My Recipe.docx

WHITE PUTO CHEESE

INGREDIENTS: 3 tsp

Yeast

½ cup

Water

½ cup

Evaporated Milk

2 cups

Cake Flour

1 cup

Refined Sugar

2 pcs

Egg Whites

1 Tbsp

Baking Powder

¼

Oil Cheese for Topping

PROCEDURES: 1. Prepare the steamer and muffin pan. 2. Disssolve yeast into water. 3. Mix flour, sugar and baking powder. Add on dissolved yeast using mixer, beat the egg whites to soft peaks stage. Add on sugar gradually and beat until fluffy. 4.Mix gently then pour into the muffin pan ¾ ful. Set aside for 10-20 min. Top sliced cheese and steam for 10-15 min. Brush with butter before dish-outing

Empanada/Empanadita

INGREDIENTS: 250 ml 4 cups 5 tbsp 2 pcs ½ cup 1 tbsp 1cup

Oil(for frying) All-purppose flour Sugar Eggs yolks Mayonnaise Salt Cold water(to make dough) Salt and sugar to taste

PROCEDURE: 1. Sift flour, beat egg yolk in a bowl of cold water and add sugar and salt and dissolve them together. 2. To the flour, add magarine egg and mix them ligthly with the fingers. Add enough water in which sugar and salt have been added to make a dough. 3. Add enough flour to kneed and rolled. 4.Divide into 4 parts and roll each on floured board/table to about 1/8 inch thick. Brush with margarine on top and roll tightly as you woud make a jelly roll.

Griddle Cake

INGREDIENTS: 1 ½ cup

All purpose Flour

1 ½ Tbsp

Baking Powder

100 g

Granulated Sugar

2.5 g

Salt

75 ml

Water

75 ml

Milk

2 pcs

Eggs (beaten)

75 ml

Margarine (melted) Butter/syrup or cheese for toppings

PROCEDURES: 1. Sift the dry ingredients into bowl. In another bowl mix water and milk. 2.make a well of the center of the dry mixture of ingredients and add the liquid ingredients. 3. Pour a ladle of the mixture in a lightly greased or frying pan. 4. When the air bubbles break, turn the cake and grill the other side. 5. Serve immediately with butter and syrup.

Black Forest Cake

INGREDIENTS: 1 ¾ cup

All Purpose Flour

2 cups

Refined Sugar

1 ½ tsp

Baking Soda

½ cup

Oil

2 pcs

Eggs

¾ cup

Cocoa powder

1 tsp

Salt

1cup

Evaporated Milk

1 ½ tsp

Baking Powder

1 cup

Water

PROCEDURES: 1. Mix all the dry ingredients and sift them. Make a well in the center. 2. In another bowl,mix the cocoa powder to the hot water. 3. Add liquid ingredients to the mixed dry ingredients. Mix until evenly moistened. 4. Put it on the baking pan and bake it to the oven.

Banana Cup Cake INGREDIENTS: 2 cups 1 tsp 1 tsp 1 tsp 1 tsp ¾ cup ¾ cup 2 pcs 1 tsp 2 pcs 2/3 cup

All Purpose Flour Baking Powder Baking Soda Iodized Salt Vanilla Vegetable Oil Refined Sugar Eggs Vinegar Mashed Banana Milk diluted(1/3 cup water + 1/3 cup milk)

PROCEDURES: 1. Pre-heat oven 350 F. 2. Place the paper cups lined muffin. 3. Sift the first 4 dry ingredients. 4. Mix oil and sugar. 5.Add on egg one at a time until mixture becomes smooth. 6.Add on the dry ingredients then milk alternately, then add on vanilla. 7. Add on mashed banana with vinegar and mix well gently.

Torta

INGREDIENTS: 3 pcs

Eggs

200 g

Sugar

200 g

All-Purpose Flour

150 ml

Edible Oil

160 g

Evaporated Milk

3g

Iodized Salt

1 tsp

Anise or Vanilla

10 g

Baking Powder

PROCEDURES: 1. Beat the egg until fluffy or yellow color. 2. Add on sugar gradually while beating. 3. Add on oil then salt, all-purpose flour and milk alternately(start with flour and end with milk). 4.Beat well then add on anise and baking soda. 5.Mix thoroughly until mixture is smooth and in the right consistency. 6. Pour into torta molder lined with wrapper.

CINNAMON APPLE FRITTLES

INGREDIENTS: 100 g

Dessert Apple

60 g

All-purpose Flour

60 ml

Water (sprinkle)

30 g

Granulated Sugar

1

Salt

g

125 ml

Vegetable Oil(for frying)

5

g

Cinnamon

5

g

Icing Sugar

PROCEDURES: 1.Fill a small wok or deep fryer with oil and put into the heat. 2.Breal the egg and put into a bowl and pinch of salt and whisk in a water, then the flour until well blended. 3.Mix the sugar and cinnamon and sprinkle on the newly fried apple. 4.Dip each piece of apple(sliced) into the batter or mixture and deep fry. Drain excess oil and arrange in plate.

