Regional Indigenueos Recipes

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Murisquetta Ala Rico Barangay Lumpia Veggie Menudo Stewed Camote in Gata
Chulettas
Chopsuey con Mani
Hearty Pumpkin Soup
Ginataang Manok at Malunggay
Veggie Patties
Almondigas
Super Champ Ukoy
Fish Pochero
Verduras Embotido
Say-it Carr
Spaghetti Surprise
Fish Kikiam
Creamy Corn Soup Fish Veggie Bar
Oh My Siomai

Fish Foo Yung
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Republic of the Philippines
Department of Education
Regional Office IX
Health & Nutrition Unit

in coordination with

Western Mindanao State University
College of Home Economics
Department of Nutrition & Dietetics

Ingredient /Measurement Procedure
Garlic - 25 g
Onion - 50 g
Carrots - 300 g
Sayote - 300 g
Baguio beans-250 g
Bell pepper -25 g
Saba banana 600 g
Camote - 600 g
Chicken cubes 20 g (2 cubes)
Salt - 30 g
Pepper - 5 g
Tomato sauce 250 g (1 pouch)
White beans - 250 g (uncooked)

Pre-Preparation:
Soak the white beans (over night)
The following day boil until tender.

On the day of preparation:

Cut the saba banana and camote into cubes
and fry. Then set aside

Saute garlic, onions, chicken cubes and
white beans. Add the water, salt and
pepper. Simmer until white beans is half
done. Add the sayote, carrots until half
tender. Add baguio beans, bell peppers
and tomato sauce. Simmer until cooked.
Add fried banana and camote just before
putting the fire off.

Yield: 12 servings of 150g
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Cost per Serving: Php. 10.56

Nutritive Value:
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Ingredients KCAL CHON
(grams)
FATS
(grams)
CHO
(grams)
CALCIUM
(mg)
PHOSPHORUS
(mg)
IRON
(mg)
RETINOL
(ug)
BATA
CAROTENES
(ug)
VIT A
(ug)
NIACIN
(ug)
ASCORBIC
ACID
(mg)
Garlic - 25 g 32.25 1.75 .075 6.15 7 30.25 .3 - - - .1 1.75
Onion - 50 g 34 .85 .25 7.05 20 25.5 .5 - Tr .5 .2 2.5
Carrots - 300 g 260 7.5 2 52.5 207 114 6.3 - 30 015 5004 2.4 24
Sayote - 300 g 63 1.2 .3 13.8 72 30 1.2 - 105 18 1.2 45
Baguio beans 250 g 107.5 7.75 .5 .8 152.5 117.5 2.25 - 625 105 2.5 55
Bell pepper 25 g 9 .125 .075 1.95 5.5 12.75 .125 - 105 11.75 .4 30.75
Saba banana 600 g 660 6.6 2.4 153 138 216 192 - 1140 5.4 4.2 192
Camote - 600 g 768 90 1.8 184.2 330 306 2.4 - 3240 282 3.6 210
Chicken cubes 20 g 61.2 3.06 4.46 2.2 11.6 28.6 .36 5 2 5.4 .54 -
Salt - 30 g 38.4 - - 9.57 80.1 8.1 1.65 - 0 - Tr -
Pepper 5 g - - - - - - - - - - - -
Tomato sauce 250 g 112.5 2.25 .5 25 40 52.5 2 - 550 92.5 1.5 30
White beans 250 g 885 47 2.75 167.75 262.5 695 13.25 - Tr - 4.25 -
TOTAL 3030.85 165.085 14.31 620.17 21356.2 1636.2 222.335 5 5797.01 5524.55 18.41 591
YIELD = 12 servings
@150 g
252.57 13.76 1.19 51.68 1779.68 136.35 18.53 .42 483.08 460.38 1.53 49.25
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Regional Office IX



Ingredient Procedure
Galunggong - 750 g chopped Camote - 120 grated Banana Catsup
Eggs - 140 g Squash - 120 g grated *Taupe wrapper or aluminum foil
Singkamas - 120 g grated Flour - 120 g
Spring onion - 120 g Malagkit - 240 g
Carrots - 120 g grated Nguyong powder 15 g
Saluyot - 120 g chopped Oil - 240 ml

Combine all ingredients except taupe & dissolved
cornstarch. Season with soy sauce and pepper.
Mix well.

Yield: 16 servings of 100g/serving

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Nut
ritiv
e
Val
ue:

(grams)
FATS
(grams)
CHO
(grams)
CALCIUM
(mg)
PHOSPHORUS
(mg)
IRON
(mg)
RETINOL
(ug)
BATA
CAROTENES
(ug)
VIT A
(ug)
NIACIN
(ug)
ASCORBIC
ACID
(mg)
Galunggong - 750 g 750 153 15.75 - 457.5 1590 9 450 150 472.5 58.5 -
Eggs - 140 g 112 8.68 7.7 3.92 103.6 252 3.92 413 63 211.4 .14 -
Singkamas - 120 g 54 1.32 .24 11.76 48 156 .48 414 69.6 - .96 -
Spring onion - 120 g 81.6 2.04 .6 16.92 64.8 43.2 1.2 - 1890 1.2 .72 55.2
Carrots - 120 g 62.4 1.8 .48 12.6 82.8 45.6 2.52 - 12006 2001.6 .96 9.6
Flour - 120 g 422.4 15.12 .96 88.44 98.4 126 - - - - 6.24 -
Salt - 22.5 g 28.8 - - 7.17 60.08 6.07 1.24 - - - Tr -
Saluyot - 120 g 78 7.8 1.2 9 232.8 60 13.92 - 3558 1465.2 .72 27.6
Camote - 120 g 153.6 18 .36 36.84 66 61.2 .48 - 648 56.4 .72 42
Squash - 120 g 52.8 1.68 .6 10.32 73.2 48 .84 - 1056 176.4 .96 24
Malagkit - 240 g 852 16.56 192.24 - 62.4 228 2.64 - - - 4.8 -
Oil - 240 ml 2148 28.8 237.84 .192 4.8 7.2 - - - - Tr -
TOTAL 4999 256.04 458.15 246.39 1354.8 2468.83 41.37 1277 19440.6 4385.3 74.72 158.4
YIELD = 16 servings 312.44 16 28.16 15.40 84.65 154.30 2.59 79.81 1215.04 274.08 4.67 9.9
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Regional Office IX



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Nut
ritiv
e Value:

Talahitok , cleaned - 1000g
Garlic, crushed 25 g
Onion , sliced 50 g
Camote, cubed 500 g
Banana saba, cubed 500g
Stringbeans, cut 1 1/2 in 300 g
Fresh tomatoes , sliced 250 g
Pechay , 300 g
Salt 15 g
1. Saute garlic and onions. Pour in 8 cups of rice washing, add saba and camote
when water boils. Simmer for 5 mins. And season with salt & pepper.
2. Add stringbeans and tomatoes. Simmer for another 15 minutes.
3. Add fish, pechay and season with iodized salt.
4. Simmer until cook for about 5 minutes.

