SUPPLIER:

 Princess and Stacey's Frozen Food Supplier

Address: 60 Tolentino, St. San Francisco Del Monte, Quezon City, Philippines

SUPPLIES:
•Beef Tapa 1KG (P217.00) *Tapsilog* P10.58/50g

•Shanghai 850g, 72pcs. (P113.00) *Shanghaisilog* P1.57/pc

•Bacon 500g (P140.00) *Bacsilog* P4.50/strip

•Marinate Chicken 500g (P110.00) *Chicsilog*

• Sisig meat 250g (P55.00) *Sisigsilog* P11/50g

• Boneless Bangus (Marinated) 3pcs/pack Small size - (P70) *Bangsilog*P23.34/pc

• Marinated Pork Adobo 900g (P160.00) *Adosilog* P8.89/50g

• Plain Beef 950G (P330.00) *sizzling beef mushroom*

• Porkchop 500G (P110.00) *porksilog*

• Gravy (100grams)

INGREDIENTS:

SILOG
Adosilog (Ready to cook) ✓(50g) (P8.89) [(P160/900)x50]

Ingredients:
• add some garlic for better taste (P3.60) [(P120/1000g)x30g]
• add small onion for better taste (P1.40) [(P70/1000g)x20g]
• 1 tsp of pepper (2.3g) (P1.53) [(P458/1000g)x2.3g]
• salt to adjust taste (P0.50)
• 2 tbsp. cooking oil (30ml) (P2.40) [(P120/1500ml)x30ml]
• egg (P7.87) (6.67+1.20 c. oil)
• garlic fried rice (P5.68) (P2.08+1.20+2.4)
P31.87
Procedure:
1. Preheat frying pan
2. Cook marinated adobo for 30mins.
3. In another pan, fried 1 sunny-side-up egg.
4. Prepare the reheated fried rice.
5. Assemble the fried rice, egg and adobo into bowls (or plate).
6. Serve hot.

Sisigsilog (Ready to cook)✓(50g) (P11.00) [(P55/250g)x50g]

Ingredients:
• add 1 tsp of pepper to adjust taste (2.3g) (P1.53) [(P458/1000g)x2.3g]
• add salt to adjust taste (P0.50)
• 2 tbsp. cooking oil (30ml) (P2.40) [(P120/1500ml)x30ml]
• egg (P7.87) (6.67+1.20 c. oil)
• garlic fried rice (P5.68) (P2.08+1.20+2.4)
• add 1 white onion, regular size (P6.75) [(P90/1000g)x75g]
• add 1pc of siling pansigang (green sili) (P0.18) [(P45/250)x1g)
P35.91
Procedure:
1. Preheat the pan then add 2 tbsp. cooking oil then sauteed onion together with siling
pansigang.
2. Add the Sisig Mixture. Sauteed and cook for 5 mins.
3. Transfer the sisig into sizzling plate. Add butter or margarine and chili for garnish.
4. Prepare the reheated fried rice.
5. In another pan, fried 1 sunny-side-up egg. (depende kung gusto ni customer ihalo na lang
yung egg sa sisig).
6. Assemble the fried rice, egg and sisig into bowls (or sizzling plate).
7. Serve hot.

Shanghaisilog (Ready to cook)✓

Ingredients:
• Ready to cook lumpiang shanghai (4pcs.) (P6.28)
• oil (P2.00)
• garlic fried rice (P5.68) (P2.08+1.20+2.4)
•egg (P7.87) (6.67+1.20 c. oil)
• chili sauce for dipping (P1.67) [(PP55/330g)x10g]
P23.50
Procedure:
1. Fry the lumpiang shanghai into deep fryer, wait until it golden browned color.
2. Prepare the reheated fried rice.
3. In another pan, fried 1 sunny-side-up egg.
4. Assemble the fried rice, egg and lumpiang shanghai into bowls (or plate).
5. Serve hot with chili sauce.

