Tempura

Fishball
Siomai
Lumpia
Dynamite
Sauce

Tempura
 160 Pesos = 1 kg

Fishball (12 Servings)

 500 g fish fillet
 2 cloves garlic minced
 1 medium onion chopped
 2 stalks spring onion chopped
 ¾ cup cornstarch
 ½ tbsp baking powder
 1 tsp salt
 2 tbsp sugar
 ¼ cup water
 2 cups cooking oil for frying

Siomai (40 pcs)

 40 pcs. siomai wrappers
 1 lb. ground pork
 ½ cup shrimps, chopped
 1 small carrot, chopped finely
 6 cloves garlic, minced
 ½ onion, minced
 3 tsp sesame oil
 1½ tsp salt
 ½ tsp ground pepper
 1 egg

Dynamite (8 pieces)
 8 pieces long green pepper
 4 ounces cheddar cheese
 8 pieces lumpia wrapper
 2 cups cooking oil
 4 ounces ground pork
 1 piece onion minced
 3 cloves garlic crushed and minced
 1 piece egg
 2 tablespoons cooking oil
 Salt and ground black pepper to taste
Kwek-kwek
 30 pcs. Boiled Quail Eggs - 54 pesos
 Batter
 1 cup All purpose Flour - 5.4 pesos
 1/2 cup Cornstarch - 3 pesos
 1 tbsp Baking powder - 87 centavos
 1 tsp Iodized Salt - 10 centavos
 1 tsp black pepper - 10 centavos
 3/4 cup water + 1 1/2 tbsp water - 30 centavos
 orange food coloring - 50 centavos
 Coating
 Cornstarch - 1/2 cup to 3/4 cup - 3 pesos to 4.5 pesos

Sauce
 1 cup water
 3 tbsp soy sauce
 1 tbsp vinegar
 1 medium onion chopped
 3 cloves garlic minced
 4 tbsp sugar
 2 tbsp cornstarch

Materials or Equipment Needed:

 Kitchen Knife
 Measuring Cups
 Chopping Board
 Strainer
 Ladle
 Kitchen Spoon
 Frying Pan
 Kettle
 Jars/bottles
 Kerosene Stove
 Food Cart/ Table/ Side Car