Yield: 16 servings
(grams)
FATS
(grams)
CHO
(grams)
CALCIUM
(mg)
PHOSPHORUS
(mg)
IRON
(mg)
RETINOL
(ug)
BATA
CAROTENES
(ug)
VIT A
(ug)
NIACIN
(ug)
ASCORBIC
ACID
(mg)
Talakitok- 1000 g 1220 214 40 - 700 2010 12 1400 600 1500 48 -
Garlic 25 g 32.25 1.75 .0750 6.15 7 30.25 .3 - - - .1 1.75
Onion 50 g 26 .85 .25 7.05 20 25.5 .30 - - - .2 2.5
Camote 300 g 640 2.5 1.5 153.5 275 255 2 - 2700 235 3 175
Banana saba 300 g 550 5.5 2 127.5 115 180 4.5 - 950 160 3.5 160
Stringbeans 300 g 129 9.3 .6 21.6 183 141 2.7 - 750 126 3 66
Fresh tomato 250 g 67.5 2.25 .75 13 77.5 65 2.5 - 950 157.5 1.5 85
Pechay stalks 300 g 75 6 .9 6.3 504 105 11.1 - 3840 639 2.7 162
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Regional Office IX
Oil 30 ml 537 - 59.46 .048 .60 .90 - - - - Tr -
Salt 19.2 - - 4.785 40.05 4.05 .825 - - - Tr -
TOTAL - 3295.95 242.15 79.71 339.93 1922.15 2816.7 36.22 1400 9790 2817.5 62 652.25
YIELD = 16 servings 206 15.13 4.98 21.24 120.13 176.04 2.26 87.5 611.9 176.09 3.87 40.77
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Galunggong , fillet and ground 250 g Flour 50 g
Yellow camote boiled & mashed 500g Bread crumbs 50 g
Red squash boiled & mashed 500g Oil 60 ml
Celery , chopped 10 g
Garlic, grated 25 g
Onion, minced 50g
Eggs 200g
1.Boil camote and squash until soft peel then mash.
2. Mix mashed camote & squash.
3. Saute the garlic, onion , fish , celery and season with salt & pepper.
4. Scoop about c of the camote & squash mixture then flatten with palm.
5. Put the fish mixture in the middle of the mixture and form it into rolls of 1 inch long.
6. Roll in flour and dip in beaten eggs and coat with bread crumbs.
7. Fry in hot oil above moderate fire until golden brown.

Cost per Serving: Php 11.45

Nutritive Value:
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(grams)
FATS
(grams)
CHO
(grams)
CALCIUM
(mg)
PHOSPHORUS
(mg)
IRON
(mg)
RETINOL
(ug)
BATA
CAROTENES
(ug)
VIT A
(ug)
NIACIN
(ug)
ASCORBIC
ACID
(mg)
Galunggong- 250 g 250 51 5.25 - 152.5 530 3 150 50 157.5 19.5 0
Yellow camote 500g 640 2.5 1.5 153.5 275 255 2 0 2700 235 3 175
Red squash 500g 235 2 1 54 305 200 1.5 0 4400 340 4 100
Celery 10g 2.6 .14 - .51 7.9 2.7 5.8 0 82 13.7 .04 1.6
Garlic 25 g 32.25 1.75 .0750 6.15 7 30.25 .3 0 0 - .1 1.75
Onion 50 g 26 .85 .25 7.05 20 25.5 .3 0 Tr - 2 2.5
Eggs 200g 320 24.8 22 5.6 148 360 5.6 590 90 604 .2 0
Flour 50g 176 6.3 .4 36.85 41 52.5 2.05 0 0 - 2.6 0
Bread crumbs 50 g 206 4.65 3.7 38.55 22 46 1.55 0 0 - 1.65 0
Oil 60 ml 358 - 59.46 .048 1.2 1.8 - 0 0 - Tr 0
TOTAL 2432.85 93.99 93.63 302.258 979.6 1503.75 22.3 740 7322 1350.2 33.09 280.85
YIELD :16pcs
(2pcs/serving)
304 11.74 11.70 37.78 122.45 187.97 2.79 92.5 915.25 168 4.14 35.11
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Regional Office IX



Pasta spaghetti (500 g) Chicken breast (250g)
Tomato (500g) puree Squash (500g)
Sweet potato (500g) grated Banana catsup
Garlic (25g) Bell pepper red (50g)
chop
Onion (100g) Condensed milk, 1 can
(300ml)
Chicken cubes 2pcs (20g) Cheddar cheese (50g)
1.For squash and sweet potato puree
Boil the red squash and sweet potato until tender, and blenderized or mashed with 1cup of chicken stock.
3. Tomato puree, blend in blender or minced
2. For chicken pre-preparation
Boil the chicken in 4 cups of water season with iodized salt and pepper. Cook until tender. Drain and save
the stock,
chicken breast debone and flakes. Set aside
3. Cook pasta spaghetti as per package directions.
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Nutritive Value:

Peanut roasted (100g) chop oil (100ml)
Carrot (500g) Salt and pepper to taste
4. Cooking of the sauce
Saut onions, garlic and chicken add 1 chicken cube. Add the tomato puree, red squash and sweet potato
puree. add all ingredients, simmer to cook, add chicken stock if necessary then add chicken cubes and salt and
pepper to taste.
Yield: 28 of 200g/ serving
(grams)
FATS
(grams)
CHO
(grams)
CALCIUM
(mg)
PHOSPHORUS
(mg)
IRON
(mg)
RETINOL
(ug)
BATA
CAROTENES
(ug)
VIT A
(ug)
NIACIN
(ug)
ASCORBIC
ACID
(mg)
Pasta spaghetti (500 g)
1,765 71.5 1 367.5 45 35 15.5 - - 2
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Regional Office IX
Chicken breast (250g)
389.88 64.29 29.76 60 405 2.98 75 12.5 92.26 24.25
Tomato (500g)
136.36 4.545 1.52 26.26 155 180 - 1900 318.18 3 171.72
Squash (500g)
330.99 2.82 1.41 71.83 305 200 - 4400 1,035.21 4 140.85
Sweet potato (500g)
584.26 3.966 2.8 136.52 275 255 6.18 - 2700 22.48 3 269.66
Banana catsup
707.2 2.24 .64 172.8 105.6 44.8 5.12 - 32 6.4 .96 6.4
Garlic (25g)
37.94 2.06 7.24 7 30.25 .35 - - .1 2.06
Bell pepper red (50g)
39.74 1.26 7.578 11 25.5 - 200 .8 102.64
Onion (100g)
47 1.2 0.4 9.7 40 51 - Tr .4 4
Condensed milk, 1 can (300ml)
1,002 25.5 21 177.9 927 708 1.2 855 - 855 .75
Chicken cubes 2pcs (20g)
61.2 3.06 4.46 2.2 11.6 28.6 .36 5 2 2 .54
Cheddar cheese (50g)
149.5 6.6 12.5 2.65 365.5 345 .6 27.5 90 52.5 .25
Peanut roasted (100g)
629 33.2 51.8 7.6 75 417 2.7 - - 13.9
Oil (100ml)
895 99.1 2 3 - -
Carrot (500g)
317.07 9.146 2.449 64.024 34.5 190 12.805 - 50.025 1,0170.7 4 48.78
Total
7,092.14 231.387 228.83 1053.804 2729.7 2918.15 47.79 962.5 59,371.5 12,554.76 57.75 746.11
28 serving/recipe
253.29 8.264 8.173 37.636 97.49 104.22 1.707 34.37 2,120.42 448.38 2.06 26.647
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1kg. Fresh young sayote(sliced thinly and diagonal)
4pcs large eggs (Scramble with pack of magic sarap)
kl. Chicken breast (slice in small cubes)
Carrots 1pc. Large (500g )
1 medium onion (25g)
1 pack magic sarap
4 cloves crushed garlic
2 tsp iodized salt
80ml oil for sauting
60ml water
1. In a medium fire saut garlic and onion in oil
2. Add chicken stir fry until half cook.
3. Add water and of magic sarap
4. stir until water is dry and add the sayote and carrots, simmer until cook
5. add salt to taste
6. Drop the egg , if egg is cooked off the stove right away.