Leche Flan

INGREDIENTS: ¼ cup

Brown Sugar

¼ cup

Water

5 pcs

Egg Yolks

½ cup

Evap Milk

5 ml

Lemon extract(vinegar)

PROCEDURE: 1.Melt the crystal brown sugar into caramelize then add water. 2.Simmer further until sugar syrup reaches soft boil stage to taste. 3.Get a bowl of cold water and drop small amount of syrup. 4.Hold and drop and see if it forms into a soft ball into a seconds 5.Get the leche flan molder and put the caramelized brown sugar in it. Let it cool. 6.In another bowl, mix the egg yolks,condensed milk,and evaporated milk.(don’t beat it to avoid bubbles). 7.Put the mixture into prepared leche flan molder. 8.Steamer for one hour. Get leche flan out in the steamer. And let it cool. 9.When it is coll already, put it inside the refrigerator and chill.

ROYAL ICING

INGREDIENTS: 3 pcs

Egg Whites

½ tsp

Cream of Tartar

1-2 cups

Confectioners sugar

PROCEDURES: 1. Beat the egg white in a bowl unitl fluffy. 2. Add cream of tartar until stiff. 3. Add sugar gradually, beat well, after each addition. 4. Continue beating until meringue stands in stiff glossy peaks.

Macaroni Royale

INGREDIENTS: 100 G

Macaron cooked (drained)

125 g

canned fruit cocktail (drained)

50 g

Red gelatin (cube) or kaong

50 g

Green gelatin (cube) or kaong

50 g

Eden cheese (shredded)

100 ml

Nestle cream or mayonnaise

50 ml

condensed milk Sugar to taste

PROCEDURE: 1.Mix all the ingredients gently. 2.Serve on a bunch of lettuce. 3.Chill before serving. 4.If gulaman bar is used, dissolve into 2 ½ cup of water.

Marble Cake

INGREDIENTS: 100 g

Margarine or butter

2 pcs

Eggs

15 g

Baking Powder

125 ml

Milk (Evap. to be deluted to 125 water)

45 g

Cocoa powder

250 g

Sugar

375 g

All-purpose flour

PROCEDURES: 1.Cream the butter and add sugar gradually add eggs one at a time, beat well. 2.Sift together dry ingredients and alternately with the milk. 3.Dissolve cocoa in a hot water, add the ¼ cake of batter. 4.Place white and chocolate mixtures by spoonful in a grease cake pan. 5.Bake in moderate oven.

Gorillas

INGREDIENTS: 30 g

Margarine

1.25 g

Salt

45 g

Egg yolks

30 g

Granulated sugar

62.5

Water

15 ml

Rum

250 g

All-purpose flour

62.5 g

Cornstarch

INGREDIENTS: 1.Mix first 6 ingredients. 2.Add flour, cornstrach, kneed dough until fine and smooth. 3.Make syrup,add the gorillas all at once. Remove from the fire, stir until gorillas are well-coated and syrup dries.

Choco Ice Cream

INGREDIENTS: 250 ml

All-purpose flour

125 g

Brown/refined sugar

250

Mango(Puree or scroped) Or chocolate powder/bar or any flavor

250 ml

Evaporated milk

250 ml

Condensed milk

PROCEDURE: 1.Whip cream, mango and milk until soft peak forms. 2.Stir in sugar and mix until evenly blended. 3.Pour mixture in a container and freeze for 2hrs or more. 4.Remove from the freeze and beat until smooth. 5.Freeze for another 2 hours stirring mixture in the same manner. 6.Place mixture back again in freezer until firm.

Banana Toron with Caramel

INGREDIENTS: 2 pcs

Saba bananas(cut into half lengthwise)

1 ½ cup

Brown Sugar

8 pcs

Lumpia Wrapper

2 cups

Cooking oil

PROCEDURE: 1.Place the banana in the lumpia wrapper. 2.Fold and lock the lumpia wrapper,use the beaten egg whites to seal the edge. 3.In a pan, heat the oil and put in some brown sugar, wait until the brown sugar caramelized. 4.Put in the wrapped banana and fry until the wrapper turns brown and the sugar stick on the wrapper. Serve.

Cathedral Window

INGREDIENTS: 200 g

Cooked Gulaman (4-5 colors)

10 or 20 g

Gelatin (knox)

50 ml

Evaporated Milk

100 ml

Condensed milk

PROCEDURE: 1. Cook each flavor individually, ¼ cup sugar and cups water (dissolve gulaman powder totally into the water before boiling.) 2. After boiling, allow it to cool and wait until set. 3. Cut into cubes or dice and arrange on a molder or presentation plate. 4. In another pan, dissolve clear gelatin into cold water, heat until it simmers. 5. Remove from the heat and add evaporated milk and condensed milk. 6. Let it cool then pour into the arranged gulaman. 7. Chill.

