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Malu-Lollipop: Food Item & Description Wt. (G) HH Measure
Malu-Lollipop: Food Item & Description Wt. (G) HH Measure
PROCEDURE
No. of Servings: 25
GREEN LOG
PROCEDURE
No. of Servings: 25
PINAKBET
MGA SANGKAP HH Measure
Mantika 2 tbsp.
Sibuyas, chopped 1 pc.
Bawang, chopped 3 cloves
Luya, chopped 1 tbsp.
Kamatis,cchpped 2 pcs.
Tubig 1 cup
Pork cube 1 pc.
Kalabasa, bite size 1/8 kg
Talong, sliced thinly 1/8 kg
Sitaw 1.5 inch sliced 1/8 kg
Malunggay leaves 1 ½ cup
PROCEDURE
No. of Servings: 5
PORK POTCHERO ala MORINGA
PROCEDURE
1. Wash all the ingredients, then slice into desired cut. Set aside.
2. Sauté the garlic in cooking oil until slightly brown.
3. Add pork, and let it simmer till end.
4. Add water and bring to a boil.
5. Add the banana and sweet potatoes.
6. When half done, add the beans and tomatoes.
7. Add green onion leeks, and malunggay leaves and salt.
8. Remove from fire if done.
9. Serve while hot.
No. of Servings: 25
PICADILLO CON MORINGA
PROCEDURE
No. of Servings : 25
MORINGA SHANGHAI ROLLS
PROCEDURE
1. In a mixing bowl, put the ground pork, onion, garlic, carrots, flour, eggs,
tomato sauce, kinchay and malunggay leaves.
2. Mix the ingredients and season with iodized salt.
3. Cut the lumpia wrapper into half.
4. Put 20 g. of mixture in each wrapper and seal the edges with water.
5. Deep fry in hot oil.
6. Serve hot with vinegar or catsup.
No. of Servings : 25
FISH PIMIENTO-MALUNGGAY
FOOD ITEM & Wt.(g) HH Measure
DESCRIPTION
Pimiento (bell pepper) 235 1c
Malunggay 178 10 c
leaves,fresh,chopped
Fried galunggong, 3428 16 c
flaked
Garlic bulb minced 29 2 tbsp.
Eggs, chichen, beaten 1068 20 pcs.
Squash fruit grated 1014 7c
Flour,all purpose 465 3c
Bread crumbs 350 7c
(toasted)
Ground pepper 16 2 tbsp
Margarine melted 125 ½c
Iodized salt 15 1 tsp
PROCEDURE
No. of Servings: 25
PROCEDURE
1. Heat oil, fry tokwa for about 3 minutes until goldeb brown.
2. Sauté garlic, onion, tomatoes and shrimp
3. Add corn and chicken stock. Cover and let it simmer for 30 minutes or
until corn to be tender.
4. Add malunggay leaves, quail eggs,tokwa.
5. Season with iodize salt and simmer for another 2 minutes.
6. Sprinkle spring onions and serve hot.
No. of Servings: 25
PROCEDURE
No. of Servings: 5
PROCEDURE
No. of Servings: 5
PARAAN NG PAGLUTO
No. of Servings: 5
BEEF GINILING
PARAAN NG PAGLUTO
No. of Servings: 5
TINOLANG MANOK
PARAAN NG PAGLUTO
No. of Servings: 5
PROCEDURE
1. Pare and dice bell pepper and carrots as big as the green peas.
2. Saute’ bell pepper, green peas, carrots, mashed tofu in margarine for
about 2 to 3 minutes. Set aside.
3. In a bowl, combine beaten eggs, milk and salt.
4. Add the sautéed vegetables to the egg mixture. Blend well.
5. Put half of the mixture in a non-stick pan.
6. Cook over medium fire 3 to 5 minutes.
No. of Servings: 12
VEGGIE NUGGETS
PROCEDURE
1. Beat eggs in bowl, add sifted flour, salt, pepper, and baking powder. Mix
thoroughly.
2. Add chopped onions, grated carrots, potato, bell pepper, malunggay
leaves, shrimps, cheese and chicken.
3. Mix well until well blended.
4. Shape into balls, flatten lightly to form into squares.
5. Deep fry until golden brown.
No. of Servings: 10
PININYAHANG MANOK
PARAAN NG PAGLUTO
maluto.
No. of Servings: 5
PROCEDURE
2. Heat oil, saute’ garlic and onion. Add salt and water.
6. Add the liver, kinchay and malunggay leaves, season with soy sauce and
sugar.
No. of Servings: 10
PROCEDURE
No. of Servings: 12
PORK SINIGANG
FOOD ITEM AND DESCRIPTION Wt.
Pork liempo, cut into chunks 1 kl
Tamarined sinigang soup 1 sachet
Tomato, quartered 1 pc
Onion, quartered 1 pc
Taro, quartered 3 pcs
Long green chili pepper 3 pcs
Raddish, sliced 1 pc
Kangkong leaves 10 stems
Patis to taste 3 tbsp
Water
PROCEDURE
No. of Servings: 15
PROCEDURE
1. Wash all the ingredients, then slice into desired cut. Set aside.
2. Sauté the garlic in cooking oil until slightly brown.
3. Add chicken, and let it simmer till end.
4. Add water and bring to a boil.
5. Add the banana and sweet potatoes.
6. When half done, add the beans and tomatoes.
7. Add green onion leeks, and malunggay leaves and salt.
8. Remove from fire if done.
9. Serve while hot.
No. of Servings: 25