Central Philippine University

Dr. Lucio Tan, College of Hospitality Management

Lopez Jaena St. Jaro, Iloilo City, Philippines
DINING HALL MENU
FILIPINO CUISINE
RECIPE NAME: GINATAANG PUSO NG SAGING W/ MONGGO PREPARED:
CATEGORY: MISE EN PLACE BY: JERMELYN
WEIGHT: DATE: 3/31/2023
YIELD: 117 SERVINGS
UNIT TOTAL
QUANTITY UNIT INGREDIENTS COST

II. STANDARDIZED RECIPE

Ingredients:

4 kg Grated Coconut 4000g 240.00

3 kg Banana Bell (Puso ng Saging) 3000g 120.00
3 kg Monggo Beans 3000g 300.00
2 kg Sliced Squash 2000g 120.00
1 kg Camote Tops 1000g 85.00
½ kg Labahita Daing 500g 175.00
1 bulb Red Onion 115g 10.00
1 bulb Garlic 115g 10.00
1 pack Magic Sarap 150g 75.00
1 cup Salt 300g 10.00
3 cstr Water 11.25L 0.00
1.5 hrs Gas 225.00

Labor 180.00
Total: 1,550.00
Procedure:

1. Gather all the ingredients.

2. Prepare medium and large sized boilers and add one canister of water to each of them.
3. Boil the banana bell in the large boiler and the monggo beans in the medium boiler for 35 mins.
4. While waiting to boil, wash the camote tops and the sliced squash.
5. Slice the one bulb of red onion, mince one head of garlic, and chop the labahita daing.
6. Add the sliced red onion and minced garlic on the boiling monggo beans.
7. After 5 mins, turn off the heat and pour the mixture of boiled monggo beans into the simmering
banana bell.
8. Add the chopped labahita daing and one cup of salt then mix.
9. After 15 minutes, mix in 1 canister of water and 1/2 canister of the second squeeze of coconut milk.
10. For another 15 minutes, add in the 150g of Magic Sarap and the sliced squash.
11. Add 1 canister of the first squeeze of coconut milk, and wait for another 15 mins then
12. Add the camote tops and after 5 mins turn of the heat
13. And Serve the dish hot.
Cost Per Serving: ₱13.24
 Central Philippine University
Dr. Lucio Tan, College of Hospitality Management
Lopez Jaena St. Jaro, Iloilo City, Philippines
JERMELYN J. NODERAMA
MARICAR JARANGAN
DINING HALL MENU
FILIPINO CUISINE
RECIPE NAME: GINATAANG PUSO NG SAGING W/ MONGGO PREPARED:
CATEGORY: MISE EN PLACE BY: JERMELYN
WEIGHT: DATE: 3/31/2023
YIELD: 117 SERVINGS
UNIT TOTAL
QUANTITY UNIT INGREDIENTS COST

II. STANDARDIZED RECIPE

Ingredients:

4 kg Grated Coconut 4000g 240.00

3 kg Banana Bell (Puso ng Saging) 3000g 120.00
3 kg Monggo Beans 3000g 300.00
2 kg Sliced Squash 2000g 120.00
1 kg Camote Tops 1000g 85.00
½ kg Labahita Daing 500g 175.00
1 bulb Red Onion 115g 10.00
1 bulb Garlic 115g 10.00
1 pack Magic Sarap 150g 75.00
1 cup Salt 300g 10.00
3 cstr Water 11.25L 0.00
1.5 hrs Gas 225.00

Labor 180.00
Total: 1,550.00
Procedure:

14. Gather all the ingredients.

15. Prepare medium and large sized boilers and add one canister of water to each of them.
16. Boil the banana bell in the large boiler and the monggo beans in the medium boiler for 35 mins.
17. While waiting to boil, wash the camote tops and the sliced squash.
18. Slice the one bulb of red onion, mince one head of garlic, and chop the labahita daing.
19. Add the sliced red onion and minced garlic on the boiling monggo beans.
20. After 5 mins, turn off the heat and pour the mixture of boiled monggo beans into the simmering
banana bell.
21. Add the chopped labahita daing and one cup of salt then mix.
22. After 15 minutes, mix in 1 canister of water and 1/2 canister of the second squeeze of coconut milk.
23. For another 15 minutes, add in the 150g of Magic Sarap and the sliced squash.
24. Add 1 canister of the first squeeze of coconut milk, and wait for another 15 mins then
25. Add the camote tops and after 5 mins turn of the heat
26. And Serve the dish hot.
Cost Per Serving: ₱13.24
 Central Philippine University
Dr. Lucio Tan, College of Hospitality Management
Lopez Jaena St. Jaro, Iloilo City, Philippines

JERMELYN J. NODERAMA EVELYN R. YBARZABAL

DINING HALL MENU
FILIPINO CUISINE
RECIPE NAME: GINATAANG PUSO NG SAGING W/ MONGGO PREPARED:
CATEGORY: MISE EN PLACE BY: JERMELYN
WEIGHT: DATE: 3/31/2023
YIELD: 117 SERVINGS
UNIT TOTAL
QUANTITY UNIT INGREDIENTS COST

II. STANDARDIZED RECIPE

Ingredients:

4 kg Grated Coconut 4000g 240.00

3 kg Banana Bell (Puso ng Saging) 3000g 120.00
3 kg Monggo Beans 3000g 300.00
2 kg Sliced Squash 2000g 120.00
1 kg Camote Tops 1000g 85.00
½ kg Labahita Daing 500g 175.00
1 bulb Red Onion 115g 10.00
1 bulb Garlic 115g 10.00
1 pack Magic Sarap 150g 75.00
1 cup Salt 300g 10.00
3 cstr Water 11.25L 0.00
1.5 hrs Gas 225.00

Labor 180.00
Total: 1,550.00
Procedure:

27. Gather all the ingredients.

28. Prepare medium and large sized boilers and add one canister of water to each of them.
29. Boil the banana bell in the large boiler and the monggo beans in the medium boiler for 35 mins.
30. While waiting to boil, wash the camote tops and the sliced squash.
31. Slice the one bulb of red onion, mince one head of garlic, and chop the labahita daing.
32. Add the sliced red onion and minced garlic on the boiling monggo beans.
33. After 5 mins, turn off the heat and pour the mixture of boiled monggo beans into the simmering
banana bell.
34. Add the chopped labahita daing and one cup of salt then mix.
35. After 15 minutes, mix in 1 canister of water and 1/2 canister of the second squeeze of coconut milk.
36. For another 15 minutes, add in the 150g of Magic Sarap and the sliced squash.
37. Add 1 canister of the first squeeze of coconut milk, and wait for another 15 mins then
38. Add the camote tops and after 5 mins turn of the heat
39. And Serve the dish hot.
Cost Per Serving: ₱13.24
 Central Philippine University
Dr. Lucio Tan, College of Hospitality Management
Lopez Jaena St. Jaro, Iloilo City, Philippines
JERMELYN J. NODERAMA
ARMANDO, JR. M. HISUAN