MENU BOOK

TLED HE 115-A

Prepared By:
Jandel Lacaba
Ma. Jade Macas
Jian Arado
 EGG DISHES

FRIED EGG

Ingredients:
1 Egg
Salt & Pepper to taste
Oil for frying

Procedure:
Preheat the frying pan. Put enough oil for the egg to cook.
Slowly place the egg, wait until the egg whites are cooked
and the yolk is still partly cooked or can be finely cooked (depends on requests).
Removed from the pan. Put the cooked egg into a clean plate. And serve.
 SCRAMBLED EGG

Ingredients:
2 eggs
Salt & Pepper to taste
Onion & Garlic- 1 tsp minced
Tomato- Half slice
Butter- 1 cube

Procedure:
Crack the eggs into the mixing bowl and whisk them until they're completely blended and you
don’t see streaks of yolk and whites. Add salt and a few grinds of pepper to taste.
Heat the nonstick pan over medium-low heat. Add butter to the pan and swirl it around until it
melts and coats the pan.
Gently pour in the eggs. Pause to let them heat slightly. Use the spatula to move the eggs
across the pan like a bulldozer so they cook evenly. As the eggs start to set, add chopped
tomato. Gently spoon the eggs onto the warmed plates. Garnish with spring onion.
 POACHED EGG

Ingredients:
1 egg
1-2 tbsp vinegar

Procedure:
Bring a large pot of water to a boil, then reduce to low (or turn off the heat).
Crack the egg in a small bowl and remove the liquid whites.
Add one tablespoon of light-colored vinegar to the pot and stir to create a vortex.
Pour the egg into the middle of the vortex and set a timer for 3 minutes.
Once the egg is done, use a slotted spoon to remove the poached egg. Dab with a paper towel
to remove excess water and eat immediately.
 HARD BOILED EGG
Ingredients:
1 Egg

Procedure:
Over high heat, bring your eggs to a rolling boil around 8 mins.
Remove from heat and let stand in water for 1-10 mins depends on size.
Use running water to peel easily.
SANDWICHES

Ingredients:
4 large eggs
9 slices Bread
1 pack Mayonnaise
2 pcs Cucumber
1 pack Lettuce
Oil for Frying
4 pcs Tomato Medium
1 pack Cheese
1 pack Bread Crumbs
1 pack Ham
2 pcs Onion medium
1 pack ketchup
1 pack ground pepper
 OPEN-FACED SANDWICHES

Procedure:
1. In a saucepan, boil egg for 6 mins. Hold eggs in a cold water.
2. In a nonstick skillet with a little amount of cooking oil, Cook a slice of ham. Set aside.
3. After egg cools down, peel the egg. Cut it with egg slicer or knife. Set aside 2 slices of egg.
4. Add the remaining sliced egg in a bowl, and mash it using fork
5. Add Mayonnaise, Ketchup, and a little amount of pepper.
6. Spread a layer of combined mayonnaise on a slice of bread. Cover with lettuce first, then
sliced ham, sliced cheese, and top it with 2 slices of eggs. add tomato and onion
as toppings. And then serve.
 GRILLED

Procedure:
1. Preheat a nonstick skillet over medium heat.
2. Generously butter one side of a slice of bread (If you have butter).
Place bread butter-side down in the hot skillet.
3. Add 1 slice of cheese. Butter a second slice of bread
on one side and place butter-side up on top of cheese
4.Cook until lightly browned on one side;
5. flip over and continue cooking until cheese is melted.
6. Transfer to a serving plate. And Enjoy.
 DEEP FRIED

Procedure:
1. Flatten 1 slice of bread using rolling pin.
2. Spread mayonnaise on one side of the bread slice. Add ham, and the sliced cheese.
3. Roll the flatten sandwich which includes the ham and cheese.
4. Beat egg and prepare the bread crumbs.
5.Lightly grease a small skillet over medium heat.
6. Dip sandwich into egg mixture and then coat it with crumbs.
Transfer sandwich to the hot skillet and cook until golden brown on both sides
and cheese is melted. Serve hot.
 MULTI-DECKER

