Iron Rich Recipe Booklet

Iron Rich
Recipes
Developed by:
The Food and Nutrition Research Institute for the Project
“Improving Food and Nutrition Security in the Philippines
Through School Interventions”
A Collaborative Project of
International Institute of Rural Reconstruction
Food and Nutrition Research Institute
and
Department of Education
Through the Funding support of:

International Development Research Center, Canada
RECIPE ABBREVIATION
PREFACE
c = cup
tsp = teaspoon
Tbsp = tablespoon
In the Philippines, malnutrition continues to impact on health, growth and
wt = weight
development of young children. The recent 2015 National Nutrition Survey
data revealed that the prevalence of underweight among 5-10 year old g = gram
Filipino children is 31.2% while stunting is 31.1%. Micronutrient deficiencies mg = milligram
like iron and vitamin A deficiencies are also widespread. kg = kilogram
The Food and Nutrition Research Institute of the Department of Science and
ml = milliliter
Technology (FNRI-DOST), in collaboration with the International Institute of l = liter
Rural Reconstruction (IIRR) and the Department of Education (DepEd) Division pc = piece
of Cavite developed an integrated nutrition model, GarNESupp, a three pcs = pieces
pronged approach towards addressing under nutrition among schoolchildren
through gardening, supplementary feeding and nutrition education. It is
in = inches
envisioned to help in reducing school age malnutrition and promote utilization lvs = leaves
of local vegetables in school as well as at home. µg = microgram
This work of FNRI on menu-cycle development offers solution to the
problem of malnutrition and fulfills the school gardening and feeding links. We COOKING MEASUREMENT
urge the feeding center teachers, as well as the parents to prepare these
nutritious and tasty dishes that aim to promote better nutrition of our CONVERSION
schoolchildren.
1 tsp = 5 ml or 5 g
1 Tbsp = 15 ml or 15 g
½ cup = 120 ml or 120 g
1 cup = 240 ml or 240 g
1 Tbsp = 3 tsp
⅛ cup = 2 Tbsp
¼ cup = 4 Tbsp
⅓ cup = 5 Tbsp + 1 tsp
½ cup = 8 Tbsp
¾cup = 12 Tbsp
1 cup = 16 Tbsp
ii
WHITE BEAN
STEW PREFACE……………………………………………….. ii
ESTIMATED ENERGY AND
NUTRIENT CONTENT PER
SERVING SIZE
TABLE OF CONTENTS……………………………….. iii
Energy, kcal 368 GINISANG TOGUE……………………………………. 1

Protein, g 11.08
Vit. A, µg RE 137.1
Vit. C, mg 16.4 TOKWA BALLS WITH SWEET & SOUR SAUCE….. 2
Thiamin, mg 0.18
Riboflavin, mg 0.19 TORTANG GULAY……………………………………. 3
Niacin, mg 0.42
Calcium, mg 193.5
Iron, mg 3.84 REBOSADONG GULAY………………………………. 4
Yield: 10 Serving BEANS-TOK LUMPIA…………………………………. 5

Serving size: ½ cup (78.5g)
PORK VEGGIE SOUP………………………………….. 6

Ingredients As purchased Edible Household Procedure
Market Order Portion Measure BEAN SQUASH PATTIES……………………………... 7
guide Weight
Water, for 480 ml 480 ml 2 cups 1. In a casserole, boil beans until

