Standardized Recipes

STANDARDIZED RECIPES
ON INDIGENOUS FOODS
FOR SCHOOL NUTRITION PROGRAM
HEALTH AND NUTRITION CENTER
Department of Educaton! Cu"ture and Sport#
U$L$ Comp"e%! Pa#& Ct'
This recipe book was developed with technical support
From the
FOOD AND NUTRITION RESEARCH INSTITUTE
Department of Science and Technology
Bicutan, Taguig, Metro Manila
Repu("c of t)e P)"ppne#
Department of Educaton! Cu"ture and Sport#
HEALTH AND NUTRITION CENTER
Pa#& Ct'
Standard*ed Recpe#
U#n& Ind&enou# Food#
for t)e
Sc)oo" Nutrton Pro&ram
REPU+LI,A NG PILIPINAS
R!"B#$% &F T' !'$#$!!$(S
,AGA-ARAN NG EDU,AS.ON! ,ULTURA AT ISPORTS
D!)RTM(T &F D"%)T$&(, %"#T"R )(D S!&RTS
DS% %omple*, Meralco )venue
!asig %ity
MESSAGE
The latest consolidated report on the nutritional status of elementary
schoolchildren in the !hilippines reveals that out of the +,,-.,//0 pupils weighed, there
are 121,223 severely malnourished children4 The report suggests that the schoolchildren
may not have been sufficiently fed, the children may not have chosen5eaten the right food
for their age or, their parents could have cared less4
This book, 6Standardi7ed Recipes "sing $ndigenous Foods for the School
(utrition !rogram8 will serve as a handy reference to the parents and school feeding
coordinators in the preparation of nutritious snacks5meals for the schoolchildren4 This is
aimed to improve the nutritional health of the children, thus will ultimately uplift their
academic performance4
%ongratulations9
ANDRE- GONZALEZ! FSC
Secretary
REPU+LI,A NG PILIPINAS
R!"B#$% &F T' !'$#$!!$(S
,AGA-ARAN NG EDU,AS.ON! ,ULTURA AT ISPORTS
D!)RTM(T &F D"%)T$&(, %"#T"R )(D S!&RTS
DS% %omple*, Meralco )venue
!asig %ity
MESSAGE
$ would like to commend the staff of the (utrition Division of the 'ealth and
(utrition %enter for initiating the development of a recipe book of standardi7ed recipes
utili7ing indigenous foods4 This is indeed a miles stone in the School (utrition !rogram
because the recipe book shall serve as a ready reference5guide in the preparation of
nutritious foods for our school children4 $ am fully aware how tedious the process had
been : from formulation of the recipes, to testing; then computing caloric content and
validation4
The office is deeply grateful to the selfless efforts and commitment of the DS%<
(utritionist=Dietitians who painstakingly prepared to recipes; and to the staff of the Food
and (utrition Research $nstitute for their technical assistance and e*pertise4
ADELEO A$ TRINIDAD! M$D$! MHA! MPH
Director
'ealth and (utrition %enter
AC,NO-LEDGEMENT
>rateful acknowledgement is given to those who made the first initiatives on
the Development and Standardi7ation of Recipes "sing $ndigenous Foods for
School Supplementary Feeding !rogram held at the )pplied (utrition %enter,
Banilad, %ebu %ity last May 1.=1,, 1++/4
Deep and sincere appreciation to the following individuals for their valuable
contribution in the Finali7ation of the Standardi7ed Recipes "sing $ndigenous Foods
for the School Feeding !rogram4
E/ECUTI0E COMMITTEE
Dr$ Er"nda C$ Pefanco Dr$ Ade"fo A$Trndad
Secretary of ducation, Director $$$
%ulture and Sports 'ealth and (utrition %enter
CONSULTANTS
M#$ Do"ore# 1$ Ru(o M#$ T)e"ma G$ Santo
Retired Director $$ )ssistant Director
Dr$ Ro%anne Sa"em Dr$ S'"2a Man"on&at
Schools Division Superintendent %hief, (FD
Div4 of #aguna, D%SR& $? DS%R& $
M#$ A"ca +en*on
!rincipal $? and %oordinating !rincipal
?illamor )ir Base lem4 School
Div4 of !asay %ity, D%S, (%R
HEALTH 3 NUTRITION CENTER! DECS
PRO4ECT STAFF
Mr$ I#a(e"o D$ 0""a2ecer M#$ E"2ra G$ Cer2ante#
)ssistant %hief, (utrition Div4 ducation !rogram Specialist $$
'ealth and (utrition %enter (utrition Division
!ro@ect %oordinator
Mr$ Ro&e"o A$ Lm#on M#$ Antona S$ Ca'a('a(
Sr4 ducation !rogram Specialist Sr4 ducation !rogram Specialist
(utrition Division (utrition Division
'ealth and (utrition %enter 'ealth and (utrition %enter
Mr$ Pa("o Man#et M#$ Ma&da"ene Porta T$ Cara&a
ducation !rogram Specialist $$ (utritionist Dietitian $$
(utrition Division (utrition Division
M#$ Sa"2acon 0$ Om(on M#$ S)e"a Mare D$ Mercado
ncoder ncoder
Mr$ Eduardo P$ Re#urreccon
ncoder
HEALTH AND NUTRITION SECTION
D$?$S$&( &FF$%, ST)4%R"A
#)>"()
Dr$ Ce"ena A$ +ar(a M#$ Lta A$ +er&ona
Medical &fficer $? School (urse
Mr#$ Ne"da Mo5ca
School (urse
Contr(utor#
(utritionist=Dietitians $ and $$ from various regions BRegion $C )gnes #abuanan,
)urora Sibayan; Region $$C rlinda chaluce D ditha "biEa; Region $$$C Ma4 Fesusa
(acino D !erla #impin; Region $?C Rowena ?elasco; Region ?C Shirley Bor@a D Marites
Rabulan; Region ?$C Melga7ar Barbo7a D Delilah >ilongos; Region ?$$C usebia del
Mar D )nnabella $ligan; Region ?$$$C Renelda Salar D Segundina )lbao; Region $GC Fe
Sedillo D >race spos; Region GC Fefe 'ona, Marietta Deiparine D Ruth )le@ado;
Region G$C (elly Fabia D Fe Sepulveda; Region G$$C >ladys Mae Fernande7 D )delina
Singco; %)RC Michelle )ndaya and (%RC Sarah %astro, Foselen Bulalacao D Maribel
Ba@aro4
&ur appreciation also goes to F(R$, D&ST technical staff under the leadership of
Ms4 )doracion Mondala, Sr4 Supervising Research Specialist; Ms4 Marietta Bumanglag,
Science Research Specialist $$; Ms4 >eronima Reyes, Sr4 Science Research Specialist and
Ms4 Susana >rue7o, Sr4 Research Specialist who directed the group to finali7e 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 cookbook4
TA+LE OF CONTENTS Pa&e
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RECIPE
and
NUTRITION
INFORMATION
ALMONDIGAS ALA MINDANAO
T&T)# !R SR?$(> MN RD) per serving
%alories, kcal 1+2/ I0/ 22N
!rotein, g4 +, 1+ /-N
$ron, mg4 2I / -2N
?it4 )4 Re, ug 1,11+ 22- /,N
* Based in the Philippine Recommended Dietary Allowance for Children 1-9 yrs.
Old
ALMONDIGAS ALA MINDANAO
In&redent#6
A"mond&a#6
O c banana heart, butuan, boiled, minced
/ Tbsp B3/gP flour,cassava
I pcs egg, chicken, whole, beaten
Q c B3/gP alamang, fresh
O c B11/ mlP cooking oil
Soup6
2 seg B2gP garlic, bulb,
crushed
2 Tbsp BI.gP onion, Bombay, sliced
I c B3/.mlP rice washing
1 c malunggay leaves
1 O tsp B34/gP salt coarse
1 c B2.gP misua
2 Tbsp BI.gP dilis, dried, ground
Procedure6
A"mond&a#6
14 Mi* all the ingredients in a bowl e*cept for oil,
Shape 1 tablespoon into balls
24 'eat cooking oil4 Deep fat fry4 Set aside4
SoupC
14 SautR garlic and onions
24 )dd rice washing, cover and bring to a boil
I4 Drop balls and malunggay leaves4 Simmer for a few minutes
-4 Season with salt4
/4 )dd misua4 Simmer for a few minutes4
,4 Serve hot4 Top with ground dilis4
No$ of Ser2n&#6 7
S*e per #er2n&6 8 (a""# 9:;; &<
ARROZ CALDO RO.AL
TOTAL PER SER0ING = > RDA per #er2n&
%alories, kcal 1/I/ I.3 10N
!rotein, g4 ,+ 1- -.N
$ron, mg4 22 - IIN
?it4 )4 Re, ug -+0 1.. 2/N
ARROZ CALDO RO.AL
In&redent#6
1 O c B1/.gP chicken breast, flaked
O kg B/..gP clam, halaan, shelled
1.pcs egg, Suail
15I c B,. mlP cooking oil
- tsp B2.gP garlic, minced
O c B12.gP onion, minced
2 Tbsp BI.g P ginger, strips
O c B,.g P rice, glutinous
2 Tbsp B2.g P patis
T c B2g P pepper, ground
1 Tbsp B1.gP kasubha, bulaklak, dried
O c B1/gP onion leaves, sliced finely
Procedure6
14 Boil chicken, halaan and Suail egg separately4
Flake the chicken and shell halaan and eggs4
Reserve broth4
24 SautR garlic until golden brown4 Set aside one half for topping4
I4 )dd onions, ginger, chicken, halaan and rice4
-4 Season with patis, salt and pepper4
/4 !our chicken broth of water
,4 Simmer until rice is cooked4 )dd kasubha4
34 !ut 2 Suail eggs per serving4
04 >arnish with browned garlic and green onions4
+4 Serve hot4
No$ of #er2n&#C /
S*e per #er2n&C 20. g, 1 O c

+ANANA +LOSSOM MEDLE.
