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STANDARDIZED RECIPESON INDIGENOUS FOODS

FOR SCHOOL NUTRITION PROGRAM

HEALTH AND NUTRITION CENTERDepartment of Education, Culture and Sports

U.L. Complex, Pasig City

This recipe book was developed with technical supportFrom the

FOOD AND NUTRITION RESEARCH INSTITUTEDepartment of Science and Technology

Bicutan, Taguig, Metro Manila

Republic of the PhilippinesDepartment of Education, Culture and Sports

HEALTH AND NUTRITION CENTERPasig City

Standardized RecipesUsing Indigenous Foods

for theSchool Nutrition Program

REPUBLIKA NG PILIPINASREPUBLIC OF THE PHILIPPINES

KAGAWARAN NG EDUKASYON, KULTURA AT ISPORTSDEPARTMENT OF EDUCATION, CULTURE AND SPORTS

DESC Complex, Meralco AvenuePasig 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, FSCSecretary

REPUBLIKA NG PILIPINASREPUBLIC OF THE PHILIPPINES

KAGAWARAN NG EDUKASYON, KULTURA AT ISPORTSDEPARTMENT OF EDUCATION, CULTURE AND SPORTS

DESC Complex, Meralco AvenuePasig 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 Sports Health and Nutrition Center

CONSULTANTS

Ms. Dolores Q. Rubio Ms. Thelma G. SantoRetired Director II Assistant Director


Dr. Roxanne Salem Dr. Sylvia ManlongatSchools Division Superintendent Chief, NFEDDiv. of Laguna, DECSRO IV DESCRO I

Ms. Alicia BenzonPrincipal IV and Coordinating Principal

Villamor Air Base Elem. SchoolDiv. of Pasay City, DECS, NCR

HEALTH & NUTRITION CENTER, DECS

PROJECT STAFF

Mr. Isabelo D. Villavecer Ms. Elvira G. CervantesAssistant Chief, Nutrition Div. Education Program Specialist IIHealth and Nutrition Center Nutrition Division

Project CoordinatorHealth and Nutrition Center

Mr. Rogelio A. Limson Ms. Antonia S. CayabyabSr. Education Program Specialist Sr. Education Program SpecialistNutrition Division Nutrition DivisionHealth and Nutrition Center Health and Nutrition Center

Mr. Pablo Manset Ms. Magdalene Portia T. CariagaEducation Program Specialist II Nutritionist Dietitian IINutrition Division Nutrition DivisionHealth and Nutrition Center Health and Nutrition Center

Ms. Salvacion V. Ombion Ms. Shiela Marie D. MercadoEncoder EncoderHealth and Nutrition Center Health and Nutrition Center

Mr. Eduardo P. ResurreccionEncoder


HEALTH AND NUTRITION SECTIONDIVISION OFFICE, STA.CRUZ

LAGUNA

Dr. Celena A. Barba Ms. Lita A. BergoniaMedical Officer IV School Nurse

Mrs. Nelda MojicaSchool Nurse

Contributors

Nutritionist-Dietitians I and II from various regions (Region I: Agnes Labuanan, Aurora Sibayan; Region II: Erlinda Echaluce & Editha Ubiña; 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 CONTENTS Page

ALMONDIGAS ALA MINDANAO 1ARROZ CALDO ROYAL 3BANANA BLOSSOM MEDLEY 5BANANA SARDINES 7BEAN COCKTAIL 9BEANSPROUT LUMPIA 11BICOL TINUMOK 13CAMOTE MAJA WITH PEANUT 15CARROMEL SHAKE 17CARROT PAN CAKE 19CHAMPORADO CON DILIS 21CHAMPORADO WITH MUNGBEAN 23CHOCO GOLDEN DELIGHT 25COCOMUNGBEAN 27CORDILLERA MEDLEY 29CORN FRITTERS 31CORN PEANUT MAJA 33CORN SOUP WITH GUSTO 35COUNTRY SOUP 37CREAM AND TULYA SOUP 39EGG WITH MISUA & MALUNGGAY LEAVES 41GABURILLO 43GINATAANG MIXED VEGETABLE 45GINATAANG TOKWA CON KAL-SI-MAL 47GINATAAN HALO-HALO 49GINATAAN MONGGO 51KALINGKING WITH NUT 53KAMOTE-KALABASA-MUNGGO-TURON 55

LUGAW NA MAY TOWA’T GULAY 57MACARONI WITH RED MONGO 59MAJA MARBLRE 61MIKI MI 63MISUA WITH MALUNGGAY LEAVES 65MISUA WITH PATOLA 67MUNG BEAN – CARROT DELIGHT 69MUNGGO SARCIADO DELIGHT 71MUNGGO SUPREME SOUP 73PICADILLO 75PINANGAT WITH CAMOTE TOPS 77PINOY CORN SOUP 79PUTO DE GABI WITH LINGA 81RED MUNGGO BEANS IN COCO CREAM 83SHRIMP ALUGBATI GUISADO 85SOPAS DE BUKO CON DILIS 87SOPAS NA DAHON NG MALUNGGAY 89SQUABI 91SQUASH ARROZ CALDO 93SQUASH CARROT MALUNGGAY BURGER 95SQUASH CHOCO FLAN 97SQUASH FLOWER TEMPURA 99SQUASH MUNGGO SILI SOUP 101SQUASH PUTO 103SQUASH PUDDING 105SQUASH WITH DRIED DILIS, BEANS & KANGKONG 107TABIRAK 109TINAPSIT 111TURON KAMOTE 113UKOY KALABASA FRITTERS 115VEGETABLE MAMI 117VEGETABLE MIX 119

RECIPEand

NUTRITIONINFORMATION

ALMONDIGAS ALA MINDANAO

TOTAL PER SERVING *% RDA per serving

Calories, kcal 1925 385 22%

Protein, g. 96 19 54%

Iron, mg. 23 5 42%

Vit. A. Re, ug 1,119 224 56%

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

ALMONDIGAS ALA MINDANAO

Ingredients:

Almondigas:

½ c banana heart, butuan, boiled, minced5 Tbsp (75g) flour,cassava3 pcs egg, chicken, whole, beaten¾ c (75g) alamang, fresh½ c (115 ml) cooking oil

Soup:2 seg (2g) garlic, bulb,

crushed2 Tbsp (30g) onion, Bombay, sliced3 c (750ml) rice washing1 c malunggay leaves1 ½ tsp (7.5g) salt coarse1 c (20g) misua2 Tbsp (30g) dilis, dried, ground

Procedure:

Almondigas:1. Mix all the ingredients in a bowl except for oil, Shape 1 tablespoon into balls2. Heat cooking oil. Deep fat fry. Set aside.

Soup: 1. Sauté garlic and onions 2. Add rice washing, cover and bring to a boil3. 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: 5Size per serving: 6 balls (200 g)

ARROZ CALDO ROYAL

TOTAL PER SERVING * % RDA per serving


Protein, g. 69 14 40%

Iron, mg. 22 4 33%

Vit. A. Re, ug 498 100 25%

ARROZ CALDO ROYAL

Ingredients:

1 ½ c (150g) chicken breast, flaked½ kg (500g) clam, halaan, shelled10pcs egg, quail1/3 c (60 ml) cooking oil4 tsp (20g) garlic, minced½ c (120g) onion, minced2 Tbsp (30g ) ginger, strips½ c (60g ) rice, glutinous2 Tbsp (20g ) patis¼ c (2g ) pepper, ground1 Tbsp (10g) kasubha, bulaklak, dried½ c (15g) onion leaves, sliced finely

Procedure:

1. Boil chicken, halaan and quail egg separately. Flake the chicken and shell halaan and eggs. Reserve broth.

2. Sauté garlic until golden brown. Set aside one half for topping.3. Add onions, ginger, chicken, halaan and rice.4. Season with patis, salt and pepper.5. Pour chicken broth of water6. Simmer until rice is cooked. Add kasubha.7. Put 2 quail eggs per serving.8. Garnish with browned garlic and green onions.9. Serve hot.

