1.

Chicken Popcorn with Sweet Sauce

NUTRIENT DATA PER SERVING
Energy 531kcal
Carbohydrates 57g
Protein 15g
Fat 27g
Yield 10 servings
Serving Size 50g chicken w/ ½ cup rice
Cooking Time 1 hour

INGREDIENTS
Marinated Chicken Sweet Sauce
 500 g chicken breast, cut into  10 tbsp. ketchup, tomato, sweet
approximately 1” by 1”  7 ½ tsp. soy sauce
 10 tbsp. cornstarch  1 ¼ tsp. oyster sauce
 3 chicken egg, whole  2 tbsp. brown sugar
 150 g bread crumbs  ¼ cup water
 ¼ tsp. salt  2 ½ tsp. Cornstarch
 ½ tsp. ground black pepper  5 tsp. water for cornstarch
 10 pcs. calamansi, small
 15 tbsp. oil, coconut for frying

DIRECTIONS
1. Heat coconut oil in a large carajay over medium-low heat.
2. Season the chicken breast with salt and pepper, to taste. Squeeze the lemon or
calamansi juice. Working one at a time, dredge chicken breast in cornstarch, dip
into egg, then dredge in bread crumbs, pressing to coat.
3. Add the breaded chicken breast to the carajay and cook until evenly golden and
crispy, about 3-4 minutes on each side. Transfer to a paper towel-lined plate.
4. Serve immediately with ½ cup rice and sweet sauce:
a. Stir water, ketchup, soy sauce, brown sugar, and oyster sauce together in a bowl.
b. In a pan, stir under low heat the mixture until dissolved and the flavors blend.
c. Mix cornstarch and water. Add to the sauce. Stir until the consistency thickens.
2. Chick and Cheese Croquettes
NUTRIENT DATA PER SERVING
Energy 549kcal
Carbohydrates 48g
Protein 15g
Fat 33g
Yield 10 servings
Serving Size 2pcs
Cooking Time 1 hour

INGREDIENTS SAUCE
 225 g potatoes, mashed KETCHUP OR CHEESE DIP
 1 pc. Chicken egg, whole, beaten
 4 pcs. egg whites, beaten
 4 pcs. chicken egg yolk, beaten
 100 g cheese, cubes, 20 pieces, 5
grams per cube
 100 g all-purpose flour
 250 ml evaporated milk
 500 g bread crumbs
 225 g oil, coconut
 1/8 tsp. black pepper, ground
 1 ½ tsp. iodized salt

DIRECTIONS
1. Add the milk, salt, pepper, 4 egg yolks, and flour to mashed potatoes. Chill and
shape 10 grams of potatoes using 25 grams of bread crumbs. Add 1 piece of cheese
cube inside. Repeat until all potatoes are molded.
2. Dip the mashed potatoes to the beaten egg, then roll through bread crumbs again.
3. Fry for 2 minutes or until golden brown. Do not overcrowd the fryer. If small, fry 2
croquettes at a time. May be served with ketchup or cheese dip.
3. FISH BALL
4. Pork and Beans
NUTRIENT DATA PER SERVING
Energy 523kcal
Carbohydrates 50g
Protein 11g
Fat 31g
Yield 10 servings
Serving Size ½ cup served w/ ½ cup rice
Cooking Time 8 hours for soaking mung beans and 1 hour
cooking

INGREDIENTS
 450 g pork meat, lean, ground  1 tbsp. onion, bulb, minced
 250 g Baguio beans, green, cut  1 tbsp. garlic, minced
diagonally thinly approximately 3  5 tbsp. oil, coconut
cm  3 tbsp. fish sauce
 150 g mung bean, green, dried  ½ tsp. iodized salt
 3 ½ cups water for boiling  1/8 tsp. pepper
 650 ml tomato sauce  ¼ cup water
 6 tbsp. white sugar, refined

DIRECTIONS
1. In a covered pan, add water and soak mung beans overnight or for at least 8 hours.
2. Boil green mung beans over medium fire for 20 minutes or until tender. A
technique which can be used is by turning off the stove while boiling and by letting
the beans cooked over covered pot. Strain and set aside.
3. In another pan, heat oil. Sauté onion, garlic and pork. Cook for 10 minutes or until
pork becomes tender. Season with 1/8 tsp. pepper and ½ tsp. salt.
4. Add the Baguio beans. Sauté for 3 minutes. Add ¼ cup water. Boil for 3 minutes.
5. Add the mung beans and sauté for 3 minutes.
6. Add the tomato sauce. Simmer for another 5 minutes.
7. Season with fish sauce and white sugar.
5. Chicken Sopas
NUTRIENT DATA PER SERVING
Energy 513kcal
Carbohydrates 38g
Protein 16g
Fat 33g
Yield 10 servings
Serving Size ½ cup served w/ ½ cup rice
Cooking Time 8 hours for soaking mung beans and 1 hour
cooking

