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Chapter IV: Technical aspect The technical aspect aids to delimit the companys production capability.

The section will provide all the information involves in the service activity from the production to the administrative phase of the business. This will determine the equipments and other utilities to be acquired in service activity and the raw materials to be used in providing this product as well as their resources. Location and plant layout is clearly illustrated in this section.

Our Restaurant and bar will be dealing with the producing of Filipino delicacies that may be enjoyed and can be proud of. As a newly established manufacturing and distributing firm, the company limits its supply of products to selected areas to determine the opportunity of the product to the market. These areas are the location with big population and demand from customers and retailers.

A. Products and services Our main product is Lambanog. Tagged as the poor mans drink, lambanog (coconut wine or coconut vodka) is an alcoholic beverage distilled from the sap of unopened coconut flower. Lambanog is famous in Quezon province and in San Juan, Batangas where coconut trees grow in abundance. Such examples of natural sources of lambanog are sugar cane, coconut, rice, and sasa, a member of the family of palm similar to coconut tree but commonly grow in areas near rivers and swamps. It was made an export product in 2001 and has attracted foreign markets.

Menu Poultry Adobong Manok

This dish is uniquely prepared by stewing chicken in vinegar and soy sauce. Ingredients

1/2 kilo of chicken cut into serving size 1 tbsp of pepper corns 4 cloves of pitted garlic 3/4 cup of soy sauce 1/4 cup of vinegar 2 pcs bay leaves 1 large potato peeled and cubed Cooking Procedure

First you have to defrost and wash your chicken meat and set aside In a bowl, mix vinegar, soy sauce, pepper corns and the pitted garlic. Put the chicken on the bowl of the marinade mix and leave it for at least 5 minutes Heat the pan and put the chicken meat together with the marinade, cover and simmer for 15 minutes on very low fire.

Note: the reason for using low fire is to get rid of the blood from the chicken and for the chicken to release its fatty oil.

When meat is already cooked and the chicken oil is already out, add the cubed potatoes and bay leaves. Cover again and simmer again for 10 minutes on a medium fire until done.

Serve with hot plain rice. Ginataang manok

Chicken braised in coconut cream and spices. This is a Filipino chicken dish flavored with ginger and coconut milk. Ingredients 1 medium chicken cut up ginger cut thinly 1 medium onion sliced 2 tbsp vinegar salt and pepper to taste 3 cups coconut milk

lemongrass 1 medium green papaya sili and malunggay leaves Cooking Procedure Put in a pot the following: cut up chicken, ginger, onion, coconut milk, vinegar, salt and pepper. Simmer for 20-25 minutes. Then add papaya and lemongrass and cook for another 7 minutes or until papaya is soft. Check your seasoning then add sili leaves and malunggay , cover and turn off the heat.

Sinampalukang manok

It is one of the oldest traditional recipes in the Philippines. It is a flavorful soup, which had a sour broth. It is made of Chicken cooked with tamarind and vegetables. Preparation Time: 20 minutes Cooking Time: 25 minutes Servings: 4-6

Ingredients 1/2 kg chicken cut up in serving pieces 2 25g sachets MAGGI Sinigang sa Sampalok with Gabi for (easy preparation) or use 5 to 6 pcs medium tamarind 8 cups water 1/2 cup tomato quartered 1/2 cup onion quartered 1/4 kg camansi fruit sliced (2 cups) 1 cup kangkong leaves 1 tb Patis (fish sauce) 3 pcs long green chili 1 1/2 tsp Salt Cooking procedure Combine first 4 ingredients in a pot and boil over low flame until meat is tender, adding more water if necessary. Add in rest of the ingredients, cooking 2 minutes between each addition. Stir in MAGGI Singang sa Samapalok with Gabi. Add fish sauce. Serve hot with rice Nutritional Content: Calories: 167 Carbohydrates (g): 6 Protein (g): 20 Fats (g): 7

Tinolang manok

Tinolang manok or chicken ginger stew is a tasty dish made by boiling chicken sauted in ginger and adding vegetables and spices. It is best eaten hot as soup or eaten with steamed white rice and seasoned with patis (fish sauce) and chilies. Ingredients:

1 kilo whole chicken, cut into pieces. 1 small young papaya or sayote, cut into small pieces. 2 tablespoons ginger, crushed and slliced into strips 1/2 cup dahon ng sili (chili leaves) or malunggay leaves 1 liter of water 5 garlic cloves, minced 1 red onion, diced 4 tablespoons oil 2 tablespoons patis (fish sauce) Cooking procedure

In a stock pot, heat oil and saut garlic, onion and ginger. Add water and the chicken. Bring to a boil and simmer for about 20 minutes or until chicken is almost done.