No. of servings: 5Size per serving: 280 g, 1 ½ c

BANANA BLOSSOM MEDLEY



Protein, g. 57 11 31%

Iron, mg. 22 4 33%

Vit. A. Re, ug 3,360 672 168%

BANANA BLOSSOM MEDLEY

Ingredients:

3 c water3 c (270g) banana blossom, sliced thinly3 Tbsp (30 ml) cooking oil1 Tbsp (10g) garlic, crushed¼ c (35g) onions, chopped¼ c (35g) tomatoes, sliced1 Tbsp (20g) pork liver, sliced1 c (70g) dilis, dried, small size1 c (140g) squash, cubed2 c (60g) saluyot leaves1 c (300 ml) coconut milk

salt to taste, iodized

Procedure:

1. Bring water to a boil and add banana blossom.Cook until tender. Set aside.

2. Sauté garlic, onions and tomatoes. Add livers, dilis and squash3. Add the tenderized banana blossom. Simmer covered until squash becomes soft.4. Add saluyot leaves and pour coconut milk.5. Season with salt. Serve hot.

No. of servings: 5Size per serving: 175 g, ¾ c

BANANA SARDINES SOUP



Protein, g. 71 14 40%

Iron, mg. 19 4 33%

Vit. A. Re, ug 1914 383 96%

BANANA SARDINES SOUP

Ingredients:

½ c (80g) tamarind, unripe1 ½ c water6 Tbsp (60 ml) cooking oil2 tsp (10g) garlic, crushed2 Tbsp (30g ) onions, bombay, sliced½ c (120g) tomatoes, sliced 2 cans sardines, in spiced oil, canned1 tsp (5g) salt, coarse 2 c water2 c (200g) banana, saba, ripe, sliced5 c (150g) malunggay leaves

Procedure:

1. Boil tamarind until tender. Extract juice using a strainer. Set aside.2. In a separate pan, sauté garlic, onions and tomatoes.3. Add sardines. Season with salt.4. Add water. Bring to a boil.5. Add saba and continue cooking until soft.6. Add malunggay leaves and tamarind extract.7. Serve hot.

No. of servings: 5Size per serving: 1 cup (290g)

BEAN COCKTAIL


Calories, kcal 3,052 610 35%

Protein, g. 91 18 51%

Iron, mg. 21 4 33%

Vit. A. Re, ug 1464 293 73%

BEAN COCKTAIL

Ingredients:

1c (220g) kidney beans, white, dried3 c water3 pcs. (30g) banana, saba1 slice (50g) papaya, ripe, diced½ med pc. (40g) carrots, boiled, diced1 c (300 ml) coconut milk½ c (120g) sugar, brown2 c (300 ml) milk, evaporated1 tsp (5 ml) vanilla

Procedure:

1. Soak white beans overnight. Cook until tender.Drain.

2. Boil saba. Remove peeling when cooked and slice into cubes.3. Mix all ingredients together. Chill.4. Pour into individuals glasses.

No. of servings: 5Size per serving: 1 glass (184 g)

BEAN SPROUT LUMPIA



Protein, g. 52 10 29%

Iron, mg. 22 4 33%

Vit. A. Re, ug 5583 1117 279%

BEAN SPROUT LUMPIA

Ingredients:

½ c (108g) baboy, liempo, chopped1 ½ Tbsp (22g) onion, tagalog¼ c (45g) pork liver, chopped2 Tbsp (20 ml) soy sauce1 c (80g ) mung bean, sprout¼ c (25g) celery stalks, chopped½ c (105 ml) cooking oil5 pcs. eggs, duck, beaten¾ c water2 Tbsp (20g) sugar, white3 Tbsp (30g) margarine, fortified1 Tbsp (15g) cornstarch

Procedure:

1. Pan broil pork over medium heat until fats comes out. Set aside.2. In the remaining fat, sauté onions.3. Add pork, liver, soy sauce and cook until tender. Add bean sprout.4. Add celery. Remove from fire.5. Drain and cooked vegetables and set aside.6. Fry beaten eggs, one piece at a time. Cook over medium heat, lifting edge

and moving skillet over the fire to prevent from burning.7. Place four tablespoons of the mixture in each omelet then roll.8. Arrange carefully in a platter. Set aside.

To prepare sauce:

1. Blend water, sugar, margarine, cornstarch and cooked vegetables drippings.2. Cook for two minutes, stirring constantly until the liquid is transclucent.3. Pour over omelet.

No. of servings: 5Size per serving: 1 roll (88 g)

BICOL TINUMOK



Protein, g. 77 15 43%

Iron, mg. 50 10 26%

Vit. A. Re, ug 4471 894 223%

BICOL TINUMOK

Ingredients:

10 pcs. (200g) gabi leaves2 c (360g) shrimp, tagunton, shelled, chopped1 c (90g) coconut meat, young, chopped2 Tbsp (40g) pork back fat, chopped1 Tbsp (15g) ginger, chopped4 Tbsp (60g) alamang, bagoong2 c (160g) carrot, chopped1 tsp (5g) salt, coarse1 ¼ c (375 ml) coconut milk, pure, diluted in ¾ c water

Procedure:

1. Clean gabi leaves and set aside.2. Mix thoroughly the next six (6) ingredients.3. Divide mixture into five portions and wrap each one in 2 layers of gabi

leaves. Tie securely with strings.4. Arrange in a sauce pan. Add salt in the coconut milk and pour in the pan.5. Cover and cook for 30 minutes until coconut milk turns oily.6. Serve hot.

No. of servings: 5Size per serving: 1 pc. (120 g)

CAMOTE MAJA WITH PEANUT



Protein, g. 46 9 26%

Iron, mg. 10 2 17%

Vit. A. Re, ug 586 117 29%

CAMOTE MAJA WITH PEANUT

Ingredients:

1 c (300 ml) coconut milk, pure1 c (265 ml) milk, evaporated, filled1 tsp (5g) vanilla¾ c (180g) sugar, brown1 c (100g) cornstarch1 ½ c (225g) kamote, yellow, boiled, mashed1 c (120g) sago, small, boiled2 Tbsp (20g ) peanuts, toasted, ground

Procedure:

1. Combine first five (5) ingredients.2. Add kamote and sago into the mixture. Blend 3. Cook over low fire, stirring constantly to prevent scorching.4. Continue cooking until thick in consistency.5. Pour on slightly greased molder and let cool.6. Invert on another pan, slice and sprinkle with peanuts.

No. of servings: 5Size per serving: 1 slice (110 g)

CARROMEL SHAKE



Protein, g. 70 12 34%

Iron, mg. 12 2 17%

Vit. A. Re, ug 4798 800 200%

CARROMEL SHAKE

Ingredients:

2 c (180g) upo, diced, boiled1 c (90g) melon, cubed½ c (50g) papaya, ripe, cubed2 c (160g) carrots, cubed2 c (530 ml) milk, evaporated¾ c (225g) sugar, white¾ c (100g) peanuts, without skin, roasted and ground¼ c (30g ) sago, cooked

Procedure:

1. Combine the first six (6) ingredients. Mix well and blenderize.2. Pour into individual glasses. Chill.3. Top with roasted peanuts and sago before serving.

No. of servings: 6Size per serving: 1 glass (280 g)

CARROT PAN CAKE



Protein, g. 96 19 54%

Iron, mg. 18 4 33%

Vit. A. Re, ug 4694 938 234%

CARROT PAN CAKE

Ingredients:

1 c (155g) all-purpose flour, enriched1 Tbsp (10g) baking powder1 tsp (5g) salt, coarse¼ c (40g) margarine, fortified¾ c (225g) sugar, white1 ½ c (120g) carrots, grated½ c (65g) peanuts, roasted, ground1 tsp (5 ml) vanilla3 pcs. eggs, chicken, slightly beaten1 tall can (265 ml) milk, evaporated2 Tbsp (20g) margarine, fortified, for greasing

Procedure:

1. Sift together the first three (3) ingredients. Set aside.2. Cream the margarine and add sugar, carrots and peanuts. Mix well.3. Add vanilla to beaten eggs and blend well.4. Add flour mixture and milk alternately, mixing well after each addition. Set

aside.5. Grease heated frying pan with small amount of margarine.6. Pour in ½ cup batter and cook over low fire until bubbles appear.7. Cook the other aside.8. Serve hot. Top with margarine and sugar, if desired.

No. of servings 5Size per serving: 1 pc. (180 g – 5” diameter)

CHAMPORADO CON DILIS



Protein, g. 67 13 37%

Iron, mg. 15 3 25%

Vit. A. Re, ug 648 130 32%

CHAMPORADO CON DILIS

Ingredients:

1 c (70g) dilis, dried¼ c (35g) rice, malagkit½ c (70g) rice, well milled2 qrts water7 Tbsp (70g) cocoa powder, local, dissolved in¾ c warm water½ c (150g) sugar, brown½ med pc (100g) carrots, shredded½ c (130 ml) sugar, brown

Procedure:

1. Toast dilis and set aside.2. Wash malagkit and rice together.3. Bring water to a boil. Add washed malagkit and rice. Cook until done,

stirring occasionally to prevent scorching.4. Add dissolved cocoa powder and sugar. Mix well.5. Sprinkle grated carrots on top.6. Serve with milk and toasted dilis.