INGREDIENTS
 500g pasta, macaroni  200 ml milk, evaporated
 ¼ kg chicken breast, ground  10 tbsp. oil, coconut
 100 g Baguio beans, diced  1 cup margarine
 200 g carrots, diced  8 tbsp. fish sauce
 5 tbsp. onion, bulb, minced  1/8 tsp. ground black pepper
 5 tsp. garlic, minced  10 cups of water
 3pcs. chicken egg, whole, medium,
beaten

DIRECTIONS
1. Heat vegetable oil and margarine in a cooking pot.
2. Once the oil became hot, sauté onion and garlic. Cook for 3 minutes until the onion
is translucent and the garlic is brown.
3. Add ground chicken. Season with 4 tbsp. fish sauce and black pepper. Cook for 10
minutes until brown.
4. Add the carrots and Baguio beans sauté for 5 minutes or until the vegetables are
soft.
5. Add the macaroni. Blend all the ingredients in the pot.
6. Pour water and let it boil. Cover the cooking pot and continue to cook in medium
heat for 5 minutes.
7. Season with 4 tbsp. fish sauce, salt, and pepper. Boil for 20 minutes until the pasta
is cooked. During boiling time, swirl scrambled egg into the soup. Boil for 1
minute.
8. Add evaporated milk. Stir. Transfer to a serving bowl.
6. Maja Blanca
NUTRIENT DATA PER SERVING
Energy 534kcal
Carbohydrates 47g
Protein 10g
Fat 34g
Yield 10 servings
Serving Size 1 square slice
Cooking Time 1 hour and 30 minutes

INGREDIENTS
 800 ml coconut milk  250 g cheese, grated
 150 ml evaporated milk  150 g cornstarch
 250 g white sugar, refined  20 ml water
 200 g corn, whole kernel

DIRECTIONS
1. In a pot, add coconut milk, water, sugar and evaporated milk. Stir under low heat.
Bring to boil for 10 minutes.
2. Add corn kernels and grated cheese. Stir slowly for 1 minute.
3. Combine the cornstarch and water. Add the mixture into the pot and stir thoroughly
for 5 minutes. Mix until desired consistency was reached.
4. Grease the pan with oil or butter. Pour the mixture into a serving tray then flatten
the top using a spatula or spoon.
5. Allow to cool for at least an hour.
6. Cut into 10 equal sizes.
7. MungChi Patties
NUTRIENT DATA PER SERVING
Energy 530kcal
Carbohydrates 41g
Protein 15g
Fat 34g
Yield 2 pcs (50g each patty) with ½ cup rice
Serving Size 10 servings
Cooking Time 1 hour and 30 minutes

INGREDIENTS
 150 g mung beans, green, dried  100 g cheese, cheddar, grated
 3 ½ water for boiling  7 tbsp. wheat flour, all-purpose
 10 tbsp. onion, bulb, minced  ½ tsp. black pepper
 275 g chicken breast, ground  ½ tsp. iodized salt
 200 g squash, grated  2 ½ tbsp. soy sauce
 200 g carrots, grated  20 tbsp. (2 tbsp. per patty) oil,
 75 g onion, spring, minced coconut
 3 pieces chicken egg, medium,
whole, beaten

DIRECTIONS
1. In a covered pan, add water and soak mung beans overnight or for at least 8 hours.
2. Boil green mung beans over medium fire for 30 minutes or until tender. A
technique which can be used is by turning off the stove while boiling and by letting
the beans cooked over covered pot. Strain and set aside.
3. In a bowl, combine the munggo, onion, chicken, squash, carrots, and spring onion.
Blend well. Set aside.
4. In a separate bowl, mix together the egg, soy sauce, pepper, salt and all-purpose
flour.
5. Pour in the munggo mixture. Blend well.
6. Scoop out 1/4 cup of the mixture. Mold into patties.
7. Using a carajay or a non-stick pan, heat oil. Use 2 tbsp. of oil for each patty. Fry
the patties, 5 minutes per side, over medium fire until golden brown. Remove from
the pan when cook and drain excess oil.

