Developing Recipes using Indigenous Vegetables

TABLE OF CONTENTS

Developed Recipes using Indigenous Vegetables 5Kitchen Know-How and Practical Tips 13Health Contributions of Indigenous Vegetables 173-Week Cycle Menu 23Lunch Recipes Misua, Patola at Kulitis 27 Pina-Upong Manok 29 Squash Siomai 31 Veggie Fish Siningang 32 Muskadsilog 35 Ginataang Gulay Express 36 Ginataang Sigarilyas at Kalabasa 38 Gisadong Munggo at Talinum 40 Gisadong Talinum at Galunggong 43 Linubihang Munggo 44 Lumpiang Gulay 47 Miki with Togue 49 Tahong with Cassava and Malunggay 50 Utan 53 Cheesy Pork Embutido 55

Snack Recipes Maca-Kulitis Soup 59 Lomi with Saluyot 60 Spaghetti with Malunggabi Balls 63 Special Bihon Guisado 64 Champorado 67 Ginatan Kadyos 68 Monggo Congee 70 Kamote Buchi Surprise 73 Kamote Palitaw 74 Monggo Banana Balls 77Teachers’ Corner Kadpilan Arroz Caldo Con 80 Arroz Lamang Ugat Con Kulitis 81 Sopas ala Filipina 82 Tacanachi Spaghetti 83 Yummy Cha-Mo-Bi-Ta 84

PREFACE

The partnership with Food and Nutrition Research Institute-Department of Science and Technology (FNRI-DOST) allowed International Institute of Rural Reconstruction (IIRR) to move its objective of ensuring utilization of indigenous vegetables planted in the school garden. We have been successful in influencing institutionalization of school gardens in the 1980s and enhanced them through the practice of Bio-intensive gardening, popularly called as BIG. However, we know that access and production of vegetables alone are not enough. These have to be utilized not only in schools but also in homes where parents can prepare vegetable dishes for their families, especially their children, in a more appetizing and attractive way.

GarNESupp is an integrated approach of gardening, nutrition education and supplementary feeding. It is envisioned to help in reducing school age malnutrition and promotes utilization of local vegetables in school as well as at home.

This work of FNRI on menu-cycle development offers solution and fulfils the school gardening and feeding links. We urge the feeding center teachers, as well as the parents to prepare these nutritious and tasty dishes that aim to promote better nutrition of our school children. You will truly love this book! Make it as a partner as you take care of your students and children.

Source: http://www.samarnews.com/news2007/may/f1156.htm

In the Philippines, malnutrition continues to impact on health, growth and development of young children. The recent 2008 National Nutrition Survey data revealed that the prevalence of underweight among 6-10 year old Filipino children is 25.6 % while under height is 33.1%. Micronutrient deficiencies like iron and vitamin A deficiencies are also widespread.

• Prevalence of anemia among 6-12 years old children is 19.8% while

vitamin A deficiency is 11.%.

• Micronutrient deficiencies usually result from inadequate food

intake due to poor dietary quality, poor bioavailability (because of

the presence of inhibitors, mode of preparation, and interactions),

and/or the presence of infections.

• The Department of Education under DepEd Order No. 87, s.2012,

implements a School-Based Feeding Program to address hunger

and malnutrition among undernourished school children.

• The Department also collaborated with the Department of

Agriculture regarding with the Gulayan sa Paaralan project

to grow more vegetables. This allows the school to utilize their

locally grown vegetables and root crops for their feeding programs.

However, utilization of these indigenous vegetables remains low.

• Integration of school gardens and feeding programs is found to be

weak. Incorporation of vegetables in commonly prepared meals in

school like porridge, macaroni soup and chocolate porridge is very

minimal and sometimes no addition at all.

1 2

4

GarNESuppThe International Institute of Rural Reconstruction, the

Food and Nutrition Research Institute-Department of Science and

Technology and the Department of Education, Districts of Tanza

and General Trias have collaborated to implement a three pronged

approach towards addressing under nutrition among schoolchildren

through gardening, supplementary feeding and nutrition education

(GarNESupp). The challenge is how to integrate these three strategies

into the classroom setting. The connection between growing

indigenous vegetables which are easy to maintain and pest tolerant in

the school gardens; and using these in supplementary feeding activities

of DepEd coupled with nutrition education remains to be piloted and

tested.

With this, low cost recipes that are appealing, palatable,

acceptable and with high nutritional value to be used in

supplementary feeding programs were developed to increase and

promote the utilization of indigenous vegetables in the Philippines.

3

GarNESupp is a collaborative action research project by:

International Institute of Rural Reconstruction is a non-profit organization that works with communities to develop innovative and sustainable solutions to poverty. It was established in 1960 as a global development organization with its headquarters in Silang, Cavite, Philippines. In addition, IIRR have country offices in Cambodia, Ethiopia, Kenya, South Sudan, Uganda and Zimbabwe.

Food and Nutrition Research Institute of the Department of Science and Technology is the lead agency in food and nutrition research. FNRI envisioned for optimum nutrition for all Filipinos, socially and economically empowered through scientifically sound, environment-friendly andglobally competitive technologies.

Department of Education, Division of Cavite envisioned for every Filipino to passionately love their country and whose competencies and values enable them to realize their full potentials and contribute meaningfully to building the nation.

Department of Education, Division of Cavite

5

Procedures of Recipe Development and Standardization

1. Search, Modification and Organization of Recipes: Existing vegetable recipes were modified to add or

substitute ingredients and indigenous vegetables that would be available in the school gardens. There were 18 vegetable recipes developed.

2. Recipe Testing: Initial recipe testing was conducted under highly hygienic

and sanitary conditions.

3. Sensory Evaluation: A 9-Point Hedonic Rating Scale was used to measure the

acceptability of the developed recipes (Figure 2).

4. Second Modification: The results of the first sensory evaluation served as

inputs for the second modification of the recipes. In the second modification, the taste, appearance and color were further enhanced.

5. Second Sensory Evaluation: The results of the second sensory evaluation were used as

a basis of determining which recipe passed the overall sensory evaluation. Recipes which have failed for the evaluation were not considered in the suggested cycle menu for the feeding.

6. Nutrient Evaluation: Intensive works were done in the calculation of nutrients

to increase the iron and vitamin A contents. Nutrients content of recipes were computed to check if the recipes meet 1/3 of the Recommended Energy and Nutrient Intake of 6-8 years old school children.

6 7

(Table 3) Nutrients were computed using the FCT + Menu Evaluation software developed by FNRI-DOST.

Of the 18 recipes developed and tested, only 15 recipes were selected. Two recipes, Malunggabi Balls and Sweet and Sour Meat were eliminated due to failed scores while the other recipe, En-saladang Kulitis with Fried Galunggong, was not included due to its impracticality and unsuitability as main dish for children.

7. Photo Documentation The 15 recipes that passed the sensory evaluation were

prepared again and subjected to photo documentation.

8. Costing and Preparation of Market Orders and Quantification of Recipes: The cost per food item in the recipe were calculated and

summed-up and determined if actual cost meets the allotted Php20 budget per student. The costs of recipes were based on the prices of ingredients bought in Taguig People’s Market (Lower Bicutan) and SM Bicutan Hypermarket.

9. Finalization, Compilation and Organization of Recipes: Ingredients, household measure, food items as purchased

and edible portion weights of foods and procedures were finalized and organized to form part of the Recipe Booklet.

9

SCORE SHEETPANELIST: ___________________ DATE: ___________________

Please take a sip of water before starting. Taste the product sample and evaluate your acceptability of the product for each given attribute by checking (√) at the corresponding scale that best represents your answer. An honest expression of your personal ratings will help us. Please avoid talking about the product during the test and take a sip of water before evaluating the next product sample.

