Standardized Recipes

STANDARDIZED RECIPES
ON INDIGENOUS FOODS
FOR SCHOOL NUTRITION PROGRAM
HEALTH AND NUTRITION CENTER

Department of Education, Culture and Sports
U.L. Complex, Pasig City
This recipe book was developed with technical support
From the
FOOD AND NUTRITION RESEARCH INSTITUTE

Department of Science and Technology
Bicutan, Taguig, Metro Manila
Republic of the Philippines
Department of Education, Culture and Sports
HEALTH AND NUTRITION CENTER
Pasig City
Standardized Recipes
Using Indigenous Foods
for the
School Nutrition Program
REPUBLIKA NG PILIPINAS
REPUBLIC OF THE PHILIPPINES
KAGAWARAN NG EDUKASYON, KULTURA AT ISPORTS
DEPARTMENT OF EDUCATION, CULTURE AND SPORTS
DESC Complex, Meralco Avenue
Pasig City
MESSAGE
The latest consolidated report on the nutritional status of elementary

schoolchildren in the Philippines reveals that out of the 9,640,558 pupils weighed, there
are 121,227 severely malnourished children. The report suggests that the schoolchildren
may not have been sufficiently fed, the children may not have chosen/eaten the right food
for their age or, their parents could have cared less.
This book, “Standardized Recipes Using Indigenous Foods for the School
Nutrition Program” will serve as a handy reference to the parents and school feeding
coordinators in the preparation of nutritious snacks/meals for the schoolchildren. This is
aimed to improve the nutritional health of the children, thus will ultimately uplift their
academic performance.
Congratulations!
ANDREW GONZALEZ, FSC

Secretary
REPUBLIKA NG PILIPINAS
REPUBLIC OF THE PHILIPPINES
KAGAWARAN NG EDUKASYON, KULTURA AT ISPORTS
DEPARTMENT OF EDUCATION, CULTURE AND SPORTS
DESC Complex, Meralco Avenue
Pasig City
MESSAGE
I would like to commend the staff of the Nutrition Division of the Health and
Nutrition Center for initiating the development of a recipe book of standardized recipes
utilizing indigenous foods. This is indeed a miles stone in the School Nutrition Program
because the recipe book shall serve as a ready reference/guide in the preparation of
nutritious foods for our school children. I am fully aware how tedious the process had
been – from formulation of the recipes, to testing; then computing caloric content and
validation.
The office is deeply grateful to the selfless efforts and commitment of the DESC’
Nutritionist-Dietitians who painstakingly prepared to recipes; and to the staff of the Food
and Nutrition Research Institute for their technical assistance and expertise.
ADELEO A. TRINIDAD, M.D., MHA, MPH

Director
Health and Nutrition Center
ACKNOWLEDGEMENT
Grateful acknowledgement is given to those who made the first initiatives on

the Development and Standardization of Recipes Using Indigenous Foods for
School Supplementary Feeding Program held at the Applied Nutrition Center,
Banilad, Cebu City last May 10-16, 1995.
Deep and sincere appreciation to the following individuals for their valuable
contribution in the Finalization of the Standardized Recipes Using Indigenous Foods
for the School Feeding Program.
EXECUTIVE COMMITTEE
Dr. Erlinda C. Pefianco Dr. Adelfo A.Trinidad

Secretary of Education, Director III
Culture and Sports Health and Nutrition Center
CONSULTANTS
Ms. Dolores Q. Rubio Ms. Thelma G. Santo

Retired Director II Assistant Director
Dr. Roxanne Salem Dr. Sylvia Manlongat

Schools Division Superintendent Chief, NFED
Div. of Laguna, DECSRO IV DESCRO I
Ms. Alicia Benzon

Principal IV and Coordinating Principal
Villamor Air Base Elem. School
Div. of Pasay City, DECS, NCR
HEALTH & NUTRITION CENTER, DECS

PROJECT STAFF
Mr. Isabelo D. Villavecer Ms. Elvira G. Cervantes

Assistant Chief, Nutrition Div. Education Program Specialist II
Health and Nutrition Center Nutrition Division
Project Coordinator
Mr. Rogelio A. Limson Ms. Antonia S. Cayabyab
Sr. Education Program Specialist Sr. Education Program Specialist
Nutrition Division Nutrition Division
Health and Nutrition Center Health and Nutrition Center
Mr. Pablo Manset Ms. Magdalene Portia T. Cariaga

Education Program Specialist II Nutritionist Dietitian II
Nutrition Division Nutrition Division
Ms. Salvacion V. Ombion Ms. Shiela Marie D. Mercado

Encoder Encoder
Mr. Eduardo P. Resurreccion

Encoder
HEALTH AND NUTRITION SECTION

DIVISION OFFICE, STA.CRUZ
LAGUNA
Dr. Celena A. Barba Ms. Lita A. Bergonia

Medical Officer IV School Nurse
Mrs. Nelda Mojica
School Nurse
Contributors
Nutritionist-Dietitians I and II from various regions (Region I: Agnes Labuanan,
Aurora Sibayan; Region II: Erlinda Echaluce & Editha Ubiña; Region III: Ma. Jesusa
Nacino & Perla Limpin; Region IV: Rowena Velasco; Region V: Shirley Borja &
Marites Rabulan; Region VI: Melgazar Barboza & Delilah Gilongos; Region VII:
Eusebia del Mar & Annabella Iligan; Region VIII: Renelda Salar & Segundina Albao;
Region IX: Fe Sedillo & Grace Espos; Region X: Jefe Hona, Marietta Deiparine & Ruth
Alejado; Region XI: Nelly Fabia & Fe Sepulveda; Region XII: Gladys Mae Fernandez &
Adelina Singco; CAR: Michelle Andaya and NCR: Sarah Castro, Joselen Bulalacao &
Maribel Bajaro.
Our appreciation also goes to FNRI, DOST technical staff under the leadership of
Ms. Adoracion Mondala, Sr. Supervising Research Specialist; Ms. Marietta Bumanglag,
Science Research Specialist II; Ms. Geronima Reyes, Sr. Science Research Specialist and
Ms. Susana Gruezo, Sr. Research Specialist who directed the group to finalize the tested
recipes and for their support to this undertaking; and other persons, who in one way or
another, contributed to the development and production of this cookbook.
TABLE OF CONTENTS Page
ALMONDIGAS ALA MINDANAO 1

ARROZ CALDO ROYAL 3
BANANA BLOSSOM MEDLEY 5
BANANA SARDINES 7
BEAN COCKTAIL 9
BEANSPROUT LUMPIA 11
BICOL TINUMOK 13
CAMOTE MAJA WITH PEANUT 15
CARROMEL SHAKE 17
CARROT PAN CAKE 19
CHAMPORADO CON DILIS 21
CHAMPORADO WITH MUNGBEAN 23
CHOCO GOLDEN DELIGHT 25
COCOMUNGBEAN 27
CORDILLERA MEDLEY 29
CORN FRITTERS 31
CORN PEANUT MAJA 33
CORN SOUP WITH GUSTO 35
COUNTRY SOUP 37
CREAM AND TULYA SOUP 39
EGG WITH MISUA & MALUNGGAY LEAVES 41
GABURILLO 43
GINATAANG MIXED VEGETABLE 45
GINATAANG TOKWA CON KAL-SI-MAL 47
GINATAAN HALO-HALO 49
GINATAAN MONGGO 51
KALINGKING WITH NUT 53
KAMOTE-KALABASA-MUNGGO-TURON 55
LUGAW NA MAY TOWA’T GULAY 57
MACARONI WITH RED MONGO 59
MAJA MARBLRE 61
MIKI MI 63
MISUA WITH MALUNGGAY LEAVES 65
MISUA WITH PATOLA 67
MUNG BEAN – CARROT DELIGHT 69
MUNGGO SARCIADO DELIGHT 71
MUNGGO SUPREME SOUP 73
PICADILLO 75
PINANGAT WITH CAMOTE TOPS 77
PINOY CORN SOUP 79
PUTO DE GABI WITH LINGA 81
RED MUNGGO BEANS IN COCO CREAM 83
SHRIMP ALUGBATI GUISADO 85
SOPAS DE BUKO CON DILIS 87
SOPAS NA DAHON NG MALUNGGAY 89
SQUABI 91
SQUASH ARROZ CALDO 93
SQUASH CARROT MALUNGGAY BURGER 95
SQUASH CHOCO FLAN 97
SQUASH FLOWER TEMPURA 99
SQUASH MUNGGO SILI SOUP 101
SQUASH PUTO 103
SQUASH PUDDING 105
SQUASH WITH DRIED DILIS, BEANS & KANGKONG 107
TABIRAK 109
TINAPSIT 111
TURON KAMOTE 113
UKOY KALABASA FRITTERS 115
VEGETABLE MAMI 117
VEGETABLE MIX 119
RECIPE
and
NUTRITION
INFORMATION
ALMONDIGAS ALA MINDANAO
TOTAL PER SERVING *% RDA per serving
Calories, kcal 1925 385 22%
Protein, g. 96 19 54%
Iron, mg. 23 5 42%
Vit. A. Re, ug 1,119 224 56%
* Based in the Philippine Recommended Dietary Allowance for Children 1-9 yrs.
Old
ALMONDIGAS ALA MINDANAO
Ingredients:
Almondigas:
½c banana heart, butuan, boiled, minced