Bacsilog (Ready to cook yung bacon, yung sauce need ng ingredients)✓

*Bacsilog With Cheese Sauce Ingredients:

• Bacon strips 4pcs. (16g each) (P18.00) (P4.5x4 strips)
• garlic fried rice (P5.68) (P2.08+1.20+2.4)
• 1/2 cup fresh milk (P10.65) [(P90/1000)x118.3ml]
• 200 grams cheese spread (P70.00) [(PP82.25/235g)x200g]
• 1 teaspoon brown sugar (4.17g) (P0.25) [(P60/1000g)x4.17g]
• 2 tablespooons vegetable oil (P2.40)
• 1 head garlic, chopped (P7.08) [(P120/1000g)x59g]
• 1 chicken cube (P6.83) (P41/6pcs)
• liquid seasoning (pang drizzle) (P2.50) [(P500/1000ml)x5)
P99.71 (P5.54) [(P99.71/250g)x14.3g)
(29.22)
Procedure:
1. In a saucepan on low heat, mix together milk, cheese spread, and sugar until smooth. Set
aside. (Alternatively, cool down before transferring into a squeeze bottle.)
2. Prepare the reheated fried rice.
3. In another frying pan, fry the bacon as desired: crispy or soft. Cook 1 sunny-side-up eggs
in the bacon grease for extra flavor. Season eggs with salt. Set aside.
4. To assemble: put rice into two bowls, top with an egg, and then the bacon. Drizzle on
special sauce and liquid seasoning onto bacon to finish.
5. Serve while hot!
***Note: Yung recipe nung cheese sauce pang maramihan na yon. Pakilagay na lang din
kung ilang grams or ML yung gagamiting sauce per serving sa bacsilog.***

Tapsilog / Beefsilog (Ready to cook)✓

Ingredients:
• Ready to cook beef tapa (
• cooking oil
• salt to adjust taste
• pepper to adjust taste
Procedure:
1. Preheat the pan, add cooking oil then add the beef tapa mixture and other seasonings.
2. Sautee it for 5-7 minutes. 3. In another pan, fried 1 sunny-side-up egg.
4. Prepare the reheated fried rice.
5. Assemble the fried rice, egg and beef tapa into bowls (or plate).
6. Serve hot.

Porksilog (Ready to cook)✓

Ingredients:
• Oil (P2.4)
• Ready to cook porkchop

Procedure:
1. Preheat the pan then add generous amount of cooking oil then fry the pork chop until it
golden brown color.
2. In another pan, fried 1 sunny-side-up egg.
3. Prepare the reheated fried rice.
4. Assemble the fried rice, egg and porkchop into bowls (or plate).
5. Serve hot.

Chicsilog (Ready to cook)✓

Ingredients:
• cooking oil (P2.00)
• ready to cook fried chicken
Procedure:
1. Fry the chicken into deep fryer, wait until it golden browned color.
2. In another pan, fried 1 sunny-side-up egg.
3. Prepare the reheated fried rice.
4. Assemble the fried rice, egg and fried chicken into bowls (or plate).
5. Serve hot.

Bangsilog (Ready to cook)✓

Ingredients:
• Ready to cook bangus fish
• Cooking oil

Procedure:
1. Preheat the pan then add generous amount of cooking oil then fry the bangus until it
cook.
2. In another pan, fried 1 sunny-side-up egg.
3. Prepare the reheated fried rice.
4. Assemble the fried rice, egg and fried bangus into bowls (or plate).
5. Serve hot.

SIZZLING

Sizzling Liempo (Ready to cook pork chop) ✓

Ingredients:
• 1 Ready to cook pork chop
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon garlic powder
• Ready to cook gravy
Procedure:
• Make the gravy by ready to cook gravy
• Heat a skillet of frying pan then put-in 2 tablespoons of butter and let melt.
• Pan-fry the pork loin chop in medium heat until the color of each side turns light brown
(approximately 7 to 8 minutes per side). Set aside.
• Heat a sizzling plate or fajita plate then put-in 1 tablespoon butter.
• Distribute the butter around the plate then arrange rice, mixed vegetables, and pork loin
chop.
• Pour gravy over the pork loin chop then turn-off heat.
• Serve.

Sizzling Sisig (Ready to cook) ✓

Ingredients:
• 1 Ready to cook sisig
• 1 piece onion minced
• 3 tablespoons soy sauce
• 1/4 teaspoon powder black pepper
• 3 tablespoons chili flakes
• ½ knob ginger minced
• 1/2 teaspoon garlic powder
• 2 piece of calamansi
• 6 cups water
• 3 tablespoons mayonnaise
• 1/2 teaspoon salt
• ¼ cup of margarine
• 1 piece egg 

Procedure:
• In a wide pan, melt the butter or margarine. Add the onions. Cook until onions are soft.
• Put-in the ginger and cook for 2 minutes
• Add the sisig ready to cook. Cook for 10 to 12 minutes
• Put-in the soy sauce, garlic powder, and chili. Mix well
• Add salt and pepper to taste
• Put-in the mayonnaise and mix with the other ingredients
• Top with chopped green onions and raw egg.
• Serve hot.

