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STANDARDIZED RECIPES

STANDARDIZED RECIPESON INDIGENOUS FOODS

FOR SCHOOL NUTRITION PROGRAMHEALTH AND NUTRITION CENTER

Department of Education, Culture and Sports

U.L. Complex, Pasig CityThis recipe book was developed with technical support

From the

FOOD AND NUTRITION RESEARCH INSTITUTE

Department of Science and Technology

Bicutan, Taguig, Metro ManilaRepublic of the PhilippinesDepartment of Education, Culture and Sports

HEALTH AND NUTRITION CENTER

Pasig CityStandardized Recipes

Using Indigenous Foods

for the

School Nutrition ProgramREPUBLIKA NG PILIPINASREPUBLIC OF THE PHILIPPINES

KAGAWARAN NG EDUKASYON, KULTURA AT ISPORTS

DEPARTMENT OF EDUCATION, CULTURE AND SPORTS

DESC Complex, Meralco Avenue

Pasig City

MESSAGE

The latest consolidated report on the nutritional status of elementary schoolchildren in the Philippines reveals that out of the 9,640,558 pupils weighed, there are 121,227 severely malnourished children. The report suggests that the schoolchildren may not have been sufficiently fed, the children may not have chosen/eaten the right food for their age or, their parents could have cared less.

This book, Standardized Recipes Using Indigenous Foods for the School Nutrition Program will serve as a handy reference to the parents and school feeding coordinators in the preparation of nutritious snacks/meals for the schoolchildren. This is aimed to improve the nutritional health of the children, thus will ultimately uplift their academic performance.

Congratulations!ANDREW GONZALEZ, FSC

SecretaryREPUBLIKA NG PILIPINAS

REPUBLIC OF THE PHILIPPINES

KAGAWARAN NG EDUKASYON, KULTURA AT ISPORTS

DEPARTMENT OF EDUCATION, CULTURE AND SPORTS

DESC Complex, Meralco Avenue

Pasig City

MESSAGE

I would like to commend the staff of the Nutrition Division of the Health and Nutrition Center for initiating the development of a recipe book of standardized recipes utilizing indigenous foods. This is indeed a miles stone in the School Nutrition Program because the recipe book shall serve as a ready reference/guide in the preparation of nutritious foods for our school children. I am fully aware how tedious the process had been from formulation of the recipes, to testing; then computing caloric content and validation.

The office is deeply grateful to the selfless efforts and commitment of the DESC Nutritionist-Dietitians who painstakingly prepared to recipes; and to the staff of the Food and Nutrition Research Institute for their technical assistance and expertise.

ADELEO A. TRINIDAD, M.D., MHA, MPHDirector

Health and Nutrition Center

ACKNOWLEDGEMENT

Grateful acknowledgement is given to those who made the first initiatives on the Development and Standardization of Recipes Using Indigenous Foods for School Supplementary Feeding Program held at the Applied Nutrition Center, Banilad, Cebu City last May 10-16, 1995.

Deep and sincere appreciation to the following individuals for their valuable contribution in the Finalization of the Standardized Recipes Using Indigenous Foods for the School Feeding Program.

EXECUTIVE COMMITTEE

Dr. Erlinda C. Pefianco Dr. Adelfo A.Trinidad

Secretary of Education,Director III Culture and SportsHealth and Nutrition CenterCONSULTANTSMs. Dolores Q. RubioMs. Thelma G. Santo

Retired Director IIAssistant Director

Health and Nutrition CenterDr. Roxanne Salem

Dr. Sylvia ManlongatSchools Division SuperintendentChief, NFED

Div. of Laguna, DECSRO IVDESCRO I

Ms. Alicia Benzon

Principal IV and Coordinating PrincipalVillamor Air Base Elem. School

Div. of Pasay City, DECS, NCRHEALTH & NUTRITION CENTER, DECSPROJECT STAFF

Mr. Isabelo D. VillavecerMs. Elvira G. Cervantes

Assistant Chief, Nutrition Div.Education Program Specialist II

Health and Nutrition Center Nutrition Division

Project Coordinator

Health and Nutrition Center

Mr. Rogelio A. LimsonMs. Antonia S. Cayabyab

Sr. Education Program SpecialistSr. Education Program SpecialistNutrition DivisionNutrition Division

Health and Nutrition CenterHealth and Nutrition Center

Mr. Pablo MansetMs. Magdalene Portia T. CariagaEducation Program Specialist IINutritionist Dietitian IINutrition DivisionNutrition DivisionHealth and Nutrition CenterHealth and Nutrition CenterMs. Salvacion V. OmbionMs. Shiela Marie D. MercadoEncoderEncoderHealth and Nutrition CenterHealth and Nutrition CenterMr. Eduardo P. Resurreccion

Encoder

Health and Nutrition Center

HEALTH AND NUTRITION SECTIONDIVISION OFFICE, STA.CRUZ

LAGUNA

Dr. Celena A. BarbaMs. Lita A. Bergonia

Medical Officer IVSchool NurseMrs. Nelda Mojica

School Nurse

Contributors

Nutritionist-Dietitians I and II from various regions (Region I: Agnes Labuanan, Aurora Sibayan; Region II: Erlinda Echaluce & Editha Ubia; Region III: Ma. Jesusa Nacino & Perla Limpin; Region IV: Rowena Velasco; Region V: Shirley Borja & Marites Rabulan; Region VI: Melgazar Barboza & Delilah Gilongos; Region VII: Eusebia del Mar & Annabella Iligan; Region VIII: Renelda Salar & Segundina Albao; Region IX: Fe Sedillo & Grace Espos; Region X: Jefe Hona, Marietta Deiparine & Ruth Alejado; Region XI: Nelly Fabia & Fe Sepulveda; Region XII: Gladys Mae Fernandez & Adelina Singco; CAR: Michelle Andaya and NCR: Sarah Castro, Joselen Bulalacao & Maribel Bajaro.