%alories, kcal 1//+ I12 10N
!rotein, g4 /3 11 I1N
$ron, mg4 22 - IIN
?it4 )4 Re, ug I,I,. ,32 1,0N
+ANANA +LOSSOM MEDLE.
In&redent#6
I c water
I c B23.gP banana blossom, sliced thinly
I Tbsp BI. mlP cooking oil
1 Tbsp B1.gP garlic, crushed
T c BI/gP onions, chopped
T c BI/gP tomatoes, sliced
1 Tbsp B2.gP pork liver, sliced
1 c B3.gP dilis, dried, small si7e
1 c B1-.gP sSuash, cubed
2 c B,.gP saluyot leaves
1 c BI.. mlP coconut milk
salt to taste, iodi7ed
Procedure6
14 Bring water to a boil and add banana blossom4
%ook until tender4 Set aside4
24 SautR garlic, onions and tomatoes4 )dd livers, dilis and sSuash
I4 )dd the tenderi7ed banana blossom4 Simmer covered until sSuash becomes soft4
-4 )dd saluyot leaves and pour coconut milk4
/4 Season with salt4 Serve hot4
No$ of #er2n&#C /
S*e per #er2n&C 13/ g, Q c
+ANANA SARDINES SOUP
%alories, kcal 2/I. /., 2+N
!rotein, g4 31 1- -.N
$ron, mg4 1+ - IIN
?it4 )4 Re, ug 1+1- I0I +,N
+ANANA SARDINES SOUP
In&redent#6
O c B0.gP tamarind, unripe
1 O c water
, Tbsp B,. mlP cooking oil
2 tsp B1.gP garlic, crushed
2 Tbsp BI.g P onions, bombay, sliced
O c B12.gP tomatoes, sliced
2 cans sardines, in spiced oil, canned
1 tsp B/gP salt, coarse
2 c water
2 c B2..gP banana, saba, ripe, sliced
/ c B1/.gP malunggay leaves
Procedure6
14 Boil tamarind until tender4 *tract @uice using a strainer4 Set aside4
24 $n a separate pan, sautR garlic, onions and tomatoes4
I4 )dd sardines4 Season with salt4
-4 )dd water4 Bring to a boil4
/4 )dd saba and continue cooking until soft4
,4 )dd malunggay leaves and tamarind e*tract4
34 Serve hot4
No$ of #er2n&#C /
S*e per #er2n&C 1 cup B2+.gP
+EAN COC,TAIL
%alories, kcal I,./2 ,1. I/N
!rotein, g4 +1 10 /1N
$ron, mg4 21 - IIN
?it4 )4 Re, ug 1-,- 2+I 3IN
+EAN COC,TAIL
In&redent#6
1c B22.gP kidney beans, white, dried
I c water
I pcs4 BI.gP banana, saba
1 slice B/.gP papaya, ripe, diced
O med pc4 B-.gP carrots, boiled, diced
1 c BI.. mlP coconut milk
O c B12.gP sugar, brown
2 c BI.. mlP milk, evaporated
1 tsp B/ mlP vanilla
Procedure6
14 Soak white beans overnight4 %ook until tender4
Drain4
24 Boil saba4 Remove peeling when cooked and slice into cubes4
I4 Mi* all ingredients together4 %hill4
-4 !our into individuals glasses4
No$ of #er2n&#C /
S*e per #er2n&C 1 glass B10- gP
+EAN SPROUT LUMPIA
%alories, kcal 1+/, I+1 22N
!rotein, g4 /2 1. 2+N
$ron, mg4 22 - IIN
?it4 )4 Re, ug //0I 1113 23+N
+EAN SPROUT LUMPIA
In&redent#6
O c B1.0gP baboy, liempo, chopped
1 O Tbsp B22gP onion, tagalog
T c B-/gP pork liver, chopped
2 Tbsp B2. mlP soy sauce
1 c B0.g P mung bean, sprout
T c B2/gP celery stalks, chopped
O c B1./ mlP cooking oil
/ pcs4 eggs, duck, beaten
Q c water
2 Tbsp B2.gP sugar, white
I Tbsp BI.gP margarine, fortified
1 Tbsp B1/gP cornstarch
Procedure6
14 !an broil pork over medium heat until fats comes out4 Set aside4
24 $n the remaining fat, sautR onions4
I4 )dd pork, liver, soy sauce and cook until tender4 )dd bean sprout4
-4 )dd celery4 Remove from fire4
/4 Drain and cooked vegetables and set aside4
,4 Fry beaten eggs, one piece at a time4 %ook over medium heat, lifting edge
and moving skillet over the fire to prevent from burning4
34 !lace four tablespoons of the mi*ture in each omelet then roll4
04 )rrange carefully in a platter4 Set aside4
To prepare #auce6
14 Blend water, sugar, margarine, cornstarch and cooked vegetables drippings4
24 %ook for two minutes, stirring constantly until the liSuid is transclucent4
I4 !our over omelet4
No$ of #er2n&#C /
S*e per #er2n&C 1 roll B00 gP
+ICOL TINUMO,
%alories, kcal 1/,- I1I 10N
!rotein, g4 33 1/ -IN
$ron, mg4 /. 1. 2,N
?it4 )4 Re, ug --31 0+- 22IN
+ICOL TINUMO,
In&redent#6
1. pcs4 B2..gP gabi leaves
2 c BI,.gP shrimp, tagunton, shelled, chopped
1 c B+.gP coconut meat, young, chopped
2 Tbsp B-.gP pork back fat, chopped
1 Tbsp B1/gP ginger, chopped
- Tbsp B,.gP alamang, bagoong
2 c B1,.gP carrot, chopped
1 T c BI3/ mlP coconut milk, pure, diluted in
Q c water
Procedure6
14 %lean gabi leaves and set aside4
24 Mi* thoroughly the ne*t si* B,P ingredients4
I4 Divide mi*ture into five portions and wrap each one in 2 layers of gabi
leaves4 Tie securely with strings4
-4 )rrange in a sauce pan4 )dd salt in the coconut milk and pour in the pan4
/4 %over and cook for I. minutes until coconut milk turns oily4
,4 Serve hot4
No$ of #er2n&#C /
S*e per #er2n&C 1 pc4 B12. gP
CAMOTE MA4A -ITH PEANUT
%alories, kcal 23I1 /-3 I1N
!rotein, g4 -, + 2,N
$ron, mg4 1. 2 13N
?it4 )4 Re, ug /0, 113 2+N
CAMOTE MA4A -ITH PEANUT
In&redent#6
1 c BI.. mlP coconut milk, pure
1 c B2,/ mlP milk, evaporated, filled
1 tsp B/gP vanilla
Q c B10.gP sugar, brown
1 c B1..gP cornstarch
1 O c B22/gP kamote, yellow, boiled, mashed
1 c B12.gP sago, small, boiled
2 Tbsp B2.g P peanuts, toasted, ground
Procedure6
14 %ombine first five B/P ingredients4
24 )dd kamote and sago into the mi*ture4 Blend
I4 %ook over low fire, stirring constantly to prevent scorching4
-4 %ontinue cooking until thick in consistency4
/4 !our on slightly greased molder and let cool4
,4 $nvert on another pan, slice and sprinkle with peanuts4
No$ of #er2n&#C /
S*e per #er2n&C 1 slice B11. gP
CARROMEL SHA,E
%alories, kcal 21/, I/+ 21N
!rotein, g4 3. 12 I-N
$ron, mg4 12 2 13N
?it4 )4 Re, ug -3+0 0.. 2..N
CARROMEL SHA,E
In&redent#6
2 c B10.gP upo, diced, boiled
1 c B+.gP melon, cubed
O c B/.gP papaya, ripe, cubed
2 c B1,.gP carrots, cubed
2 c B/I. mlP milk, evaporated
Q c B22/gP sugar, white
Q c B1..gP peanuts, without skin, roasted and ground
T c BI.g P sago, cooked
Procedure6
14 %ombine the first si* B,P ingredients4 Mi* well and blenderi7e4
24 !our into individual glasses4 %hill4
I4 Top with roasted peanuts and sago before serving4
No$ of #er2n&#C ,
S*e per #er2n&C 1 glass B20. gP
CARROT PAN CA,E
%alories, kcal II02 ,3, I+N
!rotein, g4 +, 1+ /-N
$ron, mg4 10 - IIN
?it4 )4 Re, ug -,+- +I0 2I-N
CARROT PAN CA,E
In&redent#6
1 c B1//gP all=purpose flour, enriched
1 Tbsp B1.gP baking powder
T c B-.gP margarine, fortified
Q c B22/gP sugar, white
1 O c B12.gP carrots, grated
O c B,/gP peanuts, roasted, ground
I pcs4 eggs, chicken, slightly beaten
1 tall can B2,/ mlP milk, evaporated
2 Tbsp B2.gP margarine, fortified, for greasing
Procedure6
14 Sift together the first three BIP ingredients4 Set aside4
24 %ream the margarine and add sugar, carrots and peanuts4 Mi* well4
I4 )dd vanilla to beaten eggs and blend well4
-4 )dd flour mi*ture and milk alternately, mi*ing well after each addition4 Set
aside4
/4 >rease heated frying pan with small amount of margarine4
,4 !our in O cup batter and cook over low fire until bubbles appear4
34 %ook the other aside4
04 Serve hot4 Top with margarine and sugar, if desired4
No$ of #er2n&# /
S*e per #er2n&C 1 pc4 B10. g : /8 diameterP
CHAMPORADO CON DILIS
%alories, kcal 1//2 I1. 10N
!rotein, g4 ,3 1I I3N
$ron, mg4 1/ I 2/N
?it4 )4 Re, ug ,-0 1I. I2N
CHAMPORADO CON DILIS
In&redent#6
1 c B3.gP dilis, dried
T c BI/gP rice, malagkit
O c B3.gP rice, well milled
2 Srts water
3 Tbsp B3.gP cocoa powder, local, dissolved in
Q c warm water
O c B1/.gP sugar, brown
