Asian Nar

Republic of the Philippines
QUIRINO STATE UNIVERSITY

Maddela Campus, Dipintin, Maddela, Quirino
COLLEGE OF HOSPITALITY MANAGEMENT
CHINESE
CUISINE
“CHINESE EGG ROLLS”
(APPETIZER)
INGREDIENTS; QUANTITY UNIT UNIT PRICE TOTAL

PRICE
Egg Roll Wrapper 1 Package P30/Pack P30.00
Fresh Ground Pork 250 Grams P220/1kl P55.00
Onion 1 pcs P5/pcs P5.00
Celery 1 Stalk P10/stalk P10.00
Mushroom 1 Can P50/can P50.00
Beans Sprout 100 grams P100/kg P10.00
Soy Sauce 20 Ml P10/100ml P10.00
Oyster Sauce 25 Ml P11/25ml P11.00
Salt 10 Grams P10/250g P0.5
Pepper 1 Pcs. P1/pcs P1.00
Corn starch 15 Grams P15/250g P1.00
Oil 1 Bottle P20/bottle P20.00
Total food Cost: 195.5 Total Cost Per Serving 39.1
PROCEDURE:
1. Gather the ingredients.Mix seasoning ingredients together. Cut the pork into thin strips, add
the seasonings and marinate the pork for between 10 and 15 minutes.
2. While the pork is marinating, prepare the vegetables, and the gravy mixture. Heat the wok
over medium-high to high heat. Add the oil for stir-frying. When the oil is iready, add the
celery and onion and stir-fry.
3. Taste and add salt and sugar if desired. Remove from the wok. Add the pork to the wok and
cook until well done (place cover on wok). Remove. Clean the wok and stir-fry separately the
mushrooms, water chestnuts, and bean sprouts. Check the seasoning while stir-frying the bean
sprouts and add salt and/or sugar as desired. Stir-fry the suey choy, covering and cooking for
approximately 1 minute, again adding salt and/or sugar if desired. Combine all the ingredients
in the wok. If necessary, drain some of the juice from the vegetables out.
4. Add the gravy, pushing the vegetables up against the sides of the wok to form a well in the
middle for the gravy, and stir to thicken. Mix thoroughly. Add green onion. Set the filling
aside to allow to cool before wrapping.
Wrapping for Egg Rolls
1. Gather the ingredients.Mix the cornstarch and water, slowly adding the water to the
cornstarch until you have”glue" which will be used to seal the wrappers.
2. To wrap, lay the egg roll wrapper out with the short (4 1/2") side directly in front of you. This
will be the dry side. The two long sides will be called sides 1 and 3, and the other short side
directly across from you will be called side 2. Place approximately 1 tablespoon of filling in
the middle of the wrapper, spreading it out but not getting too close to the edges. Using your
fingertip, spread a bit of the cornstarch/water glue along edges 1, 2, and 3. Fold over the dry
side, then take side 2 and fold it over, making sure the two sides overlap. Press down firmly
on sides 1 and 3, making sure they are well sealed.
3. Deep-frying: When oil is ready, slide each egg roll carefully into the wok one at a time. Deep-
fry until they are golden brown, then drain on deep-fry rack or paper towels. Keep on a tray
lined with fresh paper towels until needed. The egg rolls should not be stacked. If possible do
not reheat in the oven, as this can dry the eggrolls out, but if necessary, reheat them on low
heat for 10 minutes on each side. Serve with Sweet and Sour Dipping Sauce.
SCORE SHEET
Recipe: Chinese Egg Rolls Date: February 28, 2019
Description: A chinese appetizer
Misen Place Sanitation Proportioning Plating/Presentation Palatability
90% Highest Grade 85% Moderate Grade 60% Lowest Grade
References: https://www.thespruceeats.com/chinese-egg-roll-recipe-694513
Submitted By: Mary Joy Corpuz, Jeanalyn Catolico, Diane Rose Clemente, Christian Blancas and
Mark Joseph Medina
Course/ Year & Section: Bachelor of Science in Hospitality Management
Group No: Group 1
Submitted To: Mrs. Fely S. Viernes
Date Submitted: March 12,2019