Product Code: ___________

Figure 2. Sample Score Sheet

COMMENTS:

___________________________________________________________________

Suggested Name of the Recipe:

___________________________________________________________________

Like extremely

Like very much

Like moderately

Like slightly

Dislike slightly

Dislike moderately

Dislike very much

Dislike extremely

Appear- Overall ance Color Aroma Taste Texture Liking________________________________________________________

________________________________________________________

________________________________________________________

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________________________________________________________

________________________________________________________

________________________________________________________

________________________________________________________

________________________________________________________

________________________________________________________

Neither like nor dislike

8

Table 1. Cost of Recipes per Serving

10 11

Cost per serving with cost of in-digenous

vegetables (Php)

Cost per serving with-out the cost

of indigenous vegetables

(Php)

Cost saved (Php)

Percent Change

(%)

Recipe

Pina-upong Manok 7.72 5.91 1.81 23Malunggabi Balls 14.72 5.84 8.88 60Veggie Fish Sinigang 36.59 30.08 6.51 18Lumpiang Gulay 14.36 10.64 3.72 26Cheesy Pork Embutido 23.71 21.93 1.78 8Sweet and Sour Meatballs 11.24 9.90 1.34 12Misua, Patola at Kulitis 13.76 12.76 1.00 7Gisadong Talinum at Galunggong 26.67 21.18 5.49 21

Ginataang Gulay Espress 23.73 21.97 1.76 7Squash Siomai 12.67 12.67 0.00 0Ginataang Sigarilyas at Kalabasa 22.44 16.08 6.36 28

Muskadsilog 8.41 7.12 1.29 15Gisadong Munggo at Talinum 10.91 8.47 2.44 22

Tahong with Cassava and Malunggay 10.98 8.73 2.25 20

Ensaladang Kulitis and Fried Galunggong 22.55 16.34 6.21 28

Linubihang Munggo 10.87 10.60 0.27 2Utan 6.99 5.22 1.77 25Miki with Togue 5.33 4.98 0.35 7

Table 2. Estimated Energy and Nutrient Content of 18 recipes with 1 cup raw Iron Fortified Rice

Recipe Energy, Protein, Iron, Vitamin kcal g mg A, µg

Pina-upong Manok 317 9 3 115Malunggabi Balls 423 9 78 3Veggie Fish Sinigang 356 16 4 131Lumpiang Gulay 476 8 4 261Cheesy Pork Embutido 580 16 4 145Sweetand Sour Meatballs 725 11 45 3Squash Siomai 393 10 3 53Misua, Patola at Kulitis 367 12 7 1604Ginataang Gulay Express 764 19 5 469Muskadsilog 463 10 5 177Gisadong Talinum at Galunggong 412 8 4 141

Ginataang Sigarilyas at Kalabasa 691 17 5 153

Gisadong Munggo at Talinum 355 14 4 60

Tahong with Cassava and Malunggay 394 8 4 159

Ensaladang Kulitis with Fried Galunggong 1038 15 294 6

Linubihang Munggo 457 11 4 59Utan 340 11 4 3060Miki with Togue 475 14 4 101

1/3 RENI of 4-6 years old were met1/3 RENI of 7-9 years old were met1/3 RENI of both age groups were met

______________________________________________________________________

12 13

Table 3. Recommended Energy and Nutrient Intakes (RENI); 4-6 years old and 7-9 years old

4-6 years old 7-9 years old

Energy, kcal 1410 1600

Protein, g 38 43

Calcium, mg 550 700

Iron, mg 9 11

Vitamin A, µg 400 400

Thiamin, mg 0.60 0.70

Riboflavin, mg 0.60 0.70

Niacin, mg 7 9

Vitamin C, mg 30 35

________________________________________________________

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14 15

In Buying…

Poultry - Skin must be smooth and should not have bruises. There should be no signs of discolorations along armpits and necks as these are signs of injected water.

Beef/Pork - Meat should be firm and smooth to touch without bad odor. Fresh beef must be bright red in color while fresh pork must be light pink.

Fish - Eyes should be clear and full, not sunken, cloudy and wrinkled. The smell should be fresh inside and at the gills. Scales should be tight, bright colored, glossy and adhering to the skin. Flesh should be firm, elastic and not separating from the bones.

Seafoods - In general, all seafoods should be clean and fresh, with a seaweedy smell and shells should be firm and tightly closed.

Eggs - They should be clean, free from cracks and in normal shape. Fresh eggs are usually heavy and have dull-looking and rough shells.

Rootcrops - These should be smooth, firm, well-shaped, have no sprouts and free from cuts, bruises and decay.

Vegetables - Choose ones that have no defects, bruises, appear crispy, at the right degree of maturity and in good color. Buy those in season.

Fruits - Select those that are firm, bright-colored, in right maturity, of good color and aroma to assure ripe-ness. They should be free from dirt, decay and bruises.

In Preparation and Cooking…

Vegetables - Wash them thoroughly before cutting and paring. Pare them as thinly as possible to retain more nutrients and minimize wastage. Cut them according to the dish requirement. Prepare them close to cooking time to avoid discoloration and loss of nutrients.

Rice - Wash rice once or twice without rubbing the grains to preserve the nutrients. Cook them with just right amount of water to avoid wastage.

Meat and Poultry - Match the cut of the meat with the cooking method to be used. Use the drippings of meat in making soups and stocks. The scum on the surface when boiling meat should not be removed as it contains water soluble vitamins and gives flavour to meat.

Fish/Shellfish - Wash them under clean, running water then remove entrails. In general, these require lesser cooking time than meat and poultry. Overcooking these may lead to tough and dry meats. When frying fish, do so in moderate heat until golden brown to prevent from sticking to the pan.

In Storing…

• Avoid overcrowding and overloading to allow circulation of air.

• Practice First-In First-Out (FIFO) method.

• Place cooked foods in shallow pans to allow quick cooling. Cover before placing inside the refrigerator.

• Store foods on shelves or flat form in tightly closed containers in order to protect them from dust, insects and animals.

Dried Seeds and Beans - These should be free form holes, insects and other foreign materials and should not be powdery.

References:

1. Food and Nutrition Research Institute-Department of Science and Technology (FNRI-DOST). 2010. Philippine Nutrition Facts and Figures 2008. DOST Complex, FNRI Bldg., Bicutan, Taguig City, Metro Manila, Philippines.

2. Ramakrishnan, U. (2002) Prevalence of Micronutrient Malnutrition Worldwide. Nutrition Reviews vol. 60 no. 5. S46-S52.

3. Luistro orders strengthening of health and nutrition programs in schools. (2011). Retrieved April 2, 2013 from http://www.gov.ph/2011/07/06/luistro-orders-strengthening-of-health-and-nutrition-programs-in-schools/

4. Dela Cruz, R. (2009). BAR promotes ‘unpopular’ veggies to address malnutrition and dwindling genetic resource. Retrieved April 2, 2013 from http://www.bar.gov.ph/chronicle-home/archives-list/177-april-2009-issue/1091-bar-promotes-unpopular-veggies-to-address-malnutrition-and-dwindling-genetic-resource

5. Winger, R. (2006). Food Product Innovation: A Background Paper. Retrieved March 30, 2013, from http://www.fao.org/docrep/016/j7193e/j7193e.pdf

6. Food and Nutrition Research Institur-Department of Science and Technology (FNRI-DOST). Improving Streetfood Quality and Safety: Training Manual for Trainers of Streetfood Vendors. DOST Complex, FNRI Bldg., Bicutan, Taguig City, Metro Manila, Philippines.

16 17

Live long and live healthy as indigenous vegetables do wonders in preventing and treating sickness. Stash the medicines away as these

natural wonders are complete with vitamins and minerals A to Z.

18 19

• Excellent source of calcium and iron

• Good source of vitamins A, B, and C, potassium

• High in fiber

• Good source of vitamin A, calcium, iron, phosphorus and potassium

• Young leaves and pods are good sources of calcium, iron, vitamins B1 and C

• Source of protein, phosphorus

• Roots are very rich in starch, has significant calcium, phosphorus, iron, potassium, fiber and vitamins B and C

• Leaves are good source of protein, vitamins A, B1 and C, calcium and iron

• Good source of potassium, folate, magnesium, copper, manganese, niacin, fiber and several vitamins

• Leaves and root crops are rich in protein, vitamin A and B-complex, C and E, calcium, phosphorus, zinc, magnesium, manganese and copper and iron

• Seeds are rich in carbohydrate and protein

• Fair source of calcium and iron

• Good source of vitamin B

• Source of Vitamin A, B, C, calcium, iron, phosphorus, magnesium, sodium, potassium, zinc, fiber and antioxidants

• Rich in complex carbohydrates, dietary fiber, beta-carotene, vitamins B6 and C, magnesium, iron and potassium

• Rich in vitamins A, C and K, iron, dietary fiber, protein

• Good source of calcium, vitamin B

• Flowers are an excellent source of calcium, fair source of iron and phosphorus and good source of vitamins A and B

• Rich source of iron, vitamin A and calcium

• Inhibits and cures sickle cell anemia

• Treatment of diabetes, digestive problems,

high blood pressure• Boost the immune

system, prevent infections and diseases

• Anti-inflammatory and

helps prevent arthritis• Can help the body

respond to insulin and stabilize blood

sugar

• Decreases the risk of developing osteoporosis and hemorrhage

• Can be used as a cure for diabetes mellitus

• Used to prevent anemia, headache and osteoporosis

• Used as good food with medicinal properties for young children, lactating mothers and for patients with fever, hemorrhage, anemia or kidney complaints

• Seeds and pods serve can be mixed with sliced meat, boiled in salt as side dish, an ingredient in local pinakbet