O med pc B1..gP carrots, shredded
O c B1I. mlP sugar, brown
Procedure6
14 Toast dilis and set aside4
24 Kash malagkit and rice together4
I4 Bring water to a boil4 )dd washed malagkit and rice4 %ook until done,
stirring occasionally to prevent scorching4
-4 )dd dissolved cocoa powder and sugar4 Mi* well4
/4 Sprinkle grated carrots on top4
,4 Serve with milk and toasted dilis4
No$ of #er2n&#C /
S*e per #er2n&C 1 soup bowl BI12 gP
CHAMPORADO -ITH MUNG+EAN
%alories, kcal 2-0+ -+0 2+N
!rotein, g4 ,0 1- -.N
$ron, mg4 10 - IIN
?it4 )4 Re, ug 0I- 1,3 -2N
CHAMPORADO -ITH MUNG+EAN
In&redent#6
O c B3.gP rice, malagkit
3 c water
T c B,.gP sugar, brown
T c B/.gP cocoa powder, local
1 T c B23/gP mung bean, green, boiled
1 O c BII.gP gabi, boiled, diced
1 c B1//gP kamote, boiled, diced
O tsp BIgP salt, coarse
1 c B2,/ mlP milk, condensed, filled
Procedure6
14 Kash malagkit and drain4 Set aside4
24 Bring water to a boil and add malagkit4 %ook at simmering temperature4 Stir
constantly to prevent scorching4
I4 Khen almost cooked, add sugar, cocoa powder, mung bean, gabi and
kamote4 Stir and continue cooking4
-4 )dd salt4 Remove from fire4
/4 )dd milk before serving4
No$ of #er2n&#C /
S*e per #er2n&C 1 cup B2-. gP
CHOCO GOLDEN DELIGHT
%alories, kcal -,-- -,- 23N
!rotein, g4 122 12 I-N
$ron, mg4 I+ I+ I2/N
?it4 )4 Re, ug -22+ -22 1./N
CHOCO GOLDEN DELIGHT
In&redent#6
1 c B22/gP munggo, ground5powder
2 c B/I. mlP milk, evaporated
2 c B,.. mlP coco cream
1 c B1/.gP cornstarch
1 c BI..gP sugar, white
O c B1/.mlP choco=flavored drinks, granules
coco milk, 2
nd
e*traction
1 c B0.gP carrots, cubed
T c BI.gP peanuts, w5o skin, roasted
Procedure6
14 !an fry munggo until golden brown4 Set aside to cool4
24 $n a mi*ing bowl, combine milk, coco cream, cornstarch, sugar and choco=
flavored drink4
I4 $n a separate pan, pour 2
nd
e*tract coconut milk and add munggo4
Bring to a boil4 Simmer until spreading consistency4
-4 )dd coco milk=cornstarch mi*ture4 Simmer until thick in consistency4
/4 )dd carrot before removing the fire4 Mi* well4
,4 !our mi*ture in a 2 * + round baking pan4
Sprinkle top with ground peanuts4
No$ of #er2n&#C 1.
S*e per #er2n&C 1,/ g, 2 * 2 O * -
Bround baking panP
COCOMUNG+EAN
%alories, kcal 2-I2 -0, 20N
!rotein, g4 /2 1. 2+N
$ron, mg4 1+ - IIN
?it4 )4 Re, ug 1,/. II. 02N
COCOMUNG+EAN
In&redent#6
O c B11.gP mung bean, seed, red, dried
- c water
1 tsp B/g P salt, coarse
Q c B1./gP sSuash
O c B,/gP rice, milled, glutinous
I c B+.. mlP coconut cream
O c B-.gP carrot, grated
Procedure6
14 Boil mung bean in I cups water until half= done4
Season with salt4 Set aside4
24 $n a separate pan, boil sSuash in 1 cup water until tender4 Mash and set aside4
I4 %ook glutinous rice in coconut milk and remaining water until cooked4 Stir
occasionally to prevent scorching4
-4 )dd mung bean, sSuash, sugar and carrots4
/4 Simmer for ten minutes4 Remove the fire4
,4 Serve hot or cold4
No$ of #er2n&#C /
S*e per #er2n&C O cup B12. gP
CORDILLERA MEDLE.
%alories, kcal 1/-, I.+ 10N
!rotein, g4 ,+ 1- -.N
$ron, mg4 1+ - IIN
?it4 )4 Re, ug 2/.0 /.2 12/N
CORDILLERA MEDLE.
In&redent#6
Q c B13.gP mung bean, green
I c water
15I c B/. mlP cooking oil for frying
1 med pc B1..gP galunggong, fresh, cleaned
I seg B1/gP garlic, crushed
- Tbsp B2.gP onion, bumbay, sliced
O c B,.gP gabi tuber, cubed
2 c water
O c B-.gP carrot, cubed
- c B12.gP sili leaves
2 Tbsp B2. mP patis
1 Tbsp B1/gP salt, coarse
Procedure6
14 Boil mung bean in I cups water until soft4 Set aside4
24 'eat oil and fry galunggong4 %ool, flake and set aside4
I4 SautR garlic and onions4 )dd gabi and 2 cups water4 Simmer covered for /=3
minutes4
-4 )dd carrot, cooked mung bean and galunggong4 %ook for another 1.
minutes4
/4 )dd sili leaves4 Season with salt and patis4 %ook 2 minutes more4
,4 Serve hot
No$ of #er2n&#C /
S*e per #er2n&C 1 cup B21. gP
CORN FRITTERS
%alories, kcal 231. /-2 I1N
!rotein, g4 ,/ 11 I1N
$ron, mg4 12 2 13N
?it4 )4 Re, ug 11.2 22. //N
CORN FRITTERS
In&redent#6
1 Tbsp B1/gP yeast, baker<s dry
T c water, lukewarm
O c B3/gP flour, all=purpose, enriched
25I B2..gP sugar, white
1 Tbsp B1.gP baking powder
2 pcs egg, chicken, beaten
Q c B3/ mlP milk, evaporated
1 c B+.gP corn in cob, white, grated
T c B2.gP carrots
O c B1./ mlP cooking oil, for frying
Procedure6
14 Dissolve yeast in lukewarm water4 Set aside4
24 Mi* flour, salt, sugar and baking powder in a bowl4
I4 Make a hole in the flour mi*ture, add in eggs and milk4 Blend the mi*ture
well4
-4 )dd yeast, corn and carrots4 Mi* thoroughly4 Set aside4
/4 'eat oil4 Drop in spoonful of the mi*ture4 Fry until golden brown4
,4 Drain e*cess oil4
No$ of #er2n&#C /
S*e per #er2n&C I pcs4 B1-. gP
COCO PEANUT MA4A
%alories, kcal 23.3 /-1 I1N
!rotein, g4 0, 13 -+N
$ron, mg4 2. - IIN
?it4 )4 Re, ug 3/0 1/2 I0N
COCO PEANUT MA4A
In&redent#6
Q c B3.gP corn, yellow, grated
1 c BI.. mlP coconut cream
I pcs4 egg, chicken, whole
1 c B2,/ mlP milk, evaporated
1 tsp B/gP cornstarch
O c B3/gP sesame seeds
T c BI2gP peanuts, without skin, toasted
Procedure6
14 %ombine the first si* ingredients and pass through a sieve or blenderi7e4
24 )dd sesame seeds4 Mi* well4
I4 %ook over low fire stirring constantly to prevent scorching until thick in
consistency4
-4 !our in a slightly greased mold4
/4 Sprinkle with peanut before serving4
No$ of #er2n&#C /
S*e per #er2n&C 1 rectangular pc B11. g : -8* 28 * 18P
CORN SOUP -ITH GUSTO
%alories, kcal 1,/. II. 1+N
$ron, mg4 1+ - IIN
?it4 )4 Re, ug ,,11 1I22 II.N
CORN SOUP -ITH GUSTO
In&redent#6
2 O c B22/gP corn on cob, young yellow, shredded
0 c water
T c B/2 mlP cooking oil
- Tbsp B-.gP garlic, crushed
T c B,.gP onion, sliced
1 Tbsp B1.gP ginger, strips
1 pc B/gP tomatoes, sliced
Q c B1I/gP shrimps, white, shelled
T c B23gP pork liver
O c B3.gP sSuash, cubed
2 pcs4 B/gP lemon grass
I pcs4 B/gP onion leaves, chopped
1 c BI.gP malunggay leaves
Procedure6
14 Boil corn in 0 c water until tender4 Set aside4
24 SautR garlic, onion, ginger and tomatoes4
I4 )dd shrimps and liver4
-4 !our in boiled corn mi*ture4
/4 )dd sSuash and cook until tender4
,4 )dd lemon grass, onion leaves and malunggay4 Simmer for a few minutes4
34 Season with salt4 Serve hot4
No$ of #er2n&#C /
S*e per #er2n&C 13/ g, 1 cup
COUNTR. SOUP
%alories, kcal 13,. I/2 2.N
!rotein, g4 0. 1, -,N
$ron, mg4 2. - IIN
?it4 )4 Re, ug ,-/ 12+ I2N
COUNTR. SOUP
In&redent#6
O c B11/gP mung bean, green
, c water
/ Tbsp B/. mlP cooking oil
2 seg B1.gP garlic, crushed
1 Tbsp B1/gP onion, bumbay, sliced
T c B2/gP alamang, fresh
1 O c B1I/gP corn on cob, yellow, shredded
1 Tbsp B1. mlP patis
1 Tbsp B1/gP salt, coarse
I c B+.gP kangkong leaves
1 c B3.gP dilis, dried, toasted
Procedure6
14 Boil mung bean in I cups water until soft4
24 SautR garlic and onion4
I4 )dd alamang and corn4 Season with patis and salt4
-4 )dd remaining I cups of water4 %over and simmer until corn is tender4
/4 )dd mung bean and kangkong4 Stir4 Simmer for I minutes4
,4 Serve hot with toasted dilis4
No$ of #er2n&#C /
S*e per #er2n&C O c B1-/gP
CREAM OF TUL.A SOUP
%alories, kcal 10// I.+ 10N
!rotein, g4 ,2 1. 2+N
