g x 36
Sup (Foil)
10 months
UFC Shake it Up Chese Powder BBQ Powder
25g x 24
Sachet
8 months
UFC Lychees in Light Syrup
565g x 24
Can
36 months
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Calderetang Siga Procedure
1. Marinate 750 g beef cubes in 1 1/2 Tbsp liquid seasoning, then coat with 1 1/2 Tbsp corn starch. Set aside. 2. In a pot, sauté 1 onion. Add beef cubes and fry until sides turn brown. 3. Add 2 cups water, 1 pouch caldereta sauce, ½ cup Mang Tomas Siga and 1 pc bay leaf. Boil. 4. Lower the heat, cover, and simmer for 1.5 hours or until beef is tender. 5. Add 60 g red bell pepper, 200 g cubed potato, and 200 g cubed carrot. 6. Bring to a boil again, then cover and simmer for 20 minutes. 7. Add 60 g olives, 80 g UFC Quesorap, and the remaining ½ cup Mang Tomas Siga. Simmer for 10 minutes. 8. Garnish with bird’s eye chilis and serve with rice.
Beef Salpicao Procedure
1. Combine 200 g beef, 1 Tbsp liquid seasoning, 2 tsps soy sauce, 2 tsps minced garlic, 1 1⁄2 tsp calamansi juice, 1 Tbsp Worcestershire sauce, a pinch of paprika, and a pinch of ground black pepper. Marinate for 15 minutes. Set aside. 2. In a skillet over low heat, fry 2 cloves sliced garlic in 1 Tbsp cooking oil until golden. Remove and set aside. 3. Set the pan on high heat, then sear the beef for 2–3 minutes until browned. 4. Pour in the remaining marinade, add 1 can sliced mushrooms and 2 Tbsps butter. 5. Cook for 3 minutes or until the liquid is reduced by half. 6. Garnish with chopped parsley and garlic slices.
Maja Blanca Procedure
1. Combine 425 g UFC Whole Corn Kernels, 200 mL UFC Coconut Cream and salt. Mix well. 2. Cover, plug in, and press cook. Simmer for 3–5 minutes. 3. Add ½ cup cornstarch mixed with ½ cup water, ¼ cup condensed milk, and remaining 200 mL coconut cream while stirring.
4. Cook for 8-10 minutes. Stir continuously until the mixture thickens. 5. Transfer to a container and flatten. Allow to set for 20 minutes. 6. If desired, chill for at least 1-2 hours before serving.
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Kung Pao Chicken Procedure
1. Marinate 500 g chicken in 1 1/2 Tbsp light soy sauce and 1 Tbsp cooking wine. Massage for 2–3 minutes, then mix in 1 tsp baking soda and 3 Tbsp cornstarch. Marinate for 15 minutes. 2. In a bowl, mix 1/4 cup brown sugar, 3 Tbsps water, 2 Tbsps sriracha, 2 Tbsps cooking wine, 2 Tbsps soy sauce, 2 tsp oyster sauce, and 1 Tbsp cornstarch until sugar dissolves. Set aside. 3. Toast 1 Tbsp peppercorns in a dry pan for 2 minutes. Lightly pound and set aside. 4. Heat wok until smoking hot. Add 3 Tbsps oil and chicken. Stir-fry for 3–4 minutes until browned. Set aside. 5. Fry 100 g cashew nuts until lightly browned. Add peppercorns, 4–5 cloves chopped garlic, 4 slices ginger, 1/2 pc diced red bell pepper, and 1/2 pc diced green bell pepper. Stir-fry for 2–3 minutes. 6. Return chicken to wok. Stir-fry 3–4 minutes. Add sauce and cook until thick. Drizzle with 2 tsps sesame oil, then garnish with chopped cilantro and 1/2-inch slices of leeks.