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Nutritive Value:

(grams)
FATS
(grams)
CHO
(grams)
CALCIUM
(mg)
PHOSPHORUS
(mg)
IRON
(mg)
RETINOL
(ug)
BATA
CAROTENES
(ug)
VIT A
(ug)
NIACIN
(ug)
ASCORBIC
ACID
(mg)
Carrots 1pc. Large (500g ) 260 7.5 - 43 345 190 10.5 - 100050 8340 4 40
1Kl SAYOTE 1000g 160 3 - 35 250 100 - - - - 4 100
ONION 25g 11.75 .003 - 2.425 10 9.25 - - - - .1 1
CHICKEN 500g 444 58.8 8.1 - 30 471 - - - - 48.5 -
EGG 4pcs 640 49.6 44 11.4 296 720 11.2 1180 180 1208 .14 -
OIL 80 ml 716 79.28 - - - - - - - Tr -
GARLIC 25g 32.25 1.75 1.75 - 6.15 30.25 - - - - .05 -
Salt 2 tsp (12.5g) 16 - - 3.9875 33.375 3.375 .6875 - - - Tr -

TOTAL 2,283 120.65 133.13 95.8125 970.525 1,523.875 22.3875 1180 100,230 9,548 56.79 144

12 SERVING/RECIPE 200.3 10.054 11.094 7.98 80.88 126.99 .187 98.33 10,023 8352.5 4.73 12

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Regional Office IX



Ingredients Measurement (grams) Procedure
Tomato, chopped 65
Mix ground beef, ground beef, tomatoes and onion. Season with iodized salt and pepper. Add peanut and cheese.
Mix well. Add malunggay, camote and bamboo shoot. Wrap about 35 grams of mixed ingredients in each lumpia wrapper.
Deep fry in 1 liter cooking oil.

Onion, chopped 65
Iodized Salt 2.8
Powdered Pepper 5
Lumpia Wrapper 500 (50pcs)
Bamboo Shoot 665
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Camote Yellow 250
Yield: 50 pcs. of 50 grams
Number of Servings: 25 servings
Pieces per Serving: 2 pieces

Cheese, shredded 110
Ground Beef 250
Shrimps, ground 250
Peanut 225
Oil 1000 (1liter)
Malunggay 125

Nutritive Value:

Ingredients
Weight
(grams)
Cost
(pesos)
Energy
(kcal)
CHON
(grams)
FATS
(grams)
CHO
(grams)
Crude Fiber
(dietary fiber)
(grams)
Ash
(grams)
Ca
(mg)
Ph
(mg)
Fe
(mg)
Retinol
(g)
B-
carotene
Total
Vit. A
RE (g)
B1
(g)

B2
(g)

B3
(g)

Ascorb
ic Acid
(g)
Tomato, chopped 65 1.63 17.75 0.6 0.2 3.4 (1) 0.4 20.35 17.05 0.65 0 249.5 41.35 0.05 0.02 0.4 22.3
Onion, chopped 65 3.9 53.25 1.35 0.4 11.05 0.65 0.45 37.6 39.15 0.8 0 3.9 0.8 0.05 0.05 0.25 2.35
Iodized Salt 2.8 .04 3.60 0 0 0.9 (0.0) 1.6 7.5 0.75 0.15 0 0 0 Tr Tr Tr 0
Powdered Pepper 5 5
Lumpia Wrapper 500
(50pcs)
40 1580 53 2.5 336 0 7.5 205 450 25 0 0 0 1.15 0.3 14 0
Bamboo Shoot 665 16.65 172.9 8 2 29.95 (15.95) 2.65 119.7 133 1.35 0 0 0 0.2 0.2 1.35 Tr
Camote Yellow 250 6.25 372.1 1.45 0.85 89.25 (8.7) 1.15 87.2 75.6 1.15 0 813.95 136.65 0.1 0.05 0.85 40.7
Cheese, shredded 110 30.15 354.1 23.85 24.95 8.6 0.0 6.7 804.1 759 1.2 60.5 198 93.5 0.02 0.35 0.1 0
Ground Beef 250 60 372.3 62.75 12.5 1.9 0.0 2.7 135.85 521.75 7.6 13.6 176.65 43.5 0.3 0.55 14.95 0
Shrimps, ground 250 50 366.95 76.6 3.25 8.05 0.0 5.65 588.7 846.75 5.65 201.6 201.6 233.85 0.3 0.15 12.9 0
Peanut 225 24.75 1538.3 81.2 126.7 18.6 4.15 8.8 183.4 1019.85 6.6 0 0 0 0.4 0.55 34 0
Oil 250 11.9 2237.5 0 247.75 2 0.0 0.25 5 7.5 Tr 0 0 0 Tr Tr Tr 0
Malunggay 125 5.7 203.15 13.6 4.25 27.7 4 4.7 772.3 263.4 10.05 0 17276.8 2879.45 0.45 1.15 6.9 515.6
TOTAL 255.97 7271.9 322.4 425.35 537.4 34.45 84.85 2966.7 4133.8 60.2 275.7 18920.4 3429.1 3.02 3.37 85.7 580.95
AMOUNT PER PIECE 5.12 145.44 6.45 8.51 10.75 0.69 1.70 59.33 82.68 1.20 5.51 378.41 68.58 0.06 0.06 1.71 11.62

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Regional Office IX



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Ingredients Measurement (grams/ml) Procedure
Water 350

Dissolve cornstarch in water. Add sprouted monggo, red squash, kangkong, flour and onion before adding salt. Put
cup of mixed ingredients in a hot oil. Add shrimps on top and fry until golden brown.

Yield: 10 pcs.
Onion, chopped 20
Iodized Salt 9
Corn Starch 100
Flour 75
Kangkong leaves 40
Red Squash 40
Sprouted Monggo 109
Shrimps 125
Oil 50

Nutritive Value

Ingredients
Weight
(grams)
Cost
(pesos)
Energy
(kcal)
CHON
(grams)
FATS
(grams)
CHO
(grams)
Crude Fiber
(dietary fiber)
(grams)
Ash
(grams)
Ca
(mg)
Ph
(mg)
Fe
(mg)
Retinol
(g)
B-
carotene
Total
Vit. A
RE (g)
B1
(g)

B2
(g)

B3
(g)

Ascorbic
Acid
(g)
Water 350ml
Onion, chopped 20 1.2 16.39 0.41 0.12 3.40 0.19 0.14 11.57 12.05 0.24 0 1.20 0.24 0.01 0.01 0.07 0.72
Iodized Salt 9 .14 11.52 0.0 0.0 2.87 (0.0) 5.20 24.03 2.43 0.50 0 0 0 Tr Tr Tr 0
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Corn Starch 100 3.8 370 0.3 0.3 91.5 (2.9) 0.1 127 17 2.7 0 0 0 0.55 0.00 0.4 0
Flour 75 2.85 264 9.45 0.6 55.28 2.48 0.45 61.5 78.75 3.3 0 0 0 0.02 0.08 3.9 0
Kangkong leaves 40 1.12 26.21 2.41 0.41 3.17 0.69 0.97 63.45 42.07 3.17 0 1775.86 295.86 0.06 0.12 0.76 20.69
Red Squash 40 0.6 24.79 0.79 0.28 4.85 1.24 0.45 34.37 22.54 0.39 0 495.77 82.82 0.03 0.03 0.45 11.27
Sprouted Monggo 109 3.82 76.66 6.83 0.12 11.98 (3.23) 0.84 38.33 114.99 1.32 0 29.95 4.79 0.16 0.18 1.20 49.11
Shrimps 125 25 183.47 38.31 1.61 4.03 0.0 2.82 294.35 423.39 2.82 100.81 100.81 116.94 0.14 0.08 6.45 0
Oil 50 2.38 447.5 Tr 49.55 0.4 0.0 0.05 1 1.5 Tr 0 0 0 Tr Tr Tr 0
TOTAL 40.91 1420.54 58.5 52.99 177.48 10.73 11.02 655.6 714.72 14.44 100.81 2403.59 500.65 0.97 0.5 13.23 81.79
AMOUNT PER PIECE 4.10 142.05 5.85 5.30 17.75 1.07 1.10 65.56 71.47 1.44 10.08 240.36 50.07 0.10 0.05 1.32 8.18

Regional Office IX


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Pepper, powdered 4
Mix the first 7 ingredients. Add sugar and season with iodized salt and pepper. Add the 2 beaten eggs and flour. Mix
well. Measure 1 tablespoon of mixed ingredients and wrap with molo wrapper. Deep fry in hot cooking oil until golden
brown.