5 Tbsp (75g) flour,cassava
3 pcs egg, chicken, whole, beaten
¾c (75g) alamang, fresh
½c (115 ml) cooking oil
Soup:
2 seg (2g) garlic, bulb,
crushed
2 Tbsp (30g) onion, Bombay, sliced
3c (750ml) rice washing
1c malunggay leaves
1 ½ tsp (7.5g) salt coarse
1c (20g) misua
2 Tbsp (30g) dilis, dried, ground
Procedure:
Almondigas:
1. Mix all the ingredients in a bowl except for oil,
Shape 1 tablespoon into balls
2. Heat cooking oil. Deep fat fry. Set aside.
Soup:
1. Sauté garlic and onions
2. Add rice washing, cover and bring to a boil
3. Drop balls and malunggay leaves. Simmer for a few minutes
4. Season with salt.
5. Add misua. Simmer for a few minutes.
6. Serve hot. Top with ground dilis.
No. of Servings: 5
Size per serving: 6 balls (200 g)
ARROZ CALDO ROYAL
TOTAL PER SERVING * % RDA per serving
Protein, g. 69 14 40%
Iron, mg. 22 4 33%
Vit. A. Re, ug 498 100 25%

ARROZ CALDO ROYAL
Ingredients:
1½c (150g) chicken breast, flaked

½ kg (500g) clam, halaan, shelled
10pcs egg, quail
1/3 c (60 ml) cooking oil
4 tsp (20g) garlic, minced
½c (120g) onion, minced
2 Tbsp (30g ) ginger, strips
½c (60g ) rice, glutinous
2 Tbsp (20g ) patis
¼c (2g ) pepper, ground
1 Tbsp (10g) kasubha, bulaklak, dried
½c (15g) onion leaves, sliced finely
Procedure:
1. Boil chicken, halaan and quail egg separately.

Flake the chicken and shell halaan and eggs.
Reserve broth.
2. Sauté garlic until golden brown. Set aside one half for topping.
3. Add onions, ginger, chicken, halaan and rice.
4. Season with patis, salt and pepper.
5. Pour chicken broth of water
6. Simmer until rice is cooked. Add kasubha.
7. Put 2 quail eggs per serving.
8. Garnish with browned garlic and green onions.
9. Serve hot.
No. of servings: 5
Size per serving: 280 g, 1 ½ c
BANANA BLOSSOM MEDLEY
Protein, g. 57 11 31%
Iron, mg. 22 4 33%
Vit. A. Re, ug 3,360 672 168%

BANANA BLOSSOM MEDLEY
Ingredients:
3c water
3c (270g) banana blossom, sliced thinly
3 Tbsp (30 ml) cooking oil
1 Tbsp (10g) garlic, crushed
¼c (35g) onions, chopped
¼c (35g) tomatoes, sliced
1 Tbsp (20g) pork liver, sliced
1c (70g) dilis, dried, small size
1c (140g) squash, cubed
2c (60g) saluyot leaves
1c (300 ml) coconut milk
salt to taste, iodized
Procedure:
1. Bring water to a boil and add banana blossom.
Cook until tender. Set aside.
2. Sauté garlic, onions and tomatoes. Add livers, dilis and squash
3. Add the tenderized banana blossom. Simmer covered until squash becomes soft.
4. Add saluyot leaves and pour coconut milk.
5. Season with salt. Serve hot.
No. of servings: 5
Size per serving: 175 g, ¾ c
BANANA SARDINES SOUP
Protein, g. 71 14 40%
Iron, mg. 19 4 33%
Vit. A. Re, ug 1914 383 96%

BANANA SARDINES SOUP
Ingredients:
½c (80g) tamarind, unripe

1½c water
2 tsp (10g) garlic, crushed
2 Tbsp (30g ) onions, bombay, sliced
½c (120g) tomatoes, sliced
2 cans sardines, in spiced oil, canned
1 tsp (5g) salt, coarse
2c water
2c (200g) banana, saba, ripe, sliced
5c (150g) malunggay leaves
Procedure:
1. Boil tamarind until tender. Extract juice using a strainer. Set aside.
2. In a separate pan, sauté garlic, onions and tomatoes.
3. Add sardines. Season with salt.
4. Add water. Bring to a boil.
5. Add saba and continue cooking until soft.
6. Add malunggay leaves and tamarind extract.
7. Serve hot.
No. of servings: 5
Size per serving: 1 cup (290g)
BEAN COCKTAIL
Calories, kcal 3,052 610 35%
Protein, g. 91 18 51%
Iron, mg. 21 4 33%
Vit. A. Re, ug 1464 293 73%

BEAN COCKTAIL
Ingredients:
1c (220g) kidney beans, white, dried

3c water
3 pcs. (30g) banana, saba
1 slice (50g) papaya, ripe, diced
½ med pc. (40g) carrots, boiled, diced
½c (120g) sugar, brown
2c (300 ml) milk, evaporated
1 tsp (5 ml) vanilla
Procedure:
1. Soak white beans overnight. Cook until tender.
Drain.
2. Boil saba. Remove peeling when cooked and slice into cubes.
3. Mix all ingredients together. Chill.
4. Pour into individuals glasses.
No. of servings: 5
Size per serving: 1 glass (184 g)
BEAN SPROUT LUMPIA
Protein, g. 52 10 29%
Iron, mg. 22 4 33%
Vit. A. Re, ug 5583 1117 279%

BEAN SPROUT LUMPIA
Ingredients:
½c (108g) baboy, liempo, chopped

1 ½ Tbsp (22g) onion, tagalog
¼c (45g) pork liver, chopped
2 Tbsp (20 ml) soy sauce
1c (80g ) mung bean, sprout
¼c (25g) celery stalks, chopped
5 pcs. eggs, duck, beaten
¾ c water
2 Tbsp (20g) sugar, white
3 Tbsp (30g) margarine, fortified
1 Tbsp (15g) cornstarch
Procedure:
1. Pan broil pork over medium heat until fats comes out. Set aside.
2. In the remaining fat, sauté onions.
3. Add pork, liver, soy sauce and cook until tender. Add bean sprout.
4. Add celery. Remove from fire.
5. Drain and cooked vegetables and set aside.
6. Fry beaten eggs, one piece at a time. Cook over medium heat, lifting edge
and moving skillet over the fire to prevent from burning.
7. Place four tablespoons of the mixture in each omelet then roll.
8. Arrange carefully in a platter. Set aside.
To prepare sauce:
1. Blend water, sugar, margarine, cornstarch and cooked vegetables drippings.

2. Cook for two minutes, stirring constantly until the liquid is transclucent.
3. Pour over omelet.
No. of servings: 5
Size per serving: 1 roll (88 g)
BICOL TINUMOK
Protein, g. 77 15 43%
Iron, mg. 50 10 26%
Vit. A. Re, ug 4471 894 223%

BICOL TINUMOK
Ingredients:
10 pcs. (200g) gabi leaves

2c (360g) shrimp, tagunton, shelled, chopped
1c (90g) coconut meat, young, chopped
2 Tbsp (40g) pork back fat, chopped
1 Tbsp (15g) ginger, chopped
4 Tbsp (60g) alamang, bagoong
2c (160g) carrot, chopped
1¼c (375 ml) coconut milk, pure, diluted in
¾c water
Procedure:
1. Clean gabi leaves and set aside.
2. Mix thoroughly the next six (6) ingredients.
3. Divide mixture into five portions and wrap each one in 2 layers of gabi
leaves. Tie securely with strings.
4. Arrange in a sauce pan. Add salt in the coconut milk and pour in the pan.
5. Cover and cook for 30 minutes until coconut milk turns oily.
6. Serve hot.
No. of servings: 5
Size per serving: 1 pc. (120 g)
CAMOTE MAJA WITH PEANUT
Protein, g. 46 9 26%
Iron, mg. 10 2 17%
Vit. A. Re, ug 586 117 29%