$ron, mg4 22 - IIN
?it4 )4 Re, ug I2-3 /-1 1I/N
CREAM OF TUL.A SOUP
In&redent#6
, seg B,.gP garlic, minced
T c B,.gP onions, tagalong, chopped
1 c B1./gP tulya, boiled
- c tulya, broth
1 c B22.gP sSuash, diced
1 c B0.gP carrots, shredded
1 c B1-.gP kamote, yellow, diced
1 Tbsp B1.gP salt, coarse
1 c B22. mlP munggo, boiled and mashed
1 c B2,/ mlP milk, evaporated
Procedure6
14 SautR garlic, onions and tulya4
24 )dd tulya broth and bring to a boil4
I4 )dd sSuash, carrots, kamote and cook for 1. minutes4
-4 Season with salt and patis4
/4 )dd cooked munggo and milk4
,4 Simmer for 2 minutes4
34 Remove from fire and serve hot4
No$ of #er2n&#C /
S*e per #er2n&C 1 soup bowl B2I/gP
EGG -ITH MISUA 3 MALUNGGA. LEA0ES
%alories, kcal 1/20 I., 10N
!rotein, g4 ,. 12 /-N
$ron, mg4 2, / -2N
?it4 )4 Re, ug 1-11 202 3.N
EGG -ITH MISUA 3 MALUNGGA. LEA0ES
In&redent#6
T c B2. mlP cooking oil
- tsp B-.gP garlic, minced
O c B3.g P onion, chopped
T kg B2/.gP clam, halaan, shelled
, c water
I tsp B1. mlP patis
/ pcs4 egg, chicken
2/.g misua
1 tsp B1/gP salt, coarse
Procedure6
14 SautR garlic, onions, tomatoes and clams4
24 )dd water and season with patis4
I4 #et it boil4
-4 )dd the beaten eggs and the malunggay leaves4 #et it boil4
/4 )dd misua, salt to taste4
No$ of #er2n&#C /
S*e per #er2n&C I-.g, 1 O c
GA+URILLO
%alories, kcal 2I.3 -,1 2,N
!rotein, g4 01 1, -,N
$ron, mg4 21 - IIN
?it4 )4 Re, ug 01+ 1,- -1N
GA+URILLO
In&redent#6
1 c B12.gP gabi
Q c B13.gP mung bean, red, dried
1 tsp B/g P salt, coarse
1 c B2-.gP sugar, brown
O c B-/gP coconut meat, malakanin, shredded
1 O B-.. mlP milk, evaporated
I pcs4 egg, chicken, whole, beaten
2 pcs4 B1.gP kalamansi, @uice e*tracted
I c water
Procedure6
14 Boil gabi until tender then mash and set aside4
24 $n a separate casserole, boil mung bean until tender4 Set aside4
I4 $n a cara@ay, blend sugar and grated young coconut4 %ook over moderate
heat, stirring constantly to prevent from burning4
-4 )dd mashed gabi and boiled mung bean into mi*ture4
/4 %ombine salt with milk and add little by little to the cooking mi*ture4
,4 )dd beaten eggs and continue cooking ion moderate heat until sticky4
34 Flavor with kalamansi @uice4
04 Remove the fire and pour in a pan lined with wilted banana leaf4
#et cool4
+4 Measure 1 heaping tablespoon and from into balls4
1.4 )rrange in a platter4
No$ of #er2n&#C /
S*e per #er2n&C / balls B10.g P
GINATAANG MI/ED 0EGETA+LES
%alories, kcal 1/0/ I13 10N
!rotein, g4 3- 1/ -IN
$ron, mg4 2. - IIN
?it4 )4 Re, ug ,+. 1I0 I-N
GINATAANG MI/ED 0EGETA+LES
In&redent#6
O c B112gP munggo, green
- c water
O c B/ mlP cooking oil
1 Tbsp B1.gP garlic, minced
1 Tbsp B1.g P bagoong, alamang
O c B3.gP dilis, dried
1 O c B-/. mlP coco milk, diluted in Q c water
1 c BI.gP kulitis leaves
O c B1/. mlP coco milk, pure
Procedure6
14 Boil munggo in - c water until tender4 Set aside4
24 SautR garlic4 )dd sSuash, bagoong and dilis4
%ook until sSuash is almost done4
I4 )dd diluted coco milk and kulitis leaves4 %over and continue cooking until
cooked4
-4 )dd coco cream4 Simmer uncovered for a few minutes4
/4 Serve hot4
No$ of #er2n&#C /
S*e per #er2n&C 13/g, Q c
GINATAANG TO,-A CON ,AL?SI?MAL
%alories, kcal 22., --1 2/N
!rotein, g4 ,0 1- -.N
$ron, mg4 10 - IIN
?it4 )4 Re, ug 3+/ 1/+ -.N
GINATAANG TO,-A CON ,AL?SI?MAL
In&redent#6
/ Tbsp /. ml cooking oil
I pcs4 -/g tokwa, cubed
O c 12.g onion, sliced
O c 12.g tomatoes, sliced
2 Tbsp 2. ml patis
1 Tbsp 1.g salt, coarse
2 O c 3/. ml coconut milk
2 c 20.g sSuash, sliced
1 c +.g string beans, cut 28 long
1 c I.g malunggay leaves
Procedure6
14 Fry tokwa and set aside4
24 SautR onions and tomatoes4
I4 )dd patis and salt4
-4 !ut 2 cups coconut milk and let it boil4
/4 )dd sSuash then string beans, continue cooking until vegetables are half
cooked4
,4 )dd tokwa and malunggay leaves4
34 !our the remaining O cup coconut milk4 %ook for two more minutes4
04 Serve hot4
No$ of #er2n&#C /
S*e per #er2n&C 2.. g, 1 O c
GINATAAN HALO?HALO
%alories, kcal 20-. /,0 IIN
!rotein, g4 ,3 1I -3N
$ron, mg4 2. - IIN
?it4 )4 Re, ug 11,- 2II /0N
GINATAAN HALO?HALO
In&redent#6
1 c B22/gP mung bean, green
1 T BI3/g5mlP coconut milk, 2
nd
e*traction
1 c water
O c B1/.gP sugar, white
1 med pc4 B1.gP kamote, yellow, cubed
1 O Tbsp B1,.gP langka, ripe, cut into strips
T c B22gP sago, cooked
T c B22gP nata de coco, sweetened
O med pc B1/gP carrots, cubed
1 pc B1.gP saba, cubed
1 c BI.. mlP coconut milk, 1
st
e*traction
Procedure6
14 Toast mung bean until golden brown4 >rind coarsely and set aside4
24 %ombine 2
nd
e*tract coconut milk with water and sugar in a pan4 %over and
bring to a boil4
I4 )dd the rest of the ingredients and ground mung bean4 Stir and simmer for
1. minutes4
-4 Serve hot4
No$ of #er2n&#C /
S*e per #er2n&C 1 cup B212 gP
GINATAANG MONGGO
%alories, kcal 2/.1 /.. 2+N
!rotein, g4 +. 10 /1N
$ron, mg4 23 / -2N
?it4 )4 Re, ug 100/ I33 +-N
GINATAANG MONGGO
In&redent#6
T c B/2mlP cooking oil
, seg BI.gP garlic, minced
T c B,.gP onion, tagalog, sliced
O c B+.gP hibe
152 Tbsp B/g P salt, coarse
nd
e*traction
2 c water
O c B-.gP carrots, cubed
1 c B21.gP gabi, tuber, green, boiled
1 c B22.gP mungbean, green, boiled and mashed
2 c B,.gP malunggay leaves
st
e*traction
Procedure6
14 SautR garlic, onion and hibe4
24 Season with salt and patis4
I4 )dd coconut milk B2
nd
e*tractionP and water4
Bring to a boil4
-4 )dd carrots and simmer until cooked4
/4 )dd gabi, mung bean and malunggay leaves4
,4 )dd coconut milk B1
st
e*tractionP before removing from fire4
34 Serve hot4
No$ of #er2n&#C /
S*e per #er2n&C 1 soup bowl B2/.gP
,ALING,ING -ITH NUT
%alories, kcal I2.0 ,-2 I3N
!rotein, g4 /0 12 I-N
$ron, mg4 , 1 0N
?it4 )4 Re, ug 002 13, --N
,ALING,ING -ITH NUT
In&redent#6
1 O c B1/.gP rice flour
1 pc egg, chicken, beaten
O c water
15I BI/gP sSuash, strips
1 O c B21.gP kamote, yellow, strips
T c B/. mlP cooking oil
I Tbsp BI.gP margarine, fortified
O c B,/gP peanut, roasted, ground
Procedure6
14 Mi* the first five B/P ingredients4 Blend well4
24 $n a separate pan, pour batter to the combined sSuash and kamote strips
making sure all strips are well coated4
I4 'eat oil4 Spoon about I tablespoon of the mi*ture and fry until golden brown
-4 Drain e*cess oil4
/4 Brush with margarine and sprinkle peanuts on top4
No$ of #er2n&#C /
S*e per #er2n&C 1 pc B1I. g : -4/8* 24/8* 14/8P
,AMOTE?,ALA+ASA? MUNGGO? TURON
%alories, kcal 1+I/ 1+- 11N
!rotein, g4 -/ - 11N
$ron, mg4 10 2 13N
?it4 )4 Re, ug 1330 130 --N
,AMOTE?,ALA+ASA? MUNGGO? TURON
In&redent#6
T c BI/gP kamote, yellow, boiled
T c BI/gP sSuash, fruit, boiled
O c B112gP munggo, green, boiled
1 c B2,/ mlP milk, condensed
T c choco=flavored drink, granule,
fortified
1. pcs4 B /.gP lumpia wrapper
Procedure6
14 Mash kamote, kalabasa and munggo in a bowl4
Mi* well4
24 )dd milk and choco=flavored drink powder into the mi*ture4 Mi* well4
I4 !ut 1 Tbsp BI. gP of the mi*ture in a lumpia wrapper and wrap with both
ends sealed4
-4 Deep fry until golden brown4 Drain e*cess oil4
/4 Serve hot4
No$ of #er2n&#C /
S*e per #er2n&C 2/g each, 2 pcs4
LUGA- NA MA. TO,-A@T GULA.
