GRADE 9 The learner demonstrates understanding of key concepts and principles of patterns and

algebra (quadratic equations, and inequalities, quadratic functions, rational algebraic

equations, variations, and radicals) and geometry= (parallelograms and triangle; similarities
and basic concepts of trigonometry) as applied - using appropriate technology - in critical thinking,
problem solving, reasoning, communicating, making connections, representations, and decisions in real
life.

Ingredients
 200 g overripe bananas (7 oz)
 120 g self-raising flour (4.2 oz), cake flour or all-purpose flour (see Notes)
 3/4 - 1 teaspoon baking powder
 3 large eggs, room temperature
 100 g powdered sugar (3.5 oz)
 1 stick unsalted butter, melted (100g or 3.5 oz, I used Challenge brand butter)

Instructions
1. Preheat oven to 375° F (190° C). Grease a square cake pan (8" x 8" or 9" x 9") OR a
regular loaf pan OR two mini loaf pans with butter. Line the pan(s) with parchment
paper.
2. Mash the overripe bananas in a bowl until fine, set aside.
3. Sift the self raising flour and baking powder. Set aside.
4. Add the eggs into the bowl of a stand mixer. Beat on medium speed (speed 5) for 1
minute and then increase to the highest speed (speed 10) for 2 minutes. The egg should
become bubbly and foamy. Add the sugar and beat on the highest speed for 3 minutes.
The egg and sugar mixture should be foamy, as pictured below.
5. Add the mashed bananas into the egg mixture. Gently stir 2-3 times with a spatula to
combine well.
6. Heat the butter in a microwave for 20-30 seconds or until it melts. Divide flour into 3
parts. Add half of the butter into the egg mixture, gently fold and stir 2-3 times with a
spatula. Next add 1/3 of the flour, gently fold and stir around a few times until just
incorporated. Add in the second part of the flour, stir gently to incorporate. Add the
remaining butter, gently stir to mix and finally add the remaining flour. Make sure the
flour is fully dissolve. DO NOT OVER MIX. Please make sure the batter retains the air
bubbles in the beaten eggs.
7. Pour the banana cake batter into the pan. For the best results, place the pan on another
empty pan before baking. To avoid the top of the cake from becoming too brown, cover
the top of the pan with aluminum foil after the cake is set at the top, about 20-25 minutes
into baking.
8. Bake the banana for 40-50 minutes, or until a cake tester comes out clean in the center.
Remove the cake from the oven, let cool on a wire rack for 10 minutes before cutting into
pieces.
Pork Menudo
This is a recipe for basic pork menudo. It is a delicious dish that makes use pork, liver, and vegetables
such as carrot and potato.

Course Pork Recipe

Cuisine Filipino Recipe

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 6 people

Calories 524kcal

Author Vanjo Merano

Ingredients

 2 lbs. pork

 1/4 lb. pig liver

 1 cup potatoes diced

 1 piece carrot cubed

 1/2 cup soy sauce

 1/2 piece lemon

 1 piece onion chopped

 3 cloves garlic minced

 1 teaspoon sugar

 3/4 cup tomato sauce

  1 cup water

 4 pieces hotdogs sliced diagonally

 2 tablespoons cooking oil

 2 to 3 pieces dried bay leaves

 Salt and pepper to taste

US Customary - Metric

Instructions

1. Combine pork, soy sauce, and lemon in a bowl. Marinate for at least 1 hour.

2. Heat oil in a pan

3. Sauté garlic and onion.

4. Add the marinated pork. Cook for 5 to 7 minutes.

5. Pour in tomato sauce and water and then add the bay leaves. Let boil and simmer for 30
minutes to an hour depending on the toughness of the pork. Note: Add water as
necessary.