Char Siu Bao Procedure
1. Score 1 kg pork belly on the meat side. In a pot, boil 1/2 cup light soy sauce, 1/2 cup brown sugar, 1/4 cup ketchup, 10 cloves garlic, 1 Tbsp five spice, 1/4 tsp ground black pepper, 1/4 cup hoisin, 3 Tbsps cooking wine, and 1 1/2 cups water. Let cool. Marinate pork for at least 6 hours. 2. Roll the pork skin side out, tie with twine, and return to the marinade. Cover and simmer for 2 hours. 3. Remove pork, drain excess sauce, wrap in cling film, and chill. Reserve sauce. 4. Unwrap, remove twine, and slice into 1cm rounds. Grill while basting with sauce. 5. For the pickled onions, whisk together 1 Tbsp vinegar, 2 tsps fish sauce, and 2 tsps white sugar until dissolved. Add 50 g thinly sliced red onion and submerge. 6. Steam and pan-fry 6 pcs buns. Fill each bun with 30 g sliced cucumber, 20 g julienned carrots, 2 slices grilled char siu, and about 1 g pickled onions. Top with peanuts and cilantro.
Golden Flying Noodles Procedure
1. To make the spiced oil, heat 1/4 cup canola oil with 2 tsps atsuete seeds, 1/2 tsp Sichuan peppercorns, 2 pcs star anise, 1 piece cinnamon bark, and 1/2 tsp chili flakes until fragrant. Strain and set aside. 2. In a hot wok, 70 g sliced white onion and 5 g minced ginger in 2 Tbsps spiced oil. Add 100 g ground pork and cook until browned. 3. Mix in 1 Tbsp peanut paste and 2 tsps brown sugar. Add 70 g julienned carrots, 30 g julienned red bell pepper, 30 g fermented black beans, 50 g mushrooms, and 3 pcs shrimp. Sauté for 2 minutes. 4. Add 2 Tbsps cooking wine, 1 Tbsp Lauriat Gold, and a slurry made of 1/2 Tbsp cornstarch mixed with 1/4 cup water. Cook until sauce thickens. Finish with 1 tsp sesame oil. 5. Soak 150 g egg noodles in water to soften. Heat oil in a pot with a wire rack. Shape noodles and ladle hot oil over until crisp. 6. Transfer noodles to a plate and pour sauce. Garnish with leeks.
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Yakisoba Procedure
Soy Garlic Chicken Bento Procedure 1. Marinate 2 pcs deboned chicken leg quarters in 2 Tbsps soy sauce, 25 g crushed ginger, 40 g crushed garlic, and 3 Tbsps brown sugar. Let sit overnight. Pat dry, place it up on a rack, and pour hot water over skin. 2. Pan-fry the chicken until golden. Rest for 5 minutes. 3. Toast 1 tsp sesame seeds in a dry pan until fragrant. In a bowl, mix 1/4 cup mayonnaise, 2 tsps soy sauce, 2 tsps mirin, 1 tsp brown sugar, and 1/2 tsp sesame oil. Stir until sugar dissolves. Toss with 80 g finely shredded cabbage and 80 g finely shredded carrots to make the slaw. 4. Simmer glaze ingredients for 5 minutes until slightly thickened. 5. Slice chicken, place in bento, and brush with glaze. 6. Assemble bento with chicken, rice, slaw with dressing and seeds, sliced fruits, and extra glaze. 1. In a saucepan, combine 1/2 cup lemon-lime soda, 1/4 cup tomato ketchup, 1/4 cup brown sugar, 1/4 cup water, 2 Tbsps Worcestershire sauce, 1 1/2 Tbsp soy sauce, 1 tsp dashi granules, and 1/2 tsp garlic powder. Boil, then simmer until slightly thickened. 2. Cook 200 g thin egg noodles in salted boiling water. Drain and rinse with cold water. Set aside. 3. Heat a wok until smoking. Add 4 Tbsps butter, then stir-fry 100 g pork belly strips with a pinch of salt and a pinch of black pepper until lightly browned. 4. Deglaze with 2 Tbsps cooking sake and 2 Tbsps mirin. Stir-fry 1 pc thinly sliced onion, 1 pc small julienned carrot, 1 small can sliced mushrooms, and 1 pc small julienned green bell pepper. 5. Rinse noodles, add to wok, and stir-fry with sauce until coated. 6. Turn off heat, mix in 1/2 head small sliced cabbage and 50 g togue. Top with Japanese mayo, aonori, and benishoga.