%alories, kcal 10+- I1, 10N
!rotein, g4 ,0 11 I1N
$ron, mg4 1- 2 13N
?it4 )4 Re, ug 3200 121/ I.-N
LUGA- NA MA. TO,-A@T GULA.
In&redent#6
Q c B+3gP rice, malagkit
0 c water
/ O Tbsp B0.gP garlic, minced
1 pc B1.gP onion, bulb, minced
1 tsp B /gP ginger, minced
O cube B/gP bouillon cube, chicken
I pcs egg, chicken, beaten
2 pcs BI.gP tokwa, cubed
15I c BI.gP carrots, minced
15I c BI.gP abitsuelas, minced
T c B/,gP chicken liver, chopped
Procedure6
14 Boil malagkit in - cups until very soft4 Set aside4
24 SautR malagkit in O of the garlic, onion and ginger4 )dd remaining - cups
water4
#et boil and season with chicken cube4
I4 Drop beaten eggs4 Stir4 Remove from heat4 Set aside4
Toppn&6
14 Fry tokwa4 Set aside4
24 Stir=fry all the remaining ingredients4
I4 )dd fried tokwa4 Set aside4
To serve, top hot lugaw with tokwa<t gulay mi*ture4
No$ of #er2n&#C ,
S*e per #er2n&C 2/. g, 1 c
MACARONI -ITH RED MUNGGO
%alories, kcal 131, I-I 2.N
$ron, mg4 1, I 2/N
?it4 )4 Re, ug ,1/ 12I I1N
MACARONI -ITH RED MUNGGO
In&redent#6
2 c B15- kgP B2/.gP macaroni
T kg B2/.g P clam, halaan
1 tsp B/gP garlic, crushed
O c B12.gP onion, sliced
- Tbsp B2.gP munggo, red, boiled
O c B3.gP kamote, murado, cubed
I O c water
2 tsp B1.gP salt, coarse
1 tsp B/gP pepper
O c B1I2 mlP milk, evaporated, filled
Procedure6
14 Boil macaroni until cooked4 Set aside4
24 Steam=open the halaan and shell4 Set aside meat4
I4 SautR garlic, onion and halaan meat4
-4 )dd boiled munggo and kamote4
/4 )dd water, salt and pepper4
,4 #et it boil for 1 minute4
34 )dd macaroni and malunggay leaves4
04 Stir in milk4 Serve hot4
No$ of #er2n&#C /
S*e per #er2n&C I.. g, 1 O c
MA4A MAR+LE
%alories, kcal I-23 ,0, I+N
!rotein, g4 -3 + 2,N
$ron, mg4 13 - IIN
?it4 )4 Re, ug 1012 I,2 +.N
MA4A MAR+LE
In&rAdent#6
1c B1..gP cornstarch
1 c BI..mlP coconut milk, 1
st
e*traction
nd
e*traction
1 O c B-/.gP sugar, white
1 c B22.gP sSuash, boiled and mashed
1 c B1/.gP munggo, green, boiled and mashed
1 med pc4 B2.gP carrots, grated
Q c B+.gP ubi, boiled and mashed
Procedure6
14 %ombine the first five B/P ingredients4 Mi* well4
Divide the mi*ture into 2 parts4
24 $n one part, add sSuash and half of the munggo and carrots4
I4 To the other half, add ubi and the remaining munggo and carrots4
-4 %ook separately until thick in consistency4 Stir constantly to prevent
scorching4
/4 Blend together and pour in a molder4 )llow to cool and slice4
,4 Serve with toasted coconut meat, if desired4
No$ of #er2n&#C /
S*e per #er2n&C 2 pcs B2I. g : I O8 * 28 * Q8P
MI,I MI
%alories, kcal 13// I/2 2.N
!rotein, g4 31 1- -.N
$ron, mg4 I. , /.N
?it4 )4 Re, ug 22,1 -/2 11IN
MI,I MI
In&redent#6
O c B112gP chicken breast, cut into strips
T c BI.g P soy sauce
1 tsp B/gP pepper, ground
1 pc egg, chicken, whole, beaten
O c B/.gP flour, cassava
15I c B3.gP cooking oil
2 seg B1.gP garlic, crushed
2 Tbsp BI.gP onion, bumbay, sliced
O c B3/gP shrimp, tagunton, sliced
- c water
1 c B0.gP carrots, strips
1 c B1-.gP sSuash, cut into strips
1 c BI.gP pechay leaves, sliced
1 15I c B1I.gP miki, fresh
2 Tbsp B2.gP green onions, finely cut
Procedure6
14 Marinate chicken strips in soy sauce and pepper for one hour4
24 Did marinated chicken in beaten egg4 %oat with flour and set aside4
I4 'eat oil, sautR garlic and onions4 )dd shrimps4 %ook until done4
-4 )dd water4 Bring to a boil and drop chicken strips one by one4 Simmer until
cooked4
/4 )dd carrots and sSuash4 %ontinue cooking until half done4
,4 )dd pechay leaves and miki4 Simmer until all vegetables are cooked4
34 Season with salt4
04 Sprinkle green onions on top before serving4
No$ of #er2n&#C /
S*e per #er2n&C 1 T c B22/gP
MISUA -ITH MALUNGGA. LEA0ES
%alories, kcal 1/0. I1, 10N
!rotein, g4 /2 1. 2+N
$ron, mg4 2/ / -2N
?it4 )4 Re, ug +,, 1+I -0N
MISUA -ITH MALUNGGA. LEA0ES
In&redent#6
/ Tbsp B/.gP cooking oil
1 T tsp B1/gP garlic, minced
T c B,.gP onions, sliced
T c B,.gP tomatoes, sliced
15I c B-IgP shrimp, tagunton, shelled
- c water
1 O c B21.gP kamote, yellow
2 c B/.gP misua
Q c B22gP malunggay leaves
I pcs egg, chicken, beaten
1 tsp B/gP salt, iodi7ed
Procedure6
14 SautR garlic, onions, tomatoes and shrimps4
24 )dd water and diced yellow kamote4 Simmer until kamote is half done4
I4 )dd misua, malunggay leaves and beaten eggs4 Stir occasionally until
malunggay is done4
-4 Season with salt4 Serve hot4
No$ of #er2n&#C /
S*e per #er2n&C 2I.g
MISUA -ITH PATOLA
%alories, kcal 1/11 I.2 13N
$ron, mg4 -I 0 ,3N
?it4 )4 Re, ug 13,,3- I/I/ 00-N
MISUA -ITH PATOLA
In&redent#6
3 Tbsp B3.gP cooking oil
, seg BI.gP garlic, minced
T c B,.gP onions, tagalog, chopped
O c B+.gP hibe, soaked in water
I c water
Q c B02gP pork liver, cubed
O c B-.gP carrots, sliced
2 c B10.gP patola, sliced
O c B12.gP green onions, chopped
1 pack B1.. gP misua
Procedure6
14 SautR garlic, onion and tomatoes4
24 )dd hibe4 Season with patis4
I4 )dd water and let it boil4
-4 )dd liver4 Simmer for a few minutes4
/4 )dd carrots and patola4 Khen almost cooked, add misua4 Stir4
,4 Sprinkle green onions before removing from fire4
34 Serve hot4
No$ of #er2n&#C /
S*e per #er2n&C 1 soup bowl B2+.gP
MUNG +EAN ? CARROT DELIGHT
%alories, kcal 2+0, /+3 I-N
!rotein, g4 ,2 12 I-N
$ron, mg4 2. - IIN
?it4 )4 Re, ug 112+ 22, /,N
MUNG +EAN ? CARROT DELIGHT
In&redent#6
2 c B,.. mlP coconut milk
O c B1./gP ubi, cubed, boiled
O c B11.gP carrots, cubed, boiled
Q c B+.gP banana, saba, cubed, boiled
1 T c B112gP sago, cooked
1 O c BII.gP mung bean, green, boiled
Procedure6
14 Boil coconut milk4
24 )dd ubi, carrots, banana and sago4 Simmer for 2 minutes4
I4 )dd mung bean and mi* well4
-4 )dd sugar4 Simmer for another 2 minutes4
/4 )dd salt4
,4 Serve hot4
No$ of #er2n&#C /
S*e per #er2n&C 1 cup B21, gP

MUNGGO SARCIADO DELIGHT
%alories, kcal 1/,2 I12 10N
!rotein, g4 /. 1. 2+N
$ron, mg4 1+ - IIN
?it4 )4 Re, ug 01. 1,2 -.N
MUNGGO SARCIADO DELIGHT
In&redent#6
/ c water
1 Tbsp B1.gP garlic, crushed
15I c B0.gP onions, chopped
Q c B2-.gP tomatoes, sliced
1 c B1-.gP sSuash, sliced
T c B10.gP shrimps, tagunton, shelled
O c B3/gP rice, powdered, dissolved in T c water
Procedure6
14 Boil munggo in / c water until soft, set aside4
24 SautR garlic, onions, and tomatoes4
I4 )dd sSuash and shrimp tagunton4 %ook for about 1.=1/ minutes4
-4 )dd dissolved powdered rice in T c water then almost done4 )dd
malunggay4
/4 Salt to taste4 Serve hot4
No$ of #er2n&#C /
S*e per #er2n&C 10/g, 1 Q c