6. Add-in the liver and hot dogs. Cook for 5 minutes.

7. Put-in potatoes, carrots, sugar salt, and pepper. Stir and cook for 8 to 12 minutes.

8. Serve. Share and enjoy!

Nutrition
Serving: 6g | Calories: 524kcal | Carbohydrates: 12g | Protein: 33g | Fat: 37g | Saturated Fat: 12g |
Cholesterol: 161mg | Sodium: 1356mg | Potassium: 857mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5035IU |
Vitamin C: 14.6mg | Calcium: 52mg | Iron: 4.3mg

Ingredients
 Carrots
 Potato
 Onions
 Garlic
 Pork belly
 Salt and seasoning
  Oil
 Tomato paste

Steps
Prepare different cuts of vegetables. There are the macedoine, julienne, jardinière and
paysan methods to choose from.

Cut the pork into the same size as the vegetables. Prepare your heated cooking oil in
a pan.

Pour all the onion and garlic together first and forget about what they say about
putting the carrots. It doesn't taste good when carrots are over - boiled. Once the onion
is cooked but not browned, add the meat and carrots. Once everything is fully cooked,
add the water.

Adding the tomato sauce, seasoning and white pepper is optional. (You are often told
to add broth cubes and other kinds of seasoning, but it's cheating)

Boil for a few minutes until cooked Finished.

Ingredients
 Carrots
 Potato
 Onions
 Garlic
 Pork belly
 Salt and seasoning
 Oil
 Tomato paste

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Steps
 1. Prepare different cuts of vegetables. There are the maçedoine, julienne, jardinière and
paysanne methods to choose from.
2. Cut the pork into the same size as the vegetables.
3. Prepare your heated cooking oil in a pan.
4. Pour all the onion and garlic together first and forget about what they say about
putting the carrots. It doesn't taste good when carrots are over - boiled. Once the onion
is cooked but not browned, add the meat and carrots. Once everything is fully cooked,
add the water.
5. Adding the tomato sauce, seasoning and white pepper is optional. (You are often told
to add broth cubes and other kinds of seasoning, but it's cheating).
6. Boil for a few minutes until cooked. Finished.

RECIPE FOR KALDERETANG KAMBING: GOAT

STEW
Preparation time: 10 minutes

Cooking time: 1 hour

Total: 1 hour and 10 minutes

Servings: 4 pax

Ingredients:

 1 lb goat meat chevon, cut in serving pieces

 ½ cup vinegar
 3 tablespoons cooking oil
 1 tablespoon garlic; minced
 1 medium-sized onion; minced
 3 medium sized tomatoes; diced
 1 can tomato sauce (8oz)
 3 pieces bay leaves
 2 cups of water
 6 tablespoon liver spread
 1 large-size carrot; cubed
 1 medium-sized potato; cubed
 1 red bell pepper; sliced
 Salt and pepper to taste


Additional ingredients: Optional 

 1 tomato; cut into small slices

  1 tablespoon green peas
 3 chili peppers
 1 tablespoon of pickles
 1 tablespoon of peanut butter
 10 green olives
 Soy sauce to taste

Cooking Instructions:

1. In a large bowl, marinate goat meat for at least an hour using a mixture of vinegar, salt and
ground black pepper. (this is to remove gamey of goat meat). After an hour, remove the goat
meat from the marinade. Rinse and drain meat. 

2. Heat cooking pot or casserole, pour cooking oil. When cooking oil is hot enough, sautés
garlic, onion and tomatoes. Occasionally stir until aromatic

3. Add marinated goat meat to the mixture of sautéed ingredients. Wait until the outer part of the
goat meat turns brown. 

4. Add Tomato sauce and bay leaves, stir and simmer  for about 2 minutes.

5. Add water, and allow it to boil. Cover and simmer (lower heat) for at least 45 minutes or until
goat meat becomes tender. In this process the sauce will reduced.

6. Add liver spread, stir  well and continue cooking for 5 more minutes. If the sauce seemed to
have dried up, you can add additional water.

7. Add potatoes and carrots, stir well and continue to simmer for another 8 minutes, 

8. Add bell pepper, stir and simmer again for another 5 minutes.

9. Season with salt and pepper to taste.

10. Turn off heat

11. Serve while hot and enjoy.

Tip: 

 Aside from marinating goat meat in vinegar to eliminate its gamey, you can also boil it in Pandan
leaves. 
 Instead of using pickles, an alternative would be to add green olives
 Grated cheese can also be added for that slight kick of taste.