GINULAYANG MONGGO……………………………. 8
boiling beans cooked. Set aside.
Kidney beans, white 240 g 240 g 1 cup 2. Heat oil, fry tokwa until golden VEGGIE TOKWA………………………………………… 9
Oil, coconut, for frying 180 ml 180 ml ¾ cup brown and set aside.
Tokwa, cubed, fried 180 g 180 g ¾ cup
3. In another pan, heat oil. Sauté
Oil, coconut, for 30 ml 30 ml 2 Tbsp CORNY MALUNGGAY………………………………… 10
garlic, onion, fried tokwa,
sautéing
Garlic, minced 70 g 60 g ¼ cup squash. Add water and let it
Onion, minced 65 g 60 g ¼ cup boil until cooked. FRIED VEGGIE TUNA………………………………….. 11
Squash, cubed 590 g 420 g 1 ¾ cups 4. Add kinchay, beans, red bell
Water 240 ml 240 ml 1 cup pepper, milk and tuna. BEEF IN ZESTY SAUCE…………………………………. 12
Kinchay, leaves 160 g 120 g ½ cup 5. Add dissolved corn starch. Mix
and stem until sauce thickens.
Bell pepper, 95 g 80 g ⅓ cup 6. Season with salt and pepper. GINATAANG TUNA……………………………………. 13
red, sliced Mix well.
Milk, evaporated 180 ml 180 ml ¾ cup
PICADILLO MALUNGGAY…………………………….. 14
Tuna chunks in brine, 80 g 80 g ⅓ cup
canned, drained
Corn starch, dissolved 20 g 18.75 g 1 ¼ Tbsp WHITE BEAN STEW……………………………………… 15
Water 240 ml 240 ml 1 cup
Salt, course 5g 2.5 g ½ tsp
Black pepper, ground - - pinch RECIPE ABBREVIATION………………………………… 16
15 iii
GINISANG TOGUE PICADILLO
MALUNGGAY
ESTIMATED ENERGY AND ESTIMATED ENERGY AND
NUTRIENT CONTENT PER NUTRIENT CONTENT PER
SERVING SIZE SERVING SIZE
Energy, kcal 322 Energy, kcal 285

Protein, g 6.92 Protein, g 18.46
Vit. A, µg RE 42.1 Vit. A, µg RE 607.9
Vit. C, mg 22.6 Vit. C, mg 132.4
Thiamin, mg 0.08 Thiamin, mg 0.24
Riboflavin, mg 0.09 Riboflavin, mg 0.36
Niacin, mg 2.22 Niacin, mg 0.82
Calcium, mg 110.8 Calcium, mg 240.5
Iron, mg 3.07 Iron, mg 4.78
Yield: 10 Serving Yield: 10 Serving

Serving size: ½ Cup (86g) Serving size: ½ cup (103g)
Ingredients As purchased Edible Household Procedure Ingredients As purchased Edible Household Procedure
Market Order Portion Measure Market Order Portion Measure
guide Weight guide Weight
Oil, coconut, 240 ml 240 ml 1 cup 1. In a pan heat oil, fry tokwa Oil, coconut, 80 ml 80 ml ⅓ cup 1. In a pan, heat oil, and sauté
for frying until golden brown. Set aside. for sautéing garlic and onion then add
Tokwa 300 g 300 g 1 ¼ cups 2. In another pan heat oil, sauté Garlic, minced 35 g 30 g 2 Tbsp tomatoes.
Oil, coconut 25 ml 22.5 ml 1 ½ cups garlic, onion and togue. Onion, sliced 65 g 60 g ¼ cup 2. Add ground beef and water.
for sautéing 3. Add fried tokwa and season Tomatoes, chopped 750 g 750 g 3 ⅛ cups Bring to boil until cooked.
Garlic, minced 35 g 30 g 2 Tbsp Beef ground , 590 g 540 g 2 ¼ cups 3. Add the sweet potatoes, salt
with soy sauce and sugar.
Onion, sliced 65 g 60 g ¼ cup lean meat and pepper and cook for 5 to
Cook for 5 minutes over
Togue 395 g 360 g 1 ½ cups Water 240 ml 240 ml 1 cup
medium fire. 10 minutes or until sweet
Water 480 ml 480 ml 2 cups Sweet potato, cubed 455 g 400 g 1 ⅔ cups
4. Add kinchay and puso ng potato is cooked.
Salt, iodized 5g 5g 1 tsp Tokwa, cubed 160 g 160 g ⅔ cups
saging. Let it simmer for 4. Add tokwa and cook for
Soy sauce 60 ml 60 ml ¼ cup Salt, iodized 5g 5g 1 tsp
another 3 minutes. another 5 to 10 minutes.
Sugar, white, refined 15 g 15 g 1 Tbsp Black pepper, - - pinch
5. Add malunggay leaves and
Kinchay, leaves 120 g 60 g ½ cup ground
soy sauce and cook again for
Puso ng saging, sliced 230 g 120 g ½ cup Malunggay, leaves 715 g 400 g 1 ⅔ cups
Soy sauce 15 ml 15 ml 1 Tbsp
another 5 minutes.
1 14
GINATAANG TOKWA BALLS WITH SWEET &
TUNA SOUR SAUCE