Procedure:
1. Make 1 hard-boiled egg, and a scrambled egg.
2. Spread 3 slices of bread with mayonnaise on each top.
3. On the first layer, add lettuce, ham, and scramble egg
4. On the second layer add lettuce, sliced hard-boiled egg, and onion.
5. On the third layer, add cheese, cucumber, and tomato
6. Place over each layer like a deck, and cut it half diagonally. secure with picks.
 CONTEMPORARY

Procedure:
1. Heat a skillet over medium-high heat. Add the ham and cook
2. In a bowl, mix the mayonnaise, ketchup, and pepper.
3. Spread the mayonnaise mixture on one side of each slice of white bread.
4. Place two slices of the white bread mayonnaise-side up on a work surface.
5. Add lettuce first, then ham, and cheese. Top with onion, cucumber and tomato.
6. Place the remaining white bread mayonnaise-side down on top of the tomato. Cut each
sandwich into halves and secure with picks. Serve immediately
 SOUP

CLEAR

Ingredients:
1 tbsp Oil
1 tbsp Chopped ginger & garlic
100 grams Boneless chicken (small pieces)
1.5 liters Water
1 Chicken broth cube
½ cup Carrot diced
½ cup Green beans diced
½ tsp white pepper
Salt to taste

Procedure:
1. Saute ginger and garlic in a saucepan.
2. Add 100g boneless chicken (small pieces). Cooke for 2 mins.
3. Pour 1.5 liters of water.
4. Cook for 2-3 mins high heat.
5. Stir and add 1 Chicken broth cube, ½ cup green beans, ½ cup carrots.
6. Add white pepper and stir.
7. Cover and cook for 2 mins.
8. Turn off the heat. And serve.
 THICK

Ingredients:
1 can Whole kernel corn
2 Eggs
3 tbsp Cornstarch & 3 tbsp Water
Spring onion for garnish
1 pc Grated ginger thumb-sized & 2 cloves Grated garlic
1 Chicken broth cubes
5 cups Water
Salt & pepper to taste

Procedure:
1. In boiling water, add chicken broth cube, grated ginger and garlic.
2. Add the corn. Cover and bring to boil for 5 mins over medium to high heat.
3. After 5 mins turn the heat to low, just until a gentle simmer (not boiling)
4. Slowly add the cornstarch mixture (3 tbsp cornstarch & 3 tbsp water).
5. Stir and cook for 2 mins or until the soup thickens.
6. Slowly pour the beaten eggs. Gently stir. Season with salt and pepper.
8. Add spring onion. Stir and turn off the heat. Add a few drops of sesame oil if you
have(optional). Stir and serve.
 SIDE DISH

Ingredients:
2 cloves Garlic
1 pc Onion Medium
1 tsp Pepper
1 tsp salt
1 cup Carrot Diced
2 cups Green beans cut small pieces
1 can Whole Kernel Corn
¼ cup butter

Procedure:
1. In a saucepan, melt butter. saute garlic and onion using butter.
2. add 1 cup of carrots and 2 cups of green beans. mix and let it cook.
3. add 1 can of whole corn, then mix all vegetables
4. add salt and pepper for flavor
5. let it cook for some minutes before serving.
 SALAD (Leafy & Non-leafy)
Ingredients:
1 pack Green Lettuce
1 pc Carrot
1 pc Bell pepper
3 pcs tomato
2 pcs Cucumber
1 pack Mayonnaise sachet
1 pack Ketchup sachet
1 pc white Onion
2 pcs egg

Procedure:
1. in a saucepan boil eggs, to be used for later.
2. wash and slice all vegetables, as well as the eggs. cut or slice base on how you like it.
3. separate the vegetables to be use for leafy salad and for the non-leafy salad.
4. arrange them on a platter one for leafy and one for non-leafy.
5. in a bowl, mix ketchup and mayonnaise to make a thousand island dressing.
6. spread mayonnaise mixture top of the both leafy and non-leafy salad. Serve.