Yield: 80 pcs.

Sugar, white 20
Garlic 12
Onion, chopped 52
Iodized Salt 2.25
Molo wrapper 400 (80pcs)
Flour 40
Kangkong leaves 20
Carrots 200
Red Squash 20
Egg 92 (2pcs)
Chicken, meat 520
Shrimps 200
Oil 1000 (1 liter)

Nutritive Value:

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Ingredients
Weight
(grams)
Cost
(pesos)
Energy
(kcal)
CHON
(gms)
FATS
(gms)
CHO
(gms)
Crude Fiber
(dietary
fiber)
(grams)
Ash
(gms)
Ca
(mg)
Ph
(mg)
Fe
(mg)
Retinol
(g)
B-
caroten
e
Total
Vit. A
RE (g)
B1
(g)

B2
(g)

B3
(g)

Ascor
bic
Acid
(g)
Pepper, powdered 4 4
Sugar, white 20 1 80 0.0 0.0 20 0.0 0.0 0 0 0.0 0 0 0 Tr
0.004
Tr 0
Garlic 12 1.08 18.2 1 0.04 3.48 0.36 0.24 3.96 17.08 0.16 0 0 0 0.04 0.01 0.04 1
Onion, chopped 52 3.12 42.6 1.08 0.32 8.84 0.52 0.36 30.08 31.32 0.64 0 3.12 0.64 0.04 0.04 0.2 1.88
Iodized Salt 2.25 0.04 2.88 0.0 0.0 0.72 (0.0) 1.28 6 0.6 0.12 0 0 0 Tr Tr Tr 0
Molo wrapper 400 58 1164 39.2 6 231.6 7.2 7.6 188 324 13.6 16.8 33.6 22.4 2 1.6 21.6 0.0
Flour 40 1.52 140.8 5.04 0.32 29.48 1.32 0.24 32.8 42 1.76 0 0 0 0.01 0.04 2.08 0
Kangkong leaves 20 0.56 13.12 1.2 0.2 1.6 0.36 0.48 31.72 21.04 1.6 0 887.92 147.92 0.04 0.04 0.36 10.36
Carrots 200 14 126.84 3.64 0.96 25.6 (8.28) 2.2 168.28 92.68 5.12 0 2440.24 4068.28 0.08 0.08 1.96 19.52
Red Squash 20 0.3 12.4 0.4 0.16 2.44 (0.6) 0.24 17.2 11.28 0.2 0 247.88 41.4 0.02 0.01 0.24 5.64
Egg 92 7.88 169.2 13.12 11.64 2.96 0.0 1.04 78.24 190.36 2.96 311.96 47.6 319.36 0.01 0.4 0.12 0
Chicken, meat 520 62.4 817.16 153.08 23.04 0.0 0.0 7.44 638.84 1396.56 11.16 148.56 (0) 148.56 0.02 0.44 49.04 0
Shrimps 200 40 293.56 61.28 2.6 6.44 0.0 4.52 470.9
6
677.4 4.52 161.28 161.28 187.08 0.24 0.12 10.32 0
Oil 240 11.4 2148 Tr 237.84 1.92 0.0 0.24 4.8 7.2 Tr 0 0 0 Tr Tr Tr 0
TOTAL 205.3 5028.76 279 283.12 335.08 18.64 25.88 1670.88 2811.52 41.84 638.6 3821.64 4935.64 2.5 2.78 85.96 38.4
AMOUNT PER
PIECE
2.57 62.86 3.49 3.54 4.19 0.23 0.32 20.89 35.14 0.52 7.98 47.77 61.70 0.03 0.03 1.07 0.48

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Garlic 40
Heat cooking oil. Saut garlic and onion until limp. Stir in shrimp and cook for 30 seconds. Add yellow camote fruit
and cook for another 2 minutes. Season with patis and iodized salt. Pour in coconut cream and simmer over low heat for 5
minutes. Add camote tops and simmer again until sauce is thick and creamy.

Yield: 10 of 1 cup

Onion 40
Shrimp, shelled 125
Coconut cream 600
Oil 35
Yellow camote, fruit 625
Camote tops 315
Patis 35
Iodized salt 9
30

30

Nutritive Value:

Ingredients
Weight
(grams)
Cost
(pesos)
Energy
(kcal)
CHON
(grams)
FATS
(grams)
CHO
(grams)
Crude Fiber
(dietary fiber)
(grams)
Ash
(grams)
Ca
(mg)
Ph
(mg)
Fe
(mg)
Retino
l
(g)
B-
carotene
Total
Vit. A
RE (g)
B1
(g)

B2
(g)

B3
(g)

Ascorbic
Acid
(g)
Garlic 40 3.6 60.71 3.29 0.14 11.58 (1.18) 0.75 13.18 56.94 0.56 0 0 0 0.11 0.04 0.19 3.24
Onion 40 2.4 32.77 0.82 0.24 6.80 0.39 0.29 23.13 24.10 0.48 0 2.41 0.48 0.02 0.02 0.14 1.45
Shrimp, shelled 125 25 183.47 38.31 1.61 4.03 0.0 2.82 294.35 423.39 2.82 100.81 100.81 116.94 0.14 0.08 6.45 0
Coconut cream 600 50 2058 33 208.8 11.4 0.0 5.4 90 600 9.6 0 0 0 0.12 0.06 1.8 Tr
Oil 35 1.66 313.25 Tr 34.69 0.28 0.0 0.04 0.7 1.05 Tr 0 0 0 Tr Tr Tr 0
Yellow camote,
fruit
625 15.63 958.81 7.81 2.84 225.85 (20.60) 8.52 390.63 362.22 4.97 0 3835.23 639.20 0.71 0.28 4.26 248.58
Camote tops 315 8.82 359.1 20.79 5.04 57.33 13.86 10.71 863.1 378 28.98 0 20601 3433.5 0.63 0.82 5.04 176.4
Patis 35 1.75 17.15 3.71 0.11 0.32 0.0 7.67 14.7 11.2 3.26 (0) (14) 2.45 Tr 0.03 1.44 0
Iodized salt 9 0.14 11.52 0.0 0.0 2.87 (0.0) 5.20 24.03 2.43 0.50 0 0 0 Tr Tr Tr 0
TOTAL 109 3994.78 107.73 253.47 320.46 36.03 41.4 1713.82 1859.33 51.17 100.81 24553.45 4192.57 1.73 1.33 13.32 429.72
AMOUNT PER PIECE 10.9 399.48 10.77 25.35 32.05 3.60 4.14 171.38 185.93 5.12 10.08 2455.35 419.26 0.17 0.13 1.33 42.97

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Ingredient Measurement ( grams) Procedure
32

32

Chicken breast, cubed
Squash, boiled mashed
Macaroni
Carrots, chopped
Malunggay
Spring onion, chopped
Garlic, chopped
Onion, chopped
Tomatoes, chopped
Oil
Chicken cubes, dissolved in
120ml water
Salt
600 g
360 g
400 g
250 g
50 g
25 g
20 g
50 g
150 g
50 ml
30 g (3 pcs )

5 g
1. To prepare for the mashed red squash. Boil the squash in 17 cups of water until cooked. Mashed and
separate. (The boiled water will be used for the soup).
2. Saut tomatoes first, then the garlic and the onions.
3. After sauting, put the chicken until the meat becomes white, add salt.
4. Add the 17 cups of water from the boiled squash together with the chicken cubes. Let it boil.
5. Then put the mashed squash with continuous stirring.
6. Placed the macaroni pasta.
7. When the macaroni pasta is already half cooked, add the carrots and the evaporated milk.
8. If the macaroni and the carrots are cooked. Off the fire.
9. Then put the spring onions and malunggay leaves. (Do not cover the casserole.)