• Prepared as salad, sautéed, adobo

• Mixed with other vegetables

• Eaten with salty fish or little shrimps, used as salad or added to stewed meals with other vegetables

• Can be a substitute for lettuce in salads

• Used in sour fish or meat stews, appetizer and salad

• Add at the last minute of cooking as they wilt quickly

• Can be eaten raw or steamed to make for an excellent salad

• Normally cooked with other vegetables (bulanglang, dinengdeng)

• Stews, sinigang, ensalada, dinengdeng

• Can be used as a substitute for malunggay, kangkong, spinach, kamote

• Treatment for headaches, consti-pation, inflammation and ulcers

• Can be used as diuretic and mild laxative

• Used in making diuretic tea• Adds texture and

roughage to many vegetable dishes

• Used in treatment of fevers, stomach problems and prevent cholesterol build-up

• Treatment of obesity

• Lowers total cholesterol levels, LDL, and triglyceride levels

• Good for digestive health

• Leaves have antioxidants and anti-cancer that ward off free radicals; stimulate appetite

• Used to reduce blood glucose levels of type II diabetes, weight loss, and reduced risk of cancer

• Its high dietary fiber is important for proper digestive health and regularity

• Has low glycemic index

Nutritional Content Nutritional ContentNutritional Benefit Nutritional BenefitUses UsesVegetable Vegetable

ALUGBATI

ALUKON

BATAW

CASSAVA

EGGPLANT

GABI

• A good substitute for spinach in soup or broth

• Used in stews

• Used in meat and vegetable recipes such as pinakbet, bulanglang and stir-fries

• Can be added in pinakbet

• Can be boiled as salad or mixed in curries

• Made stir fry or used as sweet snack

• Partial substitute for rice

• Can be eaten boiled, steamed or roasted

• Used as comple-mentary ingredient that balances the flavors of other more pronounced ingredients

• Cooked tuber is consumed as sweets, desserts or used in vegetable dishes

• Can be a substitute for potato

KADYOS, FRESH

KAMOTE TOPS

KAMOTE, YELLOW

KANGKONG

KATURAY

KULITIS

20 21

• Excellent source of iron, good source of calcium and vitamins B and C

• “Powerhouse of nutritional value”

• High in calcium, vitamin A, vitamin C, potassium and protein

• Rich in folic acid, antioxidants, vitamin A, vitamin C, vitamin K, calcium, iron, magnesium, potassium, zinc, selenium and manganese

• Rich source of dietary fiber, vitamins A, B-complex and C

• Good source of vitamin K, folate, iron, calcium, manganese and magnesium

• Good source of calcium, phosphorus, iron and vitamins A

and B

• Excellent source of antioxidant - anthocyanins

• Good source of protein B-vitamins, fiber, iron, copper, molybdenum

• Excellent source of vitamins A, C, K and B-complex and fiber

• Moderate source of calcium, phosphorus, potassium, maganese, iron and magnesium

• Contains beta-carotene, iron, calcium, antioxidants, phosphorus, potassium, Vitamin B1 & B2, ascorbic acid and fiber

• Has the highest calcium content among all legumes

• High source of protein • Good source of vitamin

A and C, folate, niacin, iron, phosphorus, zinc, magnsesium and selenium

• Source of vitamin A, C, K, manganese, iron, potassium, folate, calcium, magnesium and thiamin, fiber, silicon and antioxidants

• Rich in vitamins A and B• Good source of

vitamin C, calcium, phosphorus, potassium and fiber

• Helps in healthy digestion, lower blood pressure levels

• Beneficial for eye health, prevention of cataracts and macular degeneration

• Effective in strengthening the immune system

• Can be used for its anti-inflammatory treatment

• Connected with curing the chronic inflammation of the urinary bladder

• Can adequately nourish a protein-starved infant

• Helps in the production and maintenance of the bones

• Provides strength to overcome diseases

• Beneficial for mens-truating women and

at risk of iron deficiency• Healthy development

of the baby’s heart during pregnancy,

improved cardiovas-cular health and immune booster

• Helps prevent consti-pation and control the blood glucose levels

• Control blood pres-sure, improves lung health, promotes cardiovascular health, helps fight diseases and improves vision

• Often used in stews, soups and stir-fried dishes

• Meals with pechay are often completed with other vegetables and fish or meat

• Can be used fresh or dried and as soup thickener

• Mixed in either sautéed or pureed form

• Added to monggo dishes

• Often used as main ingredient in vegetable dishes

• Stir fry, simmer or steam until tender-crisp

• Can be made into pies, soups, vegetable dishes, desserts, kakanin

• Can be sautéed, oven roasted or grilled

• Used as detoxifier, cleans and inhibits kidney infections

• Anti-congestive, good disinfectant

• Regulates metabolism, improves blood circulation, treatment for headache, acidity, constipation, obesity and gastric problems

• Essential in preventing 300 diseases according to medical studies

• Known to prevent arthritis, osteoporosis, IDA

• Believed to protect from CVD, asthma and colon and prostate cancer

• Rich source of dietary fiber, vitamins A, B-complex and C

• Good source of vitamin K, folate, iron, calcium, manganese and magnesium

• Used for treatment of hemoptysis and ordinary coughs

• Provide protection against a number of diseases and

ailments• Beneficial for cardio-

vascular system and digestive system

Nutritional Content Nutritional ContentNutritional Benefit Nutritional BenefitUses UsesVegetable Vegetable

LABANOS

MALUNGGAY

MUSTASA

OKRA

PAKO

PATANI

• Can be made into salad, dip for fried fish or as an ingredi-ent in sinigang

• Potato substitute

• Can be added in soup, fish and chicken dishes and salad

• Can be eaten raw, pickled, boiled or sautéed

• Often added to meat dishes and sinigang

• Used for soups, stews or as a fried or boiled vegetable

• Cooked as little as possible

• Can be added to adobo, ginisa, stews and pickles

• Can be made into salad

• Cooked with pinak-bet or bulanglang

• Used for salads, soups, dips and spreads for crackers

PECHAY

SALUYOT

SIGARILYAS

SITAW

SQUASH

22 23

• Packed with vitamin A and C, iron and antioxidants

• High in calcium

• High in vitamin C and

lycopene• Contain significant

amount of vitamins A, B, magnesium, phosphorus and calcium

• Good source of chromium, folate and fiber

• Source of vitamins A and C and potassium

• Has powerful antioxidants

• Can be a source of calcium

• Good source of iron, phosphorus, calcium and B-vitamin

• Used as aid for lactating mothers who have problems producing milk

• Induce sweating, treatment for liver and kidney problems

• Helps in the management of CVD such as stroke and obesity

• Potent protector against heart disease

• Lower high cholesterol levels, helps prevent colon cancer, reduce frequency of headaches

• Reduced risk of obesity

• Useful as an antioxidant

• Encourage the smooth circulation of blood in the body

• Used for coughs and asthma

• Juice of the fruit used for stomach acidity, indigestion and ulcers

• Effective in treating constipation, urinary disorders, hair fall

• Improves liver functions

• Helps to control the blood sugar levels

• Natural diuretic

Nutritional Content Nutritional Benefit UsesVegetable

TALINUM

TOMATO

UBE

UPO

• Boiled, steamed or sautéed

• Can be eaten raw as salad or added to soups and stews

• Can be an alterna-tive of ampalaya tops or spinach

• Can be added to salads, cooked with other vegetables as sautéed, stir-fried

• Used in sauces, dips

• Can be eaten as a sweetened dessert, as an addition to dessert

• Used in stir-fry and soups, stews or cooked with fish

• Added to salads and vegetable dish

REFERENCES:1. 2012 Menu Guide Calendar. FNRI-DOST. DOST Compound, General Santos Avenue, Bicutan,

Taguig City. 2. Lutong FNRI: Mga Katutubong Gulay. (2011). FNRI-DOST. DOST Compound, General Santos ,

Bicutan, Taguig City.

3-WEEK CYCLE MENU

Gisadong Munggo at

Talinum

Linubihang Munggo

Miki with Togue

Veggie Fish

Sinigang

Gisadong Talinum at

Galunggong

Utan

Ginataang Gulay

Express

Tahong with Cassava

andMalunggay

GinataangSigarilyas at

Kalabasa

Lumpiang Gulay

Cheesy Pork

Embutido

Muskadsilog

Pina-Upong Manok

SquashSiomai

Misua, Patola

at Kulitis

Week 1

Week 2

Week 3

Monday Tuesday Wednesday Thursday Friday

25

¹ recommended for use in supplementary feeding programs

Ingredients

1/4 cup 2 Tbsp1/4 cup

1 cup1/4 cup + 2 Tbsp1/4 tsp

Cooking oilGarlic, choppedOnion, Bombay, choppedPork liver, slicedPatis

Black pepper, ground

2 pcs 1 cup1 pack4 cups 4 cups 10 pcs

12 cups

Pork cube (optional)Carrot stripsMisua noodlesPatola, quarteredKulitis leavesChicken egg, hard cooked, shelled cut into halfWater

26 27

Misua, Patola at KulitisYield 20 servings

Serving size 1 cup (200g)Procedure1. In a pan, heat oil. Sauté garlic,

onion and pork liver.2. Season with patis and pepper.3. Add water, pork cube and

carrots. Simmer until liver is cooked.

