Appetizer

Malsinta
Tilapia sticks with 5 specialty sauces

Tools:
Chopping boards
Kitchen Knives
Deep cooking pan
Saucepan
Strainers
Measuring cups
Measuring spoons
Containers
Grater
Kitchen shears
Bowls (varying sizes)
Plate(varying sizes)
Tongs
Wooden spoons
Colander
Air tight containers
Ladle
Mixing bowls
Whisk
Forks
Spoons
Serving Plates
Dipping sauce containers
 Appetizer
Malsinta
Tilapia sticks with 5 specialty sauces
SOY SAUCE:
Ingredients:
1 cup of soy sauce
2 kls thick tilapia fillet (each piece sliced
3 pcs of tomatoes
lengthwise into 3 to 4 pieces)
4 cloves of garlic
Appx 2 teaspoon of calamansi juice
1 whole onion
appx 3 teaspoon of garlic powder
Appx 5 teaspoon of calamansi juice
appx 3 teaspoon of onion powder
4 teaspoon of salt/seasoning
VINEGAR:
appx 1 teaspoon of ground black pepper
1 cup cane vinegar
4 eggs beaten
4 tablespoons water(add more as needed)
Appx 3 cups of all purpose flour
2 teaspoons fish sauce/ patis
appx 5 ½ cups of breadcrumbs
4 teaspoon brown sugar(packed, add more if
Appx 5 cups cooking oil
preferred)
2 small red onion(finely chopped)
GARLIC MAYO:
4 cloves garlic(finely chopped)
Appx3 cups of mayonnaise
1 tsp whole black pepper
1 teaspoon of fresh garlic
red or green chilies(chopped, to taste)
3 teaspoon of All purpose cream
salt(to taste)r
Appx 1 teaspoon of salt
Appx 1 teaspoon of ground black pepper
CHEESE SAUCE:
Appx 1 teaspoon of garlic powder
Butter to taste
Appx ½ teaspoon of white vinegar
160 grams of processed cheese
370 ml Evaporated Milk
MAYO N’ KETCHUP:
Appx 2 teaspoon of
Appx 2 cups of mayonnaise
Knorr Liquid Seasoning
Appx 1 ½ cup of ketchup
Water

Malsinta
Tilapia sticks with 5 specialty sauces
PROCEDURE:
Slice the fish
Combine the lemon, salt/seasoning, garlic powder,
onion powder, and ground black pepper in a bowl
mix well.
Rub the mixture all over the sliced tilapia fillet.
Meanwhile, pour the oil in a deep cooking pot.
Turn-on the heat and start to heat-up the oil.
Dip the tilapia fillet in the bowl with beaten egg
then dredge the tilapia in flour mixture to
breadcrumbs. Make sure that the tilapia is well
coated. Simply put 2 to 3 pieces of tilapia fillet in
the container with breadcrumbs, cover it, and then
shake the container back and forth. You will see
that the tilapia will be coated properly.
Put the breaded tilapia into the hot oil and start to
deep fry the fish until the color turns golden
brown. Use medium heat in this step
Remove the deep fried crispy tilapia sticks from
the cooking pot and place in a plate lined with a
paper towel. This will absorb the excess oil.
Transfer the crispy tilapia sticks in a serving plate
and serve with a bowl of dressing.
Serve with different sauces.
Share and enjoy!
SAUCES PROCEDURES:
GARLIC MAYO-
Grab all your ingredients and a small bowl
Add the mayonnaise, the grated fresh garlic, the
garlic powder, salt and pepper to a small bowl.
Mix everything together using a small spoon.
Serve!
Appetizer
MAYO N’ KETCHUP
Grab the two simple ingredients
Put the mayonnaise followed by the ketchup
Mix the ingredients using a small spoon
Then, serve.
TOYOMANSI
Chop and mince the garlic, tomato and onion.
For fresh calamansi or key limes, squeeze the
citrus over a strainer to separate the seeds
and juice.
Combine all ingredients in a bowl.
Mix all together and serve
VINEGAR:
In a small bowl, add all ingredients.\
Whisk until sugar is dissolved.
Let it stand for a few minutes.
Do a taste test.
Add more salt, sugar, or black pepper based
on preference.
Note that the water will help lessen the
sourness. Use less, if preferred.
CHEESE SAUCE:
In a medium size sauce pan over medium
high heat, then add the butter and melt.
Put the grated cheese, mix until it melts.
Afterwards, put the evaporated milk and mix.
Add water if needed and also put Knorr
Liquid Seasoning.
Mix it well
Then, Serve
 Salad
Paraluman
Tinapa Flakes, Salted Duck Egg, and
Tomato Salad
Tools:
Bowls
Measuring cups Spatula
Measuring spoons Colander
Kitchen Knives Wooden Spoon
Chopping boards Serving bowls
Kitchen shears Dip bowls
Ingredient containers Spoons
Medium mixing bowls Forks
Small mixing bowls Serving plate/bowls