CAMOTE MAJA WITH PEANUT
Ingredients:
1c (300 ml) coconut milk, pure

1c (265 ml) milk, evaporated, filled
1 tsp (5g) vanilla
¾c (180g) sugar, brown
1c (100g) cornstarch
1½c (225g) kamote, yellow, boiled, mashed
1c (120g) sago, small, boiled
2 Tbsp (20g ) peanuts, toasted, ground
Procedure:
1. Combine first five (5) ingredients.
2. Add kamote and sago into the mixture. Blend
3. Cook over low fire, stirring constantly to prevent scorching.
4. Continue cooking until thick in consistency.
5. Pour on slightly greased molder and let cool.
6. Invert on another pan, slice and sprinkle with peanuts.
No. of servings: 5
Size per serving: 1 slice (110 g)
CARROMEL SHAKE
Protein, g. 70 12 34%
Iron, mg. 12 2 17%
Vit. A. Re, ug 4798 800 200%

CARROMEL SHAKE
Ingredients:
2c (180g) upo, diced, boiled

1c (90g) melon, cubed
½c (50g) papaya, ripe, cubed
2c (160g) carrots, cubed
¾c (225g) sugar, white
¾c (100g) peanuts, without skin, roasted and ground
¼c (30g ) sago, cooked
Procedure:
1. Combine the first six (6) ingredients. Mix well and blenderize.
2. Pour into individual glasses. Chill.
3. Top with roasted peanuts and sago before serving.
No. of servings: 6
Size per serving: 1 glass (280 g)
CARROT PAN CAKE
Protein, g. 96 19 54%
Iron, mg. 18 4 33%
Vit. A. Re, ug 4694 938 234%

CARROT PAN CAKE
Ingredients:
1c (155g) all-purpose flour, enriched

1 Tbsp (10g) baking powder
¼c (40g) margarine, fortified
1½c (120g) carrots, grated
½c (65g) peanuts, roasted, ground
3 pcs. eggs, chicken, slightly beaten
1 tall can (265 ml) milk, evaporated
2 Tbsp (20g) margarine, fortified, for greasing
Procedure:
1. Sift together the first three (3) ingredients. Set aside.
2. Cream the margarine and add sugar, carrots and peanuts. Mix well.
3. Add vanilla to beaten eggs and blend well.
4. Add flour mixture and milk alternately, mixing well after each addition. Set
aside.
5. Grease heated frying pan with small amount of margarine.
6. Pour in ½ cup batter and cook over low fire until bubbles appear.
7. Cook the other aside.
8. Serve hot. Top with margarine and sugar, if desired.
No. of servings 5
Size per serving: 1 pc. (180 g – 5” diameter)
CHAMPORADO CON DILIS
Protein, g. 67 13 37%
Iron, mg. 15 3 25%
Vit. A. Re, ug 648 130 32%

CHAMPORADO CON DILIS
Ingredients:
1c (70g) dilis, dried

¼c (35g) rice, malagkit
½c (70g) rice, well milled
2 qrts water
7 Tbsp (70g) cocoa powder, local, dissolved in
¾c warm water
½ med pc (100g) carrots, shredded
½c (130 ml) sugar, brown
Procedure:
1. Toast dilis and set aside.
2. Wash malagkit and rice together.
3. Bring water to a boil. Add washed malagkit and rice. Cook until done,
stirring occasionally to prevent scorching.
4. Add dissolved cocoa powder and sugar. Mix well.
5. Sprinkle grated carrots on top.
6. Serve with milk and toasted dilis.
No. of servings: 5
Size per serving: 1 soup bowl (312 g)
CHAMPORADO WITH MUNGBEAN
Protein, g. 68 14 40%
Iron, mg. 18 4 33%
Vit. A. Re, ug 834 167 42%

CHAMPORADO WITH MUNGBEAN
Ingredients:
½c (70g) rice, malagkit

7c water
¼c (60g) sugar, brown
¼c (50g) cocoa powder, local
1¼c (275g) mung bean, green, boiled
1½c (330g) gabi, boiled, diced
1c (155g) kamote, boiled, diced
½ tsp (3g) salt, coarse
1c (265 ml) milk, condensed, filled
Procedure:
1. Wash malagkit and drain. Set aside.
2. Bring water to a boil and add malagkit. Cook at simmering temperature. Stir
constantly to prevent scorching.
3. When almost cooked, add sugar, cocoa powder, mung bean, gabi and kamote.
Stir and continue cooking.
4. Add salt. Remove from fire.
5. Add milk before serving.
No. of servings: 5
Size per serving: 1 cup (240 g)
CHOCO GOLDEN DELIGHT
Protein, g. 122 12 34%
Iron, mg. 39 39 325%
Vit. A. Re, ug 4229 422 105%

CHOCO GOLDEN DELIGHT
Ingredients:
1c (225g) munggo, ground/powder

2c (600 ml) coco cream
1c (300g) sugar, white
½c (150ml) choco-flavored drinks, granules
coco milk, 2nd extraction
1c (80g) carrots, cubed
¼c (30g) peanuts, w/o skin, roasted
Procedure:
1. Pan fry munggo until golden brown. Set aside to cool.
2. In a mixing bowl, combine milk, coco cream, cornstarch, sugar and choco-
flavored drink.
3. In a separate pan, pour 2nd extract coconut milk and add munggo.
Bring to a boil. Simmer until spreading consistency.
4. Add coco milk-cornstarch mixture. Simmer until thick in consistency.
5. Add carrot before removing the fire. Mix well.
6. Pour mixture in a 2 x 9 round baking pan.
Sprinkle top with ground peanuts.
No. of servings: 10
Size per serving: 165 g, 2 x 2 ½ x 4
(round baking pan)
COCOMUNGBEAN
Protein, g. 52 10 29%
Iron, mg. 19 4 33%
Vit. A. Re, ug 1650 330 82%

COCOMUNGBEAN
Ingredients:
½c (110g) mung bean, seed, red, dried

4c water
1 tsp (5g ) salt, coarse
¾c (105g) squash
½c (65g) rice, milled, glutinous
3c (900 ml) coconut cream
½c (40g) carrot, grated
Procedure:
1. Boil mung bean in 3 cups water until half- done.
Season with salt. Set aside.
2. In a separate pan, boil squash in 1 cup water until tender. Mash and set aside.
3. Cook glutinous rice in coconut milk and remaining water until cooked. Stir
occasionally to prevent scorching.
4. Add mung bean, squash, sugar and carrots.
5. Simmer for ten minutes. Remove the fire.
6. Serve hot or cold.
No. of servings: 5
Size per serving: ½ cup (120 g)
CORDILLERA MEDLEY
Protein, g. 69 14 40%
Iron, mg. 19 4 33%
Vit. A. Re, ug 2508 502 125%

CORDILLERA MEDLEY
Ingredients:
¾c (170g) mung bean, green

3c water
1/3 c (50 ml) cooking oil for frying
1 med pc (100g) galunggong, fresh, cleaned
3 seg (15g) garlic, crushed
4 Tbsp (20g) onion, bumbay, sliced
½c (60g) gabi tuber, cubed
2c water
½c (40g) carrot, cubed
4c (120g) sili leaves
2 Tbsp (20 m) patis
1 Tbsp (15g) salt, coarse
Procedure:
1. Boil mung bean in 3 cups water until soft. Set aside.
2. Heat oil and fry galunggong. Cool, flake and set aside.
3. Sauté garlic and onions. Add gabi and 2 cups water. Simmer covered for 5-7
minutes.
4. Add carrot, cooked mung bean and galunggong. Cook for another 10
minutes.
5. Add sili leaves. Season with salt and patis. Cook 2 minutes more.
6. Serve hot
No. of servings: 5
CORN FRITTERS
Protein, g. 65 11 31%
Iron, mg. 12 2 17%
Vit. A. Re, ug 1102 220 55%

CORN FRITTERS
Ingredients:
1 Tbsp (15g) yeast, baker’s dry

¼c water, lukewarm
½c (75g) flour, all-purpose, enriched
2/3 (200g) sugar, white
1 Tbsp (10g) baking powder
2 pcs egg, chicken, beaten
¾c (75 ml) milk, evaporated
1c (90g) corn in cob, white, grated
¼c (20g) carrots
½c (105 ml) cooking oil, for frying
Procedure:
1. Dissolve yeast in lukewarm water. Set aside.
2. Mix flour, salt, sugar and baking powder in a bowl.
3. Make a hole in the flour mixture, add in eggs and milk. Blend the mixture
well.
4. Add yeast, corn and carrots. Mix thoroughly. Set aside.
5. Heat oil. Drop in spoonful of the mixture. Fry until golden brown.
6. Drain excess oil.
No. of servings: 5
Size per serving: 3 pcs. (140 g)
COCO PEANUT MAJA
Protein, g. 86 17 49%
Iron, mg. 20 4 33%
Vit. A. Re, ug 758 152 38%