4. Add the misua and patola, stirring continuously. Cover and cook for 3 minutes.

5. Add the kulitis. Simmer covered for 2 minutes. Remove from heat.

6. Serve with half piece of egg per serving.

Energy, kcalProtein, gCalcium, mgIron, mgVitamin A, µgThiamin, mgRiboflavin, mgNiacin, mgVitamin C, mg

Estimated Energy and % RENI per serving portion Nutrient Content per 4-6 y.o 7-9 y.o. serving

1428.1604.9

16570.110.464.210

10211155

41418776133

9199

4541416664728

Market Order Guide

Cooking oilGarlicOnion, BombayPork liverPatisBlack pepper, ground

60 g30 g45 g1/4 kg90 g5 g

Pork cubeCarrotMisuaPatolaKulitis leavesChicken egg

2 pcs150 g1 pack (250g)1/2 kg1/4 kg10 pcs

Nutrient

28 29

3 Tbsp2 Tbsp3 Tbsp

1/3 cup1 1/2 cup

4 1/2 Tbsp1 1/2 pc

Ingredients

Cooking oilGarlic, choppedOnion, BombayChoppedTomato, choppedChicken breastfillet, slicedPatisChicken cube(optional)

1/2 tsp1/4 tsp

10 cups1 1/2 packs

3/4 cup3 cups1 1/2 cup

Iodized saltBlack pepper,groundWaterSotanghon,soaked in waterCarrots, cubedUpo, seeded cubedSigarilyas, slicedsliced crosswise

Pina-Upong ManokYield 20 servings

Serving size 1 cup (205g)Procedure 1. In a pan, heat cooking oil.

Sauté garlic, onion, tomato and chicken.

2. Season with patis, chicken cube, salt and pepper.

3. Add water and boil (or boil water separately then add to the sautéed ingredients).

4. Add sotanghon and carrots. Cover and simmer for 3 minutes.

5. Add upo and sigarilyas. Simmer for 3 more minutes.

6. Serve hot.



854.9220.91130.050.033.05

6134

102894

4315

51138

2874

3313

Market Order Guide

Cooking oilGarlicOnion, BombayTomatoChicken breast filletPatisChicken cube

45 g20 g40 g45 g1/2 kg65 g1 1/2 pc

Iodized saltBlack pepper, groundSotanghonCarrotsUpoSigarilyas

5 g5 g150 g (1pack=100g)150 g1/2 kg100 g

Nutrient

Squash SiomaiYield 20 servings

Serving size 2 pcs siomai (50g) + 1/2 cup stock (25g)

30



1786.5351.256

0.13 0.082.66

13176131422143718

11155111419122916

2/3 cup 2 cups1 1/3 cup1/4 cup2 Tbsp2 Tbsp1 Tbsp

IngredientsShrimp, shelleddeveined, choppedPork kasim, groundSquash, choppedOnion, Bombay, choppedGreen onion, choppedSesame oilSoy sauce

Stock2 Tbsp5 1/3 cups1 pc1 1/2 Tbsp1/8 tsp 3 cups1/8 tsp

Cooking oilWaterChicken cube (optional)PatisBlack pepper,GroundPechay Baguio, slicedBlack pepper, ground

Procedure1. In a clean, dry mixing bowl, com-

bine shrimp, pork, squash, onion and green onion. Mix well.

2. In a separate bowl, mix sesame oil, soy sauce, pepper and egg. Add into the mixture. Blend well. Set aside.

3. Place 1 Tbsp (20g) of mixture in molo wrapper. Do the same with the rest of the mixture. Reserve 1 cup of the mixture for the stock.

4. Brush the steamer with oil to avoid the siomai from sticking or place the

siomai in an enclosed container (e.g. llanera) to avoid the molo wrapper from falling.

5. Steam for 30 minutes or until cooked. Set aside.

6. In a saucepan, sauté the remaining 1 cup of mixture.

7. Add water and chicken cube. Boil.8. Season with patis and pepper.9. Add pechay baguio and cook for 5

minutes.10. Serve altogether.

Nutrient

32 33

Veggie Fish SinigangYield 20 servings

Serving size 1 cup (235g)

11 cups1 1/3 cup 6 cups23 pcs11 cups1 cup1 cup

IngredientsWater for kadyosKadyos, driedwashedWater for tamarindTamarindWaterOnion, Bombay, quarteredTomato, quartered

4 cups3 cups3 cups1 cup6 cups6 pcs2Tbsp+1tsp

Fish fillet, cleaned, slicedGabi, cubedEggplant, slicedSigarilyas, slicedKamote tops, violetSiling haba, greenIodized salt

Procedure1. In a pot, soak kadyos for 30 minutes.

Boil and simmer kadyos in the covered pot in the soaking water for 10 minutes. Set aside.

2. In another pot, boil the tamarind in water until tender. Mash the fruit, strain the juice and add the juice to 11 cups of water.

3. Cover and bring to a boil.

4. Add onion, tomato and gabi. Simmer until gabi is tender.

5. Add eggplant and sigarilyas. Cover and cook for 3 minutes.

6. Add the fish, kamote tops and sili. Cook for another minute.

7. Season with salt. Add the kadyos and simmer for a minute.

8. Serve.



13012.0781.61220.160.105.011

93214183027177136

82811153023155531

Market Order Guide

Kadyos seedsOnionTomatoFishGabi

1/4 kg150 g150 g1 1/2 kg1.1 kg

EggplantSigarilyasKamote tops, violetSiling haba, greenIodized salt

300 g75 g1/4 kg60 g35 g

Nutrient

Ingredients

10 cups

1 1/4 cup

2 1/2 cups

5 Tbsp

1/3 cup

3 Tbsp

3 Tbsp

1/3 cup

35

Water for kadyos

Kadyos, dried,

washed

Tahong, steamed

opened, shelled

Ginger, crushed

Cooking oil

Ginger, crushed

Garlic, chopped

Onion, Bombay,

chopped

2 1/2 Tbsp

2 1/2 tsp

1/4 tsp

1 cup

10 cups

2 1/2 Tbsp

5 pcs

Patis

Iodized salt

Black pepper,

ground

Carrots, cubed

Rice, cooked

Cooking oil

Chicken egg,

scrambled

Procedure1. In a pot, soak kadyos for 30 minutes.

Boil and simmer kadyos in the covered pot in its soaking water for 10 minutes. Set aside.

2. Steam tahong in water with ginger for 5 minutes. Remove from shells.

3. In a pan, heat oil. Sauté ginger,

garlic, onion and tahong.4. Season with patis, salt and pepper.5. Add carrots, kadyos and rice.6. Mix well and cook for 3 minutes.7. Add the mustasa and egg. Toss and

blend well.8. Serve.

Muskadsilog(Mustasa-Kadyos-Sinangag-Itlog)

Yield 20 servingsServing size 1 cup (150g)

Market Order GuideKadyos seedsTahongGingerCooking oilGarlicOnion, BombayPatis

1/4 kg3 kg140 g150 g30 g55 g35 g

Iodized saltBlack pepper, groundCarrotsRiceMustasaChicken egg

10 g5 g200 g2 kg1/4 kg5 pcs



2335.6812.62210.080.102.37

171515285513173325

151312235511142521

Nutrient

Ginataang Gulay Express

Yield 20 servingsServing size 1/2 cup (120g)

Ingredients1/2 cup1/4 cup1/4 cup1/2 cup2 Tbsp+2tsp8 cups

Cooking oilGinger stripsGarlic, choppedOnion, Bombay, choppedBagoong alamangPork kasim, strips

4 cups4 cups1 cup8 cups3/4 cup 2 cups

4 cups

Carrot stripsPatola wedgesPure coconut milkMalunggay leavesRed bell pepper, dicedPure coconut milk diluted in:Water

36 37

Procedure1. In a pan, sauté ginger, garlic,

onion and alamang.2. Add the pork strips.3. Add diluted coconut milk.

Simmer.4. Stir in the carrots and patola.

Simmer for 5 minutes.

