Recipes

The recipes of the products are shown below with the corresponding ingredients,

quantity and costing.

A. Meal In a Cup

Table 12.
Costing Of Meal A – Picadillo Lumpia

Cost per
Ingredients Quantity Cost per serving
unit

Main ingredients for Picadillo Lumpia: (10 servings)

Ground pork 250 grams ₱ 44.50 ₱ 4.45

Carrots, grated 125 grams ₱ 5.00 ₱ 0.50

Bell pepper, red 50 grams ₱ 3.00 ₱ 0.30

Garlic, minced 10 grams ₱ 1.10 ₱ 0.11

Onion, minced 10 grams ₱ 0.60 ₱ 0.06

Tomato sauce 70 ml (80 g) ₱ 7.88 ₱ 0.79

Brown sugar ½ 1bsp. (7.60 g) ₱ 0.29 ₱ 0.03

Cornstarch 30 grams ₱ 0.78 ₱ 0.08

Lumpia wrapper 30 pcs ₱ 15.00 ₱ 1.50

Oil 1 & ½ cup (240 g) ₱ 10.80 ₱ 1.08

For the rice mixture: (1 serving)

Carrots 30 g ₱ 1.20 ₱ 1.20

Salt 3g ₱ ₱

Pepper 3g ₱ ₱

Cabbage 30 g ₱ 0.90 ₱ 0.90

 Rice ½ cup (80 g) ₱ 4.00 ₱ 4.00

For the sauce: (6 servings)

Tomato sauce ½ Cup (80 g) ₱ 7.88 ₱ 1.31

White sugar 3 Tbsp (42.93 g) ₱ 1.72 ₱ 0.29

Bay leaf 2 pcs ₱ 2.00 ₱ 0.33

Materials:

Paper bowl 80 pcs ₱ 115.00 ₱ 1.44

Wooden Spork 100 pcs ₱50.00 ₱ 0.50

Cost per Serving ₱ 18.87

Add: Beverage ₱ 6.80

Total cost per Meal ₱

Procedure:

1. In a pan over a medium heat, heat oil. Add onions and garlic and cook until limp. Add

the ground pork and bell pepper.

2. Add the tomato sauce and let it boil. Then, add the carrots and boil it again.

3. When it is already cooked, strain and separate its sauce. Let it cool for a few minutes.

4. Wrap a spoonful of picadillo in the lumpia wrapper and then deep fry until it turn into

golden brown. Drain well on paper towels.

For the sauce:

1. In a pan, mix the tomato sauce, bay leaf and white sugar. Let it boil for a few

minutes.
 Table 13.

Costing Of Meal B – Fish Nuggets

Ingredients Quantity Cost per unit Cost per serving

Main ingredients for Fish Nuggets: (83 servings)

Sweet orange
1 & ½ kilograms ₱ 37.50 ₱ 0.45
potato

Fish (Barilis) 900 grams ₱ 306.00 ₱ 3.71

Salt 3 tsp (4.28 g) ₱ 0.09 ₱ 0.001

Black pepper 3 tsp (4.28 g) ₱ 4.89 ₱ 0.06

Bay leaf 1 piece ₱ 1.00 ₱ 0.01

Egg (medium) 3 pcs ₱ 16.50 ₱ 0.20

Flour 5 cups (800 g) ₱ 20.80 ₱ 0.25

Bread crumbs 5 cups (800 g) ₱ 116.00 ₱ 1.41

Oil 5 & ½ cups (880 g) ₱ 39.60 ₱ 0.48

For the rice mixture: (1 serving)

Rice ½ cup (80 g) ₱ 4.00 ₱ 4.00

Salt 3g ₱ ₱

Pepper 3g ₱ ₱

Carrots 30 g ₱ 1.20 ₱ 1.20

Cabbage 30 g ₱ 0.90 ₱ 0.90

Materials:

Paper bowl 80 pcs ₱ 115.00 ₱ 1.44

Plastic Spork 100 pcs ₱50.00 ₱ 0.50

 Cost per Serving ₱

Add: Beverage ₱ 6.80

Total cost per Meal ₱

Procedure

1. Cook the fish in boiling water seasoned with 1 tsp of salt, black pepper and 1 pc of

bay leaf.

2. Fill a pot with water and place the sweet orange potatoes and boil until cooked.

Then mash the cooked sweet orange potatoes.

3. When the fish is done, crush thoroughly and mix them together with the mashed

sweet orange potatoes. Season with 1 tsp of salt and black pepper. Beat 1 pc of

egg and then add it to the mixture.

4. After mixing the ingredients, mold them into squares using the molder.

5. Then, dip them in the flour, next in the beaten eggs, and lastly in the crumbs.

6. Fry the sweet potato fish nuggets in the hot oil until it turn into golden brown. Drain

well on paper towels and serve with a cup of rice.

Table 14.
Costing Of Meal C – Chicken Barbeque Tocino

Ingredients Quantity Cost Cost per serving

Main ingredient for Chicken Tocino: (15 servings)

 Chicken breast,
10 pcs of chicken
deboned (slice ₱ 240.00 ₱16.00
breast (Est. 7 pcs/ kg)
into cubes)

Baking soda 2 tbsp (28.62 g) ₱ 14.72 ₱ 0.98

Paprika 10 tsp (47.6 g) ₱ 26.18 ₱ 1.75

Salt 10 tsp (47. 6 g) ₱ 0.29 ₱ 0.02

Black pepper 8 tsp (38 g) ₱ 43.43 ₱ 1.55

Garlic, minced 10 tbsp. (143.1 g) ₱ 15.74 ₱ 0.79

Honey 1 cup (160 g) ₱ 38.40 ₱ 2.56

Tomato ketchup 1 cup (160 g) ₱ 13.43 ₱ 0.90

Oil 1 cup (160 g) ₱ 7.20 ₱ 0.48

For the rice mixture: (1 serving)