LEAFY NON-LEAFY
 CANAPE

Ingredients:
3 eggs
3 Slices of Bread
¼ cup Mayonnaise
½ cup Mustard
2 slices of Cooked Ham, cut into bit-sized pieces
Dah hot sauce
Pinch ground pepper
Spring onion to garnish

Procedure:
1. in a cooking pot, boil the eggs. let it cool.
2. Using egg slicer or sharp knife, slice hard boiled eggs, crosswise into ¼ inch slices.
3. Using cutter, cut rounds out of sliced bread and toast it.
4. in a skillet, cook ham and cut into bit-sized pieces.
5. In small bowl, combine mayonnaise with Dijon mustard, hot sauce(optional) and pepper.
6. To assemble: Top toast with 1 egg slice, ¼ tsp (1.25 mL) dollop of mayonnaise, a piece of
ham and garnish with fresh spring onion.
 PROTEIN DISHES

Ingredients:
2 pcs Chicken breast
¼ cup flour
3 ½ tbsp unsalted butter
2 cloves Garlic minced
1 ½ tbsp Apple cider
1 tbsp soy sauce
1/3 cup honey

Procedure:
1. Cut the breasts in half horizontally to create 4 steaks in total. Sprinkle each side with salt and
pepper.
2. Place flour in a shallow dish. Coat chicken in flour and shake off excess.
3. Melt most of the butter in a large skillet over high heat – hold back about 1 tsp for later.
4. Place chicken in skillet and cook for 2 – 3 minutes until golden. Turn and cook the other side
for 1 minute.
5. Turn heat down slightly to medium high.
6. Make a bit of room in the pan and add garlic and top with remaining dab of butter. Stir garlic
briefly once butter melts.
7. Add vinegar, soy sauce and honey. Stir / shake pan to combine. Bring sauce to simmer, then
simmer for 1 minute or until slightly thickened.
8. Turn chicken to coat in sauce. If the sauce gets too thick, add a touch of water and stir.
9. Remove from stove immediately. Place chicken on plates and drizzle over remaining sauce.
 HOLLANDAISE SAUCE

Ingredients:
3 egg yolks
1 tbsp Lemon juice
1 tsp Mustard
¼ tsp Salt
Cayenne Pepper
½ cup butter, melted

Procedure:
1. Melt the butter in a saucepan until hot.
2. Combine the egg yolks, lemon juice, mustard, salt and cayenne pepper into a high-powered
blender and blend for 5 seconds.
3. Slowly stream in the hot butter into the mixture as the blender is running.
4. Pour the sauce into a small bowl and drizzle over your meal!
 STARCH

Ingredients:
2 pounds Potato, peeled & quartered
3 cloves Garlic, peeled
1 cup milk
2 tbsp butter

Procedure:
1. Bring a large pot of salted water to a boil. Add potatoes and garlic, lower heat to medium, and
simmer until potatoes are tender, 15 to 20 minutes.
2. When the potatoes are almost finished, heat milk and butter in a small saucepan over low
heat until butter is melted.
3. Drain potatoes and return to the pot. Slowly add warm milk mixture, blending it in with a
potato
masher or electric mixer until potatoes are smooth and creamy. Season with salt and pepper.
 APPETIZER

Ingredients:
6 Eggs
¼ cup Mayonnaise
1 tsp white vinegar
1 tsp mustard
1 tsp salt
1 tsp ground Black pepper
1 tsp Smoked Spanish paprika, for garnish

Procedure:
1. Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2
inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat
to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse
under cold water continuously for 1 minute.
2. Crack egg shells and carefully peel under cool running water. Gently dry with paper towels.
Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a
serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar,
mustard, salt, and pepper, and mix well.
3. Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with
paprika and serve.
 SWEET DESSERT

Ingredients:
1 pack All-purpose cream 250ml
3 pcs Mango
1 pack Graham Crackers
1 can Condensed

Procedure:
1. To prepare the filling, mix together whipped Nestle All-Purpose Cream and condensed milk
until fully combined. Add in half of the sliced Mango.
2. To assemble, layer the Graham Crackers then add in 1 cup of the mixture. Repeat until you
created four layers of Graham Crackers and filling.
3. Top with the remaining sliced Mango, chill for at least 4 hours then serve.