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Arroz a la (Mung)Cubana Sardine Squash Kulitis Patties Bulad, Egg and Veggie Fried
Cassava Fries with Garlic Bechamel Oats Pasta Rice
Ginamos Aioli Thai Green Papaya Salad

Recipes
Arroz a La Mung(Cubana)

Adapted from https://spoonfulofbutter.com/arroz-la-cubana/

Serves 4

INGREDIENTS
 2 tablespoons canola oil or olive oil
 3 cloves garlic, minced
 1 piece large onion, chopped
 150g dried green mung beans (will
yield 450g cooked mung beans)
 ¼ teaspoon salt
 ¼ teaspoon ground pepper
 1 teaspoon ground paprika
 2 tablespoons tomato paste
 2 teaspoons sugar
 1 tablespoon soy sauce
 ½ cup diced carrots
 ½ cup diced potatoes
 ¼ cup diced bell peppers
 ¼ cup raisins (pre-soak in warm water
about 1 hour before sauteeing the
beans)
FOR THE FRIED PLANTAINS
2-3 pieces ripe plantains
canola oil for frying
OTHER INGREDIENTS:
4 pieces egg
4 cups cooked plain white rice

INSTRUCTIONS
MAKE THE BEANS:
 Soak the beans overnight in cold water.
 Cook the beans in 3:1 ratio of water for 30 minutes or until tender. Drain water and set
aside.
 On medium heat, saute the garlic in oil until golden in color. Add in the onions and
cook until soft and translucent.
 Add the beans, salt, pepper, paprika, tomato paste, sugar, and soy sauce. Sauté on high
heat until the mixture is dry (5-10 minutes) and oil exudes from the mixture. Cook
further for 3-5 minutes until the mixture is browned.
 Add the carrots, potatoes, bell pepper. Stir, cover, and let it simmer for about 30
minutes. Watch and stir occasionally. You may add some water, about ¼ cup at a time,
stirring well to deglaze the pan each time. A caramelized sauce is what we are aiming
for so don't add too much liquid at once or it will dilute the flavor.
 Try a spoonful of the beans and adjust the taste according to your liking - add some
more soy sauce, pepper, or tomato paste. Set the beans aside will you prepare the
plantains and eggs.
COOK THE PLANTAINS AND EGGS:
 Cut the plantains on the slant to make ½" thick slices. Pan fry in a little bit of oil,
preferably on a non-stick pan until golden brown and cooked.
 Fry the eggs individually as preferred.
TO SERVE:
 Portion 1 cup of rice, a few plantain slices, a fried egg and a quarter cup of beans
on a plate.
Cassava Fries

Adapted from thespruceeats.com/crispy-yuca-fries-3028822

Serves 4 to 6

INGREDIENTS
 2 pounds cassava
 2 cups vegetable oil for frying

INSTRUCTIONS
 Peel the cassava
 Bring a large pot of salted water to a boil and cook cassava until it turns translucent
and can be pieced easily with a fork. This make take 30 to 40 minutes.
 Drain and remove fibrous pieces.
 Cut the cassava into thick rectangular wedges.
 Heat 2 inches of vegetable oil in a thick frying pan.
 Once the oil is hot fry the cassava in batches until golden brown.
 Take out cassava and drain in paper towels.

Garlic Ginamos Aioli

Adapted from https://www.allrecipes.com/recipe/213608/garlic-aioli/
Serves 4

INGREDIENTS
 1/3 cup mayonnaise  ¼ tsp ginamos
 1 clove garlic, minced  ¼ tsp ground black pepper
 1 ½ tbsp. calamansi juice

INSTRUCTIONS
 Mix mayonnaise, garlic, calamansi juice, ginamos, and pepper in a bowl. Cover
and refrigerate for at least 30 minutes before serving.
Sardines Squash Kulitis
Patties

Adapted from 2020 FNRI Menu Guide Calendar

Serves 5

INGREDIENTS
 2 cups Squash fruit, chunks  2 cups kulitis
 2 pcs whole chicken egg, beaten  1 tbsp galrlic, chopped
 1 tsp salt  1/8 cup onion, white, chopped
 1/8 tsp ground black pepper  1 ½ cup AP flour
 3 cans sardines in tomato sauce  1 cup cooking oil