“CHINESE EGG DROP SOUP”
(SOUP)
INGREDIENTS: UNIT UNIT PRICE TOTAL

QUANTITY PRICE
Green Onion 1 Pcs P5/pcs P5.00
Ginger 10 Grams P60/kg P6.00
Pepper 1 Pcs. P1/pcs P1.00
Salt 10 grams P10/250g P0.5
Corn Starch 10 Grams P10/250g P0.4
Egg 4 Pcs 7 P28.00
Turmeric Powder 5 Grams P100/100g P5.00
Total food Cost: 51.5 Total Cost per Serving 10.3
PROCEDURE:
1. Combine the chicken broth, the white part of the green onion and ginger in a small pot. Cook
over high heat until brought to a boil. Turn to a low heat and let the soup reduce to a simmer.
2. Combine corn-starch, white pepper, turmeric, sea salt and 2 tablespoons of water in a small
bowl. Whisk until corn-starch is completely dissolved. Swirl into the soup and mix well with
a spatula.
3. To add eggs, hold a fork (or two chopsticks slightly apart) across the top of a small bowl,
drizzle the egg mixture slowly through the gaps into the soup. Let the eggs set for a few
seconds, then stir gently to break up the egg to the desired sized pieces.
4. Drizzle sesame oil and sprinkle with the green part of the green onion. Serve warm.
SCORE SHEET
Recipe: Chinese Egg Drop Soup Date: February 28, 2019
Description: A thick chinese soup made from chicken stock drop with egg.
References: https://omnivorescookbook.com/recipes/
Mark Joseph Medina
Group No: Group1
Date Submitted: March 12, 2019

“CHINESE MUSHROOM CHICKEN STIR FRY”
(MAIN DISH)
INGREDIENTS: QUANTITY UNIT UNIT PRICE TOTAL PRICE

Boneless Chicken 500 Grams P160/kg P80.00
Breast
Soy sauce 50 ml P10/100ml P5.00
Shaoxing Wine 1 Tablespoon
Oyster Sauce 50 Ml P11/25ml P22.00
Sugar 10 Grams P15/250g P1.00
Cornstarch 15 Grams P15/250g P1.00
oil ¼ Bottle P20/bottle P5.00
Mushroom 1 can P50/can P50.00
Garlic 1 Cloves P5/cloves P5.00
Green Onion 2 Pcs P5/pcs. P10.00
Total food Cost: 180.5 Total Cost per Serving: 36.4
PROCEDURE:
1. Combine chicken and all the marinade ingredients in a big bowl. Stir to mix well. Let
marinate for 15 minutes while preparing the other ingredients.
2. Combine all the sauce ingredients in a medium-sized bowl. Stir to mix well.
3. Heat oil in a large skillet over medium-high heat until hot. Spread the chicken in the skillet in
a single layer. Sear until the bottom turns golden without moving it, 1 minute or so. Stir and
flip to cook the other side, until turns golden, another minute or so. Transfer the cooked
chicken pieces to a big plate and set aside.
4. Add the remaining 1 tablespoon oil and the mushrooms. Cook and stir until the mushrooms
are cooked through and the liquid evaporated.
5. Add the bamboo shoots, garlic, ginger, and onion. Drizzle with a bit more oil if the pan looks
dry. Stir and cook for a minute.
6. Stir the sauce again to thoroughly dissolve the cornstarch and pour it into the pan. Stir a few
times until the sauce thickens.
7. Add the chicken back into the skillet. Stir to coat everything well with the sauce. Immediately
transfer everything to a big plate. Serve hot over steamed rice as a main dish.
SCORE SHEET
Recipe: CHINISE MUSHROOM CHICKEN STIR FRY Date: February 28, 2019
Description: This style Chinese mushroom chicken is very easy to make and perfect for a weekday
dinner. The tender chicken bites are cooked in an aromatic savory sweet sauce with juicy mushrooms.
References: ttps://omnivorescookbook.com/recipes/
Mark Joseph Medina
Group No: Group 1
Date Submitted: March 12, 2019

