1

INGREDIENTS:
1/4 KL. PORK LIVER. (SLICED THINLY) 2 PCS. SAYOTE
1/4 KL. PORK (PAR BOILED) 1/2 CAULIFLOWER
1 PC. CABBAGE SMALL 1/2 CANS YOUNG CORN
1 PC. CARROT 1PC. ONION CHOPPED (WHITE)
1/8 SITSARO 1/2 PACKAGING CREAM OF MUSHROOM
(-GARLIC, SALT, PEPPER, PATIS, KNORR CUBES, OR GINISA MIX, CORNSTARCH, EGG)

PROCEDURE:
1. SLICED VEGETABLES AND MEAT.
2. STIR-FRY VEGETABLES AND MEAT (BY UNTIL HALF DONE AND SEASON WITH PATIS SET
ASIDE.)
3. SAUTE GARLIC AND ONION.
4. ADD MEAT, LIVER, SHRIMP, THEN SEASON AND COOK UNTIL DONE.
5. ADD CREAM OF MUSHROOM AND CORNSTARCH MIXTURE AT IT BOIL.
6. REMOVE FROM THE FIRE AND STIR IN THE EGG.
7. POUR THE SAUSE OVER THEN COMBINE VEGETABLES AND TOSS.
8. SERVE WHILE HOT IN APPROPRIATE SERVING DISH.

2.
INGREDIENTS:
1/4 KL. PORK PIGUE (PAR-BOILED, DICED) 1 CUP. FROZEN PEAS (-SALT, PEPPER,
PATIS,
1/2 KL. PACKAGING HAM 1 CAN CORN KERNEL , GINISA MIX.)
1/4 KL. CAULIFLOWER 1/2 KL. BAGUIO BEANS
1/2 KL. SAYOTE 1 BAR BUTTER
2PCS. BELL PEPPER (RED AND GREEN) GARLIC AND ONION (CHOPPED)

SAUCE:
1/2 CUP CORNSTARCH 1 PC. PORK CUBES
1/2 CUP WATER 30 PCS. QUAIL EGGS
1/2 PACKAGING CREAM OF MUSHROOM
DISSOLVED IN 2 CUPS WATER

PROCEDURE:
1. MELT BUTTER IN A SKILLET.
2. STIR-FRY VEGETABLES BY ITS KINDS. REMOVE FROM FIRE SET ASIDE.
3. SAUTE GARLIC AND ONION ADD PORK AND HAM COOK UNTIL DONE SEASON.
4. COMBINE ALL INGREDIENTS.
5. SERVE AS A SIDE DISH AND DRY MEAT.
3.
INGREDIENTS:
6 CUP. COOKED RICE 1 CUP. SWEET HAM
3 T. BUTTER 1 PC. CARROT (COARSELY CHOPPED)
1 CLOVE GARLIC (CHOPPED) 1 CUP. FROZEN PEAS
1/4 GROUND PORK 2 PC. BEATEN EGGS
(- SALT, PATIS, GINISA MIX AND PEPPER TO TASTE)

PROCEDURE:
1. PREPARE AND MEASURE NEEDED INGRIDIENTS AS DIRECTED.
2. SAUTE GARLIC IN BUTTER, ADD PORK AND HAM, THEN CARROTS AND FORZEN PEAS,
COOK UNTIL DONE.
3. ADD RICE AND SEASON.
4. WHEN ABOUT TO COOK, POUR BEATEN EGGS WHILE STIRING CONSTANTLY.
5. SERVE HOT WITH APPROPRIATE.
6. SERVE 6-8

GARNISHING:
 ONION LEAVES
 BEATEN EGGS, FRIED AND SLICED.

4.
INGREDIENTS:
NOODLES:
1 KL. SPAGHETTI NOODLES OR FETTUCINE (ROYAL)
MEAT SAUCE:
1/2 KL. CHICKEN BREATS W/ SALT AND PEPPER AND GARLIC CHOPPED
1 ONION (WHITE) 1 BAR CHEESE CREAM SAUSE:
4 CUP. CHICKEN BROTH 1/2 BAR BUTTER 1/2 BAR BUTTER
4T + 2t SUGAR 1/4 KL. HAM + 1 PC. BELL PEPPER 2 CUP EVAP MILK
1T + 1t SALT 1 CAN MUSHROOM 1/2 CUP FLOUR
2 PCS. KNORR CUBES 1 CAN CREAM OF CHICKEN (CAMPBELL) 1 CUP WATER
1 CAN MUSHROOM 1t GROUND PEPPER
-GARLIC