Interested in other recipes? Feel free to comment below. Also, let me what you think about this
recipe. I look forward to hearing from you.
Leave a Comment

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Method & Ingredients

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Recipe & Country Info

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Fish Escabeche Ingredients

1 whole maya-maya (grouper)

1 teaspoon salt

1 teaspoon pepper

1 tablespoon flour, for dredging

cooking oil, for deep-frying

1 teaspoon garlic

1 tablespoon ginger root, julienned

2 medium red onion, sliced

2 pieces green bell pepper, sliced into strips

2 tablespoons cooking oil

2 cups water

1/4 cup vinegar

1/4 cup brown sugar

2 tablespoons soy sauce

2 tablespoons cornstarch, dissolved in 3 tablespoons water

1 medium carrot, julienned

How to cook Fish Escabeche

Rub the fish with salt and pepper. Dredge with flour and then deep-fry in very hot oil.  Set aside.

In a wok, lightly saute garlic, ginger, onions, carrots, and bell peppers in oil.

Add the water, vinegar, sugar, soy sauce, and cornstarch. Simmer for about 5 minutes or until the
starch is cooked and sauce is thick.

Place the fish on a platter and pour the sauce over the fish. Serve warm.

Chicken Liver and Gizzard Stew with Quail Eggs and Snap
Peas
Stewed chicken liver and gizzard with quail eggs.

Course Main Course

Cuisine Filipino

Prep Time 10 minutes

Cook Time 1 hour 30 minutes

Calories 1798kcal
Author Vanjo Merano

Ingredients

 1 lb chicken liver

 1 lb chicken gizzard

 9 pieces quail eggs

 1 piece red bell pepper sliced

 1 cup snap peas

 3 tablespoons oyster sauce

 1 teaspoon granulated white sugar

 1 tablespoon cornstarch

 1/4 cup soy sauce

 2 tablespoons white vinegar

 1 piece onion chopped

 4 cloves garlic crushed

 3/4 cup water

 Salt and ground black pepper to taste

 1/2 cup cooking oil

US Customary - Metric

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Instructions

1. Combine 2 cups water and quail eggs in a cooking pot. Let the water boil. Once the water
starts to boil, adjust heat to medium. Boil eggs for 3 minutes. Discard water. Let the eggs
cool down and then peel-off the shell. Set the eggs aside.

2. Boil 4 cups water in a pot. Add the gizzards. Continue to boil for 40 to 60 minutes or
until the gizzards are tender. Discard the water. Set gizzards aside.
 3. Combine liver and oyster sauce. Mix well. Add cornstarch and then gently mix until all
ingredients are well distributed.

4. Heat ¼ cup oil in a pan. Add the liver. Pan-fry each side for 1 minute. Remove from the
pan. Set aside.

5. Heat 3 tablespoons oil in a pan. Once the oil gets hot, saute onion and garlic.

6. Add the boiled chicken gizzard once the onion softens. Stir-fry for 1 minute.

7. Pour soy sauce, vinegar, and ¾ cup water into the pan. Cover and cook for 2 minutes.

8. Add the chicken liver. Stir. Cover the pan and continue to cook for 5 to 8 minutes. Note:
add more water if needed.

9. Put the snap peas and bell pepper into the pan. Cook for 2 minutes.

10. Add sugar and then season with ground black pepper and salt.

11. Put the boiled eggs into the pan. Stir.

12. Transfer to a serving plate. Serve with warm white rice.

13. Share and enjoy!

Nutrition
Calories: 1798kcal | Carbohydrates: 53g | Protein: 91g | Fat: 136g | Saturated Fat: 16g | Cholesterol:
1641mg | Sodium: 5076mg | Potassium: 1822mg | Fiber: 8g | Sugar: 19g | Vitamin A: 55040IU | Vitamin
C: 304mg | Calcium: 154mg | Iron: 45mg