Rice ½ cup (80 g) ₱ 4.00 ₱ 4.00

Salt 3g ₱ ₱

Pepper 3g ₱ ₱

Carrots 30 g ₱ 1.20 ₱ 1.20

Cabbage 30 g ₱ 0.90 ₱ 0.90

Materials:

Paper bowl 80 pcs ₱ 115.00 ₱ 1.44

Plastic Spork 100 pcs ₱50.00 ₱ 0.50

Cost per Serving ₱ 33.07

Add: Beverage ₱ 6.80

Total Cost per Meal ₱ 39.87

Procedure:

1. First, slice the deboned chicken breasts into cubes. Then place them in a bowl

and add a 2 tbsp of baking soda. Chill them in the refrigerator for 30 minutes.

2. After that, properly wash the chicken cubes and then season them with salt,

paprika, black pepper, garlic, honey and ketchup. Mix very well.

3. Then, in a cup of hot oil, fry the marinated chicken cubes until cooked. Serve hot.

B. Kakanins

Table 15
Costing Of Monggo Turon

Ingredients Quantity Cost per unit Cost per serving

Main ingredients for Monggo Turon: (30 servings)

Monggo seeds 150 grams ₱ 12.00 ₱ 0.40

Cheese, grated 40 grams ₱ 11.03 ₱ 0.37

White sugar 1 Tbsp (14.31 g) ₱ 0.86 ₱ 0.03

Cornstarch 30 grams ₱ 0.78 ₱ 0.03

Oil 1 & ½ Cup (240 g) ₱ 10.80 ₱ 0.36

Lumpia wrapper 30 Pcs. ₱ 15.00 ₱ 0.50

For sauce: (6 servings)

Tablea, grated 50 grams ₱ 5.00 ₱ 0.83

Condensed milk 50 ml ₱ 4.77 ₱ 0.80

Evaporated milk 20 ml ₱ 1.11 ₱ 0.19

Cost per Serving ₱ 3.51

Procedure:
 1. Soak the monggo seeds for 30 minutes.

2. Then, strain and soak it again in clean water until it is ready to mash the monggo

seeds.

3. After mashing the monggo, add the white sugar and cheese. Wrap the required

amount of the mixture in a lumpia wrapper and dust it with cornstarch. And then

deep fry until it turn golden brown.

For the sauce:

In a pan, add the tablea, evaporated milk and condensed milk, mix very well until it will

melt.

Table 16.
Costing Of Sapin-Sapin (Puto Cake)

Ingredients Quantity Cost Cost per serving

Main ingredients for Sapin-Sapin: (30 servings)

Malagkit rice
1 & ½ Cup (240 g) ₱ 16.80 ₱ 0.56
powder

Flour ½ Cup (80 g) ₱ 2.08 ₱ 0.07

White sugar ¾ Cup (120 g) ₱ 7.20 ₱ 0.24

Condensed milk ½ Cup (118 m1) ₱ 11.01 ₱ 0.37

Evaporated milk 1 Can (370ml) ₱ 20.50 ₱ 0.68

Coloring/flavouring
10 ml ₱ 16.00 ₱ 0.53
Ube

Coloring/flavouring
10 ml ₱ 16.00 ₱ 0.53
Langka

Water (for 1 Liter (charged to

 steaming) water bill)

For toppings: (for 30 servings)

Toasted Peanuts ¼ cup (40 g) ₱ 7.60 ₱ 0.25

Desiccated
½ cup (80 g) ₱ 24.80 ₱ 0.83
Coconut

White Sugar 3 tbsp (42.93 g) ₱ 2.58 ₱ 0.09

Cost per Serving P 4.15

Procedure:

1. Mix the malagkit rice powder, condensed milk, evaporated milk, flour, and white

sugar in a bowl.

2. Then strain the mixture to remove lumps.

3. Divide evenly the mixture into three bowls. In one bowl, add ube extract and stir

until color is well dispersed. In another bowl, add langka extract and stir until

color is well dispersed. The remaining portion will be white and plain.

4. Pour first the langka- flavored mixture in a puto molder and then steam for 3

minutes or until set and toothpick inserted comes out clean. Then carefully pour

the plain mixture over the yellow layer, steam again for 3 minutes.

5. Gently pour the ube-flavored mixture over the plain mixture and steam again for

3 minutes. Steam all layers for an additional of 5-8 minutes.

6. Then remove the puto molder from steamer and allow to cool completely. Top

the puto cakes with toasted peanuts, desiccated coconuts and white sugar.

C. Beverage

Table 17
 Costing Of Tanglad – Kalamansi Juice

Ingredients Quantity Cost Cost per serving

Main ingredients:

Lemon grass 70 grams ₱ 7.00 ₱ 0.88

¼ cup & 2 tbsp

Kalamansi juice ₱ 2.74 ₱ 0.34
(68.62 g)

Mineral Water 9 cups (2250ml) ₱ ₱

Honey 8 tbsp (115 g) ₱ 27.60 ₱ 3.45

Brown sugar 5 tbsp (71.55 g) ₱ 2.86 ₱ 0.36

Material:

Paper cup 50pcs ₱ 75.00 ₱ 1.50

Total Cost ₱

Procedure:

1. Boil the lemon grass with water in 15 minutes. After set aside the leaves.

2. Add the kalamansi juice, honey and brown sugar.

3. Mix it all together and boil it for 5 minutes.

4. For serving, pour 1 cup (250ml) of juice in a sanitized glass bottle. Then chill.