Buttered Banana

INGREDIENTS: 100 g

ripe bananas (sliced)

30 g

Refined sugar

25 g

Butter/ margarine

50 g

Water

2 ml

Vanilla

3g

Sesame seeds for topping

PROCEDURE:

1. Peel and slice bananas. 2. Cook it with sugar and water until done. 3. Add on butter and vanilla; stir gradually until it reaches to right consistency. 4. Plate and sprinkle sesame seeds.

Crepe

INGREDIENTS: 250 g

Cake flour/ All-purpose flour

25 g

Salt

62.5 g

Sugar

300 ml

Milk (diluted 150 ml milk +10 ml water)

120 ml

Egg beaten

30 ml

Vanilla extract

30 ml

butter (melted)

PROCEDURE: 1. In a bowl, make a well at the center of the flour. Set aside. 2. In a bowl, dilute salt and milk. Fold in beaten eggs. 3. Pour in the center of well with a whisk, gradually fold liquid mixture into the flour until creamy and smooth. 4. Mix in melted butter and refrigerate for 1 hour or so. 5. Cooked in a griddle or non-stick pan. 6. Wrap strawberry with crepe and garnish with Chocó syrup, cream and cherry.

Choco Mouse

INGREDIENTS: 1 pc

Chocolate bar (150 cocoa powder. 75 g refined Sugar, 150 ml water

6 pcs

Eggs

½ tsp or 2.5 g

Cream of tartar

1 cup

Sugar

PROCEDURE: 1. Separate eggs yolks from egg whites. 2. Melt the chocolate in a pot over boiled Water let it cool and add egg yolks. 3. In another bowl whisk the egg whites with cream of tartar. 4. Gently mix the chocolate pour into a small bowl. 5. Keep in fridge overnight. Serve. For the filling: 1 can crushed pineapple ½ cup cornstarch (dissolve in ¼ cup of water) 30 g butter margarine 5 ml vanilla

Maja Blanca

INGREDIENTS: 1 cup

Corn kernels

½ cup

Crushed corn

2 cups

Cornstarch

5 cups

Coconut milk

1 ½ cups

refined sugar

½ bar

Cheese (shredded)

½ cup ¼ cup

Evaporated Condensed milk

PROCEDURE: 1. Combine all ingredients and pass through a strainer. 2. Cook over low fire constantly stirring until thick. 3. Pour and let it cool into the molder. shredded coconut or toasted nuts 5. Garnish with cheese. 6. Chill.

4. Serve and toasted sweetened

Mango Float

INGREDIENTS: 4 pcs

Grahams biscuit

50 g

Grahams powder

100 g

Sliced mango (fillet)

50 ml

Condensed milk (combined with Nestle cream)

50 ml

Nestle cream

PROCEDURE: 1. Lay 2 pcs of biscuits on the rectangular container. 2. Moisten with cream milk dressing 3. Arrange sliced mango then put cream milk mixture. Add on powdered grahams. 4. Repeat procedure 1-4, and then chill before serving.

Mango Panacota

INGREDIENTS: 30 ml

Mango puree

15 g

refined sugar

15 ml

gelatin (diluted and boiled)

For the dressing: 10 ml

condensed milk

15 ml

nestle cream (chilled)

PROCEDURE: 1. Wash, scrape and blend mango until it turns to puree. 2. Measure 30 ml puree then add on refine sugar and gelatin, chilled. 3. for the dressing, whip chilled nestle cream and add on gradually milk, whip until well-blended then top on the chilled mango gelatin mixture. 4. Chill until set then serve.

Pineapple Carrot Cake INGREDIENTS: 3 cups

All-purpose flour

2 tsp

Baking soda

1 ½ cups

Oil

4 pcs

Eggs

2 cups

finely grated carrots

2 tsp

cinnamon powder

2 tsp

Baking powder

1 tsp

salt

2 cups

sugar

2 tsp

vanilla

1 cup

undrained crushed pineapple

PROCEDURE: 1. Pre-heat oven to 350 F grease and line a 13’9 inch rectangular pan. Set aside. 2. Sift together the first 4 ingredients in a bowl, combined the oil and sugar. Add eggs one at a time, beat well after each addition. Stir in vanilla. Add the dry ingredients then the carrots and pineapple. Mix until well blended. Pour into the prepared pan and bake until done.

Pineapple Tart

INGREDIENTS: 1 cup

All-purpose flour

½ tsp

Salt

1 tbsp

Sugar

¼ cup

Margarine

1/8 cup

shortening Oil

5-6 tbsp

Water

For Filling: 1 can

crashed pineapple

¼ cup

sugar

2 tbsp

cornstarch (dissolve in 3 tbsp

1 tbsp

butter

1 recipe

plain pastry

1 tsp

Vanilla

PROCEDURE: 1. Cook pineapple with sugar. Add dissolved cornstarch and cook for few minutes. Add the butter and stir constantly until done. 2. Let it cool and fill into the crust. Seal and fry.