Vit. C, mg 21.6 Vit. C, mg 13.4

Serving size: ½ cup (94g) Serving size: 3 pcs (20g/pc)
Oil, coconut, 45 ml 45 ml 3 Tbsp 1. Heat oil. Fry dilis and set aside. Tokwa Balls 1. Boil mongo in 2 cups of water
for frying 2. In another pan sauté garlic, Mongo, green, raw 160 g 160 g ⅔ cup until cooked.
Dilis, dried 120 g 120 g ½ cup onion and ginger. Water, for boiling 480 ml 480 ml 2 cup 2. Combine all the ingredients
Oil, coconut, for 25 ml 22.5 ml 1 ½ Tbsp Saluyot, leaves, finely 190 g 80 g ⅓ cup except oil. Mix well.
3. Add tuna, squash, dilis,
sautéing chopped 3. Scoop 1 Tbsp of the mixture
coconut milk and water. Let it
Garlic, minced 70 g 60 g ¼ cup Liver, pork, boiled, 240 g 240 g 1 cup and form into a ball.
boil.
Onion, sliced 85 g 80 g ⅓ cup finely chopped 4. Deep fry over low fire until
4. Add puso ng saging and cook Tokwa, finely chopped 160 g 160 g ⅔ cup
Ginger, chopped 60 g 45 g 3 Tbsp golden brown.
for 5 minutes. Egg, chicken, 1 pc 45 g 1 pc
Tuna chunks in brine, 300 g 300 g 1 ¼ cups 5. Add malunggay leaves. whole, beaten
canned, drained Sweet and Sour Sauce
6. Season with salt. Onion, finely chopped 65 g 60 g ¼ cup
Squash, cubed 85 g 60 g ¼ cup
Flour, all-purpose, 80 g 80 g ⅓ cup
Coconut milk, 600 ml 600 ml 2 ½ cups 1. Combine all ingredients in a
enriched
undiluted casserole.
Salt, iodized 5g 5g 1 tsp
Water 240 ml 240 ml 1 cup 2. Cook while continuously
Oil, coconut, for frying 180 ml 180 ml ¾ cup
Puso ng saging 155 g 80 g ⅓ cup mixing until the sauce thickens.
Sauce
Malunggay, leaves 145 g 80 g ⅓ cup Vinegar 30 30 g 3 Tbsp
Salt, iodized 5g 5g 1 tsp Soy sauce 15 ml 15 ml 1 Tbsp
Garlic, minced 5g 2.5 g ½ tsp
Sugar, white, refined 15 g 15 g 1 Tbsp
Corn starch 15 g 15 g 1 Tbsp
13 2
TORTANG GULAY BEEF IN ZESTY
SAUCE

Vit. C, mg 13.4 Vit. C, mg 10.2

Serving size: 2 pcs (34g/pc) Serving size: ½ cup (62g)
Mongo, green, raw 420 g 420 g 1 ¾ cups 1. Put monggo seeds into a boil. Water, for boiling 480 ml 480 ml 2 cups 1. Put liver into a boil until
Water, for boiling 360 ml 360 ml 1 ½ cups Set aside. liver cooked. Set aside.
Malunggay, leaves 110 g 60 g ¼ cup 2. Combine all ingredients and Pork liver 160 g 160 g ⅔ cup 2. In a mixing bowl, dredge beef
Salt, iodized 10 g 7.5 g ½ Tbsp mix well. Beef lean, sliced 195 g 180 g ¾ cup on corn starch.
Egg, chicken, 2 pc s 90 g 2 pcs 3. From the mixture, create thin Corn starch 25 g 22.5 g 1 ½ Tbsp 3. Marinate beef in a mixture of
whole, beaten patties. Soy sauce 30 ml 30 ml 2 Tbsp soy sauce and pepper. Let
Garlic, minced 5g 2.5 g ½ cup 4. Deep-fry until golden brown. Black pepper, - - pinch stand for 30 minutes.
Black pepper, ground — — pinch ground 4. In a casserole, heat oil. Sauté
Flour, all purpose, 180 g 180 g ¾ cup Oil, coconut 25 ml 22.5 ml 1 ½ Tbsp garlic and onion.
enriched Garlic, minced 20 g 15 g 1 Tbsp
5. Stir-fry carrots, kidney beans,
Onion, finely 65 g 60 g ¼ cup Onion, sliced 85 g 80 g ⅓ cup
togue and liver over medium
chopped Carrot, sliced thinly 75 g 60 g ¼ cup
fire.
Tokwa, finely chopped 60 g 60 g ¼ cup Kidney beans, 180 g 180 g ⅓ cup
6. Season with salt then transfer
Kinchay, leaves, 80 g 60 g ¼ cup white, boiled
finely chopped Togue 35 g 30 g ⅛ cup
in a separate container.
Puso ng saging, 115 g 60 g ¼ cup Salt, iodized - - pinch 7. In the same casserole, stir-fry
chopped Dalandan, 400 g 180 ml ¾ cup marinated beef and let simmer
Oil, coconut, for 80 ml 80 ml ⅓ cup squeezed for juice for 10 minutes or until beef is
frying tender.
8. Add dalandan juice and
simmer for 2 minutes.
9. Blend in sautéed vegetables.
3 12
FRIED VEGGIE REBOSADONG
TUNA GULAY

