SARIWANG
LUMPIA
INGREDIENTS
1 tablespoon canola oil
1 onion, peeled and
chopped
2 cloves garlic, peeled and
minced
2 tablespoons fish sauce
1 pound carrots, peeled and
diced
1 pound sweet potatoes
(kamote), peeled and diced
1/4 pound green beans,
ends trimmed and cut into
1/4 inch thick
1/2 pound bean sprouts
1 tablespoon sugar
1 tablespoon canola oil
1 onion, peeled and
chopped
2 cloves garlic, peeled
and minced
2 tablespoons fish sauce
1 pound carrots, peeled
and diced
1 pound sweet potatoes
(kamote), peeled and
diced
1/4 pound green beans,
ends trimmed and cut
into 1/4 inch thick
1/2 pound bean sprouts
1 tablespoon sugar
 SARIWANG
LUMPIA
DIRECTIONS
1. In a wide pan over medium heat, heat oil.
2. Add onions and garlic and cook until softened.
3. Add fish sauce and cook for another 1 to 2 minutes.
4. Add carrots, sweet potatoes, and green beans. Stir to
combine.
5. Lower heat, cover, and cook for about 7 to 10 minutes or
until tender.
6. Add mung beans and continue to cook until tender-crisp.
7. Add sugar and stir to distribute.
8. Remove from the pan and drain well in a colander.
9. Separate the lettuce leaves and rinse well under cold,
running water. Drain well.
10. Lay a wrapper on a flat surface and place a lettuce leaf
on top.
11. Spoon about 1/2 cup of filling across the middle of the
wrapper and fold the sides to cover the filling.
12. To serve, pour sauce over the prepared lumpia and
garnish with additional minced garlic and ground peanuts
if desired.
PUMPKIN
SOUP
INGREDIENTS
2 tablespoons vegetable oil
1 small red onion, chopped
4 cloves garlic, minced
2 cups coconut milk
2 cups water
1 kilo kalabasa (squash),
peeled, chopped
200 grams ground pork
150 grams shrimp, peeled,
chopped

2 tablespoons patis (fish

sauce)
1 tablespoon sugar
ground black pepper, to taste
salt, to taste
1/2 cup malunggay leaves
PUMPKIN
SOUP
DIRECTIONS
1. Heat oil in a pot over medium heat.
Sauté onion and garlic until fragrant.
2. Add coconut milk and water. Lower
heat and simmer for 5 minutes.
3. Add squash and simmer until tender,
about 15 minutes.
4. Mash squash using the back of a
wooden spoon and stir. Add pork
and shrimp; cook for 5 minutes.
5. .Add fish sauce and sugar. Season
with salt and pepper. Stir in
malunggay leaves. Serve hot.
KANGKONG
SALAD
INGREDIENTS
2 bunches kangkong
2 pieces tomatoes
1 piece onion (sliced)
1 thumb-sized ginger (strips)
1 stalk green onion leaves /
sibuyas dahon (chopped)
1-2 piece salted eggs (shells
removed then cubes, optional)
1⁄2 teaspoon salt
1⁄4 cup vinegar
pinch of sugar (to taste)
KANGKONG
SALAD
DIRECTIONS
1. Clean the Kangkong leaves thoroughly in running
water to remove any dirt residue. Then cut the
kangkong into pieces.
2. Separate the leaves from the stalks. Blanch the
kangkong in boiling water or steam for a short
time.
3. When cooked, put the kangkong in a mixing bowl.
Place the ginger, diced tomato and onion slices on
top of the kangkong.
4. Combine the vinegar, salt, and sugar in a separate
container, then pour it over the kangkong and mix
slightly. Adjust the taste as necessary.
5. Cube the boiled egg and put it on top of the
kangkong salad (optional). Then serve and enjoy
the food.
ADOBONG
MANOK
INGREDIENTS

2 lbs. Chicken cut into serving pieces

1 piece Knorr Chicken Cube
1 head garlic crushed
1 piece onion chopped
6 pieces dried bay leaves
1 tablespoon whole peppercorn
½ cup soy sauce
5 tablespoons white vinegar
1 ½ tablespoons dark brown sugar
2 cups water
3 tablespoons cooking oil
Salt to taste
ADOBONG
MANOK
DIRECTIONS
1. Heat oil in a cooking pot. Saute garlic and onion
until the garlic turns light brown and the onion
softens.
2. Add chicken pieces. Cook until the chicken turns
light brown.
3. Pour water, soy sauce, and vinegar. Let boil.
4. Add Knorr Chicken Cube, whole peppercorn, and
dried bay leaves. Stir. Cover the pot and cook in
medium heat for 15 minutes.
5. Turn the chicken pieces over. Cover and continue to
cook for another 15 minutes.
6. Add dark brown sugar and season with salt.
7. Transfer to a serving bowl. Serve. Share and enjoy.
MANGO
JELLY BAR
INGREDIENTS
2 bars agar-agar dried gulaman bars,
broken into pieces
6 cups pureed ripe mango mango puree
1 cup water
1 & 1/2 cups sugar

DIRECTIONS
1. In a large saucepan, soak gulaman pieces in
pureed mango and water. Bring to a boil, stirring
constantly until the dried gelatin dissolves and
mixture thickens slightly.
2. Add sugar and simmer until mixture is reduced
to 4 cups. Pour into 2 ice-tray molds, set aside
until firm.
3. Slice into finger-size bars
CAMOTE
TOPS JUICE
INGREDIENTS

2 cups camote tops

(talbos ng kamote)
6 pieces calamansi,
juice extract
4 tablespoon of
sugar/honey
2 cups of water (16
oz.)
CAMOTE
TOPS JUICE
DIRECTIONS
1. Wash and clean the camote tops leaves in
running water.
2. Pluck leaves, choose more purple leaves and
remove stems.
3. In a shallow pot, pour in 2 cups of water and
add in camote tops.
4. Bring it to a boil and let it simmer for about
10-15 minutes. The water will turn green.
Turn off heat. Remove leaves and use a
strainer. Transfer juice in a pitcher.
5. Add the calamansi juice and stir. The juice
will turn pinkish after you add in the
calamansi. Add in sugar and mix it well.
Adjust sweetness to your taste preference.
6. Serve it chilled with ice cubes and fresh
calamansi slices upon serving. Enjoy!