INSTRUCTIONS
 Steam the squash for 15 minutes. Mash in a bowl and set aside
 In a bowl, combine egg, oil, salt and pepper.
 In another bowl, combine sardines, steamed kalabasa, kulitis, garlic, onion and
flour. Add the egg mixture. Blend well.
 Divide the mixture by 40, approximately 3 tablespoons or 40 grams each portion.
Shape each portion into patties.
 In a pan, heat oil. Fry the patties for 3 minutes each side or until brown.
 Transfer in a strainer or bowl with paper towels to drain excess oil.
Bechamel Oats Pasta
Adapted from FNRI Healthy Living Recipe Book
Serves 4

INGREDIENTS
 1 tbsp margarine  1 pc chicken egg yolk
 2 Tbsp AP flour  ¼ cup oatmeal
 3 cups milk, low fat  3 Tbsp pickle relish
 ½ tsp ginamos  4 oz spaghetti noodles, dry
 ½ tsp black pepper, ground

INSTRUCTIONS
 Boil spaghetti according to package instructions. Set aside
 Melt margarine in a saucepan. Add flour and mix well.
 Add milk. Season with ginamos and pepper. eLet simmer
 Add yolk and cook for 1 minute, stirring well.
 Add oats. Add pasta water 2 tbsp at a time until right consistency. Add pickles
Bulad, Egg, and Veggie Fried
Rice
Adapted from https://www.gimmesomeoven.com/fried-rice-recipe/
Serves 4

INGREDIENTS
 3 tablespoons butter, divided  3 cloves garlic, minced
 2 eggs, whisked  salt and black pepper
 ½ cup bulad, fried, flaked  4 cups cooked and chilled rice (I
 2 medium carrots, peeled and prefer short-grain white rice)
finely diced  3 green onions, thinly sliced
 1 small white onion, diced  3–4 tablespoons soy sauce, or more
 1/2 cup corn kernel to taste
 ¼ malunggay, chopped  2 teaspoons oyster sauce

INSTRUCTIONS
 Heat 1/2 tablespoon of butter in a large sauté pan* over medium-high heat until
melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and
transfer to a separate plate.
 Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots,
onion, corn, and garlic, and season with a generous pinch of salt and pepper. Sauté
for about 5 minutes or until the onion and carrots are soft. Increase heat to high,
add in the malunggay and the remaining 1 1/2 tablespoons of butter , and stir until
melted. Immediately add the rice, green onions, soy sauce and oyster sauce, and stir
until combined.
 Continue sautéing for an additional 3 minutes to fry the rice, stirring
occasionally. Then add in the eggs and stir to combine. Remove from heat.  Taste
and season with extra soy sauce, if needed.
Thai Green Papaya Salad

Adapted from https://hot-thai-kitchen.com/papaya-salad-v3/

Serves 2

INGREDIENTS
 1 ½ cups julienned green papaya  3 tbsp roasted peanuts
 2 cloves garlic, minced  2 tbsp fresh calamansi juice
 1 ½ tbsp. brown sugar  ½ tsp tamarind powder, dissolved
 2-3 green beans, cut into 2 inch in 2 tsp water
pieces  1 ½ tbsp. fish sauce
 2-3 pcs chili, minced  ½ cup tomato wedges

INSTRUCTIONS
 Soak green papaya in cold water for 10 to 15 minutes
 Drain the soaked papaya well and place in a bowl lined with 2 layers of paper towel
to absorb excess water. You want to have as little water on the papaya as possible
so as to not dilute the dressing.
 Mix garlic, chili and sugar in a bowl. Add fish sauce, calamansi juice and tamarind
sauce and stir until the sugar is dissolved and add to the garlic and chilies. Stir
everything around to infuse the garlic and chilies into the dressing.
 Roughly chop half the peanuts and add to the mixing bowl.
 Bruise the long beans until broken using anything heavy you can find in the kitchen
(a bottle, a can, rolling pin) then add to the mixing bowl.
 Add tomatoes and press on them to bruise and release the juice slightly.
 Add papaya and toss to mix.
 Plate and garnish with the remaining peanuts.