Season with patis Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked.

Add sili leaves then turn off the heat. Serve steaming hot on a bowl with plain rice on the side.

Pininyahang manok

Ingredients 1 pc (500 g)large chicken, cut into serving portions 1 can (234 g) DEL MONTE Pineapple Chunks, drained (reserve syrup) 4 cloves (20 g) 1 pc (50 g) garlic, crushed

medium onion, sliced

1 pc (0.02 g) laurel leaf 1 pc (300 g) 1 pc (50 g) green papaya medium red bell pepper, cut into strips

1 cup (245 g) kakang gata, coconut cream

1/2 cup (20 g) sili leaves 1/2 tsp (3.5 g) iodized fine salt or iodized rock salt

Cooking Procedure MARINATE chicken in a mixture of pineapple syrup, garlic, onion, laurel left and 1/2 tsp iodized fine salt (or 1/2 tsp iodized rock salt) for at least 10 minutes. Place in a casserole. Cover and simmer for 10 minutes. ADD papaya, bell pepper, DEL MONTE Pineapple Chunks and kakang gata. Simmer for 5 minutes. Add sili leaves. Chicken curry


1 Kilo chicken cut to pieces 2 to 3 pieces of potatoes, quartered 2 to 3 pieces of carrots, cut to pieces 1 big red bell pepper cut into 1"x1" squares 1 big green bell pepper cut into 1"x1" squares 2 mid-sized onions, chopped 1 bulb of garlic, minced 1 thumb-sized ginger, pounded then sliced 2 cups coconut milk

2 to 3 tablespoons of curry powder 1 teaspoon chili powder or minced chili (optional) 4 tablespoons cooking oil Salt and pepper to taste

Cooking Procedure In frying pan or wok, fry the cut chicken until light brown. Next, fry potatoes and carrots, set aside.

In a sauce pan, saut garlic, onions and ginger in cooking oil for 2 minutes. Add the chicken, coconut milk, curry powder and chili powder. Simmer for 10 minutes.

Add potatoes, carrots and continue to simmer for another 5 minutes or until tender.

Add red and green bell pepper, salt (about 1 tablespoon) and pepper to taste. Serve hot with steamed rice.

Cooking Notes: Coconut milk may be canned from the grocery store. When using fresh coconut, milk grated coconut meat with 1/2 cup of water, then set aside. Again, milk the grated coconut milk for the second time using 1 1/2 cups of water. While cooking, use the 2nd milking first, then add the 1st coconut milk near then end of cooking just after putting the potatoes and carrots.

Use fish sauce (patis) instead salt when available.

Meat Menudo

Ingredients: 1/2 kilo pork (cut into small chunks) 1/4 kilo pork liver (cut into small cubes) 5 pieces chorizo Bilbao (also cut in small pieces) 4 potatoes (peeled, cut in small cubes, fried) 1 green and 1 red bell pepper (diced) 1 cup chickpeas 1/4 cup raisins 1/2 teaspoon paprika 1 cup pork or chicken stock 2 teaspoons of patis (fish sauce) 3 tablespoons oil 1 tablespoon atsuete oil (optional) 3 tomatoes (diced) 1 small head of garlic (minced) 1 medium size onion (diced)

Menudo Cooking Procedure: In a pan or wok, heat cooking oil and atsuete oil.

Saute garlic, onion. Then add the pork, liver, chorizo de Bilabo, tomatoes, bell pepper, paprika, patis and the stock.

Cover and bring to a boil. Simmer for 20 minutes or until the pork is tender.

Add the chickpeas, potatoes and raisins. Boil of another 2 minutes. Salt and pepper to taste. Serve hot with white rice.

Lechong paksiw

Ingredients: 4 lbs leftover Lechon or Lechon kawali 3 cups Lechon sauce (follow the link for our homemade authentic Lechon sauce recipe) 2 cups beef stock 6 cloves garlic, crushed 2 large onions, chopped 1 teaspoon whole peppercorn 8 pieces dried bay leaves 1/2 cup soy sauce

3/4 cups vinegar 3/4 cups sugar salt to taste

Cooking Procedure: Heat a cooking pot and pour-in the beef stock. Bring to a boil. Put-in the garlic and onions then cook until the texture becomes soft. Add the whole peppercorns, dried bay leaves, and soy sauce. Put-in the leftover Lechon and simmer for 30 to 35 minutes. Add the vinegar and bring to a boil. Simmer for 10 minutes. Add the sugar and Lechon sauce then simmer for another 5 minutes. Dash-in some salt to taste then stir. Turn off the heat and transfer to a serving plate. Serve hot with rice. Share and enjoy!