COCO PEANUT MAJA
Ingredients:
¾c (70g) corn, yellow, grated

3 pcs. egg, chicken, whole
1 tsp (5g) cornstarch
½c (75g) sesame seeds
¼c (32g) peanuts, without skin, toasted
Procedure:
1. Combine the first six ingredients and pass through a sieve or blenderize.
2. Add sesame seeds. Mix well.
3. Cook over low fire stirring constantly to prevent scorching until thick in
consistency.
4. Pour in a slightly greased mold.
5. Sprinkle with peanut before serving.
No. of servings: 5
Size per serving: 1 rectangular pc (110 g – 4”x 2” x 1”)
CORN SOUP WITH GUSTO
Protein, g. 67 13 37%
Iron, mg. 19 4 33%
Vit. A. Re, ug 6611 1322 330%

CORN SOUP WITH GUSTO
Ingredients:
2½c (225g) corn on cob, young yellow, shredded

8c water
¼c (52 ml) cooking oil
¼c (60g) onion, sliced
1 Tbsp (10g) ginger, strips
1 pc (5g) tomatoes, sliced
¾c (135g) shrimps, white, shelled
¼c (27g) pork liver
½c (70g) squash, cubed
2 pcs. (5g) lemon grass
3 pcs. (5g) onion leaves, chopped
Procedure:
1. Boil corn in 8 c water until tender. Set aside.
2. Sauté garlic, onion, ginger and tomatoes.
3. Add shrimps and liver.
4. Pour in boiled corn mixture.
5. Add squash and cook until tender.
6. Add lemon grass, onion leaves and malunggay. Simmer for a few minutes.
No. of servings: 5
Size per serving: 175 g, 1 cup
COUNTRY SOUP
Protein, g. 80 16 46%
Iron, mg. 20 4 33%
Vit. A. Re, ug 645 129 32%

COUNTRY SOUP
Ingredients:
½c (115g) mung bean, green

6c water
¼c (25g) alamang, fresh
1½ c (135g) corn on cob, yellow, shredded
1 Tbsp (10 ml) patis
3c (90g) kangkong leaves
1c (70g) dilis, dried, toasted
Procedure:
1. Boil mung bean in 3 cups water until soft.
2. Sauté garlic and onion.
3. Add alamang and corn. Season with patis and salt.
4. Add remaining 3 cups of water. Cover and simmer until corn is tender.
5. Add mung bean and kangkong. Stir. Simmer for 3 minutes.
6. Serve hot with toasted dilis.
No. of servings: 5
Size per serving: ½ c (145g)
CREAM OF TULYA SOUP
Protein, g. 62 10 29%
Iron, mg. 22 4 33%
Vit. A. Re, ug 3247 541 135%

CREAM OF TULYA SOUP
Ingredients:

6 seg (60g) garlic, minced
¼c (60g) onions, tagalong, chopped
1c (105g) tulya, boiled
4c tulya, broth
1c (220g) squash, diced
1c (80g) carrots, shredded
1c (140g) kamote, yellow, diced
1c (220 ml) munggo, boiled and mashed
Procedure:
1. Sauté garlic, onions and tulya.
2. Add tulya broth and bring to a boil.
3. Add squash, carrots, kamote and cook for 10 minutes.
4. Season with salt and patis.
5. Add cooked munggo and milk.
6. Simmer for 2 minutes.
7. Remove from fire and serve hot.
No. of servings: 5
Size per serving: 1 soup bowl (235g)
EGG WITH MISUA & MALUNGGAY LEAVES
Protein, g. 60 12 54%
Iron, mg. 26 5 42%
Vit. A. Re, ug 1411 282 70%

EGG WITH MISUA & MALUNGGAY LEAVES
Ingredients:

½c (70g ) onion, chopped
¼ kg (250g) clam, halaan, shelled
6c water
3 tsp (10 ml) patis
5 pcs. egg, chicken
250g misua
Procedure:
1. Sauté garlic, onions, tomatoes and clams.
2. Add water and season with patis.
3. Let it boil.
4. Add the beaten eggs and the malunggay leaves. Let it boil.
5. Add misua, salt to taste.
No. of servings: 5
Size per serving: 340g, 1 ½ c
GABURILLO
Protein, g. 81 16 46%
Iron, mg. 21 4 33%
Vit. A. Re, ug 819 164 41%

GABURILLO
Ingredients:
1c (120g) gabi
¾c (170g) mung bean, red, dried
1 tsp (5g ) salt, coarse
1c (240g) sugar, brown
½c (45g) coconut meat, malakanin, shredded
1½ (400 ml) milk, evaporated
3 pcs. egg, chicken, whole, beaten
2 pcs. (10g) kalamansi, juice extracted
3c water
Procedure:
1. Boil gabi until tender then mash and set aside.
2. In a separate casserole, boil mung bean until tender. Set aside.
3. In a carajay, blend sugar and grated young coconut. Cook over moderate heat,
stirring constantly to prevent from burning.
4. Add mashed gabi and boiled mung bean into mixture.
5. Combine salt with milk and add little by little to the cooking mixture.
6. Add beaten eggs and continue cooking ion moderate heat until sticky.
7. Flavor with kalamansi juice.
8. Remove the fire and pour in a pan lined with wilted banana leaf.
Let cool.
9. Measure 1 heaping tablespoon and from into balls.
10. Arrange in a platter.
No. of servings: 5
Size per serving: 5 balls (180g )
GINATAANG MIXED VEGETABLES
Protein, g. 74 15 43%
Iron, mg. 20 4 33%
Vit. A. Re, ug 690 138 34%

GINATAANG MIXED VEGETABLES
Ingredients:
½c (112g) munggo, green

4c water
1 Tbsp (10g) garlic, minced
1 Tbsp (10g ) bagoong, alamang
½c (70g) dilis, dried
1½c (450 ml) coco milk, diluted in ¾ c water
1c (30g) kulitis leaves
½c (150 ml) coco milk, pure
Procedure:
1. Boil munggo in 4 c water until tender. Set aside.
2. Sauté garlic. Add squash, bagoong and dilis.
Cook until squash is almost done.
3. Add diluted coco milk and kulitis leaves. Cover and continue cooking until
cooked.
4. Add coco cream. Simmer uncovered for a few minutes.
5. Serve hot.
No. of servings: 5
Size per serving: 175g, ¾ c
GINATAANG TOKWA CON KAL-SI-MAL
Protein, g. 68 14 40%
Iron, mg. 18 4 33%
Vit. A. Re, ug 795 159 40%

GINATAANG TOKWA CON KAL-SI-MAL
Ingredients:
5 Tbsp 50 ml cooking oil

3 pcs. 45g tokwa, cubed
½c 120g onion, sliced
½c 120g tomatoes, sliced
2 Tbsp 20 ml patis
1 Tbsp 10g salt, coarse
2½c 750 ml coconut milk
2c 280g squash, sliced
1c 90g string beans, cut 2” long
1c 30g malunggay leaves
Procedure:
1. Fry tokwa and set aside.
2. Sauté onions and tomatoes.
3. Add patis and salt.
4. Put 2 cups coconut milk and let it boil.
5. Add squash then string beans, continue cooking until vegetables are half
cooked.
6. Add tokwa and malunggay leaves.
7. Pour the remaining ½ cup coconut milk. Cook for two more minutes.
8. Serve hot.
No. of servings: 5
GINATAAN HALO-HALO
Protein, g. 67 13 47%
Iron, mg. 20 4 33%
Vit. A. Re, ug 1164 233 58%

GINATAAN HALO-HALO
Ingredients:
1c (225g) mung bean, green

1¼ (375g/ml) coconut milk, 2nd extraction
1c water
½c (150g) sugar, white
1 med pc. (10g) kamote, yellow, cubed
1 ½ Tbsp (160g) langka, ripe, cut into strips
¼c (22g) sago, cooked
¼c (22g) nata de coco, sweetened
½ med pc (15g) carrots, cubed
1 pc (10g) saba, cubed
1c (300 ml) coconut milk, 1st extraction
Procedure:
1. Toast mung bean until golden brown. Grind coarsely and set aside.
2. Combine 2nd extract coconut milk with water and sugar in a pan. Cover and
bring to a boil.
3. Add the rest of the ingredients and ground mung bean. Stir and simmer for
10 minutes.
4. Serve hot.
No. of servings: 5
GINATAANG MONGGO
Protein, g. 90 18 51%
Iron, mg. 27 5 42%
Vit. A. Re, ug 1885 377 94%

GINATAANG MONGGO
Ingredients:
¼c (52ml) cooking oil

¼c (60g) onion, tagalog, sliced
½c (90g) hibe
1/2 Tbsp (5g ) salt, coarse
1c (300 ml) coconut milk, 2nd extraction
2c water
½c (40g) carrots, cubed
1c (210g) gabi, tuber, green, boiled
1c (220g) mungbean, green, boiled and mashed
1c (300 ml) coconut milk, 1st extraction
Procedure:
1. Sauté garlic, onion and hibe.
2. Season with salt and patis.
3. Add coconut milk (2nd extraction) and water.
Bring to a boil.
4. Add carrots and simmer until cooked.
5. Add gabi, mung bean and malunggay leaves.
6. Add coconut milk (1st extraction) before removing from fire.
7. Serve hot.
No. of servings: 5
KALINGKING WITH NUT
Protein, g. 58 12 34%
Iron, mg. 6 1 8%
Vit. A. Re, ug 882 176 44%