No. of servings: 5Size per serving: 1 soup bowl (312 g)

CHAMPORADO WITH MUNGBEAN



Protein, g. 68 14 40%

Iron, mg. 18 4 33%

Vit. A. Re, ug 834 167 42%

CHAMPORADO WITH MUNGBEAN

Ingredients:

½ c (70g) rice, malagkit7 c water¼ c (60g) sugar, brown¼ c (50g) cocoa powder, local1 ¼ c (275g) mung bean, green, boiled1 ½ c (330g) gabi, boiled, diced1 c (155g) kamote, boiled, diced½ tsp (3g) salt, coarse1 c (265 ml) milk, condensed, filled

Procedure:

1. Wash malagkit and drain. Set aside. 2. Bring water to a boil and add malagkit. Cook at simmering temperature. Stir

constantly to prevent scorching.3. When almost cooked, add sugar, cocoa powder, mung bean, gabi and

kamote. Stir and continue cooking.4. Add salt. Remove from fire.5. Add milk before serving.

No. of servings: 5Size per serving: 1 cup (240 g)

CHOCO GOLDEN DELIGHT



Protein, g. 122 12 34%

Iron, mg. 39 39 325%

Vit. A. Re, ug 4229 422 105%

CHOCO GOLDEN DELIGHT

Ingredients:

1 c (225g) munggo, ground/powder2 c (530 ml) milk, evaporated2 c (600 ml) coco cream1 c (150g) cornstarch1 c (300g) sugar, white½ c (150ml) choco-flavored drinks, granules

coco milk, 2nd extraction1 c (80g) carrots, cubed¼ c (30g) peanuts, w/o skin, roasted

Procedure:

1. Pan fry munggo until golden brown. Set aside to cool.2. In a mixing bowl, combine milk, coco cream, cornstarch, sugar and choco-

flavored drink.3. In a separate pan, pour 2nd extract coconut milk and add munggo.

Bring to a boil. Simmer until spreading consistency.4. Add coco milk-cornstarch mixture. Simmer until thick in consistency.5. Add carrot before removing the fire. Mix well.6. Pour mixture in a 2 x 9 round baking pan.

Sprinkle top with ground peanuts.

No. of servings: 10Size per serving: 165 g, 2 x 2 ½ x 4

(round baking pan)

COCOMUNGBEAN



Protein, g. 52 10 29%

Iron, mg. 19 4 33%

Vit. A. Re, ug 1650 330 82%

COCOMUNGBEAN

Ingredients:

½ c (110g) mung bean, seed, red, dried4 c water1 tsp (5g ) salt, coarse¾ c (105g) squash½ c (65g) rice, milled, glutinous3 c (900 ml) coconut cream½ c (120g) sugar, brown½ c (40g) carrot, grated

Procedure:

1. Boil mung bean in 3 cups water until half- done.Season with salt. Set aside.

2. In a separate pan, boil squash in 1 cup water until tender. Mash and set aside.3. Cook glutinous rice in coconut milk and remaining water until cooked. Stir

occasionally to prevent scorching.4. Add mung bean, squash, sugar and carrots.5. Simmer for ten minutes. Remove the fire.6. Serve hot or cold.

No. of servings: 5Size per serving: ½ cup (120 g)

CORDILLERA MEDLEY



Protein, g. 69 14 40%

Iron, mg. 19 4 33%

Vit. A. Re, ug 2508 502 125%

CORDILLERA MEDLEY

Ingredients:

¾ c (170g) mung bean, green3 c water1/3 c (50 ml) cooking oil for frying1 med pc (100g) galunggong, fresh, cleaned3 seg (15g) garlic, crushed4 Tbsp (20g) onion, bumbay, sliced½ c (60g) gabi tuber, cubed2 c water½ c (40g) carrot, cubed4 c (120g) sili leaves2 Tbsp (20 m) patis1 Tbsp (15g) salt, coarse

Procedure:

1. Boil mung bean in 3 cups water until soft. Set aside.2. Heat oil and fry galunggong. Cool, flake and set aside.3. Sauté garlic and onions. Add gabi and 2 cups water. Simmer covered for 5-7

minutes.4. Add carrot, cooked mung bean and galunggong. Cook for another 10

minutes.5. Add sili leaves. Season with salt and patis. Cook 2 minutes more.6. Serve hot


CORN FRITTERS



Protein, g. 65 11 31%

Iron, mg. 12 2 17%

Vit. A. Re, ug 1102 220 55%

CORN FRITTERS

Ingredients:

1 Tbsp (15g) yeast, baker’s dry¼ c water, lukewarm½ c (75g) flour, all-purpose, enriched1 tsp (5g) salt, coarse2/3 (200g) sugar, white1 Tbsp (10g) baking powder2 pcs egg, chicken, beaten¾ c (75 ml) milk, evaporated1 c (90g) corn in cob, white, grated¼ c (20g) carrots½ c (105 ml) cooking oil, for frying

Procedure:

1. Dissolve yeast in lukewarm water. Set aside.2. Mix flour, salt, sugar and baking powder in a bowl.3. Make a hole in the flour mixture, add in eggs and milk. Blend the mixture

well.4. Add yeast, corn and carrots. Mix thoroughly. Set aside.5. Heat oil. Drop in spoonful of the mixture. Fry until golden brown.6. Drain excess oil.

No. of servings: 5Size per serving: 3 pcs. (140 g)

COCO PEANUT MAJA



Protein, g. 86 17 49%

Iron, mg. 20 4 33%

Vit. A. Re, ug 758 152 38%

COCO PEANUT MAJA

Ingredients:

¾ c (70g) corn, yellow, grated1 c (300 ml) coconut cream½ c (120g) sugar, brown3 pcs. egg, chicken, whole1 c (265 ml) milk, evaporated1 tsp (5g) cornstarch½ c (75g) sesame seeds¼ c (32g) peanuts, without skin, toasted

Procedure:

1. Combine the first six ingredients and pass through a sieve or blenderize.2. Add sesame seeds. Mix well.3. Cook over low fire stirring constantly to prevent scorching until thick in

consistency.4. Pour in a slightly greased mold.5. Sprinkle with peanut before serving.

No. of servings: 5Size per serving: 1 rectangular pc (110 g – 4”x 2” x 1”)

CORN SOUP WITH GUSTO



Protein, g. 67 13 37%

Iron, mg. 19 4 33%

Vit. A. Re, ug 6611 1322 330%

CORN SOUP WITH GUSTO

Ingredients:

2 ½ c (225g) corn on cob, young yellow, shredded8 c water¼ c (52 ml) cooking oil4 Tbsp (40g) garlic, crushed¼ c (60g) onion, sliced1 Tbsp (10g) ginger, strips1 pc (5g) tomatoes, sliced¾ c (135g) shrimps, white, shelled¼ c (27g) pork liver½ c (70g) squash, cubed2 pcs. (5g) lemon grass3 pcs. (5g) onion leaves, chopped1 c (30g) malunggay leaves1 tsp (5g) salt, coarse

Procedure:

1. Boil corn in 8 c water until tender. Set aside.2. Sauté garlic, onion, ginger and tomatoes.3. Add shrimps and liver.4. Pour in boiled corn mixture.5. Add squash and cook until tender.6. Add lemon grass, onion leaves and malunggay. Simmer for a few minutes.7. Season with salt. Serve hot.

No. of servings: 5Size per serving: 175 g, 1 cup

COUNTRY SOUP



Protein, g. 80 16 46%

Iron, mg. 20 4 33%

Vit. A. Re, ug 645 129 32%

COUNTRY SOUP

Ingredients:

½ c (115g) mung bean, green6 c water5 Tbsp (50 ml) cooking oil2 seg (10g) garlic, crushed1 Tbsp (15g) onion, bumbay, sliced¼ c (25g) alamang, fresh1 ½ c (135g) corn on cob, yellow, shredded1 Tbsp (10 ml) patis1 Tbsp (15g) salt, coarse3 c (90g) kangkong leaves1 c (70g) dilis, dried, toasted

Procedure:

1. Boil mung bean in 3 cups water until soft.2. Sauté garlic and onion.3. Add alamang and corn. Season with patis and salt.4. Add remaining 3 cups of water. Cover and simmer until corn is tender. 5. Add mung bean and kangkong. Stir. Simmer for 3 minutes.6. Serve hot with toasted dilis.