MUNGGO SUPREME SOUP
%alories, kcal 1/0/ I13 10N
!rotein, g4 /I 1. 2+N
$ron, mg4 2- / -2N
?it4 )4 Re, ug 1.0, 213 /-N
MUNGGO SUPREME SOUP
In&redent#6
I c water
1 Tbsp B1/gP garlic, minced
2 Tbsp BI.gP onions, chopped
T c B,.gP tomatoes, cubed
O c B+.gP shrimps, tagunton, shelled
I c shrimp @uice
1 c B1-.gP sSuash, strips
T c BI2gP rice, powdered, diluted in T c water
1 c BI.gP sili leaves
Procedure6
14 Boil munggo in I c water until soft, set aside4
24 SautR garlic, onions, and tomatoes, shrimps and boiled munggo4
I4 )dd shrimp @uice4 #et it boil and simmer4
-4 )dd sSuash and diluted powdered rice4 Stir4 %ook for about 1.=1/ minutes4
/4 )dd sili leaves and cook 2 minutes more4
,4 Season with salt4
34 Serve hot4
To prepare shrimp @uiceC
Remove shrimp head and shell4 !ound4
)dd I c water and strain4
No$ of #er2n&#C /
S*e per #er2n&C 22. g4 1 c
PICADILLO
%alories, kcal 2.21 -.- 2IN
!rotein, g4 ,, 1I I3N
$ron, mg4 2I / -2N
?it4 )4 Re, ug 0I22 1,,- -2N
PICADILLO
In&redent#6
, seg B2.gP garlic, minced
T c BI/gP onion, tagalong, sliced
1 c B21/gP pork kasim, ground
T c B/.gP pork liver
- tsp B2. mlP patis
I O c B20.gP sayote, diced
1 med pc B1..gP carrots, cubed
Q c B/.gP dilis, dried
1 T c B1/.gP sotanghon
I c rice washing
1 T c B-.gP sili leaves
Procedure6
14 SautR garlic, onions, and tomatoes4
24 )dd ground pork and liver4 %ook for a few minutes4
I4 Season with patis4
-4 )dd sayote, carrots, dilis, sotanghon and rice water4
/4 %over and simmer until vegetables and sotanghon are cooked4
,4 )dd sili leaves4 %ontinue simmering for 1. seconds4
34 Remove from fire4 Serve hot4
No$ of #er2n&#C /
S*e per #er2n&C 1 soup bowl B23.gP
PINANGAT -ITH ,AMOTE TOPS
%alories, kcal 1/1I I.I 13N
!rotein, g4 ,I 1I I3N
$ron, mg4 2. - IIN
?it4 )4 Re, ug 1I-- 2,+ ,3N
PINANGAT -ITH ,AMOTE TOPS
In&redent#6
T c BI/gP ginger, sliced
Q c B1./gP tomatoes, sliced
1 c water
1 c B1-.gP kamias
1 c B1-.gP gabi, tuber, strips
O c B1/gP malunggay pods
2 c B10.gP okra
O kg B/..gP hasa=hasa
/ Tbsp B/.gP sugar, white
/ c BI.gP kamote, tops
Procedure6
14 SautR onions, ginger and tomatoes4 Season with patis4
24 )dd water and let it boil4
I4 )dd kamias, gabi and malunggay pods4 Khen half=cooked, add okra, fish
and sugar
-4 Khen almost done, add kamote tops and turn off the fire4
/4 Serve hot4
No$ of #er2n&#C /
S*e per #er2n&C 2-.g, 1 pc
PINO. CORN SOUP
%alories, kcal 132- I-/ 2.N
!rotein, g4 /I 11 I1N
$ron, mg4 10 0 ,3N
?it4 )4 Re, ug I1-1 ,20 1/3N
PINO. CORN SOUP
In&redent#6
- tsp B2.gP garlic, sliced
O c B3.gP onion, bombay, chopped
T c B1/.gP shrimps, freshwater, shelled
Q c B1..gP corn on cob, yellow, shredded
1 c B0.gP carrot, grated
1 O c water
I Tbsp BI. mlP patis
1 O c B21.gP kamote, yellow, cubed
O c B1/gP malunggay leaves
1 c B2/gP onion, leaves
I pcs4 egg, chicken
Procedure6
14 SautR garlic, onions, shrimps4 )dd corn and carrots4
24 )dd water and patis4
I4 )dd kamote, let it boil until tender4
-4 )dd malunggay and onion leaves4
/4 Season with salt to taste4 #et it boil4
,4 Remove from fire and immediately add eggs and stir4
34 Serve hot4
No$ of #er2n&#C /
S*e per #er2n&C -.. g, 1 O c
PUTO DE GA+I -ITH LINGA
%alories, kcal 2/+- /1+ I.N
!rotein, g4 ,/ 1I I3N
$ron, mg4 2- / -2N
?it4 )4 Re, ug 2.32 -1- 1.IN
PUTO DE GA+I -ITH LINGA
In&redent#6
1 c B12.gP gabi, tuber
I c water
O c B,/gP rice galapong
1 c B0.gP carrot, grated
O c B1/. mlP coconut milk, pure
I tsp B1/gP baking powder
1 c B1/.gP sesame seeds, toasted
T c B23gP cheese, native, slice
Procedure6
14 Boil gabi in water until tender4 %ool and mash4
24 Mi* rice galapong with mashed gabi and carrots4 Set aside4
I4 $n a separate bowl, combine coconut milk, baking powder and sugar4 )dd to
galapong, gabi and carrot mi*ture4 Blend well and pass through a strainer to
remove lumps or blenderi7e4
-4 )dd Q cup sesame seeds4 Mi* thoroughly4
/4 !our into individual molds, filling each mold 25I full4
,4 %over and stream for -/=,. minutes4
34 Sprinkle remaining sesame seeds and top with cheese before serving4
No$ of #er2n&#C /
S*e per #er2n&C 1 puto molder B12.P
RED MUNGGO +EANS IN COCO CREAM
%alories, kcal 2I+I -30 23N
$ron, mg4 I. , /.N
?it4 )4 Re, ug 1+.+ I02 +/N
RED MUNGGO +EANS IN COCO CREAM
In&redent#6
- Tbsp B-. mlP cooking oil
I2 seg BI2.gP garlic, crushed
1 med pc B1/gP onion, sliced
2 med pcs BI.gP tomatoes, sliced
O c B,/gP shrimp, tagunton
1 O c BII.gP munggo, red, boiled
2 pcs B1.gP lemon grass
1 c water
O c B-.gP carrot, cubed
2 c B,.. mlP coconut cream
1 O c B-/gP malunggay leaves
1 Tbsp B1.gP salt to taste
Procedure6
24 )dd shrimps, munggo and lemon grass4
I4 )dd 1 c water4 Bring to a boil and simmer for 1. minutes4
-4 )dd carrot, coconut cream and malunggay leaves4 Simmer until cooked4
/4 Season with salt4 Remove from fire4
,4 Serve hot4
No$ of #er2n&#C /
S*e per #er2n&C 1.. g or O c
SHRIMP ALUG+ATI GUISADO
%alories, kcal 1//+ I12 10N
!rotein, g4 -+ 1. 2+N
$ron, mg4 2/ / -2N
?it4 )4 Re, ug 1331 I/- 00N
SHRIMP ALUG+ATI GUISADO
In&redent#6
1 tsp B/gP garlic, crashed
15I c B-.gP onion, chopped
15I c B1..P tomatoes, sliced
150 c B1.gP bagoong alamang
O c B+.gP shrimp, tagunton, chopped
T BI/gP pork liver, sliced
I c water
1 T c B12/gP corn on cob, yellow, grated
2 c B10.gP stringbeans, cut 18 long
1 c BI.gP alugbati
Procedure6
24 )dd bagoong shrimps and liver4
I4 )dd I c water and grated young corn4 Simmer until corn is half done4
-4 )dd sSuash and string beans4 %ook until tender4
/4 )dd alugbati, cook for 2 minutes longer4
,4 Season with salt
34 Serve hot4
No$ of #er2n&#C /
S*e per #er2n&C 2./ g, 1 c
SOPAS DE +U,O CON DILIS
%alories, kcal 1/32 I1- 10N
!rotein, g4 ,, 1I I3N
$ron, mg4 2. - IIN
?it4 )4 Re, ug /,0- 11I3 20-N
SOPAS DE +U,O CON DILIS
In&redent#6
1 clove B2.gP garlic, minced
1 pc B1.gP onion, bombay, chopped
1 Tbsp B1/g P ginger, chopped
Q c B1I/gP shrimps, puti, shelled
/ c water
1 O c B1/gP bouillon cubes, chicken
1 O c B1I/gP corn on cob, white, shredded
T c B2,gP pork liver, sliced
Q c B+3gP celery, chopped
2 O B22/gP coconut meat, young
2 tsp B1.gP salt
Procedure6
14 SautR garlic, onions and ginger in a pan4
24 )dd shrimps4 Set aside4
I4 $n a separate pan, bring to a boil / cups of water4 Dissolved chicken cube4
!our in the sautRed mi*ture4
-4 )dd corn, liver, celery and young coconut meat4 Simmer until done4
/4 Season with salt
,4 Serve hot4
No$ of #er2n&#C /
S*e per #er2n&C -.. g, 1 O c
SOPAS NA DAHON NG MALUNGGA.