KALINGKING WITH NUT
Ingredients:

1½c (150g) rice flour
1 pc egg, chicken, beaten
½c water
1/3 (35g) squash, strips
1½ c (210g) kamote, yellow, strips
3 Tbsp (30g) margarine, fortified
½c (65g) peanut, roasted, ground
Procedure:
1. Mix the first five (5) ingredients. Blend well.
2. In a separate pan, pour batter to the combined squash and kamote strips
making sure all strips are well coated.
3. Heat oil. Spoon about 3 tablespoon of the mixture and fry until golden brown
4. Drain excess oil.
5. Brush with margarine and sprinkle peanuts on top.
No. of servings: 5
Size per serving: 1 pc (130 g – 4.5”x 2.5”x 1.5”)
KAMOTE-KALABASA- MUNGGO- TURON
Iron, mg. 18 2 17%
Vit. A. Re, ug 1778 178 44%

KAMOTE-KALABASA- MUNGGO- TURON
Ingredients:
¼c (35g) kamote, yellow, boiled

¼c (35g) squash, fruit, boiled
½c (112g) munggo, green, boiled
1c (265 ml) milk, condensed
¼c choco-flavored drink, granule,
fortified
10 pcs. ( 50g) lumpia wrapper
Procedure:
1. Mash kamote, kalabasa and munggo in a bowl.
Mix well.
2. Add milk and choco-flavored drink powder into the mixture. Mix well.
3. Put 1 Tbsp (30 g) of the mixture in a lumpia wrapper and wrap with both
ends sealed.
4. Deep fry until golden brown. Drain excess oil.
5. Serve hot.
No. of servings: 5
Size per serving: 25g each, 2 pcs.
LUGAW NA MAY TOKWA’T GULAY
Protein, g. 68 11 31%
Iron, mg. 14 2 17%
Vit. A. Re, ug 7288 1215 304%

LUGAW NA MAY TOKWA’T GULAY
Ingredients:
¾c (97g) rice, malagkit

8c water
5 ½ Tbsp (80g) garlic, minced
1 pc (10g) onion, bulb, minced
1 tsp ( 5g) ginger, minced
½ cube (5g) bouillon cube, chicken
2 pcs (30g) tokwa, cubed
1/3 c (30g) carrots, minced
1/3 c (30g) abitsuelas, minced
¼c (56g) chicken liver, chopped
Procedure:
1. Boil malagkit in 4 cups until very soft. Set aside.
2. Sauté malagkit in ½ of the garlic, onion and ginger. Add remaining 4 cups
water.
Let boil and season with chicken cube.
3. Drop beaten eggs. Stir. Remove from heat. Set aside.
Topping:
1. Fry tokwa. Set aside.

2. Stir-fry all the remaining ingredients.
3. Add fried tokwa. Set aside.
To serve, top hot lugaw with tokwa’t gulay mixture.
No. of servings: 6
Size per serving: 250 g, 1 c
MACARONI WITH RED MUNGGO
Protein, g. 57 11 31%
Iron, mg. 16 3 25%
Vit. A. Re, ug 615 123 31%

MACARONI WITH RED MUNGGO
Ingredients:
2 c (1/4 kg) (250g) macaroni

¼ kg (250g ) clam, halaan
1 tsp (5g) garlic, crushed
½c (120g) onion, sliced
4 Tbsp (20g) munggo, red, boiled
½c (70g) kamote, murado, cubed
3½c water
1 tsp (5g) pepper
½c (132 ml) milk, evaporated, filled
Procedure:
1. Boil macaroni until cooked. Set aside.
2. Steam-open the halaan and shell. Set aside meat.
3. Sauté garlic, onion and halaan meat.
4. Add boiled munggo and kamote.
5. Add water, salt and pepper.
6. Let it boil for 1 minute.
7. Add macaroni and malunggay leaves.
8. Stir in milk. Serve hot.
No. of servings: 5
MAJA MARBLE
Iron, mg. 17 4 33%
Vit. A. Re, ug 1812 362 90%

MAJA MARBLE
Ingrédients:
1c (300ml) coconut milk, 1st extraction
1c (300 ml) coconut milk, 2nd extraction
1½c (450g) sugar, white
1c (220g) squash, boiled and mashed
1c (150g) munggo, green, boiled and mashed
1 med pc. (20g) carrots, grated
¾c (90g) ubi, boiled and mashed
Procedure:
1. Combine the first five (5) ingredients. Mix well.
Divide the mixture into 2 parts.
2. In one part, add squash and half of the munggo and carrots.
3. To the other half, add ubi and the remaining munggo and carrots.
4. Cook separately until thick in consistency. Stir constantly to prevent
scorching.
5. Blend together and pour in a molder. Allow to cool and slice.
6. Serve with toasted coconut meat, if desired.
No. of servings: 5
Size per serving: 2 pcs (230 g – 3 ½” x 2” x ¾”)
MIKI MI
Protein, g. 71 14 40%
Iron, mg. 30 6 50%
Vit. A. Re, ug 2261 452 113%

MIKI MI
Ingredients:
½c (112g) chicken breast, cut into strips

¼c (30g ) soy sauce
1 tsp (5g) pepper, ground
1 pc egg, chicken, whole, beaten
½c (50g) flour, cassava
1/3 c (70g) cooking oil
½c (75g) shrimp, tagunton, sliced
4c water
1c (80g) carrots, strips
1c (140g) squash, cut into strips
1c (30g) pechay leaves, sliced
1 1/3 c (130g) miki, fresh
2 Tbsp (20g) green onions, finely cut
Procedure:
1. Marinate chicken strips in soy sauce and pepper for one hour.
2. Did marinated chicken in beaten egg. Coat with flour and set aside.
3. Heat oil, sauté garlic and onions. Add shrimps. Cook until done.
4. Add water. Bring to a boil and drop chicken strips one by one. Simmer until
cooked.
5. Add carrots and squash. Continue cooking until half done.
6. Add pechay leaves and miki. Simmer until all vegetables are cooked.
8. Sprinkle green onions on top before serving.
No. of servings: 5
Size per serving: 1 ¼ c (225g)
MISUA WITH MALUNGGAY LEAVES
Protein, g. 52 10 29%
Iron, mg. 25 5 42%
Vit. A. Re, ug 966 193 48%

MISUA WITH MALUNGGAY LEAVES
Ingredients:
5 Tbsp (50g) cooking oil

1 ¼ tsp (15g) garlic, minced
¼c (60g) onions, sliced
1/3 c (43g) shrimp, tagunton, shelled
4c water
1½c (210g) kamote, yellow
2c (50g) misua
¾c (22g) malunggay leaves
1 tsp (5g) salt, iodized
Procedure:
1. Sauté garlic, onions, tomatoes and shrimps.
2. Add water and diced yellow kamote. Simmer until kamote is half done.
3. Add misua, malunggay leaves and beaten eggs. Stir occasionally until
malunggay is done.
No. of servings: 5
Size per serving: 230g
MISUA WITH PATOLA
Protein, g. 67 13 37%
Iron, mg. 43 8 67%
Vit. A. Re, ug 17,674 3535 884%

MISUA WITH PATOLA
Ingredients:
7 Tbsp (70g) cooking oil

¼c (60g) onions, tagalog, chopped
½c (90g) hibe, soaked in water
3c water
¾c (82g) pork liver, cubed
½c (40g) carrots, sliced
2c (180g) patola, sliced
½c (120g) green onions, chopped
1 pack (100 g) misua
Procedure:
1. Sauté garlic, onion and tomatoes.
2. Add hibe. Season with patis.
3. Add water and let it boil.
4. Add liver. Simmer for a few minutes.
5. Add carrots and patola. When almost cooked, add misua. Stir.
6. Sprinkle green onions before removing from fire.
7. Serve hot.
No. of servings: 5
MUNG BEAN - CARROT DELIGHT
Protein, g. 62 12 34%
Iron, mg. 20 4 33%
Vit. A. Re, ug 1129 226 56%

MUNG BEAN - CARROT DELIGHT
Ingredients:

½c (105g) ubi, cubed, boiled
½c (110g) carrots, cubed, boiled
¾c (90g) banana, saba, cubed, boiled
1¼c (112g) sago, cooked
1½c (330g) mung bean, green, boiled
Procedure:
1. Boil coconut milk.
2. Add ubi, carrots, banana and sago. Simmer for 2 minutes.
3. Add mung bean and mix well.
4. Add sugar. Simmer for another 2 minutes.
5. Add salt.
6. Serve hot.
No. of servings: 5
MUNGGO SARCIADO DELIGHT
Protein, g. 50 10 29%
Iron, mg. 19 4 33%
Vit. A. Re, ug 810 162 40%