Butter Icing

INGREDIENTS: 1 cup

Butter

¾ cup

Sugar

¾ cup

Evaporated milk

PROCEDURE: 1. Cream butter or beat with electric mixer. 2. Add dissolved sugar in evaporated milk. 3. Add dissolved sugar in gradually to the butter, beating well after each addition. 4. Beat until smooth.

Coco Graham Munchkins

INGREDIENTS: 200 g

Grahams powder

75 ml

Condensed milk

30 g

butter

Sprinkled sugar or desiccated coconuts or dusting sugar

PROCEDURE: 1. Cream butter adds the condensed milk and mix well. 2. Add on grahams powder gradually, stirring constantly. 3. Check the right consistency. 4. Form into ball. 5. Roll into the sprinkled sugar or DC or DS. 6. Chill.

Plain Chiffon Cake

INGREDIENTS: 2 ¼ cup 1 ½ cup 1 Tbsp ½ tsp ½ cup ½ cup ½ tsp 6 8

Cake flour Sugar Baking powder Salt Oil Water cream of tartar Eggs yolks Egg whites

PROCEDURE: 1. Sift flour, 1 cup sugar, salt and baking powder into a bowl. 2. Make a well at the center of the bowl and add this orderly, oil, egg yolks, and water mix until well blended. 3. In another bowl, beat egg whites and cream of tartar frothy. 4. Add remaining sugar by tablespoonful to egg whites and blend well after each addition until soft peaks are formed. 5. Fold flour mixture into the baking pan. 6. Pour batter into an ungreased baking pan. 7. Bake for 163 C (324F) for 50 minutes, then 177 C For 10 minutes.

Chicken Inasal INGREDIENTS: 10 ml

Calmansi Juice

1 Tbsp

Soy sauce

2 Tbsp

Catsup

1 Tbsp

Cooking Oil

2g

Rosemary (dried)

1 Tbsp

Liquid seasoning

2 Tbsp

Brown sugar

5g

Garlic

2g

Salt

1 Tbsp

Pineapple juice

200 g

Chicken quarter/ Breast/ Drumstick

SAUCE 30 ml

Vinegar

15 ml

Soy sauce or knor liquid seasoning

10 ml

Calamansi Juice

PROCEDURE: 1. Mix all ingredients in a bowl and marinate chicken for 30 min. 2. Stew in barbecue stick and grill until cooked. 3.Serve with sauce.

Crispy Fried Chicken Wings INGREDIENTS: 200 g

Chicken

10 ml

Calamansi Juice

2g

Iodized salt

2g

Black/white pepper Oil for frying All-purpose flour

SAUCE 10 ml 5 ml 10 ml

Calamansi Juice 10 ml Soy Sauce Worcestershire sauce

Vinegar

SIDE-DISH 40 G

Carrots

40 g

Baguio beans (blanch then buttered/sautéed)

PROCEDURE: 1. Prepare the marinates (calamansi juice,salt and pepper.) Marinate then chicken wings for 15-30 mins. 2. Drain off marinate then cook the chicken wings with All-purpose flour. 3. Deep fry chicken wings and serves with sauce.

Breaded Chicken/Pork INGREDIENTS: 200 g

Chicken/ Pork Fillet

5g

White pepper

2g

Salt

5 ml

calamansi juice

125 ml

Oil for frying

50 g

All-purpose flour

50 g

bread crumbs Egg wash (1 egg yolk and 2 tbsp evaporated milk)

PROCEDURE: 1. Add calamansi juice in chicken/pork then season with salt and pepper. 2. Marinate for 25-30 minutes then drain. 3. Dedge the marinate chicken/pork into flour using left hand. 4. Dip into the egg wash. 5. Coat with bread crumbs using your right hand. 6. Chill for 15-30 minutes. 7. Deep fry until golden brown. 8. Drain the excess oil and plate. 9. Serve with gravy.

Carbonara INGREDIENTS: 50 g 20 g 50 g 30 g 30 ml 25 g 10 g 100 g 100 ml 30 g 30 ml

Tuna Red onion Mayonnaise Sweet pickles Corn Oil Cheese Garlic Cooked Pasta Fresh Milk/Evap Milk Pineapple tidbits Vegetable Oil

Procedure for Pasta: 1. Boil water. Add on salt and edible oil. 2. Boil pasta from 8-10 minutes or until cooked. 3. Strain pasta and wash with running water. 4. When water is totally drained. 5. Rub pasta with corn oil to avoid sticking. 6. Set aside.

For Dressing: 1. Sauté garlic, onion and tuna in vegetable oil. 2. Add on mayonnaise, fresh milk/ evap milk, sweet pickles 3. Season with salt. 4. Add on pasta then pineapple tidbits. 5. Plate and garnish with shredded cheese and chopped parsley Or herbs like oregano, celery and others.