Vit. A, µg RE 358.2 Vit. A, µg RE 621
Vit. C, mg 23.5 Vit. C, mg 113.1

Serving size: 1 pc (116g/pc) Serving size: 3 pcs (30g/pc)
Veggie Tuna 1. Fry tokwa until golden brown Flour, all-purpose, 120 ml 120 ml 2 Tbsp 1. Combine flour, egg, salt,
Oil, coconut, for 300 ml 300 ml 1 ¼ cup s and set aside. enriched baking powder, mashed tokwa
frying Egg, chicken, whole, 2 pcs 90 g 2 pcs
2. Make a batter by combining and water. Mix well.
Tokwa, sliced thinly 180 g 180 g ¾ cup beaten
the beaten egg, flour and 2. Add sesame seeds, malunggay,
Egg, chicken, whole, 2 pcs 90 g 2 pcs
water. Season with salt and Salt, iodized 5g 5g 1 tsp squash, kinchay, kamote and
beaten
set aside. Baking powder 10 g 7.5 g ½ Tbsp togue. Mix well. Form into
Flour, all-purpose 180 g 180 g ¾ cup
3. Combine all the vegetables, Tokwa, mashed 150 g 150 g 1 ⅛ cups frying shape (Rebosado).
enriched
Water Water 80 ml 80 ml ⅓ cup
240 ml 240 ml 1 cup tokwa, tuna, and patani. Add 3. Fry under medium flame until
Salt, iodized 5g 5g 1 tsp Sesame seeds, 10 g 7.5 g ½ Tbsp
them to the batter. Mix well. golden brown.
Kangkong, leaves, 585 g 240 g 1 cup ground
4. Form into a patty and deep fry
finely chopped Malunggay, leaves 715 g 400 g 1 ⅓ cups
until golden brown. Serve with
Squash, sliced thinly 340 g 240 g 1 cup Squash, sliced thinly 255 g 180 g ¾ cup
Carrot, sliced thinly 100 g 80 g ⅓ cup
the sauce.
Kinchay, sliced 160 g 120 g ½ cup
Kinchay, leaves 60 g 45 g 3 Tbsp thinly
finely chopped Sauce Kamote, yellow, 205 g 180 g ¾ cup
Alugbati, leaves 125 g 80 g ⅓ cup 1. Combine vinegar and garlic. sliced thinly
Onion, sliced 50 g 45 g 3 Tbsp 2. Cook over low flame. Togue 130 g 120 g ½ cup
Tuna chunks in oil, 300 g 300 g 1 ¼ cups
Oil, coconut, 360 ml 360 ml 1 ½ cups
canned, drained
Patani, seed, freshly 120 g 120 g ½ cup for frying
purchased, fried
Sauce
Vinegar 180 ml 180 ml ¾ cup
Garlic, minced 20 g 15 g 1 Tbsp
11 4
BEANS-TOK CORNY
LUMPIA MALUNGGAY