PROCEDURE:
1. COOK SAPGEHETTI NOODLES FOR 10-15 MINS OF DONE.
2. PAR BOILED THE CHICKEN, FLAKE.
3. PREPARE THE MEAT SAUCE
a. SAUTE GARLIC AND ONION.
b. ADD IN FLAKE CHICKEN THEN HAM AND BACON.
c. PREPARE HALF OF THE MIXTURE FOR TOPPINGS.
d. SEASON W/ SALT AND PEPPER.
e. POUR THE CHICKEN BROTH AND LET IT BOIL.
4. CREAM SAUSE:
a. MELT BUTTER IN A DOUBLE BOILER.
 b. SPRINKLE FLOUR.
c. GRADUALLY ADD IN WATER AND MILK.
d. BLEND IN CREAM OF CHICKEN AND MUSHROOM.
e. COOK UNTIL SLIGHTLY THICKEN.

5..
INGREDIENTS:
1 PC. MEDIUM FISH (PAMPANO/LAPU-LAPU) BEDDINGS:
1 t PEPPER * CHINESE CABBAGE/ CHINESE PETCHAY
1T GINGER (CHOPPED) GARNISHING:
1 HEAD GARLIC 1 PC. CARROT (CHOOPED) 1/2 C. PICKLES
1 PIECE ONION (CHOPPED) 1 SMALL RAISIN 1 PC. BELL PEPPER
1 T OIL 2 PCS. BOILED EGGS MASHED
DRESSING:
- MAYONAISE

PROCEDURE:
1. PLACE FISH IN PAN.
2. COMBINE THE REST OF ING. SPREAD OVER.
3. STEAM FOR 20 MINS. IN A STEAMER LINE WITH BANANA LEAVES.
4. TRANSFER TO A BLENDED PLATTER.
5. GARNISH WITH ATTRACTIVE CHOPPED FOODS.
6. SERVE WITH PROPER GARNISHING.\

6
INGREDIENTS: BREADING:
1 1/2 KL. CHICKEN BREAST (DEBONE & FILLET) 1/2 CUP FLOUR
MARINADE: 2 PIECES EGGS
2 T PATIS 1 SMALLPACKAGING BREAD CRUMBS
1 T LEMON JUICE 2 BOTTLES OIL FOR FRYING
1/2 tsp. GROUP PEPPER. 1 PACK ICE PLASTIC
FILLING:
1/2 BAR CHEESE
1/2 PACKAGING HAM (CDO SWEET HAM)

PROCEDURE:
1. MARINADE MEAT SET ASIDE FOR 30 MINS.
2. FILL THE SLICES OF HAM AND CHEESE.
3. FOLD INTO 3 SED 1 ALL SLICES.
4. ROLL INTO FLOUR, DIP IN EGGS & ROLL IN BREAD CRUMBS.
5. DEEP FRY UNTIL GOLDEN BROWN.
6. SLIT ABOUT 2 SLICES SERVING.

7.
INGREDIENTS:
1 KL.GROUND PORK
1 CLOVE GARLIC (CHOPPED)
1 PC. ONION (CHOPPED)
1 T SOY SAUCE
2 tsp. SALT
1 tsp. GROUND PEPPER
1/4 CUP. CATSUP
2 PCS. EGGS
2 tbsp. PICKLE RELISH
1 CUP. BREAD CRUMBS
1/4 CUP. APF
1/4 CUP. RAISIN
1 CUP CARROT (SHREDDED)
1 PC. PORK KNORR CUBES (SHREEDED)
1/8 KL. HOTDOG (DICED)
1/2 CAN LIVER SPREAD
FILLING:
3 PCS. HARD BOILED EGGS
1/2 BAR CHEESE (SLICED)
1/8 KL. HOTDOG (SLICED)
OTHER MATERIALS:
1/2 ROLL ALUMINUM

PROCEDURE:
1. COMBINE ALL INGREDIENTS EXCEPT HOTDOG, BOILED EGG, AND CHEESE.
2. ON A PIECE OF ALUMINUM FOIL SPREAD MIXTURE. ARRANGE EGG, HOTDOG, AND
CHEESE.
3. ROLL INTO LONG SHAPE AND WRAP. TIE AT BOTH ENDS.
4. STEAM AND BAKE FOR ONE HOUR.
5. UNWRAP BEFORE SERVING AND SLICED.
6. SERVED WITH CATSUP. YIELD 6-8 PCS.