Filipino Style Spaghetti

INGREDIENTS: 200 g

Spaghetti Pasta(cooked)

100 g

Ground pork/beef

15 g

Garlic(minced)

15 g

Red onion(minced)

45 ml

Vegetable Oil

100 g

Spaghetti sauce

100 ml

Banana catsup

2.5 ml

Salt

20-30 g

refined sugar

PROCEDURE: 1.Saute garlic, onion, and ground pork/beef in oil. 2.Add on spaghetti sauce, catsup, salt and sugar. 3. Boil and simmer until right moistency is reached. 4. Finalize the taste. 5. Remove the cooking pan from the fire, add on pasta and mix well. 6. Plate and garnish with chesse.

Mashed Potato

INGREDIENTS: 100 g

Potato

15 g

Butter

30 ml

Evaporated milk

1-2 g

Iodized salt (to be dissolved in milk)

1-2 g

White pepper

PROCEDURE: 1. Wash and boil potato until cooked. 2. Remove the skin and mash using the tines of fork. 3. Add on butter, mix well then add milk. 4. Mold and plate.

Pan Grilled Pork With Terriyaki Sauce

INGREDIENTS: Good for 1 kilo

1/3 cup

Soy sauce

1/3 cup

Corn Oil

1/3 cup

Fresh Ginger (minced)

1/3 cup

Vinegar

1/3 cup

Pineapple Juice

1/3 cup

Brown Sugar

2 tbsp

Cornstarch

PROCEDURE: 1. Combine all the ingredients in a mixing bowl. 2. Stir constantly until well blended 3. Add sugar and ginger; continue stirring until it is dissolved. 4. Marinate the meat for 30 minutes or more. 5. Drain off the marinated meat, remove the meat. 6. Cook the meat using this method. Pan Fry, Pan Grill or stewing. 7. If deep fry is used, add on cornstarch to the marinated meat and cook until

Gravy INGREDIENTS: 2 tbps

Butter

2 tbsp

All-purpose flour

2 tsp

Garlic (minced)

1 pc

Knorr Cube (pork)

2 tbsp

Soy sauce

1 tsp

Tabasco

250 ml

Water

PROCEDURE: 1. Saute garlic in butter until golden brown. 2. Add on All-purpose flour until it totally moistened (paste like). 3. Add on water chicken cube. 4. Allow to boil and simmer then add Tabasco. 5. Serve with main course or side dish.

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Chicken Pork Adobo INGREDIENTS: 100 g

Pork (sirlion/straight cut)

100 g

Chicken breast

30 ml

Vinegar

30 ml

Soy sauce

30 ml

Brown sugar

30 ml

Edible Oil

20 g

Crushed garlic

1 pc

Oyster sauce

10 pcs

Pepper corn

PROCEDURE: 1. Wash pork, chicken breast and slice into serving size. 2. Mix the marinade (liquid and dry). 3. And add crushed garlic, pork and mix well until marinade in while blended. 4. Boil and simmer until marinade is thickened. 5. Check the doneness of the meat. 6. If the meat is still uncooked add on water enough to boil the meat. 7. Check again the doneness of the meat taste and consistency of the sauce if already done and sauce is thickened, dish out and serve.

PORK HUMBA INGREDIENTS: 1 kg

Pork belly

20 g

Salt

120 ml

Soy sauce

120 ml

Vinegar

120 g

Brown/Mascubado Sugar

1 can

Black beans (drained)

20 g

Kincham

5-10 g

Laurel leaves

Water

PROCEDURE: 1. Wash pork belly and season with salt. 2. Boil and simmer until water has evaporated. 3. Toast until fat comes out totally extracted and meat becomes brown. 4. Drain excess fat. 5. In a kettle, place the meat and add on all ingredients. 6. Boil and simmer until meat is tender. Check the taste and consistency of the sauce. 7. Plate

Bam-I

INGREDIENTS: 50 g 100 g 20 g 30 g 50 g 30 ml 20 g 5g 50 g 15 g 30 ml 50 g 20 g 125 ml

Pancit canton Pork (strips) Red onions Bell pepper Cabbage Soy sauce Chorizo de bilbao salt Behon Garlic (crushed) Vegetable Oil Carrots Baguio beans Water

PROCEDURE: 1. Saute garlic, onions, and pork. 2. Add on salt and soy sauce. 3. Simmer then add on water and pork cube. 4. If meat is done, add on pancit canton and then bihon. 5. Mix well, check the taste, when pancit and bihon is partially cooked, add on veggies, mix thoroughly. 6. Finalize the taste and dish out then plate.

Pork Steak INGREDIENTS: 200 g

Pork (cut into thin and wide fillet)

30 ml

White wine or pineapple juice

2g

Iodized salt

15 g

Cornstarch

30 ml

Oil

20 g

Red onion

10 g

Sesame seeds

PROCEDURE: 1. Wash, drain and cut pork into fillet. 2. Mix wine or pineapple juice, salt and cornstarch. 3. Marinate meat into wine mixture for 20 minutes. 4. In other bowl, combine soy sauce, vinegar and sugar and set aside. 5. Sauté onions and marinate pork all at once, stir and simmer until light brown. 6. Check the doneness of the meat, consistency of the sauce and taste. 7. Plate and garnish with toasted sesame seeds.