No. of servings: 5Size per serving: ½ c (145g)

CREAM OF TULYA SOUP



Protein, g. 62 10 29%

Iron, mg. 22 4 33%

Vit. A. Re, ug 3247 541 135%

CREAM OF TULYA SOUP

Ingredients:

6 Tbsp (60 ml) cooking oil6 seg (60g) garlic, minced¼ c (60g) onions, tagalong, chopped1 c (105g) tulya, boiled4 c tulya, broth1 c (220g) squash, diced1 c (80g) carrots, shredded1 c (140g) kamote, yellow, diced1 Tbsp (10g) salt, coarse1 Tbsp (10 ml) patis1 c (220 ml) munggo, boiled and mashed1 c (265 ml) milk, evaporated

Procedure:

1. Sauté garlic, onions and tulya.2. Add tulya broth and bring to a boil.3. Add squash, carrots, kamote and cook for 10 minutes.4. Season with salt and patis.5. Add cooked munggo and milk.6. Simmer for 2 minutes.7. Remove from fire and serve hot.

No. of servings: 5Size per serving: 1 soup bowl (235g)

EGG WITH MISUA & MALUNGGAY LEAVES



Protein, g. 60 12 54%

Iron, mg. 26 5 42%

Vit. A. Re, ug 1411 282 70%

EGG WITH MISUA & MALUNGGAY LEAVES

Ingredients:

¼ c (20 ml) cooking oil4 tsp (40g) garlic, minced½ c (70g ) onion, chopped½ c (70g) tomatoes, sliced¼ kg (250g) clam, halaan, shelled6 c water3 tsp (10 ml) patis5 pcs. egg, chicken1 c (30g) malunggay leaves250g misua1 tsp (15g) salt, coarse

Procedure:

1. Sauté garlic, onions, tomatoes and clams.2. Add water and season with patis.3. Let it boil.4. Add the beaten eggs and the malunggay leaves. Let it boil.5. Add misua, salt to taste.

No. of servings: 5Size per serving: 340g, 1 ½ c

GABURILLOTOTAL PER SERVING * % RDA per serving


Protein, g. 81 16 46%

Iron, mg. 21 4 33%

Vit. A. Re, ug 819 164 41%

GABURILLO

Ingredients:

1 c (120g) gabi¾ c (170g) mung bean, red, dried1 tsp (5g ) salt, coarse1 c (240g) sugar, brown½ c (45g) coconut meat, malakanin, shredded1 ½ (400 ml) milk, evaporated3 pcs. egg, chicken, whole, beaten2 pcs. (10g) kalamansi, juice extracted3 c water

Procedure:

1. Boil gabi until tender then mash and set aside.2. In a separate casserole, boil mung bean until tender. Set aside.3. In a carajay, blend sugar and grated young coconut. Cook over moderate

heat, stirring constantly to prevent from burning.4. Add mashed gabi and boiled mung bean into mixture.5. Combine salt with milk and add little by little to the cooking mixture.6. Add beaten eggs and continue cooking ion moderate heat until sticky.7. Flavor with kalamansi juice.8. Remove the fire and pour in a pan lined with wilted banana leaf.

Let cool.9. Measure 1 heaping tablespoon and from into balls.10. Arrange in a platter.

No. of servings: 5Size per serving: 5 balls (180g )

GINATAANG MIXED VEGETABLES



Protein, g. 74 15 43%

Iron, mg. 20 4 33%

Vit. A. Re, ug 690 138 34%

GINATAANG MIXED VEGETABLES

Ingredients:

½ c (112g) munggo, green4 c water½ c (5 ml) cooking oil1 Tbsp (10g) garlic, minced1 c (140g) squash, cubed1 Tbsp (10g ) bagoong, alamang½ c (70g) dilis, dried1 ½ c (450 ml) coco milk, diluted in ¾ c water1 c (30g) kulitis leaves½ c (150 ml) coco milk, pure

Procedure:

1. Boil munggo in 4 c water until tender. Set aside.2. Sauté garlic. Add squash, bagoong and dilis.

Cook until squash is almost done.3. Add diluted coco milk and kulitis leaves. Cover and continue cooking until

cooked. 4. Add coco cream. Simmer uncovered for a few minutes.5. Serve hot.

No. of servings: 5Size per serving: 175g, ¾ c

GINATAANG TOKWA CON KAL-SI-MAL



Protein, g. 68 14 40%

Iron, mg. 18 4 33%

Vit. A. Re, ug 795 159 40%

GINATAANG TOKWA CON KAL-SI-MAL

Ingredients:

5 Tbsp 50 ml cooking oil3 pcs. 45g tokwa, cubed½ c 120g onion, sliced½ c 120g tomatoes, sliced2 Tbsp 20 ml patis1 Tbsp 10g salt, coarse2 ½ c 750 ml coconut milk2 c 280g squash, sliced1 c 90g string beans, cut 2” long1 c 30g malunggay leaves

Procedure:

1. Fry tokwa and set aside.2. Sauté onions and tomatoes.3. Add patis and salt.4. Put 2 cups coconut milk and let it boil.5. Add squash then string beans, continue cooking until vegetables are half

cooked.6. Add tokwa and malunggay leaves.7. Pour the remaining ½ cup coconut milk. Cook for two more minutes.8. Serve hot.


GINATAAN HALO-HALO



Protein, g. 67 13 47%

Iron, mg. 20 4 33%

Vit. A. Re, ug 1164 233 58%

GINATAAN HALO-HALO

Ingredients:

1 c (225g) mung bean, green1 ¼ (375g/ml) coconut milk, 2nd extraction1 c water½ c (150g) sugar, white1 med pc. (10g) kamote, yellow, cubed1 ½ Tbsp (160g) langka, ripe, cut into strips¼ c (22g) sago, cooked¼ c (22g) nata de coco, sweetened½ med pc (15g) carrots, cubed1 pc (10g) saba, cubed1 c (300 ml) coconut milk, 1st extraction

Procedure:

1. Toast mung bean until golden brown. Grind coarsely and set aside.2. Combine 2nd extract coconut milk with water and sugar in a pan. Cover and

bring to a boil.3. Add the rest of the ingredients and ground mung bean. Stir and simmer for

10 minutes.4. Serve hot.


GINATAANG MONGGO



Protein, g. 90 18 51%

Iron, mg. 27 5 42%

Vit. A. Re, ug 1885 377 94%

GINATAANG MONGGO

Ingredients:

¼ c (52ml) cooking oil6 seg (30g) garlic, minced¼ c (60g) onion, tagalog, sliced½ c (90g) hibe1/2 Tbsp (5g ) salt, coarse1 Tbsp (10 ml) patis1 c (300 ml) coconut milk, 2nd extraction2 c water½ c (40g) carrots, cubed1 c (210g) gabi, tuber, green, boiled1 c (220g) mungbean, green, boiled and mashed2 c (60g) malunggay leaves1 c (300 ml) coconut milk, 1st extraction

Procedure:

1. Sauté garlic, onion and hibe. 2. Season with salt and patis.3. Add coconut milk (2nd extraction) and water.

Bring to a boil.4. Add carrots and simmer until cooked.5. Add gabi, mung bean and malunggay leaves.6. Add coconut milk (1st extraction) before removing from fire.7. Serve hot.


KALINGKING WITH NUT



Protein, g. 58 12 34%

Iron, mg. 6 1 8%

Vit. A. Re, ug 882 176 44%

KALINGKING WITH NUT

Ingredients:

½ c (120g) sugar, brown1 ½ c (150g) rice flour1 pc egg, chicken, beaten1 tsp (5g) salt, coarse½ c water1/3 (35g) squash, strips1 ½ c (210g) kamote, yellow, strips¼ c (50 ml) cooking oil3 Tbsp (30g) margarine, fortified½ c (65g) peanut, roasted, ground

Procedure:

1. Mix the first five (5) ingredients. Blend well.2. In a separate pan, pour batter to the combined squash and kamote strips

making sure all strips are well coated.3. Heat oil. Spoon about 3 tablespoon of the mixture and fry until golden brown4. Drain excess oil.5. Brush with margarine and sprinkle peanuts on top.