Ingredients: 1/2 kilo of beef (round, sirloin or tenderloin), sliced 1/4-inch thick 4 tbsp. of kalamansi (native lemon) juice 1/4 c. of dark soy sauce freshly-ground pepper

1 tsp. of minced garlic 2 large onions, cut into rings 2 tbsp. of cooking oil

Cooking Procedures: In a glass mixing bowl, mix kalamansi or lemon juice and soy sauce. Add beef, garlic and ground pepper. Mix well. Let set in the refrigerator for 30 minutes. Heat a heavy skillet. Add oil. Lightly fry the onion rings. Remove from skillet and drain on paper towels. Keep warm. Reheat oil until smoking. Pan-fry the beef slices in batches, removing them as they brown. When all the beef has been cooked, pour the marinade into the skillet and boil for 1 minute. Arrange beef slices on a plate. Place the onion rings on top. Pour the sauce over the onions and beef. Serve at once.



4 to 5 pieces pork chops 5 tablespoons soy sauce

2 pieces lime or 1 piece lemon 1/2 cup cooking oil 2 medium onions, sliced 1 1/2 cups water 1 tablespoon granulated white sugar Salt and pepper to taste

Cooking Procedures: Combine pork chops, soy sauce, and lime juice in a large bowl or container. Marinade for at least 1 hour. Heat a pan then pour-in cooking oil. Pan-fry the marinated pork chops in medium heat for 3 to 5 minutes per side. Remove excess oil. Pour-in the remaining marinade and water and let boil. Simmer for 45 minutes or until the pork is tender. Note: Add water as needed. Add-in the sugar, salt, and pepper then stir. Put-in the onions and cook for 3 minutes more. Turn-off heat and transfer to a serving plate. Nilagang baboy

Ingredients: 1 tbsp. peppercorns 1 lb pork spare ribs, cut into serving size pieces 1 medium onion, quartered

fish sauce (patis) half of a large head of cabbage, quartered 2 potatoes, quartered 2 carrots, cut in 4 pieces/carrot Cooking Procedures: Line the spare ribs on a rack in a single layer. Place a tray beneath the rack to catch the dripping. Broil the spare ribs for 15 to 20minutes In a casserole, pour about eight cups of water. Add the onion and peppercorns. Bring to a boil. Add the broiled spare ribs in the casserole. Season with fish sauce. Cover and bring to a boil. You will notice that scum will not form on the broth. When the pork is almost done, add the carrots, potatoes and cabbage. Bring to a boil then reduce the heat to low. Cover and simmer for about 10 minutes or until the vegetables are done. Serve hot.

Fish Escabeche


1 whole Carp Salt 1 c White Vinegar 1 c Water 1/2 c Sugar 4 tbsp Vegetable Oil 2 c Bean curd, diced 6 tbsp garlic, minced 1 c Onion, chopped 1/4 c Ginger, sliced into strips 1 tbsp Flour stirred into 2 tbsp water 1 c Mushrooms, sliced 1 c Bell pepper, sliced into strips 1/2 c Carrots, sliced escabeche.jpg (43004 bytes)

Cooking Procedures: Season fish with salt inside and out. Set aside. Mix vinegar, water, sugar, and a pinch of salt. Set aside. In a large skillet, heat oil. Fry bean curd until golden brown. Set aside. Fry the fish 5 minutes each side or until just cooked through. Set aside. In the same skillet, saute garlic until light brown. Then add the onion, and saute until transparent. Add ginger and vinegar mixture. When the mixture boils, add in flour to thicken.Simmer for 5 minutes. Add fried fish, bean curd, bell pepper, and carrot slices. Simmer for another 5 minutes. Serve hot.