5. Add the pure coconut milk. Simmer uncovered.

6. Add the malunggay leaves and bell pepper. Remove from heat.

7. Serve.



53314.6862.54580.340.205.825

3839162811557338385

3334122311549296573

Market Order Guide

Cooking oilGingerGarlicOnion, BombayBagoong alamangPork kasim strips

120 g60 g50 g100 g40 g1 1/2 kg

Coconut milkCarrotsPatolaMalunggay leavesRed bell pepper

3 heads1/2 kg1/2 kg300 g

150 g

Nutrient

38 39

Ginataang Sigarilyas at Kalabasa


Ingredients1/2 cup1/4 cup1/2 cup2 cups1/4 cup+2Tbsp4 cups

Cooking oilGarlic, choppedOnion, Bombay, choppedTomato, choppedBagoong alamang

Pork kasim, ground

1/2 cup4 cups8 cups8 cups2 cups8 cups

PatisPure coconut milk diluted in:WaterSquash, cubedPure coconut milkSigarilyas, sliced crosswise

Procedure1. In a pan, heat oil. Sauté garlic, onion, tomato, bagoong and pork.2. Season with patis.3. Add diluted coconut milk. Cover and bring to a boil.4. Add squash. Cover and simmer for 3 minutes.5. Add sigarilyas and pure coconut milk.6. Cook for 5 minutes.7. Serve.

Market Order Guide

Cooking oilGarlicOnion, BombayTomatoBagoong alamang

120 g50 g100 g1/2 kg120 g

PatisCoconut milkSquashSigarilyasPork kasim ground

120 g4 heads1.6 kg1/2 kg1 1/2 kg



46112.51283.01530.330.154.924

333323333855257179

292918273847225568

Nutrient

40 41

Gisadong Munggo at Talinum


Ingredients7 cups4 cups1/4 cup2 Tbsp1/4 cup1/2 cup2 cups

Water for munggoMunggo seedsCooking oilGarlic, choppedOnion, Bombay, choppedTomato, choppedChicken breast fillet, sliced

1/4 cup2 pcs1/4 tsp4 cups4 cups

7 cups

PatisChicken cube (optional)Black pepper, groundWaterUpo, seeded and cubedTalinum leaves

Procedure1. Boil munggo for 20 minutes in

briskly boiling water. Set aside.2. In a pan, heat oil. Sauté garlic,

onion and tomato.3. Add the chicken and cook for 3

minutes.4. Season with patis, chicken cube

and pepper.

Market Order Guide

Munggo seedsCooking oilGarlicOnion, BombayTomatoChicken breast fillet

800 g60 g30 g45 g150 g1/2 kg

PatisChicken cubeBlack pepper, groundUpoTalinum leaves

60 g2 pcs5 g3/4 kg300 g

5. Add water and let it boil.6. Add the munggo and upo.

Simmer for 3 minutes.7. Add the talinum and remove

from heat.



21214.7813.661

0.310.126.511

153915391552219335

133412321544187230

Nutrient

Gisadong Talinum at Galunggong

Yield 20 servingsServing size 1 pc fish (15g) + 1/2 cup sauce (115g)

42 43

Ingredients6 cups1 tsp1 1/2 kg1/4 cup+2Tbsp3 Tbsp1/3 cup1 cup2 cups

Cooking oil for fishIodized saltGalunggong, small, cleanedCooking oilGarlic, choppedOnion, Bombay, choppedTomato, choppedTomato sauce

1 cup1 tsp

3 cups 3 cups11 cups6 cups

White sugarBlack pepper,

groundSigarilyas, cut 1cmcrosswisePatola wedgesTalinum leavesWater

Procedure 1. Season galunggong with salt. Fry.

Set aside.2. Heat oil. Sauté garlic, onion and

tomato.3. Add the tomato sauce and water.4. Season with salt and pepper.

Simmer for 3 minutes.

5. Add the sigarilyas. Cook for a minute.6. Add the patola and simmer for 2 minutes.7. Add the talinum leaves. Cover and remove from heat.8. Serve with galunggong.



2518.3662.41600.130.124.622

182212274022196674

16199

224019175163

Market Order Guide

Cooking oilIodized saltGalunggong, smallGarlicOnion, BombayTomato

1 liter10 g1 1/2 kg40 g100 g1/4 kg

Tomato sauceSugar, whiteBlack pepper, groundSigarilyasPatolaTalinum leaves

440 g1/2 kg5 g200 g1/2 kg1/2 kg

Nutrient

Linubihang MunggoYield 20 servings

Serving size 1/2 cup (125g)

44 45

Ingredients8 cups2 cups1/4 cup2 Tbsp1/4 cup2 cups1 Tbsp

Water for munggoMunggo seedsCooking oilGarlic, choppedOnion, Bombay, choppedPork kasim, groundPatis

2 1/2 Tsp1/4 tsp1 cup

7 cups2 cups1/2 cup2 cups

Iodized saltBlack pepper, groundPure coconut milk

diluted WaterSquash, dicedPure coconut milkSaluyot leaves, sliced

Procedure1. Boil munggo for 20 minutes in

briskly boiling water. Set aside.2. In a pan, heat oil. Sauté garlic,

onion and pork. Simmer until tender.

3. Season with patis, salt and pepper.

4. Add diluted coconut milk and

squash. Simmer covered until squash is tender.

5. Add the munggo. Cook for another 5 minutes.

6. Add the pure coconut milk and saluyot. Simmer for 2 minutes.

7. Serve.



2699.8612.261

0.240.103.66

192611241540175122

17239201534154018

Market Order Guide

Munggo seedsCooking oilGarlicOnion, BombayPork kasim, groundPatis

400 g60 g30 g45 g1/2 kg10 g

Iodized saltBlack pepper, groundPure coconut milkSquashSaluyot leaves

10 g5 g2 heads400 g150 g

Nutrient

Lumpiang GulayYield 20 servings

Serving size 1 pc (45g)

46 47

Ingredients

3 Tbsp2 Tbsp3 Tbsp1 1/2 cup1 1/2 Tbsp1 1/2 Tbsp1/4 tsp

Cooking oilGarlic, choppedOnion, Bombay, choppedPork kasim, groundPatisSoy sauceBlack pepper, ground

3 cups3 cups3 cups3 Tbsp20 sheets

5 cups

Carrot stripsKamote, yellow, cubedPechay, slicedKinchay, choppedLumpia wrapper, separatedCooking oil for lumpia

Procedure 1. In a pan, sauté garlic, onion and

pork. Cover and simmer until pork is thoroughly cooked.

2. Season with patis, soy sauce and pepper.

3. Add the carrots, kamote, pechay and kinchay. Blend well. Cover and cook for 2 minutes.

4. Remove from heat. Cool the mixture.5. Place 2 Tbsp of the mixture on

the lumpia wrapper. Roll tightly, securing both sides by moistening with water. Seal. Do the same with the rest of the mixture.

6. Deep fry in hot cooking oil until golden brown or cooked,

7. Drain lumpia upright to remove excess oil.

8. May be serve with vinegar dip or catsup.



2764.4421.72570.110.061.910

20118

186419102835

17106

1564168

2230

Market Order Guide

Cooking oilGarlicOnion, BombayPork kasim, groundPatis

1 liter30 g50 g1/2 kg25 g

Soy sauceCarrotsPechayKinchayLumpia wrapper

25 g1/2 kg1/4 kg30 g20 sheets

Nutrient

49

Miki with TogueYield 20 servings


Ingredients

1 1/2 cup Sauce3 cups1/4 cup+2Tbsp3 Tbsp1 1/2 tsp1 1/2 tsp1 1/2 tsp

Chicken breast fillet,boiled and flaked Chicken stockOyster sauceSoy sauceSesame oilSugar, whiteCornstarch

3 Tbsp1/4 cup+2Tbsp 1 cup3 cups1 1/2 packs 1 1/2 cup

Cooking oilTengang daga, soakedin water, drained, slicedCarrot stripsPechay stripsMiki noodles, rinsed,drainedTogue, cleaned, sorted

4. Add the sauce to the noodles. Stir occasionally. Allow to simmer.

5. Add the togue and pechay. Cook for a minute. Stir again to avoid burning as the sauce dries up.

6. Remove from heat and serve.



2409.4452.21000.090.044.55

17258

2425157

6415

15226

2025136

5013

Market Order Guide

Chicken breast filletOyster sauceSoy sauceSesame oilSugar, whiteCornstarchCooking oil

1/2 kg75 g45 g5 g5 g5 g45 g

Onion, BombayTengang dagaCarrotPechayMiki noodlesTogueGarlic

40 g15 g150 g120 g750 g (1 pack = 500 g)100 g20 g

Procedure 1. Combine all ingredients for sauce.

Set aside.2. In a pan, heat oil. Sauté garlic, onion

and mushroom.3. Add carrots, chicken and miki. Cook

for 2 minutes.