8
INGREDIENTS:
1 KL. PORK PIGUE (WHOLE) 1/2 CUP. BROWN SUGAR
1/4 CUP. ANISADO WINE 1/2 CUP. PINEAPPLE JUICE
3 tbsp. SOY SAUCE 2 tbsp. CATSUP
6 SEGMENTED GARLIC (CRUSHED) 1 CAN PINEAPPLE (SLICED)
1 tsp. BLACK PEPPER 1 PC. WHITE ONION (SLICED INTO RINGS)
1 tsp. ROCK SALT

PROCEDURE:
 COOK MEAT IN SAUCE PAN WITH ALL INGREDIENTS, EXCEPT PINEAPPLES AND
ONION SLICES. ADD THE REMAINING INGREDIENTS WHEN MEAT IS TENDER. SLICE
MEAT THINLY. TOP MEAT WITH PORK GRAVY AND PINEAPPLE SLICE BEFORE
SERVING.
9
INGREDIENTS:
1 KL. BEEF TENDERLOIN (SLICED) MARINADE:
3 PCS. WHITE ONIONS (CUT INTO RINGS) 1/2 CUP SOY SAUCE
1/2 CUP. SPRITE OR LIME JUICE (SALT AND PEPPER) 6 PCS. SEGMENT GARLIC (MINCED AND
4 tbsp. CORNSTARCH CHOPPED
1/4 CUP. WATER 1 tsp. SUGAR
1/2 CUP OYSTER SAUCE 1/4 CUP LEMON JUICE
2 PCS. POTATO (SLICED & FRIED)
1/4 ONIONS LEAVES
PROCEDURE:
1. PREPARE MARINADE.
2. CUT MEAT INTO 1/4" x 1” x 2”.
3. TENDERIZE MEAT.
4. MARINATE BEEF FOR 20-25 MINS.
5. STIR FRY SLICES OF MEAT.
6. POUR IN LEFT OVER MARINADE.
7. ADD IN SPRITE OR LIME JUICE, CORNSTARCH MIXTURE, AND SALT TO TASTE.
8. STEW UNTIL SAUCE IS THICK AND OYSTER SAUCE.
9. ADD IN ONION RINGS.
10. GARNISH WITH SLICED POTATO AND ONIONS RINGS AND LEAVES.
11. SERVE 8-10.

10
INGREDIENTS:
1 CUP. OIL MARINADE:
1 CUP. TOMATO SAUCE 1 KL. LEAN BEEF (CUBES)
1 CAN LIVER SPREAD 1/4 CUP. KALAMANSI JUICE
1/4 CUP. CATSUP 2 T. SOY SAUCE
1/4 CUP. SWEET PICKLES 1 t. SALT
1/4 KL. POTATO (CUBES) 1 t. BLACK PEPPER
1 PC. BAGUIO PEPPER 1 CLOVE GARLIC (CHOPPED)
1/4 CUP. PEANUT BUTTER
CREAM OF MUSHROOM (OPTIONAL)

PROCEDURE:
1. MARINATE MEAT 1-2 HOURS OR OVERNIGHT.
2. FRY MEAT UNTIL SLIGHTLY BROWN.
3. PLACE IN CASSEROLE AND COVER ABOUT 1 CUP OF HOT WATER. SIMMER UNTIL THICK
AND MEAT IS TENDER.
4. SAUTE THE MEAT WITH LIVER SOREAD AND SAUCE. ADD VEGETABLES, SEASON AND
COOK UNTIL DONE.

11
INGREDIENTS:
1 MEDIUM SIZED CHICKEN (CUT INTO PIECES) 2 SMALL SIZED POTATO
1 CUP. COCO CREAM
1 CUP. COCO MILK
2 PCS. GREEN AND RED BELL PEPPER
2 PCS. CARROTS (CUBE)
1 INCH. GINGER ( 1 THUMB SIZED)
2 T. CURRY POWDER (TOASTED)
1 T. GARLIC (CHOPPED)
2 T. SALT
1 LARGE ONION (CHOPPED)
1 t GROUND PEPPER
PROCEDURE:
1. SAUTE GINGER UNTIL BROWN THEN GOLD ADD GARLIC AND ONION.
2. ADD THE CHICKEN.
3. ADD COCONUT MILK. LET SIMMER UNTIL MEAT IS TENDER.
4. ADD COCO CREAM, THEN CARROTS AND POTATOES.
5. ADD CURRY POWDER, THEN BELL PEPPER.
6. COOK UNTIL THICK AND SERVE.