Sinaing na tulingan

Ingredients: 2 lbs kilo tulingan (small Mackerel tuna or any type of Mackerel) 2 tablespoons rock salt to taste 50 grams pork fat, sliced into strips 1/2 cup water 1/2 cup dried kamias 2 tablespoons soy sauce 1/4 cup vinegar Cooking Procedures: Remove gills and all internal organs of the fish then chop off tail. Slit both sides of the fish and press against the sides with palms of the hands to flatten the fish and soften its flesh. Wash thoroughly under running water, till water runs clear. Rub fish with salt in and out. In a saucepan, arrange the pork fat at the bottom then some of the dried kamias. Put the fish on top side by side. Add the rest of the ingredients. Cook slowly on very low heat and simmer for about 2-3 hours till fish is done.

Daing na bangus

Ingredients: 2 pcs. Boneless Bangus ( Milkfish ), Butterflied with skin-on 2/3 cup vinegar 1 tsp. salt 1/4 tsp. freshly ground black pepper 4 cloves crushed garlic. 4 tbsps. of cooking oil

Marinating Instructions: Flatten Bangus with skin on top and place in baking pan (or any flat surface like baking pan) Sprinkle the crushed garlic on all the Bangus surface Now pour in vinegar, then season with pepper and salt. Safely cover and narinate Bangus in the refrigerator overnight to get full flavor.

Cooking Procedures: In a hot frying pan, add the 4 tbsps. of cooking oil and heat till it just starts to smoke over medium-high heat. Place the Bangus fillet, skinside down. Lower heat to medium and cook uncovered about 4 minutes each side. Brown the marinade garlic and place it on top of the bangus.

Serve Daing na Bangus with rice, and atchara.

Vegetables Pinakbet

1/4 kilo pork with fat, cut into small pieces 2 Amapalya (bitter melons) sliced to bite size pieces 2 eggplants, sliced to bite size pieces 5 pieces of okra, cut in two 1 head garlic, minced 2 onions, diced 5 tomatoes, sliced 1 tablespoon of ginger, crushed and sliced

4 tablespoons bagoong isda or bagoong alamang 3 tablespoons of oil 1 1/2 cup water Salt and pepper to taste Cooking Procedures: In a cooking pan, heat oil and fry the pork until brown, remove the pork from the pan and set aside. On the same pan, saute garlic, onion, ginger and tomatoes. In a casserole, boil water and add bagoong. Add the pork in the casserole and mix in the sauted garlic, onion, ginger and tomatoes. Bring to a boil and simmer for 10 minutes. Add in all the vegetables and cook until the vegetables are done, careful not to overcook. Salt and pepper to taste. Serve hot with plain rice.



25 pieces gabi (taro) leaves, dried and shredded 1/2 kilo pork, diced

1/4 cup shrimp bagoong 5 cloves garlic, minced 2 red onions, chopped 2 tablespoons ginger, minced 5 jalapeno pepper, sliced 1 cup coconut cream (katang gata) 2 cups coconut milk (gata) 1/2 teaspoon monosodium glutamate (MSG) 2 tablespoons of oil 1 teaspoon salt Cooking Procedures:

In a casserole, saut garlic, ginger and onions then add the pork. mix in the gabi leaves. Pour in the coconut milk (gata) and bring to a boil then simmer for 15 minutes. Add jalapeno, bagoong, salt and MSG and simmer for another 5 minutes. Add the coconut cream and continue to simmer until oil comes out of the cream. serve hot with plain white rice.


Ingredients: 6 cups shreded unripe langka (jackfruit) 4 pcs daing (dried fish), washed 5 cloves garlic, crushed 1 large onion, chopped 3 tomatoes, sliced, seeds removed 1 cup thick coconut milk 2 cups thin coconut milk oil for sauting salt to taste Cooking Procedures: Wash jackfruit thoroughly and remove the tough portions. Drain and set aside. In a pan, saute garlic, onion and tomatoes. Stir then cover for 2 minutes. Add jackfruit, then stir. Season with salt. Stir again and cover for another 10 minutes. Add the thin coconut milk and stir occasionally until the mixture boils. Cover then reduce heat. Allow to boil for another 10 minutes, then add the thick coconut milk. Allow to boil once.

Put daing on top. Leave over heat for 5 minutes before serving. (Drain may be added whole or shredded.)

Ginataang Puso ng Saging

Ingredients: 2 banana blossoms (i just used the ones in the can, 10 oz drained) 1 cup pure coconut milk 2 tbsp vinegar (if using 5% acidity vinegar, try 1:1 vinegar/water) cup sliced tomatoes cup sliced onion 2 cloves garlic, crushed 1 tbsp vegetable oil 2 dried red chillies (optional if you want this slightly spicy) salt and pepper to taste

Cooking Procedures: If using fresh puso ng saging (banana blossoms): remove the tough covering of the blossoms. Slice thin crosswise. Add 2 tbsp salt and squeeze off bitter juice. Rinse in water and squeeze dry.Set aside.