Nutrient

Tahong with Cassava and Malunggay


50 51

Ingredients4 cups 4 cups1/4 cup1/4 cup2 Tbsp2 Tbsp

Cassava tuber, cubed,boiledTahong, cooked and shelledGinger, crushedCooking oilGinger stripsGarlic, chopped

1/4 cup2 pcs8 cups4 cups1/4 cup4 cups2 cups

Onion, Bombay, choppedChicken cube (optional)WaterCorn, yellow, gratedPatisKamote tops, greenMalunggay leaves

Procedure1. Steam tahong in water with ginger

for 5 minutes. Remove from shells.2. In a pan, heat oil. Sauté ginger,

garlic and onion.3. Add the chicken cube and water.

Let it boil.4. Add the corn and season with

patis. Simmer until corn is tender.

5. Add the kamote tops and malunggay and simmer covered for 2 minutes.

6. Add tahong and boiled cassava. Blend well. Simmer.

7. Serve.



1644.1762.31580.140.102.120

121114254023173065

10911214020142356

Market Order Guide

Cassava tuberTahongGingerCooking oilGarlicOnion, Bombay

1 kg4 kg90 g60 g30 g45 g

Chicken cubeCornPatisKamote topsMalunggay leaves

2 pcs3 kg60 g

400 g100 g

Nutrient

53

UtanYield 20 servings


Ingredients

1/4 cup+1Tbsp3 Tbsp1/2 cup

1 1/4 cup2 1/2 cup2 1/2 tsp

Cooking oilGarlic, choppedOnion, Bombay, choppedTomato, dicedChicken liver, slicedIodized salt

2 1/2 Tbsp3 3/4 cup1 1/4 cup2 1/2 cup2 1/2 cup

1 1/4 cup

Soy sauceWaterKamote, yellow, cubedOkra, slicedSitaw, cut into 1/2” lengthKangkong leaves, strips

4. Add the kamote, okra and sitaw. Cook covered for 2 minutes.

5. Add kangkong and simmer for a minute.

6. Serve.



1107.3492.1

30610.151.515.428

8199

2376525

2527794

7177

1976522

2166080

Market Order Guide

Cooking oilGarlicOnion, BombayTomatoChicken liverIodized salt

75 g35 g60 g260 g650 g10 g

Soy sauceKamote, yellowOkraSitawKangkong

35 g1/4 kg310 g300 g280 g

Procedure 1. In a pan, heat oil. Sauté garlic,

onion, tomato and liver.2. Season with salt and soy sauce.3. Add water and let it boil.

Nutrient

Cheesy Pork Embutido

Yield 20 servingsServing size 3 slices (100g)

54 55

Ingredients

5 cups1/3 cup1 1/4 cup1/3 cup3/4 cup3/4 cup1/3 cup1 1/4 cup

Pork kasim, groundOnion, Bombay, choppedCarrots, choppedCelery stalks, choppedPickle relishRaisinsRed bell pepper, dicedGabi, grated

1 1/4 cup1/3 cup

1 cup3 pcs2 1/2 tsp1/3 cup1/2 cup+2Tbsp

Malunggay leavesKamote, yellow,

choppedCheese, filled, gratedChicken eggIodized saltSoy sauceAll purpose flour

Procedure 1. In a bowl, combine the first 101

ingredients together and mix well.2. In another bowl, combine egg, salt,

soy sauce and black pepper. Mix well. Combine with pork mixture. Blend well.

3. Add flour little by little in the meat mixture. Blend well after each addition.

4. Divide into 10 (200g) equal portions.5. In a piece of aluminum foil, spread

the pork mixture lengthwise.6. Roll the foil into a log. Secure both

ends by rolling carefully in opposite directions.7. Place in a covered steamer and cook

for 30 minutes.8. Set aside to cool and serve.



35911.9631.91520.260.164.68

253111213843276626

22289

173837235122

Market Order Guide

Pork kasim, groundOnion, BombayCarrotsCeleryPickle relishRaisinsRed bell pepperGabiMalunggay leaves

1.3 kg60 g150 g75 g345 g120 (1pack=100g)60 g1/4 kg

Kamote, yellowCheeseChicken eggIodized saltSoy sauceBlack pepper, groundAll purpose flourAluminum foil

45 g1 box (175g)3 pcs10 g75 g10 g50 g1 roll

Nutrient

57


Maca-Kulitis SoupYield 20 servings


58 59

Ingredients

2 cups1/2 Tbsp1/2 Tbsp8 cups2 Tbsp2 Tbsp1/4 cup

1/4 cup+2Tbsp

Macaroni, elbowIodized saltCooking oilWaterCooking oilGarlic, choppedOnion, Bombay, choppedPatis

1/4 tsp12 cups2 pcs1 cup1 cup2 cups2 cups1 cup

Black pepper, groundWaterPork cube (optional)Carrots, dicedPaayap, slicedMilk, evaporated filledKulitis leavesPork kasim, ground

Procedure 1. Cook macaroni according to package

direction.a. Boil 4 liters of water.b. Add 1/2 Tbsp salt and 1/2 Tbsp oil.c. Add the macaroni into rapidly boiling

water. Cook uncovered and maintain water at a rolling boil.

d. Stir constantly to prevent pasta from sticking together. Cook for 10-12 minutes or until tender.

e. Drain immediately and set aside.

2. In a pan, heat oil. Sauté garlic, onion and pork until tender.

3. Season with patis and pepper.4. Add water and pork cube and let it boil.5. Add carrot and paayap. Boil for 2

minutes.6. Add the cooked macaroni. Stir

constantly.7. Add milk and blend well. Simmer

uncovered for 2 minutes.8. Add the kulitis. Remove from fire.9. Serve hot.



2464.4411.62610.110.062.011

52352253

196573085

105

46311743

19648256690

Market Order Guide

Macaroni, elbowCooking oilGarlicOnion, BombayPork kasim, groundPatis

250g (1pouch=400g)30 g50 g100 g1/2 kg90 g

Black pepper, groundPork cubeCarrotsPaayapMilk, evaporated, filledKulitis leaves

5 g20g (2 pcs)1/4 kg150 g520 g100g

Nutrient

60

Lomi with SaluyotYield 20 servings

Serving size 1 cup (235g

Ingredients1/4 cup+2Tbsp3 Tbsp1/4 cup+2Tbsp

1 cup3 Tbsp3 Tbsp10 cups

Cooking oilGarlic, choppedOnion, Bombay, choppedPork liver, slicedPatisSoy sauceWater

3 packs

1/2 cup

1/2 cup3 pcs3 cups1/2 tsp

Miki noodles, rinsed and drainedAll purpose flour

dissolved inWaterChicken egg, beatenSaluyot leavesBlack pepper, ground

Procedure1. In a pan, heat oil. Sauté garlic,

onion and liver.2. Season with patis, soy sauce and

pepper.3. Add water. Let it boil.4. Add the miki noodles then cook

for 2 minutes.

Market Order Guide

Cooking oilGarlicOnion, BombayPork liverPatisSoy sauce

90 g50 g100 g1/4 kg45 g45 g

Black pepper, groundMiki noodlesAll purpose flourChicken eggSaluyot leaves

5 g

3 packs (1.5 kg)40 g3 pcs1/4 kg



42413.8686.0

19850.190.516.38

9010937

201148996

25327084

809629

164148982

21721072

5. Add the flour mixture. Stir well.6. Pour in the beaten egg. Stir

constantly until egg is well incorporated.

7. Add the saluyot leaves. Remove from fire.

8. Serve hot.

Nutrient

Spaghetti with Malunggabi Balls


62 63

Ingredients

1 kg Spaghetti noodles1/2 Tbsp Iodized salt1/2 Tbsp Cooking oilBalls Balls2 cups Gabi, grated3 pcs Chicken egg, beaten1/2 cup Tomato, chopped3 cups Bread crumbsSpaghetti sauce 1/4 cup+2Tbsp Cooking oil3 Tbsp Garlic, chopped

Procedure 1. Cook macaroni according to package

direction.a. Boil 4 liters of water.b. Add 1/2 Tbsp salt and 1/2 Tbsp oil.c. Add the macaroni into rapidly boiling

water. Cook uncovered and maintain water at a rolling boil.

Balls:1. Combine all ingredients except oil.2. Divide into 2 equal parts. Then further

divide each part and form into 20 balls each.

3. Deep fry under low fire for 3 minutes or until golden brown.4. Set aside.Sauce:1. In a pan, heat cooking oil. Sauté garlic

and onion.2. Season with salt.3. Add spaghetti sauce and pepper.

Simmer.4. Add the balls. Blend well. Make sure

balls do not break.