Sizzling Mushroom Beef (Ready to cook beef) ✓

Ingredients:
• 1 Ready to cook gravy and beef
• 2 teaspoons garlic powder
• 1 1/2 cups fresh white mushrooms sliced
• 4 tablespoons butter
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 3 3/4 cups water

Procedure:
• Make the ready to cook gravy and add the mushroom for 5 minutes or until the sauce
thickens. Set aside.
• Arrange ready to cook Beef in a cooking pot then sprinkle 1 teaspoon salt.
• Pour 3 cups water and apply heat. Let boil and simmer until the beef is tender. Remove
from the cooking pot and place in a clean plate. Note: add water as needed.
• Season both sides of the beef with 1/2 teaspoon salt, 1/2 teaspoon ground black pepper,
and garlic powder. Set aside.
• Heat a pan then add 2 tablespoons butter. Let the butter melt.
• Pan-fry both sides of the beef for at least 2 minutes per side.
• Heat the sizzling plate (metal plate) then put-in 1 tablespoon butter and let melt.
• Arrange the pan fried beef on the sizzling plate, top with mushroom gravy, and place the
corn on the side.
• Serve hot

FOR ENSALADA
Ingredients:
1 salted egg (13)
1 tomato (5)
1 small onion (5)
(23)
Additional:
Soy sauce 1tbsp (.69) (P47/1000 L x 14.79ml)
Fish sauce 1tbsp (.85) (P20/350 ml x 14.79ml)
Calamansi 1 pc (P1)
Bagoong 1tbsp (P1.1) (P25/325g x 14.3g)
(3.64)
Total : 26.64
Procedure:
1. Slice onion, tomato and salted egg in diced.
2. Mix it in a bowl.
3. Serve with there preferred sauce (soy sauce, fish sauce, calamansi, or bagoong)

BARKADA SIZE
(Platter serving)
1. Sisigsilog (Ready to cook)
(Same ingredients and procedure for sisigsilog 100grams; serve for 3 to 4 person w/ 6 cups
of rice)
Sisigsilog (Ready to cook)✓(100g) (P22.00) [(P55/250g)x100g]

Ingredients:
• add 1 tsp of pepper to adjust taste (2.3g) (P1.53) x2 = (P3.06)
[(P458/1000g)x2.3g]
• add salt to adjust taste (P0.50) x2 = (P1)
• 2 tbsp. cooking oil (30ml) (P2.40) x2 = (P4.8)
[(P120/1500ml)x30ml]
• egg (P7.87) x2 = (P15.74) (6.67+1.20 c.
oil)
• garlic fried rice (P5.68) x6= (P34.08)
(P2.08+1.20+2.4)
• add 1 white onion, regular size (P6.75) x2 = (P13.5)
[(P90/1000g)x75g]
• add 1pc of siling pansigang (green sili) (P0.18) x2 = (P0.36) [(P45/250)x1g)
(P94.54)

2. Sisigsilog (Ready to cook)

(Same ingredients and procedure for sisigsilog 150grams; serve for 5 to 6 person w/ 7 cups
of rice)
Sisigsilog (Ready to cook)✓(150g) (P33.00) [(P55/250g)x150g]

Ingredients:
• add 1 tsp of pepper to adjust taste (2.3g) (P1.53) x3 = (P4.59)
[(P458/1000g)x2.3g]
• add salt to adjust taste (P0.50) x3 = (P1.50)
• 2 tbsp. cooking oil (30ml) (P2.40) x3 = (P7.20)
[(P120/1500ml)x30ml]
• egg (P7.87) x3 = (P23.71) (6.67+1.20 c.
oil)
• garlic fried rice (P5.68) x7 = (P39.76)
(P2.08+1.20+2.4)
• add 1 white onion, regular size (P6.75) x3 = (P20.25)
[(P90/1000g)x75g]
• add 1pc of siling pansigang (green sili) (P0.18) x3 = (P0.54) [(P45/250)x1g)
P130.55