MUNGGO SARCIADO DELIGHT
Ingredients:

5c water
1/3 c (80g) onions, chopped
¾c (240g) tomatoes, sliced
1c (140g) squash, sliced
¼c (180g) shrimps, tagunton, shelled
½c (75g) rice, powdered, dissolved in ¼ c water
Procedure:
1. Boil munggo in 5 c water until soft, set aside.
2. Sauté garlic, onions, and tomatoes.
3. Add squash and shrimp tagunton. Cook for about 10-15 minutes.
4. Add dissolved powdered rice in ¼ c water then almost done. Add malunggay.
5. Salt to taste. Serve hot.
No. of servings: 5
Size per serving: 185g, 1 ¾ c
MUNGGO SUPREME SOUP
Protein, g. 53 10 29%
Iron, mg. 24 5 42%
Vit. A. Re, ug 1086 217 54%

MUNGGO SUPREME SOUP
Ingredients:

3c water
1 Tbsp (15g) garlic, minced
2 Tbsp (30g) onions, chopped
¼c (60g) tomatoes, cubed
½c (90g) shrimps, tagunton, shelled
3c shrimp juice
1c (140g) squash, strips
¼c (32g) rice, powdered, diluted in ¼ c water
Procedure:
1. Boil munggo in 3 c water until soft, set aside.
2. Sauté garlic, onions, and tomatoes, shrimps and boiled munggo.
3. Add shrimp juice. Let it boil and simmer.
4. Add squash and diluted powdered rice. Stir. Cook for about 10-15 minutes.
5. Add sili leaves and cook 2 minutes more.
7. Serve hot.
To prepare shrimp juice:

 Remove shrimp head and shell. Pound.
 Add 3 c water and strain.
No. of servings: 5
Size per serving: 220 g. 1 c
PICADILLO
Protein, g. 66 13 37%
Iron, mg. 23 5 42%
Vit. A. Re, ug 8322 1664 42%

PICADILLO
Ingredients:

¼c (35g) onion, tagalong, sliced
1c (215g) pork kasim, ground
¼c (50g) pork liver
4 tsp (20 ml) patis
3½c (280g) sayote, diced
1 med pc (100g) carrots, cubed
¾c (50g) dilis, dried
1¼c (150g) sotanghon
3c rice washing
1¼c (40g) sili leaves
Procedure:
1. Sauté garlic, onions, and tomatoes.
2. Add ground pork and liver. Cook for a few minutes.
3. Season with patis.
4. Add sayote, carrots, dilis, sotanghon and rice water.
5. Cover and simmer until vegetables and sotanghon are cooked.
6. Add sili leaves. Continue simmering for 10 seconds.
7. Remove from fire. Serve hot.
No. of servings: 5
PINANGAT WITH KAMOTE TOPS
Protein, g. 63 13 37%
Iron, mg. 20 4 33%
Vit. A. Re, ug 1344 269 67%

PINANGAT WITH KAMOTE TOPS
Ingredients:

¼c (35g) ginger, sliced
1c water
1c (140g) kamias
1c (140g) gabi, tuber, strips
½c (15g) malunggay pods
2c (180g) okra
½ kg (500g) hasa-hasa
5 Tbsp (50g) sugar, white
5c (30g) kamote, tops
Procedure:
1. Sauté onions, ginger and tomatoes. Season with patis.
2. Add water and let it boil.
3. Add kamias, gabi and malunggay pods. When half-cooked, add okra, fish
and sugar
4. When almost done, add kamote tops and turn off the fire.
5. Serve hot.
No. of servings: 5
Size per serving: 240g, 1 pc
PINOY CORN SOUP
Protein, g. 53 11 31%
Iron, mg. 18 8 67%
Vit. A. Re, ug 3141 628 157%

PINOY CORN SOUP
Ingredients:

4 tsp (20g) garlic, sliced
½c (70g) onion, bombay, chopped
¼c (150g) shrimps, freshwater, shelled
¾c (100g) corn on cob, yellow, shredded
1c (80g) carrot, grated
1½c water
1½c (210g) kamote, yellow, cubed
½c (15g) malunggay leaves
1c (25g) onion, leaves
3 pcs. egg, chicken
Procedure:
1. Sauté garlic, onions, shrimps. Add corn and carrots.
2. Add water and patis.
3. Add kamote, let it boil until tender.
4. Add malunggay and onion leaves.
5. Season with salt to taste. Let it boil.
6. Remove from fire and immediately add eggs and stir.
7. Serve hot.
No. of servings: 5
PUTO DE GABI WITH LINGA
Protein, g. 65 13 37%
Iron, mg. 24 5 42%
Vit. A. Re, ug 2072 414 103%

PUTO DE GABI WITH LINGA
Ingredients:
1c (120g) gabi, tuber

3c water
½c (65g) rice galapong
1c (80g) carrot, grated
½c (150 ml) coconut milk, pure
3 tsp (15g) baking powder
1c (150g) sesame seeds, toasted
¼c (27g) cheese, native, slice
Procedure:
1. Boil gabi in water until tender. Cool and mash.
2. Mix rice galapong with mashed gabi and carrots. Set aside.
3. In a separate bowl, combine coconut milk, baking powder and sugar. Add to
galapong, gabi and carrot mixture. Blend well and pass through a strainer to
remove lumps or blenderize.
4. Add ¾ cup sesame seeds. Mix thoroughly.
5. Pour into individual molds, filling each mold 2/3 full.
6. Cover and stream for 45-60 minutes.
7. Sprinkle remaining sesame seeds and top with cheese before serving.
No. of servings: 5
Size per serving: 1 puto molder (120)
RED MUNGGO BEANS IN COCO CREAM
Protein, g. 67 13 37%
Iron, mg. 30 6 50%
Vit. A. Re, ug 1909 382 95%

RED MUNGGO BEANS IN COCO CREAM
Ingredients:

1 med pc (15g) onion, sliced
2 med pcs (30g) tomatoes, sliced
½c (65g) shrimp, tagunton
1½c (330g) munggo, red, boiled
2 pcs (10g) lemon grass
1c water
½c (40g) carrot, cubed
1½c (45g) malunggay leaves
1 Tbsp (10g) salt to taste
Procedure:
2. Add shrimps, munggo and lemon grass.
3. Add 1 c water. Bring to a boil and simmer for 10 minutes.
4. Add carrot, coconut cream and malunggay leaves. Simmer until cooked.
5. Season with salt. Remove from fire.
6. Serve hot.
No. of servings: 5
Size per serving: 100 g or ½ c
SHRIMP ALUGBATI GUISADO
Protein, g. 49 10 29%
Iron, mg. 25 5 42%
Vit. A. Re, ug 1771 354 88%

SHRIMP ALUGBATI GUISADO
Ingredients:

1 tsp (5g) garlic, crashed
1/3 c (40g) onion, chopped
1/3 c (100) tomatoes, sliced
1/8 c (10g) bagoong alamang
½c (90g) shrimp, tagunton, chopped
¼ (35g) pork liver, sliced
3c water
1¼c (125g) corn on cob, yellow, grated
2c (180g) stringbeans, cut 1” long
1c (30g) alugbati
Procedure:
2. Add bagoong shrimps and liver.
3. Add 3 c water and grated young corn. Simmer until corn is half done.
4. Add squash and string beans. Cook until tender.
5. Add alugbati, cook for 2 minutes longer.
6. Season with salt
7. Serve hot.
No. of servings: 5
SOPAS DE BUKO CON DILIS
Protein, g. 66 13 37%
Iron, mg. 20 4 33%
Vit. A. Re, ug 5684 1137 284%

SOPAS DE BUKO CON DILIS
Ingredients:

1 clove (20g) garlic, minced
1 pc (10g) onion, bombay, chopped
1 Tbsp (15g ) ginger, chopped
¾c (135g) shrimps, puti, shelled
5c water
1½c (15g) bouillon cubes, chicken
1½c (135g) corn on cob, white, shredded
¼c (26g) pork liver, sliced
¾c (97g) celery, chopped
2½ (225g) coconut meat, young
2 tsp (10g) salt
Procedure:
1. Sauté garlic, onions and ginger in a pan.
2. Add shrimps. Set aside.
3. In a separate pan, bring to a boil 5 cups of water. Dissolved chicken cube.
Pour in the sautéed mixture.
4. Add corn, liver, celery and young coconut meat. Simmer until done.
5. Season with salt
6. Serve hot.
No. of servings: 5
SOPAS NA DAHON NG MALUNGGAY
Protein, g. 57 11 31%
Iron, mg. 19 4 33%
Vit. A. Re, ug 4151 830 207%