%alories, kcal 1/-- I.+ 10N
$ron, mg4 1+ - IIN
?it4 )4 Re, ug -1/1 0I. 2.3N
SOPAS NA DAHON NG MALUNGGA.
In&redent#6
3 Tbsp B3. mlP cooking oil
2 pcs BI.gP tomatoes, cubed
T c B-/gP shrimps, white, shelled
1 slice B2.gP pork liver, sliced
1 c B+.gP abitsuelas, seed, black, dried
,=0 c water
I c B+.gP malunggay leaves
Procedure6
14 SautR tomatoes4
24 )dd shrimps and liver4
I4 Simmer and cook for /=1. minutes4
-4 )dd abitsuelas4 %ook for / minutes4
/4 !our water and let boil4 Season with salt4
,4 !ut off fire and add malunggay leaves4
34 Serve hot4
No$ of #er2n&#C /
S*e per #er2n&C I1/ g, 1 O c
S1UA+I
%alories, kcal 2I1. -,2 23N
!rotein, g4 /1 1. 2+N
$ron, mg4 + 2 13N
?it4 )4 Re, ug 2203 -/3 11-N
S1UA+I
In&redent#6
1 c loosely packed B1//gP gabi, boiled, mashed
15I c B1,/gP mung bean, boiled, mashed
1 c B22.gP sSuash, boiled, mashed
2 slice B0.gP mango, kalabaw, ripe, mashed
I pcs egg yolk, chicken
, Tbsp B+.mlP milk, condensed, filled
O c B//gP margarine, fortified
, Tbsp B+.gP peanuts, toasted, ground
Procedure6
14 %ombine the first four B-P ingredients4 Blend well4
24 )dd egg yolk and condensed milk4 Mi* well4
I4 )dd margarine and peanuts4 Mi* thoroughly4
-4 !our mi*ture in a pan4 %ook over low fire, stirring constantly until thick in
consistency4
/4 !our in individual molds and brush with margarine4
No$ of #er2n&#C /
S*e per #er2n&C 1 mold B11. gP
S1UASH ARROZ CALDO
%alories, kcal 1,-3 I2+ 1+N
$ron, mg4 23 / -2N
?it4 )4 Re, ug /+- 11+ I./N
S1UASH ARROZ CALDO
In&redent#6
, c water
1 c B1I.gP rice, whole grain
T c U 2 B-. mlP Tbsp cooking oil
1 tsp B/gP garlic, minced
T c BI.gP onion, sliced
T c BI.gP tomatoes, sliced
1 Tbsp B1.gP bagoong, alamang
15I c B12.gP shrimp, tagunton, shelled
O c B/2gP clams, halaan, shelled
1 T c B13/gP sSuash, strips
Q tsp BIgP salt, iodi7ed
2 Tbsp B2.gP bell pepper, red
1 Tbsp B1.gP ginger BoptionalP
O c B,.gP green onions BchoppedP
Procedure6
14 Boil rice with , c water until soft4 Set aside4
24 SautR garlic, onions and tomatoes4 )dd bagoong, shrimps, clams, and sSuash4
I4 !our the sautRed ingredients to the porridge4 Stir and allow to boil4
-4 Season with salt4
/4 )dd pepper and ginger4 %ook for 2 minutes more4
,4 Sprinkle with green onions4
No$ of #er2n&#C /
S*e per #er2n&C 22. g, 1 c
S1UASH CARROT MALUNGGA. +URGER
%alories, kcal 2.-3 -.+ 2IN
!rotein, g4 /+ 12 I-N
$ron, mg4 I- 3 /0N
?it4 )4 Re, ug /,+3 11-. 20/N
S1UASH CARROT MALUNGGA. +URGER
In&redent#6
1 T c B23/gP sSuash, boiled, mashed
O c B//gP halaan, boiled, chopped
O c B-.gP carrots, chopped
2 Tbsp BI.gP onions, tagalong, chopped
- c B12.gP malunggay leaves
O c B2.gP biscocho
2 pcs4 egg, chicken, beaten
O tsp B2gP salt, coarse
O tsp BIgP soy sauce
Procedure6
14 Mi* all ingredients together e*cept oil4 Blend well4
24 Drop by spoonful in deep hot cooking oil4
I4 %ook over medium heat until golden brown4
-4 Serve with catsup or plain with nutribun4
No$ of #er2n&#C /
S*e per #er2n&C - pcs4 B1-.gP
S1UASH?CHOCO FLAN
%alories, kcal 2130 -I, 2/N
!rotein, g4 33 1/ -IN
$ron, mg4 10 - IIN
?it4 )4 Re, ug 2+3I /+- 1-0N

S1UASH?CHOCO FLAN
In&redent#6
1 O c B21.gP sSuash fruit
- c water to boil sSuash
15I c B0. mlP choco=flavored drink, granule, fortified
25I big can B2.. mlP milk, condensed
1 O c BI+3 mlP milk, evaporated
1 Tbsp B1. mlP vanilla
, pcs4 eggyolk, beaten
- Tbsp B-.gP sugar, brown
Procedure6
14 !eel the sSuash and boil for 2.=I. minutes4 Mash with fork until fine4
24 Mi* the mashed sSuash with choco flavored energy fortified drink granules,
milk and vanilla4
I4 )dd egg and set aside4
-4 !ut the brown sugar in the molder or llanera and heat in low fire until sugar
is carameli7ed4
/4 !our the sSuash mi*ture4
,4 %over the molder or llanera with aluminum foil4
34 !lace the llanera in a steamer and cook covered for I.=-. minutes4
No$ of #er2n&#C /
S*e per #er2n&C 2-. g or appro*4 I8 * 28 * 18
S1UASH FLO-ER TEMPURA
%alories, kcal 1,I. I2, 1+N
!rotein, g4 113 2I ,,N
$ron, mg4 /I 11 +2N
?it4 )4 Re, ug 123I 2// ,-N
S1UASH FLO-ER TEMPURA
In&redent#6
1. bunches BI..gP sSuash flower
I pcs eggs, chicken, egg beaten
1 tsp B/gP white, pepper
2 tsp B1.gP salt, coarse
15I c B2.gP dilis, dried, ground
T c B/2gP cooking oil
O c B3/gP flour, all=purpose, enriched
Procedure6
14 Remove stem and pistil of each sSuash flower4 #eave half inch B1528P of stem
to hold flower4 Kash flower and set aside4
24 $n a bowl, combine beaten eggs, white pepper, salt, dilis and flour to form
batter4 Blend well4
I4 $n a pan, heat cooking oil4 !our each sSuash flower with I tablespoon batter
then fry until golden brown4 Drain e*cess oil4
-4 )rrange in a platter and serve hot4
No$ of #er2n&#C /
S*e per #er2n&C 1 roll B00 gP
S1UASH MUNGGO SILI SOUP
%alories, kcal 1//. I1. 10N
$ron, mg4 2I / -2N
?it4 )4 Re, ug 1.+/ 21+ //N
S1UASH MUNGGO SILI SOUP
In&redent#6
T c B-/gP shrimp, tagunton, shelled
I c water
1 O c BII3gP munggo, green
1 Tbsp B1-g P bagoong, alamang
Q c B10.gP tomatoes, sliced
15I c B,.gP onions, sliced
2 c B,.gP sili leaves
1 c BI.. mlP coco milk, pure
Procedure6
14 %ook shrimps in O c water4 #et cool and shell4
24 Boil munggo in I c water until soft4
I4 )dd sSuash, bagoong, shelled shrimps, tomatoes, onions and shrimp @uice4
Simmer until half done4
-4 )dd sili leaves and coco milk4 %ook 2 minutes more4
/4 Season with salt4
,4 Serve hot4
No$ of #er2n&#C /
S*e per #er2n&C 21/ g4 1 c
S1UASH PUTO
%alories, kcal 10-1 I,0 21N
$ron, mg4 11 2 13N
?it4 )4 Re, ug ,,- 1II IIN
S1UASH PUTO
In&redent#6
Q c B1./gP sSuash, fruit
1 T c B1+2gP flour, all purpose, enriched
O c B1/.gP sugar, white, refine
1 Tbsp U 1 tsp B1/gP baking powder
1 pinch BIg P salt, iodi7ed
I Tbsp BI.mlP cooking oil
2 med pcs eggs, chicken
2 pcs egg white
O c U 2 Tbsp B2/.mlP milk, evaporated
T tsp B2 mlP vanilla
O c water
Procedure6
14 Steam sSuash until cooked and mash4 Set aside4
24 Sift all dry ingredients together4
I4 Make a well at the center and add the rest of the ingredients4 Blend until
smooth4
-4 )dd mashed sSuash and mi* well4
/4 !our mi*ture in a cake pan lined with wilted banana leaves4 %over4
,4 Steam for -/ minutes4
No$ of #er2n&#C /
S*e per #er2n&C 1/2 g5pc, 18 * -8
S1UASH PUDDING
%alories, kcal -333 -30 23N
!rotein, g4 +/ + 2,N
$ron, mg4 2I 2 13N
?it4 )4 Re, ug 2320 23I ,0N
S1UASH PUDDING
In&redent#6
2 O c B-2.gP sSuash fruit, boiled and mashed
2 c B/I. mlP milk, condensed, filled
2 c B0.gP biscocho, cut into bits
2 med si7e egg, chicken, whole, beaten
Q c B1./gP raisins
2 c B10.gP coconut meat, young, shredded
, Tbsp B,.gP butter
Procedure6
14 %ombine first - ingredients together in a heavy saucepan4 %ook, stirring
constantly in low fire until thick4
24 Stir raisins, young coconut and butter4
I4 #et boil for at least / minutes more and transfer into a serving platter4 Flatten
and slice into serving portion4
-4 Serve either hot or cold4
No$ of #er2n&#C 1.