“UBE CAKE WITH SESAME”
(DESSERT)
INGREDIENTS: QUANTITY UNIT UNIT PRICE TOTAL PRICE

UBE 250 Grams P40/Kg P10
Sugar 3 Tablespoon
Condense milk 2 Tablespoon
Oil ½ Bottle P20/Bottle P10
Glutinous flour 250 Grams P38/kg P19
Sesame seeds 100 grams P200/kg P20
Total food cost: 59.00 Total Cost per Serving: 11.08
PROCEDURE:
1. Prepare the 200g ube. Wash and sliced the ube then steam until cooked.
2. Mash the cook ube. Add the 3 tablespoon sugar and the 2 tablespoon condense milk.
3. Blend it well. Divide it into same sizes and make a ball.
4. Prepare 200g of glutinous flour and add the 150g of boiled water and stir into floc. Knead the
dough and brush the oil on the plate then sprinkle with sesame seed.
5. Grab a piece of dough and rub it round. Flat with palm.
6. Staffed ube. Staffing and then rubbing round then put them it in the palm rubbing it down.
7. Put it on the floc. Gently press flat. Put sesame seed on both side.
8. Heat oil on the pan. Add the ube cake and fry at low heat until golden brown.
SCORE SHEET
Recipe: UBE CAKE Date: February 28, 2019
Description: A chinese dessert made up of ube
References: https://omnivorescookbook.com/recipes/
Mark Joseph Medina
Group No: Group 1
Date Submitted: March 12,2019

PHILIPPINES
CUISINE
‘OKOY”
(APPETIZER)
INGREDIENTS QUANTITY UNIT UNIT PRICE TOTAL PRICE

All-purpose flour 250 Grams P45/kg P11.25
Cornstach 100 Grams P40/kg P4.00
Salt 25 Grams P5/250grams P0.50
Peppercorn 3 Pieces P1/piece P3.00
Egg 2 Pieces P7/piece P14.00
Pumpkin/Squash 750 Grams P40/kg P30.00
Dried shrimp 100 Grams P100/kg P10.00
Oil 1 Bottle P20/bottle P20.00
PROCEDURE
1. In a bowl, combine corn-starch, water, eggs, salt and pepper.
2. Add shrimps, sweet potato and bean sprouts. Blend well.
3. Heat the oil in a frying pan. When hot, drop about 3 tbsp of the mixture into the hot oil and
fry over medium heat until crisp and both sides are brown.
4. Remove from the pan and drain on paper towels. Serve with garlic vinegar sauce.
SCORE SHEET
Recipe: U KOY Date: April 3, 2019
Description: Ukoy is the Filipino version of shrimp fritters. This is can be an appetizer, a
main dish, or a mid-afternoon snack.
References: https://www.pinoycookingrecipes.com/ukoy--okoy.
Submitted By: Mary Joy Corpuz, Jeanalyn Catolico, Diane Rose Clemente, Christian
Blancas and Mark Joseph Medina
Group No: Group 1
Date Submitted: April 30,2019
“MISUA & PATOLA SOUP”

(SOUP)

Oil 10 ML P20/320ml
Onion 1 Piece P5/piece P5.00
Garlic 1 Piece P5/piece P5.00
Ground pork 100 Grams P220/kg P22.00
Fish sauce 10 Ml P17/300ml P0.50
Miswa noodles 2 Packs P5/pack P10.00
Patola 250 Grams P40/kg P10.00
Salt 15 Grams P5/250grams P0.30
Pepper 1 Pieces P1/piece P1.00
PROCEDURE
1. Heat the cooking oil in a deep cooking pot. Saute onion and garlic.
2. Pour-in the fish sauce and tomato sauce. Sprinkle about half a teaspoon of ground black
pepper.. Pour-in the water. Let boil.
3. Add the misua, shrimp bouillon and patola. Cook for 3 to 6 minutes. Sprinkle some salt and
pepper, if needed. Transfer to a serving bowl. Top with toasted garlic. Serve. Share and
enjoy!
SCORE SHEET
Recipe: MISUA & PATOLA SOUP Date: April 3, 2019
Description: Misua with patola is a soothing flour noodle soup recipe that has a close
resemblance to the Filipino albondigas, except that this dish uses of ground pork.
Preparing this dish is easy and quick.