INGREDIENTS:
1 packed cup flaked tinapa
PROCEDURE:
1 large tomato
1. Prepare all the ingredients: Cut the tomato in
1 lettuce
half and remove the seeds then dice. Remove
2 salted duck eggs the egg shells and dice. Finely dice the white
1 small white onion onion. Mince the garlic.
80ml mayonnaise 2. In a bowl combine all ingredients, toss and
1 medium garlic mix well.
1/4 tsp garlic powder 3. Make the dip: Combine all the ingredients,
1/2 tsp white vinegar 80ml mayonnaise 1/2 tsp minced garlic, 1 tbsp
1 tbsp all purpose cream all purpose cream, salt and pepper, 1/4 tsp
1 tsp sugar garlic powder, 1/2 tsp white vinegar then stir
and add 1 tsp sugar.
Salt
4. Garnish the dip with spring onions then serve
Pepper
with the bowl of Tinapa flakes, salted duck
Spring onion egg, and tomato salad.
 Sandwich
Kundiman
Filipino style clubhouse sandwich
Tools:
Toaster(if available)
Bread Knives
Strainer
Chopping Boards Spoons
Sauce bowls
Forks Tongs
Tupperware (for
Bowls Whisk
mixing fries and
Kitchen Knives Flipper
powder) (optional)
Mixing Bowl Non-stick cooking pan
Serving Plates
Measuring Cup Pan
Table knives
Plates Deep cooking pan
Spatula

INGREDIENTS:
Ingredients:
27 slices of white bread
18 leaves of sliced Romaine
lettuce leaves
18 slices of tomatoes
18 pieces of sliced ham
12 large beaten eggs + pinch
of salt, fried
11/2 cup mayonnaise
Salt and pepper to taste
32 toothpicks
500 g of french fries (fried)
Powder flavoring (optional)
Banana Ketchup ( a pack)
2 cups of Mayo
PROCEDURE:
1. Prepare the bread: Spread mayonnaise on the
bread: Take 3 slices of bread and toast them in a
toaster. Spread 1 tablespoon of mayonnaise on 3
toasted bread.
2. Add the toppings on each slice and stack the bread
slices: Place 2 pieces of the sliced lettuce on top of the
first slice of bread and cover it with 2 slices of tomato
and season it with salt and pepper. and then place
your ham on top and slices of scrambled egg over
ham.
3. Do the same for the second slice of bread, layer it
the same way with the ingredients and place it over
the first slice.
4. Lastly, top the 3rd slice of bread exactly like the
other slices with mayonnaise and then place it upside
down over the second slice taking care to place it
neatly over the other two.
5. Fry the French Fries in a medium heat until golden
brown
6. For the sauce, Add ½ cup of banana ketchup on 2
cups of mayo
7. Serve with the clubhouse sandwich
 Kinaadman Dessert

Biko glazed with coconut sauce, topped

with latik and garnished with mangoes
INGREDIENTS
Latik:
Biko: - 2.67 2 cups coconut
- 2 cups glutinous rice milk
- 1 1/2 cups water
- 2 cups brown sugar Coconut sauce:
- 4 cups coconut milk - 8oz coconut milk
- 1/2 tsp salt - 45g palm sugar
- mango for garnish -55g brown sugar

Tools
Measuring cup Serving Containers
Measuring spoon Ingredient containers
Bowls Pot
Casserole Oven
Ladle Kitchen shears
Wooden spoon Kitchen Knife
Plates Chopping board
Forks Strainer
Spoons Saucepan
Serving Containers
Ingredient containers
 Dessert
Kinaadman
Biko glazed with coconut sauce and
topped with latik
SOAKING RICE
1.Soak the rice in eight cups of water for at least four hours or overnight.
LATÍK
1.In a saucepan over medium-low heat, add the coconut cream and stir
occasionally for 15 minutes. The oil and the curds should begin to separate at
about five minutes. When the curds have browned and smell like toasted coconut,
strain the curds from the oil, dry on paper towels to remove excess oil, and put it
aside for later.
COCONUT SAUCE
1.In a saucepan over medium heat, combine coconut milk, palm sugar, and dark
brown sugar. Stir occasionally for ten minutes until the sauce thickens to the
consistency of honey and have a dark brown coloring. Remove the sauce from the
heat and set aside. The sauce will also thicken as it cools.
BIKO
1.In a large pot over medium-high heat, combine coconut milk, water, palm sugar,
dark brown sugar, and salt together and mix thoroughly.
2.When the mixture reaches a boil, lower the heat to medium and carefully stir in
your soaked glutinous rice.
3.Continue to cook and occasionally stir the rice for about 25 to 30 minutes. Your
rice is finished when there is no liquid leftover in the pot and the rice grains are
soft throughout the grain. When you stir the rice, it should have a thick and sticky
consistency.
4.Preheat your oven to 350 °F.
5.Lightly grease your pan with the leftover coconut oil you made from the latik.
Add in the finished biko rice and spread the rice evenly.
6.Drizzle the coconut sauce on top of the biko and place the pan in the oven to
bake for 20 minutes. Remove the pan when the topping is bubbling and darker
brown.
7.Cool the biko on the counter for one hour and then add the crispy latík on top
before serving.
 Beverage
Kalinaw
Fresh buko juice

INGREDIENTS:

Coconut

Procedure
Cut the top of the
coconut to expose the
hard shell underneath.

Puncture the exposed

shell with the sharp
corner of the cleaver

Tools:
Wedge the entire blade
Spoons
into the cut and pry up
Sharp Knife
the top part of the shell
Itak