3. Any 3 types of silog (Ready to cook)

(Same ingredients and procedure for any 3 chosen silog; serve for 4 to 5 person w/ 6 cups
of rice)
4. Any 4 types of silog (Ready to cook)
(Same ingredients and procedure for any 4 chosen silog; serve for 5 to 6 person w/ 7 cups
of rice)

DRINKS
 Hot Coffee

Ingredients:
1 tbsp. Ground Coffee (P7.44) (P260/500 grams x14.3 grams)
1cup steamed milk (P10.2) [(P120/1000ml)x85ml]
2 tsp. Sugar (P0.50) [(P60/1000g)x8.34g]
(P18.14)

Procedure:
1. In a medium size cup put hot water then add the ground coffee.
2. Add the stramed/hot milk and sugar.
3. Stir the mixture until the sugar dissolved.
4. Serve hot.
Note: Sugar are depends on the swetness preferred by the costumer.

Iced Coffee

Ingredients:
1 ½ tbsp. Ground coffee (P11.18) (P260/500 grams x21.50 grams)
1 cup cold milk (P10.2) [(120/1000ml) x85ml]
2 tbsp. Sugar (P1.70) [(P60/1000g)x28.3g]
Ice (P0.25) [P5 x (1/20)]
(P23.33)

Procedure:
1. In a hot water desolve ground coffee and sugar. Mis until dissolved.
2. Transfer the mixture in a regular glass and put the cold milk.
3. Put ice the serve.

Hot Green Tea

Ingredients:
1 bag green tea (P7.04) (P352/50 bags)
1 cup water free
1 tbsp. Sugar (P0.86) [(P60/1000grams)x14.3 grams]
(P7.90)
Procedure:
1. Fill the small cup with hot water then put the bag of green tea.
2. Add sugar then mix
3. Serve hot.

Iced tea

Ingredients:
1 pack of ice tea (P17.50) (P210/12 pcs)
1 pitcher of water free
Ice (P0.42) [P5x(1/12)]
(P17.92)
Procedure:
1. Mix 1 pack of iced tea and 1 pitcher water (made 6-8 servings)
2. Put ice in a regular glass and pour the iced.
3. Then serve.

Soda in can (needs to be chilled) (P27.45)

📌Juice in can (needs to be chilled) (P25) (P150/6pcs)

Desserts:

Halo-halo

Ingredients:
crushed or shaved ice (P1) (P3/3)
1 cup milk evaporated milk (P16.17) [(P25.25/370ml) x 237ml]
2 tbsp. sugar (P1.72) [(P60/1000g) x 28.6g]
1 tbsp. sweetened saba (P0.86) [(P15/250g) x 14.3g]
1 tbsp. sweetened sweet potatoes (P1.99) [(P139/1000g) x14.3g]
½ tbsp. sweetened langka (jack fruit) (P1.03) [(P59.60/432g) x7.5g]
1 tbsp. sweetened beans (P3.54) [(P84.25/340g) x14.3g]
½ tbsp. Sweetened macapuno (P3.65) [(P165.45/340g) x7.5g]
1 tbsp. nata de coco (coconut gelly) (P2.30) [(P54.60/340g) x14.3g]
1 tbsp. Tapioca pearls or jelly cut into cubes (P1.29) [(P90/1000g) x14.3g]
½ tbsp. pinipig (P1.16) [(P155/1000g) x7.5g]
1 tbsp. leche flan (topping) (P5.43) [(P95/250g) x14.3g]
1 tbsp. ube jam (topping) (P9.43) [(290/440g) x14.3g]
(P49.57)
Procedure:
1. In a regular glass put all the ingredients except leche flan and ube jam.
2. Add shaved ice until full.
3. Put the toppings (lecheflan and ube jam)
4. Then pour evaporated milk.

📌Mais con Yelo

Shaved ice (P1) (P3/3)
5 tbsp. Corn (in can) (P5.60) [(P33.60/425g)x70.87g]
3 tbsp. sugar (P2.55) [(P60/1000g) x42.52g]
1 cup evaporated milk (P16.17) [(P25.25/370ml) x 237ml]
(P25.32)

Procedure:
1. In a regular glass put 4 tbsp of corn.
2. Add ice until full
3. Add more 1tbsp. Corn (for toppings)
4. Pour milk, then serve.