No. of servings: 5Size per serving: 1 pc (130 g – 4.5”x 2.5”x 1.5”)

KAMOTE-KALABASA- MUNGGO- TURON




Iron, mg. 18 2 17%

Vit. A. Re, ug 1778 178 44%

KAMOTE-KALABASA- MUNGGO- TURON

Ingredients:

¼ c (35g) kamote, yellow, boiled¼ c (35g) squash, fruit, boiled½ c (112g) munggo, green, boiled1 c (265 ml) milk, condensed¼ c choco-flavored drink, granule,

fortified¼ c (52 ml) cooking oil10 pcs. ( 50g) lumpia wrapper

Procedure:

1. Mash kamote, kalabasa and munggo in a bowl.Mix well.

2. Add milk and choco-flavored drink powder into the mixture. Mix well.3. Put 1 Tbsp (30 g) of the mixture in a lumpia wrapper and wrap with both

ends sealed.4. Deep fry until golden brown. Drain excess oil.5. Serve hot.

No. of servings: 5Size per serving: 25g each, 2 pcs.

LUGAW NA MAY TOKWA’T GULAY



Protein, g. 68 11 31%

Iron, mg. 14 2 17%

Vit. A. Re, ug 7288 1215 304%

LUGAW NA MAY TOKWA’T GULAY

Ingredients:

¾ c (97g) rice, malagkit8 c water6 Tbsp (60 ml) cooking oil5 ½ Tbsp (80g) garlic, minced1 pc (10g) onion, bulb, minced1 tsp ( 5g) ginger, minced½ cube (5g) bouillon cube, chicken3 pcs egg, chicken, beaten2 pcs (30g) tokwa, cubed1/3 c (30g) carrots, minced1/3 c (30g) abitsuelas, minced¼ c (56g) chicken liver, chopped

Procedure:

1. Boil malagkit in 4 cups until very soft. Set aside.2. Sauté malagkit in ½ of the garlic, onion and ginger. Add remaining 4 cups

water.Let boil and season with chicken cube.

3. Drop beaten eggs. Stir. Remove from heat. Set aside.

Topping:

1. Fry tokwa. Set aside.2. Stir-fry all the remaining ingredients.3. Add fried tokwa. Set aside.

To serve, top hot lugaw with tokwa’t gulay mixture.

No. of servings: 6Size per serving: 250 g, 1 c

MACARONI WITH RED MUNGGO



Protein, g. 57 11 31%

Iron, mg. 16 3 25%

Vit. A. Re, ug 615 123 31%

MACARONI WITH RED MUNGGO

Ingredients:

2 c (1/4 kg) (250g) macaroni¼ kg (250g ) clam, halaan¼ c (52 ml) cooking oil1 tsp (5g) garlic, crushed½ c (120g) onion, sliced4 Tbsp (20g) munggo, red, boiled½ c (70g) kamote, murado, cubed3 ½ c water2 tsp (10g) salt, coarse1 tsp (5g) pepper1 c (30g) malunggay leaves½ c (132 ml) milk, evaporated, filled

Procedure:

1. Boil macaroni until cooked. Set aside.2. Steam-open the halaan and shell. Set aside meat.3. Sauté garlic, onion and halaan meat.4. Add boiled munggo and kamote.5. Add water, salt and pepper.6. Let it boil for 1 minute.7. Add macaroni and malunggay leaves.8. Stir in milk. Serve hot.


MAJA MARBLE




Iron, mg. 17 4 33%

Vit. A. Re, ug 1812 362 90%

MAJA MARBLE

Ingrédients:

1c (100g) cornstarch1 c (300ml) coconut milk, 1st extraction1 c (300 ml) coconut milk, 2nd extraction1 ½ c (450g) sugar, white1 tsp (5 ml) vanilla1 c (220g) squash, boiled and mashed1 c (150g) munggo, green, boiled and mashed1 med pc. (20g) carrots, grated¾ c (90g) ubi, boiled and mashed

Procedure:

1. Combine the first five (5) ingredients. Mix well.Divide the mixture into 2 parts.

2. In one part, add squash and half of the munggo and carrots.3. To the other half, add ubi and the remaining munggo and carrots.4. Cook separately until thick in consistency. Stir constantly to prevent

scorching.5. Blend together and pour in a molder. Allow to cool and slice.6. Serve with toasted coconut meat, if desired.

No. of servings: 5Size per serving: 2 pcs (230 g – 3 ½” x 2” x ¾”)

MIKI MI



Protein, g. 71 14 40%

Iron, mg. 30 6 50%

Vit. A. Re, ug 2261 452 113%

MIKI MI

Ingredients:

½ c (112g) chicken breast, cut into strips¼ c (30g ) soy sauce1 tsp (5g) pepper, ground1 pc egg, chicken, whole, beaten½ c (50g) flour, cassava1/3 c (70g) cooking oil2 seg (10g) garlic, crushed2 Tbsp (30g) onion, bumbay, sliced½ c (75g) shrimp, tagunton, sliced4 c water1 c (80g) carrots, strips1 c (140g) squash, cut into strips1 c (30g) pechay leaves, sliced1 1/3 c (130g) miki, fresh1 Tbsp (10g) salt, coarse2 Tbsp (20g) green onions, finely cut

Procedure:

1. Marinate chicken strips in soy sauce and pepper for one hour.2. Did marinated chicken in beaten egg. Coat with flour and set aside.3. Heat oil, sauté garlic and onions. Add shrimps. Cook until done.4. Add water. Bring to a boil and drop chicken strips one by one. Simmer until

cooked.5. Add carrots and squash. Continue cooking until half done.6. Add pechay leaves and miki. Simmer until all vegetables are cooked.7. Season with salt.8. Sprinkle green onions on top before serving.

No. of servings: 5Size per serving: 1 ¼ c (225g)

MISUA WITH MALUNGGAY LEAVES



Protein, g. 52 10 29%

Iron, mg. 25 5 42%

Vit. A. Re, ug 966 193 48%

MISUA WITH MALUNGGAY LEAVES

Ingredients:

5 Tbsp (50g) cooking oil1 ¼ tsp (15g) garlic, minced¼ c (60g) onions, sliced¼ c (60g) tomatoes, sliced1/3 c (43g) shrimp, tagunton, shelled4 c water1 ½ c (210g) kamote, yellow2 c (50g) misua¾ c (22g) malunggay leaves3 pcs egg, chicken, beaten1 tsp (5g) salt, iodized

Procedure:

1. Sauté garlic, onions, tomatoes and shrimps.2. Add water and diced yellow kamote. Simmer until kamote is half done.3. Add misua, malunggay leaves and beaten eggs. Stir occasionally until

malunggay is done.4. Season with salt. Serve hot.

No. of servings: 5Size per serving: 230g

MISUA WITH PATOLA



Protein, g. 67 13 37%

Iron, mg. 43 8 67%

Vit. A. Re, ug 17,674 3535 884%

MISUA WITH PATOLA

Ingredients:

7 Tbsp (70g) cooking oil6 seg (30g) garlic, minced¼ c (60g) onions, tagalog, chopped ½ c (120g) tomatoes, sliced½ c (90g) hibe, soaked in water2 Tbsp (20 ml) patis3 c water¾ c (82g) pork liver, cubed½ c (40g) carrots, sliced2 c (180g) patola, sliced½ c (120g) green onions, chopped1 pack (100 g) misua

Procedure:

1. Sauté garlic, onion and tomatoes. 2. Add hibe. Season with patis.3. Add water and let it boil.4. Add liver. Simmer for a few minutes.5. Add carrots and patola. When almost cooked, add misua. Stir.6. Sprinkle green onions before removing from fire.7. Serve hot.


MUNG BEAN - CARROT DELIGHT



Protein, g. 62 12 34%

Iron, mg. 20 4 33%

Vit. A. Re, ug 1129 226 56%

MUNG BEAN - CARROT DELIGHT

Ingredients:

2 c (600 ml) coconut milk½ c (105g) ubi, cubed, boiled½ c (110g) carrots, cubed, boiled ¾ c (90g) banana, saba, cubed, boiled1 ¼ c (112g) sago, cooked1 ½ c (330g) mung bean, green, boiled½ c (120g) sugar, brown1 tsp (5g) salt, coarse

Procedure:

1. Boil coconut milk. 2. Add ubi, carrots, banana and sago. Simmer for 2 minutes.3. Add mung bean and mix well. 4. Add sugar. Simmer for another 2 minutes.5. Add salt.6. Serve hot.