Shrimp Rebosado INGREDIENTS: ½ kg

Medium size shrimp

½ cup

Native Vinegar

10 pcs

Peppercorn crushed

4 cloves

Garlic

½ tsp

Salt

BATTER:

SAUCE

¾ tsp

Salt

30 ml

Banana Catsup

1 cup

All-purpose flour

15 ml

Sweet chili

¼ cup

Water

5 ml

Hot chili

1 pc

Egg

1 tsp

Baking powder

PROCEDURE: 1. Marinate shrimp in native vinegar, pepper corn, garlic and salt then cover. 2. Sift together salt, baking powder and flour then set aside. 3. Combine water, milk, black pepper, atsuete extract ( spanish paprika). 4. Deep wash shrimp into the batter and deep fry. 5. Plate and serve with sauce.

Stir Fried Squid INGREDIENTS: 150 g

Squid ( clean and skinned cut into desired size)

10 g

Class garlic

10 g

Onions (minced)

20 g

Oyster sauce

Salt and pepper to taste 1 tbsp

Cooking Oil

Chopped spring onions for toppings

PROCEDURE: 1. Heat oil in a pan. Saute onion and garlic until light. 2. Add the squid and cook until pale color. Do not over cook the squid. 3. Add the oyster sauce and then cook it for another 2-3 minutes. 4. Season with salt and pepper. Marinate:

Garnish

Calamansi (10 ml)

Green Pear

Salt

Carrots (blanched)

Pepper

Corn kernel and Bell Pepper (king)

Pickled Fish

INGREDIENTS: 200 g

Fried brown fish

45 ml

Oil ( for sauteing)

50 g

Garlic ( crushed strips)

50 g

Ginger (sliced)

100 ml

Water

45 g

Brown Sugar

5g

Salt

45 ml

Soy sauce

10 g

Cornstarch (dissolve with ½ cup water)

50 g

Bell Pepper

50 ml

Oil (for frying)

PROCEDURE Cook onion, pepper and ginger in oil until witted. Add water, vinegar, soy sauce, and sugar simmer for few minute. Season thick sauce with cornstarch dissolved in a little water. Pour sauce over fried fish or put back fried fish into the sauce and simmer for 5 minutes. Serve on a plate or platter.

Onion Ring

INGREDIENTS: 100 g

White onion

2g

Iodized salt

60 ml

Egg (add 2 Tbsp Evap milk)

50 g

All-purpose flour

50 g

Bread Crumbs Oil for frying

PROCEDURE:

1. Cut onion ring. 2. Season with salt. 3. Dredge onion into flour 4. Dip into the beaten egg or egg wash. 5. Coat with bread crumbs. 6. Chill and fry.

Cheese Stick

INGREDIENTS: 5 strips

Cheese

5 pcs

Lumpia wrapper (cut into halves) Egg white (beaten for sealing) Oil for frying Cayene powder paprika

FOR SAUCE 2 Tbsp

Banana Catsup

½ Tbsp

hot chili

1 Tbsp

Sweet chili sauce

PROCEDURE: 1. Wrap cheese with lumpia wrapper. 2. Deep fry. 3. Sprinkle with paprika or cayene powder. 4. Serve with sauce.

Cheesy Dynamite

INGREDIENST: 5 pcs 5 slices 1 pc 50 g 50 g

Chili Finger Cheese Egg (1 yolk and 1 Tbsp evap) All-purpose flour Bread crumbs Oil for frying

PROCEDURE: 1. Wash and remove the seeds of the chili finger. 2. Insert the cheese on the chili. 3.Dip into the egg wash, then into the flour. 4. Back to the egg wash then to the bread crumbs. 5. Chill for 10-15 minutes. 6. Fry until golden brown. 7. Serve with sauce.

Hot Dog and Ham Rolls

INGREDIENTS: 5 slices 1 pc 5 leaves 5 pcs

Hot dog Ham (strips) Dill or Parsley Oil for frying

PROCEDURE: 1. Fry hotdog and ham and then cut hotdog into 5 pcs as well as the ham. 2. Put a dill on the hotdog and roll the ham on it, then seal with toothpick (cut into halves) 3.Theb serve.

Devilled Egg

INGREDIENTS: 5 pcs

hard cooked Eggs ( Peeled and cut lengthwise in half)

2 Tbsp

Mayonnaise

1 tsp

Hot sauce

½ cup

chedder cheese( shredded extra sharp)

1 stalk

Green Onion (finely chopped) Paprika for garnish

PROCEDURE: 1. In a meduim bowl, mash egg yolks, mayonnaise,hot sauce and salt until almost smooth. 2. Fold in chedder and green onion. 3. Spoon into egg whites. Garnish with paprika. 4. Serve immediately or refrigerate, covered with plastic up to one day.