2464.4411.62610.110.062.011

52352253196573085105

4631174319648256690

3 cups3 cups1 cup

1 cup1 1/2 tsp1 1/2 tsp7 cups1/2 cup1/2 tsp3 tsp7 cups

Cheese, filled, gratedPork kasim, groundMalunggay, coarsely

choppedKulitis, coarsely choppedIodized saltBlack pepper, groundCooking oil for fryingCarrots, gratedBlack pepper, groundIodized saltSpaghetti sauce, sweet style

Nutrient

Special Bihon Guisado


64 65

Ingredients1 pack Bihon noodles3 cups Water for pork2 cups Pork strips, sliced3 Tbsp Cooking oil3 Tbsp Garlic, chopped1/2 cup Onion, Bombay, chopped3 Tbsp Patis1/2 cup Soy sauce

3 Tbsp Sesame oil1 tsp Black pepper, ground1 tsp Iodized salt1 cup Pork liver, sliced2 pcs Chicken cube (optional)3 cups Carrot strips3 Tbsp Kinchay, chopped3 cups Pechay strips

Procedure1. In a covered pot, simmer pork

strips for 10 minutes until tender. Drain. Reserve stock. Set aside.

2. In a pan, heat oil. Sauté garlic, onion and pork.

3. Season with patis, soy sauce, sesame oil, pepper and salt.

4. Add the stock. Simmer for 3 minutes.

5. Add liver. Cook for 5 minutes.6. Add water and chicken cube.

Bring to a boil.

7. Add vegetables. Cook covered for 2 minutes.8. Remove all ingredients in the pan

except for the liquid and set them aside.

9. Add noodles, mix well. Simmer covered for 3 minutes or until liquid is absorbed.

10. Put back the removed ingredients. Mix well.

11. Serve hot.



2677.5494.0

14510.120.323.412

575927134108859158146120

505221110

108851136114103

Market Order Guide

Bihon noodlesPork stripsCooking oilGarlicOnion, BombayPatisSoy sauceSesame oil

1 kg1/2 kg45 g50 g100 g45 g60 g30 g

Black pepper, groundIodized saltPork liverChicken cubeCarrotsKinchayPechay

5 g5 g1/4 kg2 pcs1/2 kg30 g300 g

Nutrient

66

ChamporadoYield 20 servings


Ingredients1 cup Kadyos, dried2 cups Malagkit rice, washed and drained14 1/2 cups Water1/2 cup Cocoa powder diluted in1 cup Water, warm2 cups Sugar, white

Procedure1. Toast the kadyos in a pan for 10 minutes over low heat, stirring constantly.2. Place kadyos in a plastic bag and seal. Crack the kadyos using a rolling pin. Set aside.3. Combine rice and water in a pot. Let boil. Simmer uncovered. Stir once in

a while to prevent lumps and from sticking to the pot. Make sure cooking water does not overflow during cooking.

4. When half done, add diluted cocoa. Blend well after Each addition to dissolve any lumps. Cook for 2 minutes.5. Add kadyos. Blend well.6. Add sugar, stir to dissolve and cook for 3 more minutes.7. Serve.

Market Order Guide

Kadyos, dried 1/4 kg Cocoa powder 50 gMalagkit rice 1/2 kg Sugar, white 1/2 kg



1973.8211.20

0.090.031.30

423012390

4415560

37279

320

3813440

67

Nutrient

68

Ginatan KadyosYield 20 servings


Ingredients2 cups

1 cup20 cups1 cup

Market Order Guide

Malagkit rice 1/2 kg Sugar, white 520 gKadyos, dried 1/4 kg Langka, ripe 1 kgPure coconut milk 4 heads



3565.8281.63

0.110.041.91

764615522

5720817

764112432

4917636

69

Malagkit rice, washed and drainedKadyos, driedWaterPure coconut milk

dilluted in:

1 cup2 1/2 cups1 1/2 cup

2 cups

WaterSugar, whiteLangka, ripe, shreddedPure coconut milk

Procedure1. Toast the kadyos in a pan for 10

minutes over low heat, stirring constantly.

2. Place kadyos in a plastic bag and seal. Crack the kadyos using a rolling pin. Set aside.

3. In a pot, combine rice, kadyos, water and diluted coconut milk.

4. Bring to a boil with constant stirring to avoid scorching.

5. Add sugar, stir. Cover and simmer for 2 minutes or until thick.

6. Add langka and pure coconut milk. Simmer for 2 more minutes.

7. Serve hot.

Nutrient

Monggo CongeeYield 20 servings

Serving size 1 cup (240g) + 2 pcs egg

70 71

Ingredients1 1/2 cup16 cups1/4 cup +2Tbsp3 Tbsp3 Tbsp1/4 cup +2Tbsp

17 cups1 cup

1 cup

3 pcs3 cups40 pcs1/4 cup + 2Tbsp

Monggo seedsWater for monggoCooking oil

Ginger stripsGarlic, choppedPatis

WaterMalagkit rice, washed and

drainedOrdinary rice, washed and

drainedChicken cube (optional)Malunggay leavesQuail eggs, boiledOnion, Bombay, chopped

Procedure1. Boil monggo seeds in briskly

boiling water for 20 minutes. Let stand for 1 hour to tenderize. Set aside.

2. In a pan, heat oil. Sauté ginger, garlic and onion.

3. Season with patis.

4. Add water, malagkit and ordinary rice.Bring to a boil, with constant stirring to avoid scorching. Simmer until rice is cooked.

5. Add boiled monggo. Blend well.6. Add the malunggay. Remove from

heat.7. Top with 2 quail eggs per serving.



2378.9612.21070.180.183.17

5171337380919113269

4562266080787810359

Market Order Guide

Monggo seedsCooking oilGingerGarlicOnion, BombayPatis

300 g90 g50 g50 g100 h90 g

Malagkit riceOrdinary riceChicken cubeMalunggay leavesQuail eggs

1/4 kg1/4 kg3 pcs150 g40 pcs

Nutrient

Kamote Buchi Surprise

Yield 20 servingsServing size 2 pcs (100g)

72 73

Ingredients

5 cups3 1/3 cups

1 2/3 cup13 1/2 cups

Filling3 1/3 cups 1 cup3 1/2 tspFrying13 1/3 cup

Malagkit, galapongKamote, yellow,

peeled, sliced, steamed, grated

Sesame seedsWater, cold

Kamote, purple,peeled,sliced, boiled, mashedMilk, condensedVanilla flavoring Cooking oil

ProcedureDough:1. Combine galapong and yellow

kamote. Blend well to form dough.

2. Divide the dough into 40 equal parts.

3. Flatten each piece of dough. Put ½ Tablespoon of the cooked kamote filling.

4. Cover the filling with dough ends and form securely into a ball.

5. Drop in a bowl of cold water, drain excess water and roll in sesame seeds.

6. Deep fry in hot cooking oil until golden brown.

Filling:1. In a saucepan, blend well kamote,

milk and vanilla.2. Cook over low heat with constant

stirring until thick. 3. Cool and set aside.



2378.9612.21070.180.183.17

5171337380919113269

4562266080787810359

Market Order Guide

Malagkit, galapong 1/2 kg Milk, condensed 300 gKamote, yellow 3/4 kg Vanilla flavoring 15 gSesame seeds 95 g Cooking oil 1 literKamote, purple 970 g

Nutrient

74

Kamote PalitawYield 20 servings

Serving size 2 pcs (120g) + 2 Tbsp sugar (30g)

Ingredients6 cups Kamote, purple, peeled, sliced, steamed, grated9 cups Malagkit, galapong17 cups Water for boiling6 cups Coconut, grated3 cups Sugar, white1 cup Sesame seeds, toasted

Procedure1. Combine kamote and galapong. Blend well to form dough.2. Divide into 40 equal parts.3. Flatten and form mixture into a round shape.4. Drop in boiling water and wait until mixture floats.5. Dredge in grated coconut.6. Serve with combined sugar and toasted sesame seeds.

Market Order Guide

Kamote, purple 1 kgMalagkit, galapong 2.3 kgCoconut 540 gSugar, white 3/4 kgSesame seeds 140 g



5348.4373.21

0.110.223.310

1146620

1071

57109141103

1005816871

499311088

Nutrient

Monggo Banana Balls

Yield 20 servingsServing size 4 pcs (80g)

76 77

Ingredients

2/3 cup

2 2/3 cups4 cups

1 1/3 cup2/3 cup2/3 cup8 cups

Monggo seeds, washed and drainedWater for monggoSaba banana, ripe, peeled and mashed

Powdered milk All purpose flourSugar, whiteCooking oil

Procedure1. Boil monggo seeds in briskly boiling water for 20 minutes. Let stand for

1 hour to tenderize. Set aside. Mash.2. Add banana, milk, flour and sugar.3. Divide into 80 equal balls.4. Deep fry until golden brown. Drain to remove excess oil.5. Serve.