If using canned puso ng saging: drain, rinse then drain again. Slice thin crosswise.Set aside. Heat oil in skillet, if using dried red chillies, add them when the oil is hot but not smoking and let the skins darken somewhat before you add the garlic.

Saute garlic until light brown. Add onion, fry till translucent, then add tomatoes. Cook for around 3 minutes. Add banana blossoms and vinegar/water mixture and then bring to boil without stirring.

Simmer for around 3 minutes. Add salt and pepper to taste and stir.Continue to cook until banana blossom is tender.

Add pure coconut milk and remove from heat.Let stand for a few minutes to help develop the flavours.

Pulutan Sisig


2 lbs pig ears lb pork belly 1 cup onion, minced 3 tbsp soy sauce 1 tsp ground black pepper 1 knob ginger, minced 3 tbsp chili 1 piece lemon (or 3 to 5 pieces calamansi) cup butter (or margarine) lb chicken liver 34 ounces water 3 tbsp mayonnaise 1 tsp salt

Cooking Procedure: Pour the water in a pan and bring to a boil Add salt and pepperPut-in the pigs ears and pork belly then simmer for 40 minutes to 1 hour (or until tender). Remove the boiled ingredients from the pot then drain excess water Grill the boiled pig ears and pork belly until done.Chop the pig ears and pork belly into fine pieces In a pan, melt the butter then add the onions. Cook until onions are soft. Put-in the ginger and cook for a few minutes Add the chicken liver and cook until well done.Crush the chicken liver while being cooked in the pan Add the chopped pig ears and pork belly then cook for 10 minutes Put-in the soy sauce and chili then mix well. Add salt and pepper to taste

Put-in the mayonnaise and mix with the other ingredientsServe hot. Share and Enjoy (add the lemon or calamansi before eating)

Inihaw na bangus

Ingredients: 1 pc. about Kilo, large sized Bangus or Milkfish 2 pcs. medium tomato, chopped 1 pc. medium onion, chopped 1 thumb size ginger, minced 1/4 head garlic, chopped 1/4 cup bagoong alamang 2 pc. green sili salt and pepper

For Soy Dip: 3-4 tablespoons Soy sauce 4 pieces Calamansi (lime) 1 to 2 pcs Siling Labuyo (Chili) (optional)

Cooking Procedures: Clean the Bangus or Milkfish, must keep the scales intact. Slice the back of the milkfish and remove innards leaving the stomach fats. Season the skin and cavities with salt and pepper then set aside. To prepare stuffing, in a bowl toss onion, ginger, tomato and bagoong alamang. Stuff milkfish cavity with the mixture and stuff the green sili at the middle of cavity.

Wrap milkfish with aluminium foil. Grill over charcoal for 15 to 20 minutes on each side. Serve Hot with Soy Dip.


Ingredients: 1/2 kilo tuna or lapu-lapu fillets cut into 1 inch cubes 1/2 cup of coconut cream (check Extract coco milk) 1/2 cup kalamansi juice 1 1/2 cup vinegar 1 onion, sliced 1 onion, diced 4 slices of ginger, sliced 1 head garlic, minced 1 red bell pepper, cut into squares 1 green bell pepper, cut into squares 3 chili peppers, sliced into halves

salt and pepper

Cooking Procedures: Cut the fillets into 1 inch cubes. Season with salt and pepper. Add the vinegar and chill for a 2 to 4 hours. Drain the fish. Add the onions, garlic, ginger, bell pepper, chili pepper, onions and calamansi juice. Mix well. Add the coconut cream. Serve cold. Its simple but it just takes more preparation time cutting all those ingredients.