Boiled Icing

ENGREDIENTS: 2 cups

Granulated sugar

½ cup

Water

½ tsp

Cream of Tartar

4 pcs

Egg whites

1 ½ cup

Confectioner sugar

PROCEDURE: 1. Put sugar, water and cream of tartar in a sauce pan and bowl. 2. Place egg whites in a mixing bowl and whip a high speed 7 minutes. 3. Pour boiling mixture slowly on egg whites and whip for 3 minutes more. 4. Add confectioner sugar gradually.

NOTE! Whip the entire mixture for 5 minutes more while spreading the icing on the cake over the rest in the saucepan with demp cloth to keep it from drying up.

Potato and Carrot Soup INGREDIENTS: 100 g 100 g 10 g 5g 2g 2g 20 ml

Potato Carrot knorr cube Evaporated milk Salt White pepper Water

PROCEDURE: 1. Boil the potato and carrot until soft then blend. 2. Saute the butter then add mixture. 3. Add the milk and water. 4. Put the knorr cube and simmer. 5. Season with salt and pepper.

Cream of Carrot Soup INGREDIENTS: 3 Tbsp 1 large 3 large ½ tsp 1 Tbsp 3 Tbsp 3 cups

Butter White Onion carrots, pared and thinly sliced Basil Parsley, chopped All-purpose flour cream chicken stock, heated salt and white pepper to taste

PROCEDURE 1.Heat butter in large saucepan over medium heat. Add onion, cover and cook for 5 minutes over low heat. 2.Add carrots, celery, basil and parsley, season well. Mix and cook for 6 minutes, partly covered over meduim heat. 3. Mix in flour until well incorporated. Pour in chicken stock, correct seasoning and bring to boil, partly covered. Reduce heat to low and cook soup for 10-20 minutes. 4.Pass soup through food mill or puree in blender. Serve hot.

Coffee Chiffon Cake Follow the recipe for plain chiffon cake. Fold in 3 to 4 tbsp of instant coffee.

Chocolate Chiffon Cake Follow the recipe for plain chiffon cake. Fold in ½ cup of dissolved instant cocoa or chocolate.

Mocha Chiffon Cake Follow the recipe for plain chiffon cake. Fold in three tablespoon each of coffee and cocoa.

Marble Chiffon Cake Follow the the recipe for plain chiffon cake and divide into two parts into a baking pan and suit with a spatula.

Upside Down Chiffon Cake PROCEDURE: 1. Follow the recipe for plain chiffon cake. 2. Melt three to four margarine in a baking pan. 3. Sprinkle two tablespoon sugar on margarine. 4. Arrange slices of pineapple or other fruits in the pan. 5. Pour batter into the pan.

Lumpiang Shanghai INGREDIENTS: ¼ kg

Ground pork

30 g

Garlic

50 g

Onion

200 g

Mushrooms (minced)

250 g

Potatoes

250 g

Togue

500 g

Carrots

1 pc

Sayote

2 pcs

Knorr cube

50 g

Butter Salt to taste, and oil for frying

PROCEDURE: 1. Saute garlic, onions in butter. Add on ground pork, mushrooms and knorr cube. 2. Add on veggies, mix well and season with salt. 3. Stir-fry until veggies are partially cooked or half cooked. Dish out the pan and let it cool. 4. Prepare the lumpia wrapper, spread 2 tablespoons of filling or mixtures, roll it tightly and seal with flour paste. 5. Deep fry and plate while hot. 6. Serve with sauce.

Tuna Sandwich

INGREDIENTS: 20 g

Tuna

2 slices

Bread

15 g

Mayonnaise

10 g

Banana ketchup

10 g

Sweet Pickles

10 g

Butter

PROCEURES: 1. Saute onions, tuna and sweet pickles or butter. 2. Remove the pan from the fire. Add on mayonnaise and ketchup. 3. Mix it well, let it cool. 4. Fill into the sliced bread. 5. Top with shredded cheese and cover. 6. Plate and serve.

Clubhouse Sandwich INGREDIENTS: 2 slices 2 strips 2 slices 15 g 1 slice 1 slice 2 slices 3 slices ½ leaf

Bread Bacon (cooked) Chicken breast (grilled) Mayonnaise (spreading) Cheese Egg ( fried) Tomatoes cocomber Lettuce

Creamed Egg Sandwich INGREDIENTS: 2 slices 60 ml 30 g 25 g

Bread (remove the crust and cut into triangle) Eggs (beaten) Butter Mayonnasie

PROCEDURE: 1. Remove the crust of the bread, cut into triangle and set aside. 2. Beat ther butter, add on beaten egg gradually stirring constantly. 3. Add on mayonnaise gradually and stir constantl. 4. Fill into the bread, plate and serve.

Ham and Cheese Sandwich INGREDIENTS: 2 slices 1 pc 1 pc 15 g

Bread Ham grilled Sliced cheese Mayonnaise

PROCEDURE: 1. Spread the inner part of the bread. 2. Arrange ham and cheese. 3. Cover with another slice of bread. 4. Wrap with table napkin. 5. Plate.