Vit. C, mg 7.7 Vit. C, mg 43.3
Calcium, mg 75 Calcium, mg 93.4

Serving size: 2 pcs (45g/pc) Serving size: ½ Cup (102g)
Oil, coconut, for 30 ml 30 ml 2 Tbsp 1. On the casserole, fry sliced Water, for boiling 480 ml 480 ml 2 cups 1. Put liver into a boil until
frying tokwa over low flame. Set liver cooked. Set aside.
Tokwa, sliced 120 g 120 g ½ cup aside. Pork liver 240 g 240 g 1 cup 2. Heat oil, sauté garlic and
Water, for boiling 480 ml 480 ml 2 cups Oil, coconut, 60 ml 60 ml ¼ cup
2. In a separate casserole boil the onion. Add liver, corn kernel
beans & squash for sautéing
beans for 30 minutes. Add the and water. Cook for 2-3
Kidney beans, white 270 g 270 g 1 ⅛ cups Garlic, minced 55 g 45 g 3 Tbsp
squash, boil until tender. Set minutes.
Squash, sliced 225 g 160 g ⅔ cup Onion, sliced 85 g 80 g ⅓ cup
Water, for boiling 360 ml 360 ml 1 ½ cups aside. 3. Add carrots, singkamas and
Corn, white, kernel 800 g 240 g 1 cup
liver 3. In another pan sauté garlic and malunggay fruit.
Pork liver 120 g 120 g ½ cup onion on margarine. 4. Season with salt and sugar and
Carrot, cubed 145 g 120 g ½ cup
Margarine, fortified 15 g 15 g 1 Tbsp 4. Add puso ng saging. Cook for add lemon grass. Let it boil.
Singkamas, cubed 180 g 160 g ⅔ cup
Garlic, minced 95 g 80 g ⅓ cup 5 minutes and cover. 5. Garnish with quail eggs and
Malunggay, fruit 125 g 60 g ¼ cup
Onion, chopped 50 g 45 g 3 Tbsp 5. Add tokwa, beans, liver, malunggay leaves.
Salt, iodized 5g 5g 1 tsp
Puso ng saging 155 g 80 g ⅓ cup squash and egg. Add salt and
Sugar, white , 25 g 22.5 g 1 ½ Tbsp
Butuan pepper to taste.
Egg, white 1 pc 45 g 1 pc refined
6. Let it cool and wrap it with Lemon grass, 35 g 30 g 1 pack
Salt, iodized 5g 5g 1 tsp lumpia wrapper. leaves
Black pepper, - - pinch
7. Heat oil. Fry lumpia until Egg, quail, boiled 10 pcs 90 g 10 pcs
ground
golden brown. Malunggay, leaves 215 g 120 g ½ cup
Lumpia wrapper 10 pcs 50 g 10 pcs
Oil, coconut, for 180 ml 180 ml ¾ cup
frying
5 10
PORK VEGGIE
VEGGIE-TOKWA SOUP

Protein, g 7 Protein, g 7.64
Vit. C, mg 58.1 Vit. C, mg 6.3

Serving size: ½ Cup (73.5g) Serving size: ½ Cup (104.5g)
Oil, coconut, for frying

180 ml 180 ml ¾ cup 1. In a pan heat oil. Fry tokwa Water, for boiling 480 ml 480 ml 2 cups 1. In a separate casserole, boil
Tokwa, cubed 160 g 160 g ⅔ cup until golden brown. Set aside. liver the liver until cooked.
Margarine, fortified 45 g 45 g 3 Tbsp 2. In another pan, sauté garlic Oil, coconut, for 25 ml 22.5 ml 1 ½ Tbsp 2. Heat oil. Sauté garlic and
Garlic, minced 25 g 22.5 g 1 ½ Tbsp and onion in margarine. sautéing onion. Add salt and water.
Onion, minced thinly 130 g 120 g ½ cup 3. Add the mashed sardines, let it Pork liver, sliced 240 g 240 g 1 cup 3. Add pork and cook until
Sardines in oil, 230 g 120 g ½ cup cook for a few minutes. Garlic, minced 20 g 15 g 1 Tbsp tender.
canned, mashed 4. Add carrots. Let it cook for a Onion, sliced 195 g 180 g ¾ cup 4. Add the corn and let it boil
Petchay, chopped 475 g 400 g 1 ⅔ cups Salt, iodized 15 g 15 g 1 Tbsp
few minutes. until cooked.
Carrot, sliced 330 g 270 g 1 ⅛ cups Water 600 ml 600 ml 2 ½ cups
5. Add petchay, water, 5. Add squash and carrots. Cook
Malunggay, leaves 215 g 120 g ½ cup Pork kasim, sliced 240 g 240 g 1 cup
malunggay and kinchay. Boil until tender.
Kinchay, finely 160 g 120 g ½ cup Corn, white, kernel 800 g 240 g 1 cup
until cooked. 6. Add the liver, kinchay and
chopped Squash, cubed 600 g 240 g 1 cup
6. Season with salt. Add fried malunggay leaves.
Salt, iodized 5g 5g 1 tsp Carrot, cubed 360 g 360 g 1 ½ cups
tokwa. 7. Season with soy sauce and
Water 80 ml 80 ml ⅓ cup Kinchay, leaves 120 g 120 g ½ cup
Malunggay, leaves 120 g 120 g 120 g
sugar.
Soy sauce 60 ml 60 ml 4 Tbsp
Sugar, white, 10 g 7.5 g ½ Tbsp
refined
9 6
BEAN-SQUASH GINULAYANG
PATTIES MONGGO