8. Fish Nuggets with Potato Soup

NUTRIENT DATA PER SERVING
Energy 530kcal
Carbohydrates 41g
Protein 15g
Fat 34g
Yield 2 pcs (50g each patty) with ½ cup rice
Serving Size 10 servings
Cooking Time 1 hour and 30 minutes

INGREDIENTS
 150 g mung beans, green, dried  100 g cheese, cheddar, grated
 3 ½ water for boiling  7 tbsp. wheat flour, all-purpose
 10 tbsp. onion, bulb, minced  ½ tsp. black pepper
 275 g chicken breast, ground  ½ tsp. iodized salt
 200 g squash, grated  2 ½ tbsp. soy sauce
 200 g carrots, grated  20 tbsp. (2 tbsp. per patty) oil,
 75 g onion, spring, minced coconut
 3 pieces chicken egg, medium,
whole, beaten

DIRECTIONS
8. In a covered pan, add water and soak mung beans overnight or for at least 8 hours.
9. Boil green mung beans over medium fire for 30 minutes or until tender. A
technique which can be used is by turning off the stove while boiling and by letting
the beans cooked over covered pot. Strain and set aside.
10. In a bowl, combine the munggo, onion, chicken, squash, carrots, and spring onion.
Blend well. Set aside.
11. In a separate bowl, mix together the egg, soy sauce, pepper, salt and all-purpose
flour.
12. Pour in the munggo mixture. Blend well.
13. Scoop out 1/4 cup of the mixture. Mold into patties.
14. Using a carajay or a non-stick pan, heat oil. Use 2 tbsp. of oil for each patty. Fry
the patties, 5 minutes per side, over medium fire until golden brown. Remove from
the pan when cook and drain excess oil.

9. Sweet and Sour Chicken

NUTRIENT DATA PER SERVING
Energy 510kcal
Carbohydrates 54g
Protein 15g
Fat 26g
Yield 50g chicken and ¼ cup sweet and sour
sauce served w/ ½ cup rice
Serving Size 10 servings
Cooking Time 1 hour preparation and 1 hour cooking time
 INGREDIENTS
Marinated Chicken Sweet and Sour Sauce
 500 g chicken breast, cut into ½ inch  5 tbsp. or 2½ pcs. small onion, bulb,
cubes minced
 ½ tsp. iodized salt  2 cups or 200 g carrots, diced
 ½ tsp. black pepper, ground  1 cup or 100 g Baguio beans,
 2 ½ tsp. soy sauce chopped
 ½ tsp. white sugar  2 ½ cups of water
 5 pcs. chicken egg, egg white only  ½ tsp. of salt
 3 tbsp. onion, spring, minced  1 cup white sugar, refined
 8 tbsp. of vinegar

DIRECTIONS
1. Using a bowl, marinate the chicken with iodized salt, black pepper, white sugar,
soy sauce, egg whites, and spring onions. Blend well. Cover, and place inside the
refrigerator for at least an hour.
2. Heat oil under medium-low heat in a saucepan or deep fat fryer.
3. Drop pieces of chicken in the oil, one by one, and fry for 10 minutes or until evenly
browned. Drain on paper towels or rack with strainer. Fry chicken per batches.
Avoid overcrowding.
4. On a separate sauce pan, heat oil over medium heat. Stir in the onion, celery and
carrots. Add ¼ cup of water and cook the vegetables until tender and when water
evaporates. Remove from heat and set aside.
5. In a bowl, mix water, salt, white sugar, vinegar, ketchup, and soy sauce. Bring to
boil, and mix in cornstarch and water to thicken.

10. Egg Surprise

11. Sardine and Squash Patties
12. Ground Pork Menudo
13. Champorado with Fried Dilis
14. Cheese, Corn and Carrots Sticks
15. Egg Salad Sandwich
16. Chicken Sopas
17. Pork Ball Teriyaki
18. Tuna Patties
19. Ginataang Munggo with Crispy Dilis
20. Kalabasa Flan
21. Arroz Caldo with Gata
22. Sardine Quesadilla
23. Hawaiian Pizza Pandesal
24. Chicken Balls
25. Pork Embutido
26. Squash Mac and Cheese
27. Corn Dog with Malunggay
28. Chicken Yakisoba
29. Baked Mac and Chick
30. Odong with Upo and Pork Meatballs
31. Chicken and Veggie Tempura