MUNGGO SARCIADO DELIGHT



Protein, g. 50 10 29%

Iron, mg. 19 4 33%

Vit. A. Re, ug 810 162 40%

MUNGGO SARCIADO DELIGHT

Ingredients:

½ c (112g) munggo, green5 c water6 Tbsp (60 ml) cooking oil1 Tbsp (10g) garlic, crushed1/3 c (80g) onions, chopped¾ c (240g) tomatoes, sliced1 c (140g) squash, sliced¼ c (180g) shrimps, tagunton, shelled½ c (75g) rice, powdered, dissolved in ¼ c water1 c (30g) malunggay leaves1 tsp (5g) salt, iodized

Procedure:

1. Boil munggo in 5 c water until soft, set aside. 2. Sauté garlic, onions, and tomatoes.3. Add squash and shrimp tagunton. Cook for about 10-15 minutes. 4. Add dissolved powdered rice in ¼ c water then almost done. Add

malunggay.5. Salt to taste. Serve hot.

No. of servings: 5Size per serving: 185g, 1 ¾ c

MUNGGO SUPREME SOUP



Protein, g. 53 10 29%

Iron, mg. 24 5 42%

Vit. A. Re, ug 1086 217 54%

MUNGGO SUPREME SOUP

Ingredients:

½ c (112g) munggo, green3 c water½ c (105 ml) cooking oil1 Tbsp (15g) garlic, minced2 Tbsp (30g) onions, chopped¼ c (60g) tomatoes, cubed½ c (90g) shrimps, tagunton, shelled3 c shrimp juice1 c (140g) squash, strips¼ c (32g) rice, powdered, diluted in ¼ c water1 c (30g) sili leaves1 tsp (5g) salt, iodized

Procedure:

1. Boil munggo in 3 c water until soft, set aside. 2. Sauté garlic, onions, and tomatoes, shrimps and boiled munggo.3. Add shrimp juice. Let it boil and simmer.4. Add squash and diluted powdered rice. Stir. Cook for about 10-15 minutes.5. Add sili leaves and cook 2 minutes more.6. Season with salt.7. Serve hot.

To prepare shrimp juice: Remove shrimp head and shell. Pound. Add 3 c water and strain.

No. of servings: 5Size per serving: 220 g. 1 c

PICADILLO



Protein, g. 66 13 37%

Iron, mg. 23 5 42%

Vit. A. Re, ug 8322 1664 42%

PICADILLO

Ingredients:

5 Tbsp (50 ml) cooking oil6 seg (20g) garlic, minced¼ c (35g) onion, tagalong, sliced½ c (70g) tomatoes, sliced1 c (215g) pork kasim, ground¼ c (50g) pork liver4 tsp (20 ml) patis3 ½ c (280g) sayote, diced1 med pc (100g) carrots, cubed¾ c (50g) dilis, dried1 ¼ c (150g) sotanghon3 c rice washing1 ¼ c (40g) sili leaves

Procedure:

1. Sauté garlic, onions, and tomatoes.2. Add ground pork and liver. Cook for a few minutes.3. Season with patis.4. Add sayote, carrots, dilis, sotanghon and rice water.5. Cover and simmer until vegetables and sotanghon are cooked.6. Add sili leaves. Continue simmering for 10 seconds.7. Remove from fire. Serve hot.


PINANGAT WITH KAMOTE TOPS



Protein, g. 63 13 37%

Iron, mg. 20 4 33%

Vit. A. Re, ug 1344 269 67%

PINANGAT WITH KAMOTE TOPS

Ingredients:

5 Tbsp (50 ml) cooking oil½ c (120g) onion, sliced¼ c (35g) ginger, sliced¾ c (105g) tomatoes, sliced2 Tbsp (20 ml) patis1 c water1 c (140g) kamias1 c (140g) gabi, tuber, strips½ c (15g) malunggay pods2 c (180g) okra½ kg (500g) hasa-hasa5 Tbsp (50g) sugar, white5 c (30g) kamote, tops

Procedure:

1. Sauté onions, ginger and tomatoes. Season with patis.2. Add water and let it boil.3. Add kamias, gabi and malunggay pods. When half-cooked, add okra, fish

and sugar4. When almost done, add kamote tops and turn off the fire.5. Serve hot.

No. of servings: 5Size per serving: 240g, 1 pc

PINOY CORN SOUP



Protein, g. 53 11 31%

Iron, mg. 18 8 67%

Vit. A. Re, ug 3141 628 157%

PINOY CORN SOUP

Ingredients:

½ c (105 ml) cooking oil4 tsp (20g) garlic, sliced½ c (70g) onion, bombay, chopped¼ c (150g) shrimps, freshwater, shelled¾ c (100g) corn on cob, yellow, shredded1 c (80g) carrot, grated1 ½ c water3 Tbsp (30 ml) patis1 ½ c (210g) kamote, yellow, cubed½ c (15g) malunggay leaves1 c (25g) onion, leaves1 tsp (5g) salt, coarse3 pcs. egg, chicken

Procedure:

1. Sauté garlic, onions, shrimps. Add corn and carrots.2. Add water and patis.3. Add kamote, let it boil until tender. 4. Add malunggay and onion leaves.5. Season with salt to taste. Let it boil.6. Remove from fire and immediately add eggs and stir.7. Serve hot.


PUTO DE GABI WITH LINGA



Protein, g. 65 13 37%

Iron, mg. 24 5 42%

Vit. A. Re, ug 2072 414 103%

PUTO DE GABI WITH LINGA

Ingredients:

1 c (120g) gabi, tuber3 c water½ c (65g) rice galapong1 c (80g) carrot, grated½ c (150 ml) coconut milk, pure3 tsp (15g) baking powder½ c (120g) sugar, brown1 c (150g) sesame seeds, toasted¼ c (27g) cheese, native, slice

Procedure:

1. Boil gabi in water until tender. Cool and mash.2. Mix rice galapong with mashed gabi and carrots. Set aside.3. In a separate bowl, combine coconut milk, baking powder and sugar. Add to

galapong, gabi and carrot mixture. Blend well and pass through a strainer to remove lumps or blenderize.

4. Add ¾ cup sesame seeds. Mix thoroughly.5. Pour into individual molds, filling each mold 2/3 full.6. Cover and stream for 45-60 minutes.7. Sprinkle remaining sesame seeds and top with cheese before serving.

No. of servings: 5Size per serving: 1 puto molder (120)

RED MUNGGO BEANS IN COCO CREAM



Protein, g. 67 13 37%

Iron, mg. 30 6 50%

Vit. A. Re, ug 1909 382 95%

RED MUNGGO BEANS IN COCO CREAM

Ingredients:

4 Tbsp (40 ml) cooking oil32 seg (320g) garlic, crushed1 med pc (15g) onion, sliced2 med pcs (30g) tomatoes, sliced½ c (65g) shrimp, tagunton1 ½ c (330g) munggo, red, boiled2 pcs (10g) lemon grass1 c water½ c (40g) carrot, cubed2 c (600 ml) coconut cream1 ½ c (45g) malunggay leaves1 Tbsp (10g) salt to taste

Procedure:

1. Sauté garlic, onion and tomatoes.2. Add shrimps, munggo and lemon grass.3. Add 1 c water. Bring to a boil and simmer for 10 minutes.4. Add carrot, coconut cream and malunggay leaves. Simmer until cooked.5. Season with salt. Remove from fire.6. Serve hot.

No. of servings: 5Size per serving: 100 g or ½ c

SHRIMP ALUGBATI GUISADO



Protein, g. 49 10 29%

Iron, mg. 25 5 42%

Vit. A. Re, ug 1771 354 88%

SHRIMP ALUGBATI GUISADO

Ingredients:

½ c (105 ml) cooking oil1 tsp (5g) garlic, crashed1/3 c (40g) onion, chopped1/3 c (100) tomatoes, sliced1/8 c (10g) bagoong alamang½ c (90g) shrimp, tagunton, chopped¼ (35g) pork liver, sliced3 c water1 ¼ c (125g) corn on cob, yellow, grated1 c (140g) squash, cubed2 c (180g) stringbeans, cut 1” long1 c (30g) alugbati1 tsp (5g) salt, iodized

Procedure:

1. Sauté garlic, onion and tomatoes.2. Add bagoong shrimps and liver.3. Add 3 c water and grated young corn. Simmer until corn is half done.4. Add squash and string beans. Cook until tender.5. Add alugbati, cook for 2 minutes longer.6. Season with salt7. Serve hot.