3724.5831.169

0.100.171.719

7935453652488573188

7031363052417357161

Market Order Guide

Monggo seeds 140 g All purpose flour 80 gSaba banana, ripe 2 kg Sugar, white 145 gPowdered milk 150 g Cooking oil 500 ml

Nutrient


79

Teachers take it into the next level as they improved ordinary recipes to a healthy snacks using beans, legumes, root crops and leafy vegetables.

The following snack recipes were enhanced and developed by the home economics teachers coming from the 25 pilot schools in the Province of Cavite under the research project Integrated Approach to Address Food and Nutrition Security in the Philippines.

8180

KADPILAN ARROZ CALDO CON

(Kadyos-Tapilan)

ARROZ LAMANG-UGAT CON KULITIS

Yield: 20 cupsServing size: 1 cup per serving

Yield: 20 servingsServing size: 1 cup per serving

Ingredients

1/4 cup1/4 pc2 cloves2 pcs1/4 kg

2 tsp1/8 tsp

Ingredients

1/4 cup Cooking oil2 Tbsp Ginger, strips2 Tbsp Garlic, crushed1/4 cup Onion, Bombay, chopped1/4 kg Chicken, cubed1 tsp Patis1/4 tsp Black pepper, ground

1 pc1 cup

1 cup

2 liters1/2 cup1/2 cup

Cooking oilGinger, stripsGarlic, crushedOnion, Bombay, choppedChicken breast, boiled and flakedPatisBlack pepper, ground

Chicken cubeMalagkit rice, washed

and drainedOrdinary rice, washed

and drainedWaterKadyos, boiledTapilan, boiled

2 pcs Chicken cubes2 cups Malagkit rice, washed

and drained3 liters Water3 cups Kamote, orange, strips2 cups Kamoteng kahoy, cubed1/2 cup Uraro, strips1 cup Kulitis, coarsely chopped

Procedure1. Sauté ginger, onion, garlic

and chicken. 2. Season with little patis,

black pepper and cube.3. Pour in the rice.Add water and let it boil.

Procedure1. Prepare all the ingredients and put in

a tray.2. Heat oil. Sauté ginger, garlic and

onion.3. Add the chicken and season with patis,

black pepper and cube.4. Add the malagkit rice. Add 5 cups

water and boil for 10 minutes.5. Add the kamote, kamoteng kahoy and

uraro.6. Add 10 cups water and let it boil until

the rice is cooked and the ingredients are tender. Blend well.

7. Add the kulitis.8. Serve.

8382

SOPAS ALA FILIPINA TACANACH SPAGHETTI(Tapilan-Camote-Spinach)Yield: 12 servings

Serving size: 1 cup per serving Yield: 20 servingsServing size: 1 cup per serving

Ingredients

3 Tbsp Cooking oil6 cloves Garlic, chopped1 pc Onion, Bombay, chopped1/2 cup Patis2 Liters Water

Ingredients1 kg Spaghetti noodles1 Tbsp Cooking oil1 Tbsp Iodized salt1 Tbsp Olive oil1 Tbsp Garlic, chopped2 Tbsp Onion, Bombay, chopped1 cup Spinach, chopped1/4 cup Talinum, sliced1 Tbsp Olive oil

1/4 kg Macaroni, elbow1/2 kg Kamoteng kahoy or kamote, yellow, cubed1/4 kg Kulitis, sliced3/4 cup Evaporated milk, filled

Procedure1. Heat oil. Sauté

garlic and onion.2. Season with patis.3. Add water and let it

boil. 4. Add the macaroni.

Cook for 2-3 minutes.

5. Add the kamote or kamoteng kahoy.

6. When the root crops are cooked, add the kulitis and milk. Boil.

Procedure1. Boil water for spaghetti noodles.

Add oil and salt. Add the noodles. Cook until al dente. Drain. Set aside.

2. Sauté garlic, onion, spinach and talinum. When cooked, remove from heat. Set aside.

3. Sauté garlic and onion. Add kamote. When slightly cooked, add the spaghetti sauce, tapilan and the spinach-talinum mixture.

4. Season with salt, pepper and all-purpose cream.

5. Boil for 3-5 minutes.6. Remove from heat.

1 Tbsp Garlic, chopped2 Tbsp Medium size Onion,

Bombay, chopped1 cup Kamote, orange, chopped1 kg Spaghetti sauce (Filipino

style)1 1/2 cup Tapilan, boiled Iodized salt Black pepper, ground1 pack (250 ml) All purpose cream1 pack Cheese, filled, grated

84

YUMMY! CHA-MO-BI-TA(Champorado-Kamote-

Gabi-Tapilan)Yield: 10-12 servings

Serving size: 1 cup per serving

Ingredients

1/4 kg Malagkit rice, washed and drained

3/4 cup Cocoa, sweetened1 cup Kamote, orange, cubed1 cup Gabi, strips

1 1/2 cup Tapilan, boiled1/4 kg Sugar, white1 small can Evaporated milk, filled2.5 liters Water

Procedure1. Cook the malagkit rice.2. Add the gabi, kamote

and tapilan.3. Stir constantly to

avoid sticking in the pan.

4. In a bowl, mix the cocoa and sugar. Add this in the boiling mixture. Mix well.

5. Serve hot. May be served with milk.

Thank you so much for your participation in making these nutritious recipes!

Home Economics Teachers in the Province of Cavite, Philippines

Annaliza C. Atendido Alulod Elementary SchoolCatalina M. Mojica Alfonso Central Elementary SchoolCharito T. Campos Bulihan Sites and Services Project Elementary SchoolCorazon C. Dimaisip Maragondon Elementary SchoolCriselda C. Penus Diego Mojica Memorial Elementary SchoolCristeta G. Cueno Indang Central Elementary SchoolDelia A. Dela Peña Talaba Elementary SchooolEditha A. Nocon Rosarion Elementary SchoolEmeryn G. Deri Amadeo Elementary SchoolEra P. Espina Imus Pilot Elementary SchoolEugenia P. Ignacio San Roque Elementary SchoolFlerida R. Panganiban Anuling Elementary SchoolFredenila S. Angosta Potol Sta. Isabel Elementary SchoolGemma O. Alvarez Pacifico Aquino Elementary SchoolJennelyn Gudao Real Elementary SchoolJoeper E. Verdeflor San Gabriel 1 Elementary SchoolLeticia M. Sevilla Gov. D.M Camerino Elementary SchoolLolita D. Hermoso Magallanes Elementary SchoolLorna A. Morabe Lapidario Elementary SchoolLourdes H. Tordecilla Malabag Elementary SchoolLuzviminda C. Dimapilis Bailen Central Elementary SchoolMarilyn S. Barrera Bancaan Elementary SchoolProcerfida L. Olano Ternate Central Elementary SchoolRosalinda A. Mapanoo Carmona Elementary SchoolTeresita J. Amilong Carlos Batino Elementary School

ACKNOWLEDGEMENT

Research Team from FNRI-DOST

Dr. Mario V. Capanzana - DirectorDr. Imelda Angeles-Agdeppa - Assistant Scientist and Project LeaderMs. Clarita R. Magsadia - Senior Science Research Specialist and Project CoordinatorMs. Amphy D. Rivero - Science Research AnalystMs. Hanna Nikka L. Torino - Project Assistant IMs. Marietta M. Bumanglag - Senior Science Research SpecialistMs. Maylene D. Pua - Science Research AnalystMs. Maricel C. Muga - Science Research Specialist IIMs. Bernadine Darlene P. Sy - Project Assistant IIMs. Joyce Loesterli B. VelascoMr. Mark Angelo L. Angeles - Project Assistant II

Research Team from IIRR

Dr. Julian F. Gonsalves - Senior Program AdvisorMs. Emilita Monville-Oro - Director, Philippine Program, Regional Center for Asia

(RCA)Ms. Maria Christy Jesusa G. Tacugue - Project Coordinator, Philippine Program, RCAMs. Irish P. Baguilat - BIG Program Coordinator, Philippine Program, RCAMr. Ronnie M. De Castro - BIG Facilitator, Philippine Program, RCAMs. Jeline Marie M. Corpuz

Research Team from DepEd, Division of Cavite

Dr. Diosdado M. San Antonio - Regional Director, Region IV-ADr. Victoria R. Pamienta - Schools Division SuperintendentDr. Romeo E. Endraca - Education Program Supervisor, AgricultureDr. Victoria M. Carungcong - Education Program Supervisor, Home EconomicsMs. Norma N. Ponsaran - Program Coordinator, Home EconomicsMs. Laura O. Garcia - District Supervisor, TanzaMr. Saturnino A. Hernandez - Principal, General Aloña Memorial Elementary SchoolMs. Merle A. Baybay - Principal, Felipe Calderon Elementary School

Documents

Developing Recipes using Indigenous Vegetables