Yield: 17 servings of 200g/ serving

Nutritive Value:
33

33

Ingredients KCAL
(kilocalories)
CHON
(grams)
FATS
(grams)
CHO
(grams)
CALCIUM
(mg)
PHOSPHORUS
(mg)
IRON
(mg)
RETINOL
(ug)
BATA
CAROTENES
(ug)
VIT A
(ug)
NIACIN
(ug)
ASCORBIC
ACID
(mg)
Chicken breast 600 g 786 129.6 30 - 144 972 6 180 30 186 58.2 -
Squash 360 g 158.4 5.04 1.8 30.96 219.6 144 2.52 - 3168 529.2 2.88 72
Macaroni 400 g 1,412 57.2 0.8 294 120 452 12.4 - - - 17.6 -
Carrots 250 g 104 3 0.8 21 172.5 95 5.25 - 25,012.5 3336 2 20
Malunggay 50 g 45.5 3.05 .95 6.2 173 59 2.25 2.5 3870 6.45 1.55 115.5
Spring onion 25 g 9.25 .425 .25 1.35 13.5 9 .6 - 393.75 56 .15 11.5
Garlic 20 g 25.8 1.4 .06 4.92 5.6 24.2 .24 - - - .08 1.4
Onion (red) 50 g 34 .85 .25 7.05 20 25.5 .5 - Tr .5 .2 2.5
Tomatoes 150 g 40.5 1.35 .45 7.8 46.5 39 1.5 - 570 94.5 .9 51
Oil 50 ml 447.5 6 49.55 .04 1 1.5 7 - - - Tr -
Chicken cubes 30 g 91.8 4.59 6.69 3.3 17.4 42.9 .54 12.5 5 8.1 1.35 -
Salt 5 g 12.8 - - 3.19 13.35 1.35 .55 - - - Tr -
Evaporated milk 370ml 444 28.12 17.76 42.92 1372.7 717.8 .37 758.5 - 758.5 .74 -
TOTAL 3605.15 240.625 109.36 421.135 2319.15 2583.25 39.445 953.5 33,049.25 4975.25 85.65 273.9
YIELD =17 servings 212 14.11 6.43 24.77 136.42 151.95 2.32 56.09 1944 292.66 5.04 16.11
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Ingredient /Measurement (grams) Procedure
Chicken breast - 500 g Onion , sliced thinly 50 g
Squash - 350 g Garlic, minced 20 g
Petchay - 300 g Chicken cubes 20 g
Stringbeans - 300 g Salt- 15 g
Bellpepper - 100 g
Tomato - 300 g
Eggs - 350 g
Salt - 20 g
Oil - 60 ml
Fry the beaten eggs, then cut into tiny strips . Set aside.
Saute chicken in garlic, onion and tomato then add the stringbeans, squash,
kangkong and bell pepper . Add the rice and salt to taste. Mix the egg and stir
constantly, until the vegetables are well cooked.

35

35

Cooked rice - 12 cups

Nutritive Value:

36

36

(grams)
FATS
(grams)
CHO
(grams)
CALCIUM
(mg)
PHOSPHORUS
(mg)
IRON
(mg)
RETINOL
(ug)
BATA
CAROTENES
(ug)
VIT A
(ug)
NIACI
N
(ug)
ASCORBIC
ACID
(mg)
Chicken breast - 500 g 655 108 25 - 120 810 5 150 25 155 48.5 -
Squash - 300 g 132 4.2 1.5 25.8 183 120 2.1 - 4400 441 4 60
Petchay - 300 g 42 1.8 .9 6.3 504 105 6 - 3840 - 2.7 162
Stringbeans - 300 g 129 9.3 .6 21.6 183 141 2.7 - 750 126 3 66
Bell pepper - 100 g 36 .5 .3 7.8 22 51 .5 - 420 47 1.6 123
Eggs - 350 g 560 43.4 38.5 9.8 259 630 9.8 1032.5 157.5 1057 1.75 -
Tomato - 300 g 81 2.7 .9 15.6 93 108 3 - 1140 189 1.8 102
Oil - 60 ml 537 - 59.46 .048 1.2 1.8 - - - - Tr -
Rice cooked - 12 cups 3715.2 60.48 5.76 855.36 316.8 1036.8 17.28 - - - 14.4 -
Chicken cubes - 20g 367.2 18.36 26.76 13.2 11.6 28.6 32.4 5 2 - .54 -
Salt - 15g 19.2 - - 4.785 40.05 4.05 .825 - - - Tr -
TOTAL 6273.6 248.74 159.68 960.293 1733.65 3036.85 80.125 1187.5 10734.5 2015 78.29 513
YIELD = 20 servings 313.68 12.437 7.984 48 86.68 151.81 4.006 59.37 536.72 100.75 3.91 25.65
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Ingredients Procedure
Galunggong , fillet & chopped/ground 1000
g
Squash , grated 50 g
Carrots , grated 50 g
Malunggay 25 g
Saluyot, chopped 25 g
Onion, minced 50 g
Garlic, minced 20 g
Green peas 250 g
Eggs , beaten 2 pcs
Salt 1 tsp
Bell pepper , minced 50 g
Marinade:
Soy sauce = c
Garlic, crushed 20 g
Calamansi 50 g (5 pcs)
Sauce:
Water 2 c
Tomato, chopped 200 g
Onion, chopped 50 g
Ginger , crushed 100 g
Cornstarch - 1 tbsp diluted in c water
Vinegar -3tbsp
Brown sugar 3 tbsp
Marinate the fish in soy sauce, garlic and calamansi for about 30 mins.
Combine all ingredients.
Season with salt and pepper.
Mix thoroughly.
Pour in 9x5 pan. Cover with foil and steam for 45 mins.
Cool slightly then serve with sauce.
Sauce:
Saute onion, tomato and ginger then add vinegar, brown sugar and
salt.
Simmer about 3 minutes then pour in cornstarch mixture until sauce
thickens.
Pour on meatloaf and ready to serve.
38