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Japchae Procedure
1. Soak 4 pcs dried shiitake mushrooms in 1/2 cup hot water. Drain and reserve the stock. Discard stems and thinly slice. 2. In a bowl, combine 4 tsps liquid seasoning, 2 tsps sesame oil, 1tsp brown sugar, and a pinch of black pepper. Massage into 200g sukiyaki-cut beef. Set aside. 3. Mix 3 Tbsps oyster sauce, 3 Tbsps brown sugar, 1 tsp vinegar, 2 tsps soy sauce, 1 Tbsp sesame oil, and the reserved mushroom stock. Boil 150 g glass noodles, drain then toss in sauce. Set aside. 4. Beat 2 pcs whole eggs with a pinch of salt. Heat 1 tsp oil in a skillet and pour eggs over 1 pc nori sheet. Cook until set, then cool and slice into thin strips. 5. Stir-fry 1 small sliced white onion and shiitake until translucent. Add 1 small julienned carrot, 50 g spinach, 1 small red bell pepper, and 1 small yellow bell pepper. Stir-fry until slightly tender. 6. Turn off the heat, toss in noodles and 2 cloves minced garlic. Top with the egg strips, 1 stalk thinly sliced green onion leeks, and 1/2 tsp toasted sesame seeds.
Bibimbap Procedure
1. In a bowl, combine 200 g ground beef, 1 Tbsp hot chili sauce, 2 tsps liquid seasoning, 1 tsp sesame oil, 1 tsp brown sugar, 2 tsps minced garlic, and a pinch of black pepper. Marinate for 10 minutes. Sauté on medium heat until browned but moist. Set aside. 2. In a skillet, melt 2 Tbsps butter, then add 1 tsp miso paste, 2 tsps brown sugar, and 2 Tbsps water. Stir in 1 can drained corn kernels and cook until liquid is reduced by half. Set aside. 3. Sauté 1 medium julienned carrot with a pinch of salt. Set aside. Sauté 1/2 tsp minced garlic and 50 g sliced shiitake mushrooms with a pinch of salt for 2–3 minutes. Set aside. 4. Sauté remaining 1/2 tsp garlic, add 100 g spinach, and cook until wilted. Set aside. 5. In a bowl, mix 3 Tbsps gochujang, 4 tsps hot chili sauce, 2 tsps vinegar, 1 Tbsp water, 2 tsps toasted sesame seeds, and 1/2 tsp sesame oil. Stir until smooth and adjust with more water for pourable consistency if needed. 6. Heat 4 Tbsps oil on high. For each egg, drizzle a little chili sauce into the pan, then crack in 1 whole egg. Fry until edges are crispy and yolk is runny. Set aside. 7. Add 3–4 cups cooked jasmine rice to a bowl. Arrange meat, vegetables, and corn on top. Place an egg in the center, drizzle with sauce, and garnish with nori strips.
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Spicy Old English Ribs Procedure
1. Preheat oven to 150°F. Pat dry 700 g pork ribs slab, coat with the dry rub made of 2 Tbsps brown sugar, 1 tsp salt, 1 tsp cracked pepper, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp paprika, and 1/4 tsp chili powder. Wrap in foil and bake for 1.5 hours. 2. Roast 60 g red bell pepper and 60 g green bell pepper over flame until blackened. Cover and let steam for 10 minutes, then peel and mince. 3. In a saucepan, combine minced bell peppers with 2 Tbsps brown sugar, 2 Tbsps ketchup, 2 Tbsps hot chili sauce, 2 Tbsps vinegar, 2 Tbsps Worcestershire sauce, 120 ml Locally pink guava, and 1 Tbsp soy sauce. Simmer until thickened. Set aside. 4. Boil 800 g orange sweet potatoes in 1.5 L water for 10–15 minutes or until tender. Drain and blend with 400 ml full cream milk, 2 tsps Golden swan liquid seasoning, and 3 Tbsps butter until smooth. Set aside. 5. Increase oven temperature to 375°F. Remove ribs from foil, brush with glaze. 6. Bake ribs uncovered at 350°F for 8 minutes, basting every 3 minutes with glaze. 7. Serve ribs over sweet potato puree, drizzle with glaze, garnish with microgreens.
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Beef Salpicao Procedure
1. In a bowl, combine 200 g beef tenderloin, 1 Tbsp liquid seasoning, 2 tsps soy sauce, 2 tsps minced garlic, 1 1⁄2 tsp calamansi juice, 1 Tbsp Worcestershire sauce, a pinch of paprika, and a pinch of ground black pepper. Marinate for at least 15 minutes. Set aside. 2. In a skillet over low heat, fry 2 cloves sliced garlic in 1 Tbsp oil until golden. Set aside. 3. Set the pan on high heat, then sear the beef until the outsides turn brown. 4. Add the remaining marinade, 1 can UFC Sliced Button Mushrooms, and 2 Tbsps butter. Stir well. 5. Cook until the liquid is reduced by half. 6. Garnish with chopped parsley and garlic slices.
