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[vc_row][vc_column][vc_column_text] INGREDIENTS ¼ cup cooking oil 1-450 grams Century Premium Boneless Bangus Marinated 200 grams farfalle (ribbon pasta) 2 tablespoons olive oil 1tablespoon minced garlic 1 cup pesto sauce* 3 cups whole cream Salt and pepper to taste Grated Parmesan cheese for garnish PROCEDURE Heat cooking oil in a large pan and

[vc_row][vc_column][vc_column_text] INGREDIENTS 1-184 grams Century Bangus Fillet in Oil 1 ½ cups canned diced tomatoes, drained 1 tablespoon pesto ¼ cup grated parmesan cheese toasted, sliced French bread extra pesto PROCEDURE Drain Century Bangus Fillet in oil and break into small chunks. Mix together with the tomatoes and pesto.

[vc_row][vc_column][vc_column_text] INGREDIENTS ¼ cup cooking oil 1-450 grams Century Premium Boneless Bangus Belly Marinated, cut into 2 1 cup prepared teriyaki sauce* 2 tablespoons toasted sesame seeds 1/3 cup sliced spring onion (1/2 inch diagonally) 6 pieces large pandesal, split in half 1 cup torn lettuce ½ cup sliced tomato PROCEDURE Fry

[vc_row][vc_column][vc_column_text] INGREDIENTS 250 grams penne rigate 1/4 cup olive oil 1/2 cup chopped onion 2 teaspoons minced garlic 2 tablespoons sliced black olives 2-180 grams Century Chili Corned Tuna 1/4 teaspoon ground fennel 1/4 cup white wine 2 tablespoons tomato paste 1-14 ounce can diced tomatoes 1/4 teaspoon salt 1/8 teaspoon freshly ground

[vc_row][vc_column][vc_column_text] INGREDIENTS ¼ cup butter ½ cup chopped onions ¼ cup flour 2 tablespoons tomato paste 6 cups shellfish stock 1 bay leaf 1 cup cubed potato 1 cup cubed carrot 500 grams whole squid, thoroughly cleaned 1 kilo mussels, cooked in water 1 teaspoon salt, or to taste ½ teaspoon ground black

[vc_row][vc_column][vc_column_text] INGREDIENTS 2 – 184 grams Century Tuna Solid in Vegetable Oil ½ cup mirin ¼ cup soy sauce 2 tablespoons hondashi ¼ cup sliced carrots ½ cup sliced leeks 2 teaspoons crushed ginger ½ cup sliced onions ¼ cup shiitake mushrooms, soaked and thinly sliced ¼ cup sugar 1 teaspoon sesame