38

Flour 10 tbsp
Biscocho 240g
Salt 1 tsp Yield: 24 serving of 50g/slice

Nutritive Value:
39

39

(grams)
FATS
(grams)
CHO
(grams)
CALCIUM
(mg)
PHOSPHORUS
(mg)
IRON
(mg)
RETINOL
(ug)
BATA
CAROTENES
(ug)
VIT A
(ug)
NIACIN
(ug)
ASCORBIC
ACID
(mg)
Galunggong 1000 g 2,040 416.32 42.85 - 610 2120 24.48 600 200 1285.7 78 -
Squash 50 g 30.9 .985 .35 6.06 30.5 20 .35 - 440 103.52 .40 10
Carrots 50 g 31.7 .914 .24 6.40 34.5 19 1.28 - 5002.5 1017 .4 4
Malunggay 25 g 40.60 2.72 .848 5.53 86.5 29.5 2.0 - 1935 575.80 .775 57.75
Saluyot 25 g 38.69 3.86 .595 4.46 48.5 12.5 6.90 - 741.25 726.7 .15 5.75
Onion 100 g 40.90 1.22 .362 10.22 40 51 .72 - Tr - .4 5
Garlic 40 g 14.25 .776 .329 2.72 11.2 48.4 1.03 - - .725 .16 2
Green peas 250 g 295 - 2.75 50.25 112.5 205 5.75 - 212.5 35 1.25 -
Eggs 2 pcs 719.3 121.17 24.13 3.66 103.6 252 6.75 413 63 83.95 .14 -
Salt 15 g .96 - - .239 40.05 4.05 .412 - - - Tr -
Bell pepper 50 g 39.47 7.57 .36 7.57 11 25.5 .92 - 210 92.10 .8 61.5
Flour 10 tbsp 528 18.9 1.2 110.55 36.9 47.25 6.15 - - - 20.4 -
Soy sauce c 45 2.1 .006 9 33.6 20.4 2.64 - - - 2.16 8.4
Calamansi 50 g 36.60 - - 10.92 9 6 - - - - .1 22.5
Oil 200 ml 1790 - 198.20 - 4 6 - - - - Tr -
Ginger 50 g - 1.48 - 11.48 16 15 4.05 - - - .3 2
Tomato 200 g 54.54 1.81 .606 10.50 62 52 2.02 - 760 127.7 1.2 68
Cornstarch - 1 tbsp 55.5 .135 - 1.425 19.05 2.55 .405 - - - .06 -
Vinegar - 1 tbsp 1.05 .27 .015 .0045 3.6 5.1 .1125 - - - Tr -
Brown sugar 3 tbsp 179.10 .004 - 44.41 66.6 6.3 .018 - - - Tr -
Biscocho 240g 988.8 22.32 17.76 185.04 105.6 220.8 7.44 - - - 7.92 -
TOTAL 6599.8 611.57 289.76 403.04 1484.7 3168.35 72.96 1013 9564.25 4047 117.6 246.9
YIELD = 24 Servings @
50g/slice
329.99 30.58 14.49 20.15 74.23 158.42 3.65 50.65 478.21 202 5.88 12.34
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Meatballs: Soup:
Chicken breast, ground 750 g Garlic, crushed - 25 g salt-15g
Malagkit, cooked 480 g Onion, sliced 20 g toyo- 15ml
Onion, chopped 30 g Tomato, sliced 150 g
Flour 60 g Chicken cubes 20 g (2 pcs)
Egg 280 g Water - 12 cups (3 liters)
Carrots cubed 200 g
Patola , sliced 300 g
Misua - 240 g
Spring/green onion , chopped 25 g
1.Combine ingredients for meatballs. Season with pepper, soy sauce and iodized
salt. Mix thoroughly. Form every teaspoon of mixture into balls. Set aside.
2. Saute garlic and onion in oil. Then add the tomatoes , chicken cubes and water.
Let simmer, then add meatballs , carrots and patola. Continue simmering for 20
minutes or until meatballs is cooked .
3. Season with iodized salt and pepper. Add misua and green onions, then simmer
for 3 minutes or until cooked.

Yield: 19 serving
41

41

Nut
ritiv
e
Val
ue:

(grams)
FATS
(grams)
CHO
(grams)
CALCIUM
(mg)
PHOSPHORUS
(mg)
IRON
(mg)
RETINOL
(ug)
BATA
CAROTENES
(ug)
VIT A
(ug)
NIACIN
(ug)
ASCORBIC
ACID
(mg)
Chicken breast 750 g 982.5 162 37.5 - 180 1215 7.5 225 37.5 232.5 72.75 -
Malagkit - 480 g 1704 33.12 384.48 133.44 124.8 456 5.28 - - - 9.6 -
Onion 50 g 34 .85 .25 7.05 20 25.5 .5 - - .5 .2 2.5
Flour 60 g 211.2 7.56 .48 44.22 49.2 63 - - - - 3.12 -
Eggs 280 g 448 34.72 30.8 7.84 207.2 504 7.84 826 126 845.6 .28 -
Garlic 25 g 32.25 1.75 0.75 6.15 7 30.25 .3 - - - .1 1.75
Tomato 150 g 40.5 1.35 .45 7.8 46.5 39 1.5 - 570 94.5 .9 51
Chicken cubes 20 g 61.2 3.06 4.46 2.2 11.6 28.6 .36 5 2 5.4 .54 -
Carrots 200 g 104 3 .8 21 138 76 4.2 - 20010 3336 1.6 16
Misua 240 g 240 2.16 .24 57.12 28.8 19.2 .96 - - - .48 -
Green/spring onion-25 g 9.25 .425 .25 1.35 13.5 9 .6 - 393.75 56 .15 11.5
Patola 300 g 69 1.8 .6 14.1 57 72 2.4 - 105 18 .9 21
Salt -15g 19.2 - - 4.785 40.05 4.05 .825 - - - Tr -
Toyo- 15ml 11.25 .525 .015 2.25 8.4 5.1 .66 - - - .54 2.1
TOTAL 3966.35 352.32 460.4 175.865 932.05 2546.7 32.925 1056 21 244.25 4588.5 90.66 105.85
YIELD = 19 servings 208.75 13.28 24.23 9.26 49.05 134.04 1.73 55.58 1118.12 241.50 4.77 5.57
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43

43

Chicken breast, cubed 200 g bellpepper, cubed 50g
Cornstarch 30 g
Soy sauce 60 ml
Egg, scrambled 1 pc (50g)
Oil 60 ml
Carrots, pared 200 g
Singkama, quartered 500 g
Celery, minced 25 g
Chicken cube 120 ml
Toasted nut, pounded coarsely 120 g
Onion, sliced 25 g

Cut chicken breast into strips, combine with cornstarch, soy sauce and egg white
and marinate for at least an hour.
Heat oil, then add all vegetables and saute for 3 minutes.
Add soy sauce and transfer to a platter ad set aside.
Add 1 tbsp. oil to same skillet and sauce chicken for 2 minutes or until pieces are
firm. Return cooked vegetables to pan.
Add chicken broth. Stir to combine all ingredients thoroughly.
Cook for 1 minute and garnish with nuts.