Corn Fritters Procedure
1. In a bowl, mix 1 can drained UFC Corn Kernels, 20 g chopped spring onions, 1⁄2 cup all-purpose flour, 1⁄4 cup cornmeal, 3 Tbsp brown sugar, 1 tsp baking powder, 1⁄4 tsp salt, and 1⁄4 tsp paprika. Add 1 egg, 1⁄4 cup fresh milk, and 2 Tbsps melted butter. Mix until well combined. 2. Place a frying pan on medium heat. Fill with oil up to 1 cm. 3. Once the oil is hot, scoop and flatten batter into the hot oil to form thin patties. 4. Fry until brown, flip, and fry the other side. Let cool. 5. Arrange fritters and place a dollop of sour cream on each piece. Drizzle some honey on top. 6. Top with grated cheddar cheese, chopped spring onions, and a pinch of paprika. 1. Soak 2 medium sliced eggplants in water with 2 teaspoons salt. Set aside. 2. Place a pan on medium heat, add one can of UFC Coconut Cream. 3. Cook until it is reduced by half, then add 1 pack green curry paste and mix. 4. Stir in 1 tablespoon coconut sugar and 500 g chicken thigh fillet. Cook until the chicken is lightly browned. Add drained eggplants and cook until tender. 5. Mix in 1 can sliced bamboo shoots and sauté for 2–3 minutes. Pour in the second can of UFC Coconut Cream, 1 can drained green peas, and 1 tablespoon fish sauce. 6. Simmer uncovered for 5 minutes. Garnish with 1 sliced green finger chili, 1 sliced bird’s eye chili, and 5 Thai basil leaves before serving. Thai Green Curry Procedure
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SOUR JOY
ESPRESSO MANGO TONIC INGREDIENTS
INGREDIENTS Locally Tamarind Concentrate - 10ml Fresh Lemon Juice - 30ml Locally Guyabano Juice - 120 ml Soda Water - 120ml
DMT Espresso shot - 30 ml Fresh Lemon Juice - 15ml Honey Syrup 1:1 - 15ml Monkey Shoulder Whisky - 30ml Locally Mango Juice - 120ml
PINK FURY
CITRUS TRIO SODA
INGREDIENTS Locally Guyabano Concentrate - 20 ml Fresh Lime Juice - 30ml Cream de Cacao White - 15ml Tanqueray Gin - 45ml Jufran Sriracha Hot Sauce - 3 drops
INGREDIENTS Locally Dalandan Concentrate - 10 ml Fresh Orange - 30 ml Locally Calamansi Juice - 120ml Soda Water - 90ml
BETTER NOT BITTER
ARDOR LOCALLY
INGREDIENTS Fresh Mint Leaves - 10-15pcs Fresh Lime Juice - 20ml Locally Pomelo Juice 120ml Honey Syrup 1:1 - 15ml Elderflower Syrup - 15ml Bourbon Whisky - 45ml
INGREDIENTS Locally Mango Concentrate - 20ml Homemade Passionfruit Habanero Liqueur - 30ml Fresh Lime Juice - 30ml Mint Syrup - 2.5ml Olmeca Reposado - 60 ml
nutriasia.foodserviceph
nutriasia.com/foodservice
Nutriasia Foodservice
Nutriasia Foodservice Inc.
Our Products
nutriasia.foodserviceph
nutriasia.com/foodservice
Nutriasia Foodservice
Nutriasia Foodservice Inc.
Our Products
nutriasia.foodserviceph
nutriasia.com/foodservice
Nutriasia Foodservice
Nutriasia Foodservice Inc.
Our Products
Nutriasia Foodservice Inc.
Our Products
For product inquiries and updates:
JY Campos Centre 9th Ave corner 30th Street Bonifacio Global City Taguig City 1634 Metro Manila (02) 8800-3888
Nutriasia Foodservice
nutriasia.foodserviceph
Domestic Toll Free 1800-10-800-3888
nutriasia.com/foodservice
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