Our appreciation also goes to FNRI, DOST technical staff under the leadership of Ms. Adoracion Mondala, Sr. Supervising Research Specialist; Ms. Marietta Bumanglag, Science Research Specialist II; Ms. Geronima Reyes, Sr. Science Research Specialist and Ms. Susana Gruezo, Sr. Research Specialist who directed the group to finalize the tested recipes and for their support to this undertaking; and other persons, who in one way or another, contributed to the development and production of this cookbook.TABLE OF CONTENTSPage

ALMONDIGAS ALA MINDANAO1

ARROZ CALDO ROYAL3BANANA BLOSSOM MEDLEY5BANANA SARDINES

7

BEAN COCKTAIL9BEANSPROUT LUMPIA11BICOL TINUMOK13CAMOTE MAJA WITH PEANUT15CARROMEL SHAKE17CARROT PAN CAKE19CHAMPORADO CON DILIS21CHAMPORADO WITH MUNGBEAN23CHOCO GOLDEN DELIGHT25COCOMUNGBEAN27CORDILLERA MEDLEY29CORN FRITTERS31CORN PEANUT MAJA33CORN SOUP WITH GUSTO35COUNTRY SOUP37CREAM AND TULYA SOUP39

EGG WITH MISUA & MALUNGGAY LEAVES41

GABURILLO43

GINATAANG MIXED VEGETABLE45

GINATAANG TOKWA CON KAL-SI-MAL47

GINATAAN HALO-HALO49

GINATAAN MONGGO51

KALINGKING WITH NUT53

KAMOTE-KALABASA-MUNGGO-TURON55

LUGAW NA MAY TOWAT GULAY57MACARONI WITH RED MONGO59MAJA MARBLRE61MIKI MI

63MISUA WITH MALUNGGAY LEAVES65MISUA WITH PATOLA67MUNG BEAN CARROT DELIGHT69MUNGGO SARCIADO DELIGHT71MUNGGO SUPREME SOUP73PICADILLO75PINANGAT WITH CAMOTE TOPS77PINOY CORN SOUP79PUTO DE GABI WITH LINGA81RED MUNGGO BEANS IN COCO CREAM83SHRIMP ALUGBATI GUISADO85SOPAS DE BUKO CON DILIS87SOPAS NA DAHON NG MALUNGGAY89SQUABI91SQUASH ARROZ CALDO93

SQUASH CARROT MALUNGGAY BURGER95

SQUASH CHOCO FLAN97

SQUASH FLOWER TEMPURA99

SQUASH MUNGGO SILI SOUP101

SQUASH PUTO103

SQUASH PUDDING105

SQUASH WITH DRIED DILIS, BEANS & KANGKONG107

TABIRAK109

TINAPSIT111

TURON KAMOTE113

UKOY KALABASA FRITTERS115

VEGETABLE MAMI117

VEGETABLE MIX119

RECIPE

and

NUTRITION

INFORMATION

ALMONDIGAS ALA MINDANAO

TOTAL PER SERVING *% RDA per serving

Calories, kcal1925 385 22%

Protein, g.96 19 54%

Iron, mg.23 5 42%

Vit. A. Re, ug1,119 224 56%

* Based in the Philippine Recommended Dietary Allowance for Children 1-9 yrs. Old

ALMONDIGAS ALA MINDANAO

Ingredients:

Almondigas:

cbanana heart, butuan, boiled, minced

5 Tbsp (75g)flour,cassava

3 pcs egg, chicken, whole, beaten

c (75g)alamang, fresh

c (115 ml)cooking oil

Soup:

2 seg (2g)garlic, bulb, crushed

2 Tbsp(30g)onion, Bombay, sliced

3 c (750ml)rice washing

1 c malunggay leaves

1 tsp(7.5g) salt coarse

1 c (20g)misua

2 Tbsp (30g)dilis, dried, ground

Procedure:Almondigas:

1. Mix all the ingredients in a bowl except for oil,

Shape 1 tablespoon into balls

2. Heat cooking oil. Deep fat fry. Set aside.

Soup:

1. Saut garlic and onions

2. Add rice washing, cover and bring to a boil

3. Drop balls and malunggay leaves. Simmer for a few minutes 4. Season with salt.

5. Add misua. Simmer for a few minutes.

6. Serve hot. Top with ground dilis.

No. of Servings: 5

Size per serving: 6 balls (200 g)

ARROZ CALDO ROYAL

TOTAL PER SERVING * % RDA per serving

Calories, kcal 1535 307 18%

Protein, g. 69 14 40%

Iron, mg. 22 4