BUSINESS PROPOSAL:

ULAM/PULUTAN IHAW
(BANGUS, PUSIT, LIEMPO, TULINGAN ETC.)
Capital: ___________________

Bangus – 150/kg |3-4pcs Grill Equipment

Tilapia—120/kg | 5-6pcs Uling (Charcoal)
Tulingan—170/kg | 3-4pcs Tong
Pusit—260/kg |4-5pcs Stick
Liempo—260kg |4-5pcs Aluminium (food tray).
Tomato 70/kg |15-18pcs Stand Umbrella with table
Red Onion 80/kg | 13-15pcs
Ginger, Sili Labuyu, Garlic
Condiments (Salt, Pepper, Vinegar,Magic Sarap,
Soy Sauce etc.) **Business Permits
Banana Leaves

Budgeting
Item Estimated Pieces Estimated Price Estimated Estimated Kilos
per piece cpt. Amount
Bangus 30pcs 40 1200 8kgs
Tilapia 25pcs 24 600 5kgs
Tulingan 25pcs 40 1010 6 ¼ kgs
Pusit 15pcs 65 975 3 ¾ kgs
liempo 15pcs 65 975 3 ¾ kgs
Total 110pcs 4760

Item PRICE Estimated Pieces Profit

Bangus 60 30pcs 1800
Tilapia 45 25pcs 1125
Tulingan 60 25pcs 1500
Pusit 85** 15pcs 1275
liempo 85 15pcs 1275
Total 6975
Simple Spiced Vinegar Dip

INGREDIENTS: Whisk continuously until salt and sugar are

2 cups white or cane vinegar completely dissolved. Simmer for 3 to 5
½ cup soy sauce minutes. Remove from heat.
4 cloves garlic, minced Add the garlic, red onion, black pepper, onion
1-2 small red onion, minced spring and chilli. Stir the mixture until well
½ tsp. ground black pepper blended. Allow the vinegar sauce to cool.
½ tsp. sugar Transfer the vinegar sauce mixture in a bottle or
½ tsp. salt glass jar. Consume right away or store in the
2 tsps. onion springs (optional) refrigerator for future use. This can be kept
1 tsp. chili flakes or 2 pcs. red Thai chili, finely refrigerated and sealed for months. The longer
chopped (optional) it sits, the stronger and more intensified the
Place a small saucepan over medium heat. spiciness and the flavour will be.
Combine the salt, sugar, vinegar and soy sauce.

Inihaw na Bangus
Ingredients:
1 whole milkfish
2 pcs medium tomatoes, diced
1 large onion, chopped
5 cloves garlic, chopped
1 thumb size ginger, chopped
2 pcs siling labuyo, chopped
2 tsp salt
2 tsp pepper

Cooking Directions:
1. Prepare the stuffing by mixing the tomatoes, onion, garlic, ginger, siling labuyo, salt and pepper in a
bowl. Set it aside. If you don’t want it too spicy, you can put the siling labuyo whole in the fish.
2. Remove the innards and gills of the fish but keep the scales on so that the skin won’t stick to the grill.
Rub salt and pepper on the skin and set it aside.
3. Slit the side of the fish and stuff the cavity with the mixture. Put a little pressure to flatten it, and
make sure the stuffing does not spill out.
4. Heat up the grill. Wrap the fish in aluminum foil.
5. Cook for about 15 to 20 minutes on each side.
6. Serve hot with your favorite dipping sauce.
7. Enjoy!