SOPAS NA DAHON NG MALUNGGAY
Ingredients:

2 pcs (30g) tomatoes, cubed
¼c (45g) shrimps, white, shelled
1 slice (20g) pork liver, sliced
1c (90g) abitsuelas, seed, black, dried
6-8 c water
Procedure:
1. Sauté tomatoes.
2. Add shrimps and liver.
3. Simmer and cook for 5-10 minutes.
4. Add abitsuelas. Cook for 5 minutes.
5. Pour water and let boil. Season with salt.
6. Put off fire and add malunggay leaves.
7. Serve hot.
No. of servings: 5
SQUABI
Protein, g. 51 10 29%
Iron, mg. 9 2 17%
Vit. A. Re, ug 2287 457 114%

SQUABI
Ingredients:
1 c loosely packed (155g) gabi, boiled, mashed

1/3 c (165g) mung bean, boiled, mashed
1c (220g) squash, boiled, mashed
2 slice (80g) mango, kalabaw, ripe, mashed
3 pcs egg yolk, chicken
6 Tbsp (90ml) milk, condensed, filled
½c (55g) margarine, fortified
6 Tbsp (90g) peanuts, toasted, ground
Procedure:
1. Combine the first four (4) ingredients. Blend well.
2. Add egg yolk and condensed milk. Mix well.
3. Add margarine and peanuts. Mix thoroughly.
4. Pour mixture in a pan. Cook over low fire, stirring constantly until thick in
consistency.
5. Pour in individual molds and brush with margarine.
No. of servings: 5
Size per serving: 1 mold (110 g)
SQUASH ARROZ CALDO
Iron, mg. 27 5 42%
Vit. A. Re, ug 594 119 305%

SQUASH ARROZ CALDO
Ingredients:
6c water
1c (130g) rice, whole grain
¼c+2 (40 ml) Tbsp cooking oil
¼c (30g) onion, sliced
1 Tbsp (10g) bagoong, alamang
1/3 c (120g) shrimp, tagunton, shelled
½c (52g) clams, halaan, shelled
1¼c (175g) squash, strips
¾ tsp (3g) salt, iodized
2 Tbsp (20g) bell pepper, red
1 Tbsp (10g) ginger (optional)
½c (60g) green onions (chopped)
Procedure:
1. Boil rice with 6 c water until soft. Set aside.
2. Sauté garlic, onions and tomatoes. Add bagoong, shrimps, clams, and squash.
3. Pour the sautéed ingredients to the porridge. Stir and allow to boil.
5. Add pepper and ginger. Cook for 2 minutes more.
6. Sprinkle with green onions.
No. of servings: 5
SQUASH CARROT MALUNGGAY BURGER
Protein, g. 59 12 34%
Iron, mg. 34 7 58%
Vit. A. Re, ug 5697 1140 285%

SQUASH CARROT MALUNGGAY BURGER
Ingredients:
1¼c (275g) squash, boiled, mashed

½c (55g) halaan, boiled, chopped
½c (40g) carrots, chopped
2 Tbsp (30g) onions, tagalong, chopped
½c (20g) biscocho
2 pcs. egg, chicken, beaten
½ tsp (2g) salt, coarse
½ tsp (3g) soy sauce
Procedure:
1. Mix all ingredients together except oil. Blend well.
2. Drop by spoonful in deep hot cooking oil.
3. Cook over medium heat until golden brown.
4. Serve with catsup or plain with nutribun.
No. of servings: 5
Size per serving: 4 pcs. (140g)
SQUASH-CHOCO FLAN
Protein, g. 77 15 43%
Iron, mg. 18 4 33%
Vit. A. Re, ug 2973 594 148%

SQUASH-CHOCO FLAN
Ingredients:
1½c (210g) squash fruit

4c water to boil squash
1/3 c (80 ml) choco-flavored drink, granule, fortified
2/3 big can (200 ml) milk, condensed
1½c (397 ml) milk, evaporated
1 Tbsp (10 ml) vanilla
6 pcs. eggyolk, beaten
4 Tbsp (40g) sugar, brown
Procedure:
1. Peel the squash and boil for 20-30 minutes. Mash with fork until fine.
2. Mix the mashed squash with choco flavored energy fortified drink granules,
milk and vanilla.
3. Add egg and set aside.
4. Put the brown sugar in the molder or llanera and heat in low fire until sugar
is caramelized.
5. Pour the squash mixture.
6. Cover the molder or llanera with aluminum foil.
7. Place the llanera in a steamer and cook covered for 30-40 minutes.
No. of servings: 5
Size per serving: 240 g or approx. 3” x 2” x 1”
SQUASH FLOWER TEMPURA
Protein, g. 117 23 66%
Iron, mg. 53 11 92%
Vit. A. Re, ug 1273 255 64%

SQUASH FLOWER TEMPURA
Ingredients:
10 bunches (300g) squash flower

3 pcs eggs, chicken, egg beaten
1 tsp (5g) white, pepper
1/3 c (20g) dilis, dried, ground
¼c (52g) cooking oil
½c (75g) flour, all-purpose, enriched
Procedure:
1. Remove stem and pistil of each squash flower. Leave half inch (1/2”) of stem
to hold flower. Wash flower and set aside.
2. In a bowl, combine beaten eggs, white pepper, salt, dilis and flour to form
batter. Blend well.
3. In a pan, heat cooking oil. Pour each squash flower with 3 tablespoon batter
then fry until golden brown. Drain excess oil.
4. Arrange in a platter and serve hot.
No. of servings: 5
Size per serving: 1 roll (88 g)
SQUASH MUNGGO SILI SOUP
Protein, g. 67 13 37%
Iron, mg. 23 5 42%
Vit. A. Re, ug 1095 219 55%

SQUASH MUNGGO SILI SOUP
Ingredients:
¼c (45g) shrimp, tagunton, shelled

3c water
1½c (337g) munggo, green
1 Tbsp (14g ) bagoong, alamang
1/3 c (60g) onions, sliced
1c (300 ml) coco milk, pure
Procedure:
1. Cook shrimps in ½ c water. Let cool and shell.
2. Boil munggo in 3 c water until soft.
3. Add squash, bagoong, shelled shrimps, tomatoes, onions and shrimp juice.
Simmer until half done.
4. Add sili leaves and coco milk. Cook 2 minutes more.
6. Serve hot.
No. of servings: 5
Size per serving: 215 g. 1 c
SQUASH PUTO
Iron, mg. 11 2 17%
Vit. A. Re, ug 664 133 33%

SQUASH PUTO
Ingredients:
¾c (105g) squash, fruit

1¼c (192g) flour, all purpose, enriched
½c (150g) sugar, white, refine
1 Tbsp + 1 tsp (15g) baking powder
1 pinch (3g ) salt, iodized
3 Tbsp (30ml) cooking oil
2 med pcs eggs, chicken
2 pcs egg white
½ c + 2 Tbsp (250ml) milk, evaporated
¼ tsp (2 ml) vanilla
½c water
Procedure:
1. Steam squash until cooked and mash. Set aside.
2. Sift all dry ingredients together.
3. Make a well at the center and add the rest of the ingredients. Blend until
smooth.
4. Add mashed squash and mix well.
5. Pour mixture in a cake pan lined with wilted banana leaves. Cover.
6. Steam for 45 minutes.
No. of servings: 5
Size per serving: 152 g/pc, 1” x 4”
SQUASH PUDDING
Iron, mg. 23 2 17%
Vit. A. Re, ug 2728 273 68%

SQUASH PUDDING
Ingredients:
2½c (420g) squash fruit, boiled and mashed

2c (530 ml) milk, condensed, filled
2c (80g) biscocho, cut into bits
2 med size egg, chicken, whole, beaten
¾c (105g) raisins
2c (180g) coconut meat, young, shredded
6 Tbsp (60g) butter
Procedure:
1. Combine first 4 ingredients together in a heavy saucepan. Cook, stirring
constantly in low fire until thick.
2. Stir raisins, young coconut and butter.
3. Let boil for at least 5 minutes more and transfer into a serving platter. Flatten
and slice into serving portion.
4. Serve either hot or cold.
No. of servings: 10
Size per serving: 135 g, 1 slice
SQUASH WITH DRIED DILIS, BEANS & KANGKONG
Protein, g. 64 13 37%
Iron, mg. 29 6 50%
Vit. A. Re, ug 700 140 35%

SQUASH WITH DRIED DILIS, BEANS & KANGKONG
Ingredients:

1 Tbsp (10g) onions, sliced
¼c (35g) tomatoes, cubed
1 Tbsp (10g) ginger, chopped
½c (90g) shrimps, tagunton
½c (35g) dilis, dried
1c water
½c (70g) squash, cubed
½c (45g) string beans, cut 1” long
2c (600 ml) coco milk, diluted in 1 ½ c water
2c (60g) kangkong leaves
1/3 tsp (2g) salt, iodized
Procedure:
1. Sauté onions, tomatoes, ginger, shrimps and dilis.
2. Pour water and let boil. Add squash and string beans. Cook until tender.
3. Add coco milk and simmer uncovered.
4. Add kangkong leaves. Simmer until cooked.
6. Serve hot.
No. of servings: 5
TABIRAK
Protein, g. 58 12 34%
Iron, mg. 15 3 25%
Vit. A. Re, ug 972 194 48%

TABIRAK
Ingredients:
¾c (97g) rice, malagkit, purple

8c (2400 ml) coconut milk, 2nd extract
2 pcs (30g) banana, ripe, saba, cubed
¼c (20g) carrot, cubed
1/3 c (30g) langka, strips
½c (65g) peanut, w/o skin, roasted and
chopped
¼c (22g) sago, cooked
¼c (23g) coconut meat, young, strips
1c (300 ml) coconut milk, 1st extract
Procedure:
1. Boil malagkit rice with 2nd extract coconut milk until almost tender.
2. Add banana and carrots. Simmer until tender. Stir once in a while.
3. Add langka and peanuts. Continue boiling for 2 minutes.
4. Add sago, buko and sugar. Stir.
5. Add 1st extract coco milk and let boil for 3 minutes.
6. Serve hot or cold.
No. of servings: 5
TINAPSIT
Iron, mg. 35 7 58%
Vit. A. Re, ug 16,543 3,309 827%

TINAPSIT
Ingredients:

1 Tbsp (15g) garlic bulb, minced
1½c (165g) pork liver, sliced
1 pc (10g) tinapa, tunsoy, flaked
1½c water
2 tsp (20 ml) soy sauce
1 sm bundle (150g) bihon, first class
2½c (75g) pechay, sliced
1½c (120g) carrots, strips
Procedure:
1. Sauté garlic, onions, tomatoes, liver and tinapa.
2. Pour water and bring to a boil.
3. Season with soy sauce to taste.
4. Add noodles and simmer.
5. Add pechay leaves and carrots.
6. Cook until done.
7. Serve with calamansi.
No. of servings: 5
Size per serving: 180 g / 1 ½ c
TURON KAMOTE
Protein, g. 64 13 37%
Iron, mg. 13 3 25%
Vit. A. Re, ug 3194 639 160%

TURON KAMOTE
Ingredients:
1c (155g) kamote, yellow, boiled, mashed

1c (90g) carrots, boiled, grated
1c (130g) peanuts, w/o skin, toasted, ground
10 pcs (100g) lumpia wrapper
1c (210 ml) cooking oil
Procedure:
1. Combine the first 4 ingredients and mix well.
2. Divide the mixture into 5 portions.
3. Wrap each mixture in lumpia wrapper. Seal securely.
4. Fry until golden brown.
5. Serve hot.
No. of servings: 5
Size per serving: 180 g , 2 pcs.
UKOY KALABASA FLITTERS
Protein, g. 51 10 29%
Iron, mg. 14 3 25%
Vit. A. Re, ug 1132 226 56%

UKOY KALABASA FLITTERS
Ingredients:
20 pcs (300g) shrimp, suwahe

1 pc (15g) onion, sliced
2c (310g) flour, all purpose, enriched
1 Tbsp (10g ) pepper, ground
1½c water
½c (100g) achuete
4c (560g) kalabasa, small, strips
½c (105g) cooking oil
¼c (208 ml) vinegar, coconut
Procedure:
1. Boil shrimps. Set aside.
2. Combine all ingredients except shrimps and squash and mix thoroughly.
3. Measure 2 Tbsp into a saucer. Put ½ c of squash strips and press. Add four
shrimps and deep fry until golden brown.
4. Serve with vinegar dressing.
No. of servings: 5
Size per serving: 140 g , 2 pcs.
VEGETABLE MAMI
Protein, g. 116 23 66%
Iron, mg. 25 5 42%
Vit. A. Re, ug 3684 737 184%

VEGETABLE MAMI
Ingredients:

1½c (120g) carrots, strips
½ kg (500g) chicken, breast, flaked
5c water
1 pc (10g) bouillon cube, chicken
3c (420g) kalabasa, grated
2c (200g) mami, sariwa
2c (60g) pechay, sliced
½c (120g) onion leaves, cut finely
Procedure:
1. Sauté garlic, carrots and chicken. Season with salt and patis.
2. Add water and chicken bouillon cube and bring to a boil.
3. Drop kalabasa. When half done, add mami and bring to a boil. Lower heat.
4. Add pechay and cook for two minutes.
5. Sprinkle onion leaves and remove from fire.
6. Serve hot.
No. of servings: 5
Size per serving: 290 g , 1 ½ c
VEGETABLE MIX
Protein, g. 71 14 40%
Iron, mg. 22 4 83%
Vit. A. Re, ug 1681 336 84%

VEGETABLE MIX
Ingredients:
½c (112g) mung bean, green

3c water
2c (240g) gabi, diced
1c water
¼c (60g) onion, bombay, sliced
2 Tbsp (28g) bagoong, alamang
1c (75g) dilis, dried
2c water
1c (140g) squash, diced
½c (45g) sitao, cut into 2” long
¾c (67g) okra, sliced
2c (60g) kangkong leaves, cut about 1” long
Procedure:
1. Boil mung bean in 3 cups water until soft. Mash and set aside.
2. Boil gabi in 1 cup water until cooked. Set aside.
3. Sauté garlic, onion and tomatoes. Add bagoong and dilis.
4. Add 2 cups water. Let boil.
5. Add squash, sitaw and okra. Cover and cook for 10 minutes.
6. Add cooked mung bean, gabi and kangkong.
7. Add malunggay leaves. Simmer for 1 minute.
8. Serve hot.
No. of servings: 5

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HEALTH AND NUTRITION CENTER

FOOD AND NUTRITION RESEARCH INSTITUTE

The latest consolidated report on the nutritional status of elementary

ANDREW GONZALEZ, FSC

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

Grateful acknowledgement is given to those who made the first initiatives on

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

Ms. Dolores Q. Rubio Ms. Thelma G. Santo

Dr. Roxanne Salem Dr. Sylvia Manlongat

Ms. Alicia Benzon

HEALTH & NUTRITION CENTER, DECS

Mr. Isabelo D. Villavecer Ms. Elvira G. Cervantes

Mr. Pablo Manset Ms. Magdalene Portia T. Cariaga

Ms. Salvacion V. Ombion Ms. Shiela Marie D. Mercado

Mr. Eduardo P. Resurreccion

HEALTH AND NUTRITION SECTION

Dr. Celena A. Barba Ms. Lita A. Bergonia

ALMONDIGAS ALA MINDANAO 1

TOTAL PER SERVING *% RDA per serving

Calories, kcal 1925 385 22%

Iron, mg. 23 5 42%

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

½c banana heart, butuan, boiled, minced

TOTAL PER SERVING * % RDA per serving

Calories, kcal 1535 307 18%

Iron, mg. 22 4 33%

Vit. A. Re, ug 498 100 25%

1½c (150g) chicken breast, flaked

1. Boil chicken, halaan and quail egg separately.

TOTAL PER SERVING * % RDA per serving

Calories, kcal 1559 312 18%

Iron, mg. 22 4 33%

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

Calories, kcal 2530 506 29%

Iron, mg. 19 4 33%

Vit. A. Re, ug 1914 383 96%

½c (80g) tamarind, unripe

TOTAL PER SERVING * % RDA per serving

Calories, kcal 3,052 610 35%

Iron, mg. 21 4 33%

Vit. A. Re, ug 1464 293 73%

1c (220g) kidney beans, white, dried

TOTAL PER SERVING * % RDA per serving

Calories, kcal 1956 391 22%

Iron, mg. 22 4 33%

Vit. A. Re, ug 5583 1117 279%

½c (108g) baboy, liempo, chopped

1. Blend water, sugar, margarine, cornstarch and cooked vegetables drippings.

TOTAL PER SERVING * % RDA per serving

Calories, kcal 1564 313 18%

Iron, mg. 50 10 26%

Vit. A. Re, ug 4471 894 223%

10 pcs. (200g) gabi leaves

TOTAL PER SERVING * % RDA per serving

Calories, kcal 2731 547 31%

Iron, mg. 10 2 17%

Vit. A. Re, ug 586 117 29%

1c (300 ml) coconut milk, pure

TOTAL PER SERVING * % RDA per serving

Calories, kcal 2156 359 21%

Iron, mg. 12 2 17%

Vit. A. Re, ug 4798 800 200%

2c (180g) upo, diced, boiled

TOTAL PER SERVING * % RDA per serving

Calories, kcal 3382 676 39%