SOPAS DE BUKO CON DILIS



Protein, g. 66 13 37%

Iron, mg. 20 4 33%

Vit. A. Re, ug 5684 1137 284%

SOPAS DE BUKO CON DILIS

Ingredients:

4 Tbsp (40 ml) cooking oil1 clove (20g) garlic, minced1 pc (10g) onion, bombay, chopped1 Tbsp (15g ) ginger, chopped¾ c (135g) shrimps, puti, shelled5 c water1 ½ c (15g) bouillon cubes, chicken1 ½ c (135g) corn on cob, white, shredded¼ c (26g) pork liver, sliced¾ c (97g) celery, chopped2 ½ (225g) coconut meat, young2 tsp (10g) salt

Procedure:

1. Sauté garlic, onions and ginger in a pan.2. Add shrimps. Set aside. 3. In a separate pan, bring to a boil 5 cups of water. Dissolved chicken cube.

Pour in the sautéed mixture.4. Add corn, liver, celery and young coconut meat. Simmer until done.5. Season with salt6. Serve hot.


SOPAS NA DAHON NG MALUNGGAY



Protein, g. 57 11 31%

Iron, mg. 19 4 33%

Vit. A. Re, ug 4151 830 207%

SOPAS NA DAHON NG MALUNGGAY

Ingredients:

7 Tbsp (70 ml) cooking oil2 pcs (30g) tomatoes, cubed¼ c (45g) shrimps, white, shelled1 slice (20g) pork liver, sliced1 c (90g) abitsuelas, seed, black, dried6-8 c water1 Tbsp (10g) salt, coarse3 c (90g) malunggay leavesProcedure:

1. Sauté tomatoes.2. Add shrimps and liver. 3. Simmer and cook for 5-10 minutes. 4. Add abitsuelas. Cook for 5 minutes.5. Pour water and let boil. Season with salt.6. Put off fire and add malunggay leaves.7. Serve hot.


SQUABI



Protein, g. 51 10 29%

Iron, mg. 9 2 17%

Vit. A. Re, ug 2287 457 114%

SQUABI

Ingredients:

1 c loosely packed (155g) gabi, boiled, mashed1/3 c (165g) mung bean, boiled, mashed1 c (220g) squash, boiled, mashed2 slice (80g) mango, kalabaw, ripe, mashed3 pcs egg yolk, chicken6 Tbsp (90ml) milk, condensed, filled½ c (55g) margarine, fortified6 Tbsp (90g) peanuts, toasted, ground

Procedure:

1. Combine the first four (4) ingredients. Blend well.2. Add egg yolk and condensed milk. Mix well. 3. Add margarine and peanuts. Mix thoroughly. 4. Pour mixture in a pan. Cook over low fire, stirring constantly until thick in

consistency.5. Pour in individual molds and brush with margarine.

No. of servings: 5Size per serving: 1 mold (110 g)

SQUASH ARROZ CALDO




Iron, mg. 27 5 42%

Vit. A. Re, ug 594 119 305%

SQUASH ARROZ CALDO

Ingredients:

6 c water1 c (130g) rice, whole grain¼ c + 2 (40 ml) Tbsp cooking oil1 tsp (5g) garlic, minced¼ c (30g) onion, sliced¼ c (30g) tomatoes, sliced1 Tbsp (10g) bagoong, alamang1/3 c (120g) shrimp, tagunton, shelled½ c (52g) clams, halaan, shelled1 ¼ c (175g) squash, strips¾ tsp (3g) salt, iodized2 Tbsp (20g) bell pepper, red1 Tbsp (10g) ginger (optional)½ c (60g) green onions (chopped)

Procedure:

1. Boil rice with 6 c water until soft. Set aside.2. Sauté garlic, onions and tomatoes. Add bagoong, shrimps, clams, and

squash. 3. Pour the sautéed ingredients to the porridge. Stir and allow to boil.4. Season with salt.5. Add pepper and ginger. Cook for 2 minutes more.6. Sprinkle with green onions.


SQUASH CARROT MALUNGGAY BURGER



Protein, g. 59 12 34%

Iron, mg. 34 7 58%

Vit. A. Re, ug 5697 1140 285%

SQUASH CARROT MALUNGGAY BURGER

Ingredients:

1 ¼ c (275g) squash, boiled, mashed½ c (55g) halaan, boiled, chopped½ c (40g) carrots, chopped2 Tbsp (30g) onions, tagalong, chopped4 c (120g) malunggay leaves½ c (20g) biscocho2 pcs. egg, chicken, beaten½ tsp (2g) salt, coarse½ tsp (3g) soy sauce4 Tbsp (40 ml) cooking oil

Procedure:

1. Mix all ingredients together except oil. Blend well.2. Drop by spoonful in deep hot cooking oil.3. Cook over medium heat until golden brown.4. Serve with catsup or plain with nutribun.

No. of servings: 5Size per serving: 4 pcs. (140g)

SQUASH-CHOCO FLAN



Protein, g. 77 15 43%

Iron, mg. 18 4 33%

Vit. A. Re, ug 2973 594 148%

SQUASH-CHOCO FLAN

Ingredients:

1 ½ c (210g) squash fruit4 c water to boil squash1/3 c (80 ml) choco-flavored drink, granule, fortified2/3 big can (200 ml) milk, condensed1 ½ c (397 ml) milk, evaporated1 Tbsp (10 ml) vanilla6 pcs. eggyolk, beaten4 Tbsp (40g) sugar, brown

Procedure:

1. Peel the squash and boil for 20-30 minutes. Mash with fork until fine.2. Mix the mashed squash with choco flavored energy fortified drink granules,

milk and vanilla.3. Add egg and set aside.4. Put the brown sugar in the molder or llanera and heat in low fire until sugar

is caramelized.5. Pour the squash mixture.6. Cover the molder or llanera with aluminum foil.7. Place the llanera in a steamer and cook covered for 30-40 minutes.

No. of servings: 5Size per serving: 240 g or approx. 3” x 2” x 1”

SQUASH FLOWER TEMPURA



Protein, g. 117 23 66%

Iron, mg. 53 11 92%

Vit. A. Re, ug 1273 255 64%

SQUASH FLOWER TEMPURA

Ingredients:

10 bunches (300g) squash flower3 pcs eggs, chicken, egg beaten1 tsp (5g) white, pepper2 tsp (10g) salt, coarse1/3 c (20g) dilis, dried, ground¼ c (52g) cooking oil½ c (75g) flour, all-purpose, enriched

Procedure:

1. Remove stem and pistil of each squash flower. Leave half inch (1/2”) of stem to hold flower. Wash flower and set aside.

2. In a bowl, combine beaten eggs, white pepper, salt, dilis and flour to form batter. Blend well.

3. In a pan, heat cooking oil. Pour each squash flower with 3 tablespoon batter then fry until golden brown. Drain excess oil.

4. Arrange in a platter and serve hot.

No. of servings: 5Size per serving: 1 roll (88 g)

SQUASH MUNGGO SILI SOUP



Protein, g. 67 13 37%

Iron, mg. 23 5 42%

Vit. A. Re, ug 1095 219 55%

SQUASH MUNGGO SILI SOUP

Ingredients:

¼ c (45g) shrimp, tagunton, shelled3 c water1 ½ c (337g) munggo, green1 c (140g) squash, cubed1 Tbsp (14g ) bagoong, alamang¾ c (180g) tomatoes, sliced1/3 c (60g) onions, sliced2 c (60g) sili leaves1 c (300 ml) coco milk, pure1 tsp (5g) salt, iodized

Procedure:

1. Cook shrimps in ½ c water. Let cool and shell. 2. Boil munggo in 3 c water until soft.3. Add squash, bagoong, shelled shrimps, tomatoes, onions and shrimp juice.

Simmer until half done. 4. Add sili leaves and coco milk. Cook 2 minutes more.5. Season with salt.6. Serve hot.