Vit. C, mg 17.1 Vit. C, mg 33.5

Serving size: 1 pc patty (72.5g) Serving size: ½ Cup (126.5g)
Patties 1. Heat oil. Fry tokwa until golden Oil, coconut, 180 ml 180 ml ¾ cup 1. Boil monggo until cooked over
Oil, coconut, for 180 ml 180 ml ¾ cup brown and set aside. for frying medium fire. Set aside.
frying 2. Combine all ingredients. Mix Monggo, green 240 g 240 g 1 cup 2. Heat oil, sauté garlic and
Tokwa, cubed 300 g 300 g 1 ¼ cups Oil, coconut, 45 g 45 g 3 Tbsp
well. onion.
Squash, grated 420 g 320 g 1 ⅓ cups for sautéing
3. Form into a patty and deep-fry 3. Add dilis and kamote. Season
Egg, chicken, 1 pc 45 g 1 pc Garlic, minced 20 g 15 g 1 Tbsp
in the oil used in frying tokwa. with salt and patis.
whole, beaten Onion, chopped 65 g 60 g ¼ cup
Corn starch 80 g 80 g 5 Tbsp Cook until golden brown. 4. Add the water used in
Dilis, fresh, head 190 g 160 g ⅔ cup
Kidney beans 45 g 45 g 3 Tbsp 4. Combine the fried tokwa and monggo. Let it simmer for 10
the sweet and sour sauce. removed minutes.
White onion, 50 g 45 g 3 Tbsp Kamote, yellow, 615 g 540 g 2 ¼ cups
finely chopped 5. Add monggo, talbos ng
cubed
Malunggay, leaves 80 g 45 g 3 Tbsp Sweet and sour sauce kamote and ampalaya leaves.
Salt, iodized 10 g 7.5 g ½ Tbsp
Black pepper, — — pinch Continue cooking for 5
Patis 25 ml 22.5 ml 1 ½ Tbsp
ground 1. Combine all ingredients. minutes.
Kamote, talbos 240 g 120 g ½ cup
Salt, iodized 5g 5g 1 tsp Mix well. Ampalaya, leaves 260 g 100 g 1 ¾ cups
Sauce 2. Cook over low flame.
Vinegar 60 ml 60 ml ¼ cup
Banana catsup 60 g 60 g ¼ cup
Salt, iodized 5 g 3.75 g ¾ tsp
Sugar, white, 30 g 30 g 2 Tbsp
refined
Corn starch 5g 5g 1 tsp
7 8

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Iron Rich

Through the Funding support of:

Energy, kcal 368 GINISANG TOGUE……………………………………. 1

Yield: 10 Serving BEANS-TOK LUMPIA…………………………………. 5

PORK VEGGIE SOUP………………………………….. 6

Water, for 480 ml 480 ml 2 cups 1. In a casserole, boil beans until

Energy, kcal 322 Energy, kcal 285

Yield: 10 Serving Yield: 10 Serving

Energy, kcal 361 Energy, kcal 325

Yield: 10 Serving Yield: 10 Serving

Energy, kcal 325 Energy, kcal 156

Yield: 10 Serving Yield: 10 Serving

Energy, kcal 474 Energy, kcal 485

Yield: 10 Serving Yield: 10 Serving

Energy, kcal 371 Energy, kcal 157

Yield: 10 Serving Yield: 10 Serving

Energy, kcal 281 Energy, kcal 145

Yield: 10 Serving Yield: 10 Serving

Oil, coconut, for frying

Energy, kcal 290 Energy, kcal 242

Yield: 10 Serving Yield: 10 Serving

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