S*e per #er2n&C 1I/ g, 1 slice
S1UASH -ITH DRIED DILIS! +EANS 3 ,ANG,ONG
%alories, kcal 21/+ -I2 2/N
!rotein, g4 ,- 1I I3N
$ron, mg4 2+ , /.N
?it4 )4 Re, ug 3.. 1-. I/N
S1UASH -ITH DRIED DILIS! +EANS 3 ,ANG,ONG
In&redent#6
15I c B3. mlP cooking oil
1 Tbsp B1.gP onions, sliced
T c BI/gP tomatoes, cubed
1 Tbsp B1.gP ginger, chopped
O c B+.gP shrimps, tagunton
O c BI/gP dilis, dried
1 c water
O c B3.gP sSuash, cubed
O c B-/gP string beans, cut 18 long
2 c B,.. mlP coco milk, diluted in 1 O c water
2 c B,.gP kangkong leaves
15I tsp B2gP salt, iodi7ed
Procedure6
14 SautR onions, tomatoes, ginger, shrimps and dilis4
24 !our water and let boil4 )dd sSuash and string beans4 %ook until tender4
I4 )dd coco milk and simmer uncovered4
-4 )dd kangkong leaves4 Simmer until cooked4
/4 Season with salt4
,4 Serve hot4
No$ of #er2n&#C /
S*e per #er2n&C 2.. g, 1 c
TA+IRA,
%alories, kcal 230I //3 I2N
!rotein, g4 /0 12 I-N
$ron, mg4 1/ I 2/N
?it4 )4 Re, ug +32 1+- -0N
TA+IRA,
In&redent#6
Q c B+3gP rice, malagkit, purple
0 c B2-.. mlP coconut milk, 2
nd
e*tract
2 pcs BI.gP banana, ripe, saba, cubed
T c B2.gP carrot, cubed
15I c BI.gP langka, strips
O c B,/gP peanut, w5o skin, roasted and
chopped
T c B22gP sago, cooked
T c B2IgP coconut meat, young, strips
Q c B2I3gP sugar, white
st
e*tract
Procedure6
14 Boil malagkit rice with 2
nd
e*tract coconut milk until almost tender4
24 )dd banana and carrots4 Simmer until tender4 Stir once in a while4
I4 )dd langka and peanuts4 %ontinue boiling for 2 minutes4
-4 )dd sago, buko and sugar4 Stir4
/4 )dd 1
st
e*tract coco milk and let boil for I minutes4
,4 Serve hot or cold4
No$ of #er2n&#C /
S*e per #er2n&C 2-. g, 1 c
TINAPSIT
%alories, kcal 1,., I21 10N
!rotein, g4 -, + 2,N
$ron, mg4 I/ 3 /0N
?it4 )4 Re, ug 1,,/-I I,I.+ 023N
TINAPSIT
In&redent#6
1 Tbsp B1/gP garlic bulb, minced
1 O c B1,/gP pork liver, sliced
1 pc B1.gP tinapa, tunsoy, flaked
1 O c water
2 tsp B2. mlP soy sauce
1 sm bundle B1/.gP bihon, first class
2 O c B3/gP pechay, sliced
1 O c B12.gP carrots, strips
Procedure6
14 SautR garlic, onions, tomatoes, liver and tinapa4
24 !our water and bring to a boil4
I4 Season with soy sauce to taste4
-4 )dd noodles and simmer4
/4 )dd pechay leaves and carrots4
,4 %ook until done4
34 Serve with calamansi4
No$ of #er2n&#C /
S*e per #er2n&C 10. g 5 1 O c
TURON ,AMOTE
%alories, kcal 2-1I -0I 20N
!rotein, g4 ,- 1I I3N
$ron, mg4 1I I 2/N
?it4 )4 Re, ug I1+- ,I+ 1,.N
TURON ,AMOTE
In&redent#6
1 c B1//gP kamote, yellow, boiled, mashed
1 c B+.gP carrots, boiled, grated
1 c B1I.gP peanuts, w5o skin, toasted, ground
1. pcs B1..gP lumpia wrapper
1 c B21. mlP cooking oil
Procedure6
14 %ombine the first - ingredients and mi* well4
24 Divide the mi*ture into / portions4
I4 Krap each mi*ture in lumpia wrapper4 Seal securely4
-4 Fry until golden brown4
/4 Serve hot4
No$ of #er2n&#C /
S*e per #er2n&C 10. g , 2 pcs4
U,O. ,ALA+ASA FLITTERS
%alories, kcal 1,/3 II1 1+N
!rotein, g4 /1 1. 2+N
$ron, mg4 1- I 2/N
?it4 )4 Re, ug 11I2 22, /,N
U,O. ,ALA+ASA FLITTERS
In&redent#6
2. pcs BI..gP shrimp, suwahe
1 pc B1/gP onion, sliced
2 c BI1.gP flour, all purpose, enriched
1 Tbsp B1.g P pepper, ground
1 O c water
O c B1..gP achuete
- c B/,.gP kalabasa, small, strips
O c B1./gP cooking oil
T c B2.0 mlP vinegar, coconut
Procedure6
14 Boil shrimps4 Set aside4
24 %ombine all ingredients e*cept shrimps and sSuash and mi* thoroughly4
I4 Measure 2 Tbsp into a saucer4 !ut O c of sSuash strips and press4 )dd four
shrimps and deep fry until golden brown4
-4 Serve with vinegar dressing4
No$ of #er2n&#C /
S*e per #er2n&C 1-. g , 2 pcs4
0EGETA+LE MAMI
%alories, kcal 1-+0 I.. 13N
!rotein, g4 11, 2I ,,N
$ron, mg4 2/ / -2N
?it4 )4 Re, ug I,0- 3I3 10-N
0EGETA+LE MAMI
In&redent#6
2 tsp B1.gP garlic, minced
1 O c B12.gP carrots, strips
O kg B/..gP chicken, breast, flaked
/ c water
1 pc B1.gP bouillon cube, chicken
I c B-2.gP kalabasa, grated
2 c B2..gP mami, sariwa
2 c B,.gP pechay, sliced
O c B12.gP onion leaves, cut finely
Procedure6
14 SautR garlic, carrots and chicken4 Season with salt and patis4
24 )dd water and chicken bouillon cube and bring to a boil4
I4 Drop kalabasa4 Khen half done, add mami and bring to a boil4 #ower heat4
-4 )dd pechay and cook for two minutes4
/4 Sprinkle onion leaves and remove from fire4
,4 Serve hot4
No$ of #er2n&#C /
S*e per #er2n&C 2+. g , 1 O c
0EGETA+LE MI/
%alories, kcal 1/-2 I.0 10N
!rotein, g4 31 1- -.N
$ron, mg4 22 - 0IN
?it4 )4 Re, ug 1,01 II, 0-N
0EGETA+LE MI/
In&redent#6
O c B112gP mung bean, green
I c water
2 c B2-.gP gabi, diced
1 c water
15I c B,/ mlP cooking oil
2 seg B1/gP garlic, crushed
T c B,.gP onion, bombay, sliced
2 Tbsp B20gP bagoong, alamang
1 c B3/gP dilis, dried
2 c water
1 c B1-.gP sSuash, diced
O c B-/gP sitao, cut into 28 long
Q c B,3gP okra, sliced
2 c B,.gP kangkong leaves, cut about 18 long
I c B+.gP malunggay leaves
Procedure6
14 Boil mung bean in I cups water until soft4 Mash and set aside4
24 Boil gabi in 1 cup water until cooked4 Set aside4
I4 SautR garlic, onion and tomatoes4 )dd bagoong and dilis4
-4 )dd 2 cups water4 #et boil4
/4 )dd sSuash, sitaw and okra4 %over and cook for 1. minutes4
,4 )dd cooked mung bean, gabi and kangkong4
34 )dd malunggay leaves4 Simmer for 1 minute4
04 Serve hot4
No$ of #er2n&#C /
S*e per #er2n&C 1 cup B21. gP

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