References: https://www.pinoycookingrecipes.com/ukoy--okoy.html
Submitted By: Mary Joy Corpuz, Jeanalyn Catolico, Diane Rose Clemente, Christian
Blancas and Mark Joseph Medina
Group No: Group 1
“ENSALADANG PINOY”
(SALAD)

White vinegar 200 ML P8/200ML P8.00
White Sugar 100 Grams P15/250g P6.00
Fish Sauce 10 ML P17/300ml P0.50
Cucumber 500 Grams P40/kl P20.00
Red Bell Pepper 100 Grams P80/kl P8.00
Red Onion 2 Pieces P5/piece P10.00
Garlic 1 Piece P5/piece P5.00
Finger Chillies 100 Grams P40/kg P4.00
PROCEDURE
1. Make the pickling solution. Pour the vinegar into a small saucepan. Add an equal amount of
water. Stir in the sugar. Boil until the sugar dissolves. Cool. Stir in the fish sauce.
2. Stuff the rest of the ingredients in a jar with a screw-type cap. Pour in the cooled pickling
solution, making sure that every piece of vegetable is completely submerged. Screw in the
cap and keep in the fridge until needed. Note that it is best to let the vegetables soak in the
liquid for at least 24 hours before use.
3. Serve the vegetables with some of the liquid or drain them, it is entirely up to you. If you
want to add lettuce leaves, toss them in just before serving.
Tips
SCORE SHEET
Recipe: ENSALADANG PINOY Date: April 3, 2019
Description: Raw leafy vegetable salad tossed with a dressing is not a native concept in Filipino
cuisine. Serving a garden-style salad ahead of the main dish
References: https://www.thespruceeats.com/ensaladang-pinoy-filipino-vegetable-salad-3030451
Mark Joseph Medina
Group No: Group 1
“LECHON KAWALI”
(MAIN COURSE)

Pork Belly 1 Kg P200/kg P200
Knorr Pork cube 1 Pack P5/pack P5.00
Dried Bay Leaves 2 Pieces P1/pcs P2.00
Whole Pepper corn 2 Pieces P1/pcs P2.00
Knorr Liquid Seasoning 10 Ml P40/100ml P4.00
Cooking oil 2 Bottles P20/bottle P40.00
Total food cost: 253 Total Cost per Serving: 50.60
PROCEDURE
1. In a pot over medium heat, combine pork belly, garlic, salt, peppercorns, bay leaves, and
enough water to cover. Bring to a boil, skimming scum that floats on top. Lower heat, cover
and continue to cook for about 1 to 1-1/2 hours or until meat is tender but not falling apart.
2. Drain pork from liquid, discarding liquid. Wipe the pork dry, removing any stray aromatics.
Place on a rack and refrigerate overnight to completely cool and dry.
3. In a deep, heavy-bottomed pot, heat enough oil to completely cover meat to about 350 F to
375 F. Carefully place meat into oil and fry until meat is golden and skin is crisp and puffed.
While the meat is frying, regularly sprinkle about 1 tablespoon cold water onto the meat and
hot oil every 5 minutes or so.
4. Remove meat from pot and drain on a wire rack set over a baking sheet. Let rest for about 5
minutes and then cut into serving pieces. Serve with lechon sauce or dip of choice.
SCORE SHEET
Recipe: LECHON KAWALI Date: April 3, 2019
Description: Lechon Kawali is a popular Filipino dish made with pork belly simmered until tender
and then deep-fried until golden and crisp. With crunchy skin and super moist meat, every morsel is
pork heaven!
References: https://www.kawalingpinoy.com/lechon-kawali/
Mark Joseph Medina
Group No: Group 1
“MAJA BLANCA”
(DESSERT)

Coconut Milk 1 Can P40/can P40.00
Condensed Mlik 1 Can P33/can P33.00
Evaporated Milk 1 Can P25/can P25.00
White Sugar 250` Grams P60/kg P15.00
Corn Kernel 1 Can `P40/can P40.00
Cheese 1 Pack P50/pack P50.00
Corn-starch 200 Grams P40/kg P20.00
Total food cost: 223 Total Cost per Serving: 44.6
PROCEDURE
1. In a large pot, combine coconut milk, evaporated milk, condensed milk and sugar. Stir well until
blended and sugar is dissolved. Over medium heat, bring to a boil, stirring occasionally. Add corn and
continue to cook for about 2 to 3 minutes.
2. In a small bowl, combine water and corn-starch. Stir well until corn-starch is dissolved. Gently add
corn-starch mixture into milk mixture, whisking vigorously to prevent lumps. Continue to cook,
whisking continuously, until mixture thickens to a paste (mixture will thicken fast). Transfer mixture
into prepared dish, smoothing top with a lightly oiled spatula or knife. Allow to slightly cool, cover
and refrigerate for about 1 to 2 hours or until completely cooled and set.
SCORE SHEET
Recipe: MAJA BLANCA Date: April 3, 2019
Description: Maja blanca is a Filipino favorite dessert or snack. This dish is sweet, delicate, soft, and
creamy. Good for dessert."
References: https://www.kawalingpinoy.com/lechon-kawali/
Mark Joseph Medina
Group No: Group 1
Requirements
In
Asian Cuisine
Submitted By:
Jeanalyn Catolico
Mary Joy Corpuz
DianeRose Clemente
Christian Blancas
Mark Joesph Medina
Submitted To:
Mrs. Fely S. Viernes
March 12, 2019