Peanut and Onion Sandwich

INGREDIENTS: 20 g 2 slices 20 g 10 g 5g

Mayonnaise Bread Peanut Butter White onions (minced) Butter

PROCEDURE: 1. Spread the inner part of the bread with butter. 2. Soften peanut butter with wooden spoon and onions gradually. 3.Mix it well. Fill into buttered bread.

Pork and Beans Bun INGREDIENTS: 1 pc 10 g 30 g

Hotdog bun Butter Pork and beans Shredded cheese

PROCEDURE: 1. Perform Mise-en-place. 2. Cut the hotdog bun into halves. 3.Spread butter on the inner sides of the bread. 4. Fill in pork and beans on one side. 5. Top with shredded cheese and serve.

Egg Ham Sandwich

INGREDIENS: 2 slices 1 pc 1 pc 25 g

Bread Ham (grilled and minced) Boiled Eggs (mashed eggs yolks) Mayonnaise

PROCEDURE: 1. Mix mashed egg yolks, mayonnaise and ham. 2. Spread into bread and cover with another sliced bread. 3. Plate and serve.

Pork/ Beef Patty INGREDIENTS: Burger Bun 1 kg 100 g 100 g 100 g 125 ml 250 g 50 ml 50 ml

Ground pork Garlic(minced) Red onions Bell pepper Soy sauce All-purpose flour Oyster sauce Vegetable oil Cheese for topping

Veggies: Lettuce leaf, 2 tomato ring, cocumber ring.

Dressing: 1 cup mayonnaise ¼ cup Banana ketchup

PROCEDURE: 1. Mix all ingredients, weigh 50 g of the mixture and form a ball, then flatten it with rolling pin. 2. Place on a plate line with aluminum foil. 4. Chill and grill.

Creamy Corn Soup

INGREDIENTS: 1 ½ cup 2 pcs 2 tbsp 1 tbsp 6 cups 2 Tbsp ½ cup

Corn Kernel (canned or boiled) Egg (beaten) Cream of Can Oil Water Cornstarch Evaporated milk. Salt to taste.

PROCEDURE: 1. Dissolve cornstarch in ½ cup of water. Boil 5 ½ cup of water. 2. Add ingredients except beaten eggs. 3. Boil and simmer, check the taste consistency. 4.Add beaten eggs (stir constantly while pouring).

Pumpkin Soup INGREDIENTS: 30 g 50 g 500 ml 5g 2g

Butter Onions Chicken stock Dried Thyme Salt and Pepper

PROCEDURE: 1. Cut pumpkin and onions even size and sweat in the butter. 2. Just cover the vegetable with stock and set aside remaining stock. 3. Bring to the boil and simmer until vegetable is tender. 4. Remove thyme stock, blend the soup to a smooth puree. 5. Reboil and adjust the consistency with the remaining stock if necessary.

Creamy Mushroom Soup

INGREDIENTS: 40 g 125 g 30 g 500 ml 50 ml 2 gram 2g

Butter Mushroom (finely sliced) All-purpose flour Chicken stock Nestle Cream Salt Pepper

PROCEDURE: 1. Sweat mushroom in 20 g butter and put aside. 2. Make a blonde mix with 20 g butter and flour. 3. Make a veloute, add sweated mushrooms and cooked out. 4. Season with salt and pepper and water and cream and boil until reach the right consistency. 5. Serve in hot soup bowl with approriate garnish.

Onion Soup INGREDIENTS: 2 Tbsp/20 g 2 Tbsp/20 g 500 ml 1 pc 50-75 g

Butter All-purpose flour Water Knorr cube (chicken stock) White onion (minced)

PROCEDURE: 1. Heat the pan, put butter when melted, saute onion and flour until it is fluffy moistened and paste like and its consitency. 2. Check the consistency and taste. 3. Serve with croutons and onion leaves For Garnish: Croutons and onion leaves

Garlic Soup

INGREDIENTS: 5g 25 g 2g 1g 500 ml 5 ml 60 ml

Garlic bread (thin sliced) Salt MSG(vitsen) Water Oil Egg

PROCEDURE: 1. Fry garlic in a little oil till lightly brown then add the bread. 2. Season with salt and vitsen. 3. Pour the boiling water over thins. 4. Boil for 1 minute or more. 5. Add beaten egg on the preffered consistency.

PREPARE DESSERTS

PREPARE STARCH DISHES PREPARE APPETIZERS PREPARE SALADS AND DRESSING PREPARE MEAT DISHES PREPARE SANDWICHES PREPARE STOCKS SAUCES AND SOUPS PREPARE SEAFOODS DISHES

COMPILATION OF DELICIOUS

RECIPES COOKERY NC II SUBMITTED TO: Mrs. Marilou Duhaylungsod SUBMITTED BY: Rea Joy D. Pagente