Nutritive Value:
44

44

GIN

(grams)
FATS
(grams)
CHO
(grams)
CALCIUM
(mg)
PHOSPHORUS
(mg)
IRON
(mg)
RETINOL
(ug)
BATA
CAROTENES
(ug)
VIT A
(ug)
NIACI
N
(ug)
ASCORBIC
ACID
(mg)
Chicken breast 200 g 262 43.2 10 - 48 324 2 60 10 62 19.4 -
Cornstarch 30 g 111 .09 .09 27.45 38.1 5.1 .81 - - - .12 -
Soy sauce 60 ml 45 2.1 .06 9 33.6 20.4 2.64 - - - 2.16 8.4
Egg 50g 80 6.2 5.5 1.4 37 90 1.4 147.5 22.5 151 .05 -
Oil 60 ml 537 - 59.46 .048 1.2 1.8 - - - - Tr -
Carrots 200g 104 3 .8 21 138 76 4.2 - 20010 3336 1.6 16
Singkamas 500 g 225 5.5 1 49 625 200 2 - 1725 - 4 -
Celery 25 g 6.25 .3 - 1.275 19.75 6.75 .7 - - 2 .1 1.75
Chicken cube 20 g 367.2 18.36 26.76 13.2 11.6 28.6 32.4 5 2- 2.16 54 -
Toasted nuts - 120 g 754.8 39.84 62.16 9.12 90 500.4 3.24 - - - 16.68 -
Onion - 25 g 17 .425 .125 3.525 10 12.75 .25 - Tr .25 .1 1.25
Bellpepper 50g 39.74 1.26 - 7.578 11 25.5 - - 210 - .8 61.5
TOTAL 2548.99 120.27 165.95 142.60 1063.25 1291.3 49.64 212.5 21,979.5 3553.41 99.01 88.9
YIELD = 9 servings 283 13.96 18.44 15.84 118.14 143.48 5.51 23.61 2,442.17 394.82 11 9.88
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Regional Office IX



Beef, ground 200 g
Fish, flaked (left over) 200 g
Green mongo , boiled & mashed 475 g
(200 g. uncooked)
Dilis, toasted , ground - 25 g
Malunggay leaves 50 g
Squash, grated 75 g
Saluyot, chopped 25 g
Eggs, beaten 3 pcs -210 g

Onion, minced 50 g
Garlic, minced 20 g
Black pepper , ground 1 tsp
Flour 150 g
Salt to taste 10 g
Oil for frying (fortified with Vit A)- 300ml

In a bowl combine all ingredients.
Mix thoroughly then set aside.
Heat the frying pan over medium fire.
Scoop about 1/8 c and drop in the pan and press to
make a patty.
Fry till cook

Yield: 17 servings (2 slices/ serving)

46

46

Nut
ritiv
e
Val
ue:

(grams)
FATS
(grams)
CHO
(grams)
CALCIUM
(mg)
PHOSPHORUS
(mg)
IRON
(mg)
RETINOL
(ug)
BATA
CAROTENES
(ug)
VIT A
(ug)
NIACIN
(ug)
ASCORBIC
ACID
(mg)
Beef 200 g 298 50.2 10 1.52 100 384 5.6 10 130 34.78 11 -
Fish 200 g 408 83.2 8.57 - 122 424 2.4 120 40 257.1 15.6 -
Green mongo 475 g
(200 g. uncooked)
1724 115.9 4.75 305 2294.25 992.75 12.35 - 118.75 61.75 2.85 -
Dilis - 25 g 19.25 3.52 .35 .475 188 120.5 .3 16.25 5 17 .475 -
Malunggay leaves 50 g 81.25 5.44 1.69 11.07 173 59 2.25 - 3870 1151.7 1.55 115.5
Squash 75 g 46.47 1.48 .528 9.08 45.75 30 .52 - 660 165.8 .60 15
Saluyot 25 g 38.6 3.87 .595 4.46 122 28.5 29 - 1831.25 726.78 .375 23.75
Eggs 210 g 336 40 35.40 9.01 155.4 378 5.88 619.5 94.5 7.29 .21 -
Onion 50 g 40.9 1.02 .301 8.49 20 25.5 .3 - - .602 .2 2.5
Garlic - 20 g 30.3 1.65 .070 5.78 5.6 24.2 .24 - - - .08 1.4
Black pepper 1 tsp - - - - - - - - - -
Flour 150 g 528 18.9 1.2 110.55 123 157.5 6.6 - - - 78 -
Salt - 10 g 12.80 - - 3.19 26.7 2.7 .55 - - - Tr -
Oil 300 ml 2685 - 297.3 - 6 9 Tr - - - Tr -
TOTAL 5973 325.18 831 467 3381.7 2635.65 65.99 765.75 6749.5 3144 251.34 158.15
YIELD = 34 patties of 50 g
each
351 19.13 48.88 27.47 204.95 159.74 4 46.41 409.07 184.94 15.23 9.58
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Ingredients /Measurement (grams) Procedure
48

48

Galunggong - 500 g - cooked & flake Sauce:
Eggs - 350 g - beaten banana ketchup -160ml
Onion - 50 g - chopped
Kangkong - 25 g -chopped
Carrots - 250 g - grated
Bellpepper - 5 g - grated
Camote - 250 g - grated
Flour - 200 g
Oil -240 ml - for frying
Salt - 15 g
1.Cook the fish in 2 cups water. Remove fish from stock and flake.
2.Beat the eggs. Add the flaked fish, onions, and the other vegetables.
3.Mix thoroughly. Divide the mixture into 18 portions.
4. Heat the oil. Fry the egg mixture one at a time. Set aside
5. Prepare the sauce and pour over each omelet.


Nutritive Value:
49

49

(grams)
FATS
(grams)
CHO
(grams)
CALCIUM
(mg)
PHOSPHORUS
(mg)
IRON
(mg)
RETINOL
(ug)
BATA
CAROTENES
(ug)
VIT A
(ug)
NIACIN
(ug)
ASCORBIC
ACID
(mg)
Galunggong 500 g 500 002 10.5 - 305 1060 6 300 100 315 39 -
Eggs - 350 g 560 43.4 38.5 9.8 259 630 9.8 1032.5 157.5 1057 .35 -
Onion - 50 g 34 0.85 0.25 7.05 20 25.5 0.5 - - 0.5 .2 2.5
Kangkong - 25 g 3.5 .15 0.075 0.525 12.75 6.25 0.5 - 387.5 - .15 2.5
Carrots - 250g 130 3.75 1 26.75 172.5 95 5.25 - 25,012.5 4,170 2 20
Oil - 240 ml 2148 28.8 237.84 .192 4.8 7.2 - - - - Tr -
Bell pepper 5 g 1.8 .025 .015 .39 1.1 2.55 .059 - 21 2.35 .08 6.15
Camote 250 g 320 37.5 .75 76.75 137.5 127.5 1 - 1350 117.5 1.5 87.5
Flour 200 g 704 25.2 8 147.4 164 210 - - - - 10.4 -
banana ketchup 160ml 353.6 1.12 .32 86.4 52.8 22.4 2.56 - 16 3.2 .48 3.2
Salt 15g 19.2 - - 4.785 40.05 4.05 .825 - - - Tr -
TOTAL 4774.1 242.79 297.25 360.042 1169.5 2190.45 26.49 1332.5 27,044.5 5665.55 54.16 121.85
YIELD = 18 servings 265.23 13.49 16.51 20 64.97 121.69 1.47 74.03 1502.47 314.75 3.01 6.77
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51

51

Chicken breast, cubed - 300 g
Camote, boiled & mashed 500 g
Squash, boiled & mashed 360 g
Carrots, minced 150 g
Salt - 15 g
Corn, grated 500 g
Onion, minced 50 g
Garlic, minced 25 g
Oil - 45 ml
Chicken cubs 20 g (dissolved in 120ml
water)
Tomatoes, minced - 150 g
Bell pepper , minced 25 g
1. To prepare for the smashed red squash and sweet potatoes. Boil them in 17 cups of water until cooked. Smashed and
separate.
(The boiled water will be used for the soup).
2. Saut tomatoes first, then the garlic and the onions.
3. After sauting, put the chicken until the meat becomes white, add salt.
4. Add the 17 cups of water from the boiled squash and sweet potatoes together with the chicken cubes. Let it boil.
5. Placed the corn. Wait until the corn is cooked, and add the smashed squash and sweet potatoes with continuous
stirring.
6. Then put the carrots.
7. When the carrots is already cooked, off the fire and add bell pepper.

