TUESDAY: ORANGE CHICKEN TOFU

Chicken thighs 2 lbs For mixed sauce:

Salt 1 tbsp Oyster Sauce 30g
White Pepper 1 tsp Soy sauce 1 tbsp
Cornstarch 1 cup Ground pepper ½ tsp
Flour 3 cups Water 4 tbsp
Egg 1 pc Cornstarch 1 tsp
Water 1 ½ cup Sesame oil ½ tsp
Chill- 30 minutes For Sauteeing:
Ginger ½ tsp Garlic 4 cloves
Vegetable oil 1 tsp Medium-sized onion 1 pc
Chili flakes ¼ tsp Carrots 75 grams
White sugar ¼ cup Green beans 75 grams
Brown Sugar ¼ cup Snow peas 75 grams
Orange juice ¼ cup Tenga ng daga 40 grams
Vinegar ¼ cup Fried tofu 500 grams
Soy sauce 2 tbsp Medium sized red bell pepper 75 grams/ 1 pc
Water+Cornstarch 2 tbsp
Sesame Oil 1 tsp.
FRIDAY: CARBONARA
Pasta (linguine) 500 grams
WEDNESDAY: MECHADO Mushroom 115 grams
Beef (Sirloin) 1 lb Evaporated milk 370 mL
Calamansi Juice ¼ cup White sugar 11/4 cup
Black Pepper ½ tsp Butter 1 whole
Soy Sauce ¼ cup White onion 500 mL
Medium Potatoes 2 pcs, cut into Al purpose cream 165 grams
chunks Cheese
Medium carrot 1 pc, sliced Salt
Red Bell pepper 2 pc Meat alternative
Green Bell pepper 2 pc Ground pepper
Medium tomatoes 3 pcs, diced Cooking oil
Medium Onions 2 pcs, sliced Water
Garlic 6 cloves,
chopped
Bay leaves 3 pcs. SATURDAY:
Tomato Paste 3 tbsp Pressed and Drained Firm Tofu 1400 g, diced
Sugar 1 tbsp Cornstarch 2 tbsp
Water 1 ½ cup Salt ½ tsp
For the sauce:
Water ½ cup
Soy Sauce 2 tbsp
Maple Syrup 1 ½ tbsp
Coconut Sugar 2 tbsp
Toasted sesame seeds 1 tbsp
Sesame oil ½ tbsp
Cornstarch (mix until dissolved) 1tbsp
Bell pepper 1 pc
Onion 1 pc
Green beans
THURSDAY: STIR-FRY VEGETABLES WITH