Asian Nar

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Republic of the Philippines

QUIRINO STATE UNIVERSITY

“CHINESE EGG ROLLS”

INGREDIENTS; QUANTITY UNIT UNIT PRICE TOTAL

Total food Cost: 195.5 Total Cost Per Serving 39.1

Wrapping for Egg Rolls

Recipe: Chinese Egg Rolls Date: February 28, 2019

Description: A chinese appetizer

Misen Place Sanitation Proportioning Plating/Presentation Palatability

90% Highest Grade 85% Moderate Grade 60% Lowest Grade

Course/ Year & Section: Bachelor of Science in Hospitality Management

Group No: Group 1

Submitted To: Mrs. Fely S. Viernes

Date Submitted: March 12,2019

“CHINESE EGG DROP SOUP”

INGREDIENTS: UNIT UNIT PRICE TOTAL

Total food Cost: 51.5 Total Cost per Serving 10.3

Recipe: Chinese Egg Drop Soup Date: February 28, 2019

Misen Place Sanitation Proportioning Plating/Presentation Palatability

90% Highest Grade 85% Moderate Grade 60% Lowest Grade

Course/ Year & Section: Bachelor of Science in Hospitality Management

Group No: Group1

Submitted To: Mrs. Fely S. Viernes

Date Submitted: March 12, 2019

“CHINESE MUSHROOM CHICKEN STIR FRY”

INGREDIENTS: QUANTITY UNIT UNIT PRICE TOTAL PRICE

Total food Cost: 180.5 Total Cost per Serving: 36.4

Misen Place Sanitation Proportioning Plating/Presentation Palatability

90% Highest Grade 85% Moderate Grade 60% Lowest Grade

Course/ Year & Section: Bachelor of Science in Hospitality Management

Group No: Group 1

Submitted To: Mrs. Fely S. Viernes

Date Submitted: March 12, 2019

“UBE CAKE WITH SESAME”

INGREDIENTS: QUANTITY UNIT UNIT PRICE TOTAL PRICE

Total food cost: 59.00 Total Cost per Serving: 11.08

Recipe: UBE CAKE Date: February 28, 2019

Description: A chinese dessert made up of ube

Misen Place Sanitation Proportioning Plating/Presentation Palatability

90% Highest Grade 85% Moderate Grade 60% Lowest Grade

Course/ Year & Section: Bachelor of Science in Hospitality Management

Group No: Group 1

Submitted To: Mrs. Fely S. Viernes

Date Submitted: March 12,2019

INGREDIENTS QUANTITY UNIT UNIT PRICE TOTAL PRICE

Total food cost: 92.75 Total Cost per Serving: 18.55

Recipe: U KOY Date: April 3, 2019

Misen Place Sanitation Proportioning Plating/Presentation Palatability

90% Highest Grade 85% Moderate Grade 60% Lowest Grade

“MISUA & PATOLA SOUP”

INGREDIENTS QUANTITY UNIT UNIT PRICE TOTAL PRICE

Total food cost: 53.8 Total Cost per Serving: 10.76

Misen Place Sanitation Proportioning Plating/Presentation Palatability

90% Highest Grade 85% Moderate Grade 60% Lowest Grade

INGREDIENTS QUANTITY UNIT UNIT PRICE TOTAL PRICE

Total food cost: 64.5 Total Cost per Serving: 12.9

Recipe: ENSALADANG PINOY Date: April 3, 2019

Misen Place Sanitation Proportioning Plating/Presentation Palatability

90% Highest Grade 85% Moderate Grade 60% Lowest Grade

INGREDIENTS QUANTITY UNIT UNIT PRICE TOTAL PRICE

Total food cost: 253 Total Cost per Serving: 50.60

Recipe: LECHON KAWALI Date: April 3, 2019