Yield: 12 servings of 235g/ serving

52

52

Nutritive Value:

(grams)
FATS
(grams)
CHO
(grams)
CALCIUM
(mg)
PHOSPHORUS
(mg)
IRON
(mg)
RETINOL
(ug)
BATA
CAROTENES
(ug)
VIT A
(ug)
NIACIN
(ug)
ASCORBIC
ACID
(mg)
Chicken breast, cubed - 300 g 393 64.80 15 - 72 486 3 90- 15 93 29.1 -
Camote, boiled & mashed 500 g 640 2.5 1.5 153.5 275 255 .4 - 2700 235 3 175
Squash, boiled & mashed 360 g 158.4 5.04 1.8 30.96 219.6 144 2.52 - 3168 529.2 2.88 72
Carrots, boiled & mashed 150 g 78 2.25 .6 15.75 103.5 136.8 3.15 - 15007.5 250.2 1.2 12
Salt - 15 g 19.2 - - 4.785 40.05 4.05 .825 - - - Tr -
Corn, grated 480 g 710.4 21.12 7.2 169.92 65 580 3.84 - - 168 9 30
Onion, minced 50 g 34 .85 .25 7.05 20 25.5 .5 - - .5 .2 2.5
Garlic, minced 25 g 32.25 1.75 .0750 6.15 7 30.25 3 - - - .1 1.75
Oil - 45 ml 402.75 5.4 44.595 .036 .9 1.35 - - - Tr -
Chicken cubs 20 g 61.2 3.06 4.46 2.2 11.6 28.6 .36 5 2 5.4 .54 -
Tomatoes, minced - 150 g 40.5 1.35 .45 7.8 46.5 54 1.5 - 570 94.5 .9 51
Bell pepper , minced 25 g 9 .125 .075 1.95 5.5 12.75 .125 - 105 11.75 26.65 30.75
TOTAL 2578.7 108.24 76.005 400.101 866.65 1758.3 20.12 95 21567.5 3639.35 73.57 375
YIELD = 12 servings 214.39 9.02 6.33 33.34 72.22 146.52 1.63 7.92 1797.29 303.25 6.13 31.25
53

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Regional Office IX



54

54

Chicken breast, sliced - 1000g Ginger, sliced - 50 g
Coconut milk 500 ml Camote, cubed 750g
Sili leaves 100 g
Malunggay leaves 100 g
Garlic, chopped 30 g
Cooking oil 45 ml
Onion, chopped 50 g
Salt 10 g
Lemon grass 10 g
Pepper 2.5 g
1. Heat the cooking pot and pour-in cooking oil.
2. Saute the garlic, onion and ginger.
3. Add the chicken and cook until light brown.
4. Pour-in the coconut milk while stirring and bring to a boil.
5. Season with salt &pepper to taste.
6. Sprinkle lemon grass then simmer for 5-8 minutes.

Yield: 20 servings

Nutritive Value:

(grams)
FATS
(grams)
CHO
(grams)
CALCIUM
(mg)
PHOSPHORUS
(mg)
IRON
(mg)
RETINOL
(ug)
BATA
CAROTENES

VIT A
(ug)
NIACI
N
(ug)
ASCORBIC
ACID
(mg)
Chicken breast 1000 g 1310 216 50 - 24 1620 10 300 50 310 97 0
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Regional Office IX
Coconut milk 500ml 1715 27.5 174 9.5 75 500 8 - - - 1.5 -
Sili leaves 100 g 60 5.8 1.2 6.4 274 60 3.5 - 9495 1582 1.8 41
Malunggay leaves 100g 91 6.1 1.9 12.4 346 118 4.5 5 7740 1290 3.1 231
Garlic 30 g 3.6 2.1 .09 7.38 84 36.3 .36 - - - .12 2.1
Cooking oil 45 ml 402.75 5.4 44.595 .036 .9 1.35 - - - - - -
Onion 50 g 34 .85 .25 7.05 20 25.5 .5 - - .5 .2 2.5
Salt 10 g 12.8 - - 3.19 26.7 2.7 .55 - - - - -
Lemon grass 10 g 11.1 .14 .14 2.31 16.2 4.4 .54 - 2420.5 403.4 .05 2.4
Pepper - - - - - - -
Ginger 50 g 23 .55 - 4.25 16 15 1.5 - - - .3 2
Camote 750 g 960 3.75 2.25 230.25 412.5 382.5 3 - 4050 352.5 4.5 262.5
TOTAL 4623.65 268.34 274.42 282.77 1295.3 2765.75 32.45 305 23755.5 3938.4
108.57
543.5
YIELD = 20 servings @
145 g/serving
231.18 13.42 13.72 14.14 64.76 138.29 1.62 15.25 1187.77 196.92 5.43 27.17
56

56



Galunggong , deboned and chopped 1000 g
Carrots - 100 g
Green peas 1 can big (475 g)
Malunggay 50 g
Squash , grated 75 g
Eggs beaten 3 pcs
Eggs hard boiled, sliced quarterly 4 pcs
Magic sarap 2pcks
Flour 150 g (10 tbsp)
Pepper 5 g (1tsp)
Salt 10 g (2 tsp)
Red bell pepper , chopped - 30 g
Oil for frying- 200ml
Aluminum foil

YIELD : 48 slices of 50 g/slice
COST: Php. 9.24

In a bowl combine all ingredients except the hard boiled eggs.
Mix thoroughly and set aside. Cut about 12 inches long of aluminum
foil and scoop about 1 cup of the mixture.
Spread the mixture in the aluminum foil and put 2 slices of
hard boiled egg in the center .
Roll the foil to form into rolls.
Steam for 30 minutes or until cooked.
Make at least 8 rolls.( 6 slices/roll)
Let I cool and slice about 25 gms per slice.
Fry the sliced embotido and serve with catsup.

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57

Nutritive Value:

(grams)
FATS
(grams)
CHO
(grams)
CALCIUM
(mg)
PHOSPHORUS
(mg)
IRON
(mg)
RETINOL
(ug)
BATA
CAROTENES
(ug)
VIT A
(ug)
NIACI
N
(ug)
ASCORBIC
ACID
(mg)
Galunggong 1000 g 2040.8 416.3 233.3 - 610 2120 24.48 600 200 1285.7 78 -
Carrots - 100 g 63.4 1.82 .487 12.80 69 38 2.1 - 10005 2034.1 .8 8
Green peas 475 g 560.5 32.7 5.22 95.4 213.75 394.25 10.92 - 403.75 66.5 2.37 -
Malunggay 50 g 81.25 5.44 1.69 11.04 173 59 2.25 - 3870 1151.7 1.55 115.5
Squash 75 g 46.47 1.47 .669 11.51 45.75 30 .52 - 660 155.28 .60 15
Eggs 7 pcs (490g) 618 41.66 37 10.8 362.6 882 13.72 1445.5 220.5 1166 .49 -
Flour 150 g (10 tbsp) 257.47 17.3 15.4 4.50 123 157.5 6.6 - - 485.97 78 -
Pepper 5 g (1tsp) - - - - - - - -- - - - -
Salt 10 g (2 tsp) 12.8 .75 .284 3.19 26.7 2.7 - - - Tr -
Red bell pepper - 30 g 528 18.90 1.2 110.55 6.60 15.3 .51 - 126 56.2 .48 36.9
Oil for frying 200ml 1790 - 198.2 - 4 6 Tr - - Tr -
TOTAL 5998.69 536.34 493.45 260 1634.4 3704.75 61.1 2045.5 15485.25 6401.45 162.29 175.4
YIELD = 48 slices of 250 22.34 20.56 10.82 68.1 154.36 2.54 85.23 645.22 266.7 6.76 7.31
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50 g/slice

Regional Indigenueos Recipes

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