No. of servings: 5Size per serving: 215 g. 1 c

SQUASH PUTO




Iron, mg. 11 2 17%

Vit. A. Re, ug 664 133 33%

SQUASH PUTO

Ingredients:

¾ c (105g) squash, fruit1 ¼ c (192g) flour, all purpose, enriched½ c (150g) sugar, white, refine1 Tbsp + 1 tsp (15g) baking powder1 pinch (3g ) salt, iodized3 Tbsp (30ml) cooking oil2 med pcs eggs, chicken2 pcs egg white½ c + 2 Tbsp (250ml) milk, evaporated¼ tsp (2 ml) vanilla½ c water

Procedure:

1. Steam squash until cooked and mash. Set aside.2. Sift all dry ingredients together.3. Make a well at the center and add the rest of the ingredients. Blend until

smooth.4. Add mashed squash and mix well.5. Pour mixture in a cake pan lined with wilted banana leaves. Cover.6. Steam for 45 minutes.

No. of servings: 5Size per serving: 152 g/pc, 1” x 4”

SQUASH PUDDING




Iron, mg. 23 2 17%

Vit. A. Re, ug 2728 273 68%

SQUASH PUDDING

Ingredients:

2 ½ c (420g) squash fruit, boiled and mashed2 c (530 ml) milk, condensed, filled2 c (80g) biscocho, cut into bits2 med size egg, chicken, whole, beaten¾ c (105g) raisins2 c (180g) coconut meat, young, shredded6 Tbsp (60g) butter

Procedure:

1. Combine first 4 ingredients together in a heavy saucepan. Cook, stirring constantly in low fire until thick.

2. Stir raisins, young coconut and butter.3. Let boil for at least 5 minutes more and transfer into a serving platter. Flatten

and slice into serving portion. 4. Serve either hot or cold.

No. of servings: 10Size per serving: 135 g, 1 slice

SQUASH WITH DRIED DILIS, BEANS & KANGKONG



Protein, g. 64 13 37%

Iron, mg. 29 6 50%

Vit. A. Re, ug 700 140 35%

SQUASH WITH DRIED DILIS, BEANS & KANGKONG

Ingredients:

1/3 c (70 ml) cooking oil1 Tbsp (10g) onions, sliced¼ c (35g) tomatoes, cubed1 Tbsp (10g) ginger, chopped½ c (90g) shrimps, tagunton½ c (35g) dilis, dried1 c water½ c (70g) squash, cubed½ c (45g) string beans, cut 1” long2 c (600 ml) coco milk, diluted in 1 ½ c water2 c (60g) kangkong leaves1/3 tsp (2g) salt, iodized

Procedure:

1. Sauté onions, tomatoes, ginger, shrimps and dilis. 2. Pour water and let boil. Add squash and string beans. Cook until tender.3. Add coco milk and simmer uncovered. 4. Add kangkong leaves. Simmer until cooked.5. Season with salt.6. Serve hot.


TABIRAK



Protein, g. 58 12 34%

Iron, mg. 15 3 25%

Vit. A. Re, ug 972 194 48%

TABIRAK

Ingredients:

¾ c (97g) rice, malagkit, purple8 c (2400 ml) coconut milk, 2nd extract2 pcs (30g) banana, ripe, saba, cubed¼ c (20g) carrot, cubed1/3 c (30g) langka, strips½ c (65g) peanut, w/o skin, roasted and

chopped¼ c (22g) sago, cooked¼ c (23g) coconut meat, young, strips¾ c (237g) sugar, white1 c (300 ml) coconut milk, 1st extract

Procedure:

1. Boil malagkit rice with 2nd extract coconut milk until almost tender.2. Add banana and carrots. Simmer until tender. Stir once in a while.3. Add langka and peanuts. Continue boiling for 2 minutes. 4. Add sago, buko and sugar. Stir.5. Add 1st extract coco milk and let boil for 3 minutes.6. Serve hot or cold.


TINAPSIT




Iron, mg. 35 7 58%

Vit. A. Re, ug 16,543 3,309 827%

TINAPSIT

Ingredients:

¼ c (52 ml) cooking oil1 Tbsp (15g) garlic bulb, minced½ c (120g) onion, sliced½ c (120g) tomatoes, sliced1 ½ c (165g) pork liver, sliced1 pc (10g) tinapa, tunsoy, flaked1 ½ c water2 tsp (20 ml) soy sauce1 sm bundle (150g) bihon, first class2 ½ c (75g) pechay, sliced1 ½ c (120g) carrots, strips2 Tbsp (10g) salt, coarse

Procedure:

1. Sauté garlic, onions, tomatoes, liver and tinapa. 2. Pour water and bring to a boil.3. Season with soy sauce to taste.4. Add noodles and simmer.5. Add pechay leaves and carrots.6. Cook until done.7. Serve with calamansi.

No. of servings: 5Size per serving: 180 g / 1 ½ c

TURON KAMOTE



Protein, g. 64 13 37%

Iron, mg. 13 3 25%

Vit. A. Re, ug 3194 639 160%

TURON KAMOTE

Ingredients:

1 c (155g) kamote, yellow, boiled, mashed1 c (90g) carrots, boiled, grated1 c (130g) peanuts, w/o skin, toasted, ground½ c (120g) sugar, brown10 pcs (100g) lumpia wrapper1 c (210 ml) cooking oil

Procedure:

1. Combine the first 4 ingredients and mix well.2. Divide the mixture into 5 portions.3. Wrap each mixture in lumpia wrapper. Seal securely.4. Fry until golden brown.5. Serve hot.

No. of servings: 5Size per serving: 180 g , 2 pcs.

UKOY KALABASA FLITTERS



Protein, g. 51 10 29%

Iron, mg. 14 3 25%

Vit. A. Re, ug 1132 226 56%

UKOY KALABASA FLITTERS

Ingredients:

20 pcs (300g) shrimp, suwahe1 pc (15g) onion, sliced2 c (310g) flour, all purpose, enriched1 Tbsp (10g) salt, coarse1 Tbsp (10g ) pepper, ground1 ½ c water½ c (100g) achuete4 c (560g) kalabasa, small, strips½ c (105g) cooking oil¼ c (208 ml) vinegar, coconut

Procedure:

1. Boil shrimps. Set aside.2. Combine all ingredients except shrimps and squash and mix thoroughly.3. Measure 2 Tbsp into a saucer. Put ½ c of squash strips and press. Add four

shrimps and deep fry until golden brown.4. Serve with vinegar dressing.

No. of servings: 5Size per serving: 140 g , 2 pcs.

VEGETABLE MAMI



Protein, g. 116 23 66%

Iron, mg. 25 5 42%

Vit. A. Re, ug 3684 737 184%

VEGETABLE MAMI

Ingredients:

¼ c (52 ml) cooking oil2 tsp (10g) garlic, minced1 ½ c (120g) carrots, strips½ kg (500g) chicken, breast, flaked1 tsp (5g) salt, coarse1 Tbsp (10 ml) patis5 c water1 pc (10g) bouillon cube, chicken3 c (420g) kalabasa, grated2 c (200g) mami, sariwa2 c (60g) pechay, sliced½ c (120g) onion leaves, cut finely

Procedure:

1. Sauté garlic, carrots and chicken. Season with salt and patis. 2. Add water and chicken bouillon cube and bring to a boil.3. Drop kalabasa. When half done, add mami and bring to a boil. Lower heat. 4. Add pechay and cook for two minutes.5. Sprinkle onion leaves and remove from fire.6. Serve hot.

No. of servings: 5Size per serving: 290 g , 1 ½ c

VEGETABLE MIX



Protein, g. 71 14 40%

Iron, mg. 22 4 83%

Vit. A. Re, ug 1681 336 84%

VEGETABLE MIX

Ingredients:

½ c (112g) mung bean, green3 c water2 c (240g) gabi, diced1 c water1/3 c (65 ml) cooking oil2 seg (15g) garlic, crushed¼ c (60g) onion, bombay, sliced½ c (120g) tomatoes, sliced2 Tbsp (28g) bagoong, alamang1 c (75g) dilis, dried2 c water1 c (140g) squash, diced½ c (45g) sitao, cut into 2” long¾ c (67g) okra, sliced2 c (60g) kangkong leaves, cut about 1” long3 c (90g) malunggay leaves

Procedure:

1. Boil mung bean in 3 cups water until soft. Mash and set aside.2. Boil gabi in 1 cup water until cooked. Set aside.3. Sauté garlic, onion and tomatoes. Add bagoong and dilis.4. Add 2 cups water. Let boil.5. Add squash, sitaw and okra. Cover and cook for 10 minutes.6. Add cooked mung bean, gabi and kangkong.7. Add malunggay leaves. Simmer for 1 minute.8. Serve hot.