Ingredients: 1/2 kilo following beef innards; cut in 1" cube

tripe liver kidney heart

pancreas intestines
1 cup beef tenderloin; cut in 1/2" cubes 1/4 cup bile 1 onion; minced 4 cloves garlic; minced 1 head ginger; minced 1/4 cup onion leaves 5 Philippine bird's eye peppers (siling labuyo) Salt and pepper Fish sauce

Ingredients for cleaning and boiling the innards: 1 lemon; sliced(optional) 8 kalamansi; sliced (optional) Banana leaves (optional) 1 ginger root; crushed

Cooking Procedures: Wash and mash the raw innards with salt and banana leaves to get rid of the odor. When cleaned, boil in a large kettle with ginger and lemon or kalamasi until tender. Cut into 1/2 inch cubes/lengths. Set aside. Saute ginger, garlic, and onion. When onion appears translucent, drop the beef innards. Spice with salt and pepper and continue sauting until enough broth comes out from the innards. Pour enough water to cover the mixture. Bring to a boil and then drop the beef tenderloin. Stew the mixture until cooked, then drop the siling labuyo. Add bile little by little (be careful not to over bitter taste) and adjust seasoning with fish sauce according to taste. Serve hot in a bowl and garnish with chopped onion leaves.

Drinks Lambanog

The Traditional Production Process: starts, perilously, high up above ground. Much of local production is third-world crude, and although the distillery equipment and set up may differ depending on budget and production volume, much remain the same. (1) The clusters of coconut trees are connected by a system of bamboo poles one to walk on and another as handrail to hold on to and hang and push the handtools through. (2) The sap is collected by the mangkakarit (mangangarit), 30 or more feet up in the air, perilously walking from tree-to-tree. (3) His tools of trade: The cutting tools (panghawan and pangkarit) ensheath in the wooden "gatok" and the stainless steel collecting container (batang). (4-5) The "heart" of the coconut (white arrow), the source of the sap, is slit (pungos) and bled of its sap (tuba) which drips into collecting bamboo receptacles (tukil) to which it is attached. A single mangkakarit can manage the cutting, bleeding and sap collection from 100-120 trees a day. (6) When the sap collected from the bamboo receptacles has filled up the mangkakarit's batang, it is transferred to a 5-gallon pail (the produce of 4 coconut trees), and lowered by rope and taken by a helper (taga-tangal) to the nearby distillation area.

(7) The toddy-filled pails are emptied into 32-gallon containers where it goes through fermentation, becoming "tuba," optimally not more than 2 to 3 days, to avoid unwanted acidity. (A 32-gallon drum of sap yields about 6 gallons of lambanog.) (8) After fermentation, the "tuba" toddy is skimmed of its upper layer of floating impurities butterflies, insects and forest litter and emptiedinto a stainless steel drum for distillation, its 64-gallon capacity to yield about 12 gallons of lambanog. (9) The cooking fire is provided by the burning of coconut husks and leaf ribs, old bamboo and discards of wood scraps, closely monitored and controlled, lest the toddy burns and produces a dark and unpleasant tasting distillate. It is a temperature-critical process; over-boiling is avoided, and the longer the distillation time, the finer the distillate. The final distilled spirit ranges from 80-95 proof; some consider 80-proof ideal. (10) Distillation proceeds with the vapors cooling through a system of coils submerged in a vat of water. (11) The distillate drips out and passes through a crude and third-worldly filtering system and into a collecting receptacle. The first ten ounces or so is a highly concentrated methanol-toxic distillate referred to as "bating," sometimes included with the total distilled product. Some distillers set it aside for sundry uses by local healers, especially for therapeutic massage or in small doses for menstural irregularities. Some use it for spiking low-proof or low quality lambanog. The end part of the distillation is called tails or parasan. Tails are higher boiling components, with higher amounts of fuel oils and acetic acid, recognized by sight (loss of the fine bubbles), taste (loss of sweetness, sourness) and smell (blunting of the aroma). Usually discarded, some unscrupulous distillers use the parasan to increase production volume, producing an inferior end product. (12) In 6 to 8 hours Voila! crystal clear, 80- 95-proof, 100% natural lambanog!

Tanduay San Miguel

Dessert Halo-halo

Ingredients leche flan purple yam jam (haleyang ube) jackfruit (langka) saba bananas sweet potatoes (kamote) adzuki or red mung beans young coconut (macapuno) agar-agar, or gelatin evaporated milk, or whole milk shaved ice

Procedures Put the following ingredients: gelatin, saba bananas, sweet potatoes, mungo beans, macapuno, Put the shave ice after Last the toppings langka, ube, leche plan and put the evaporated milk.


Materials and Ingredients Needed

o o o o o o

Steamer Mixing bowl Strainer Muffin pan

o o o o

2 cups rice flour 1/2 tsp salt 2 tsp baking powder 2 cups coconut milk 1 cup white sugar 1 tsp anise seed (optional)

Measuring cups & spoons o Wooden spoon or wire



1 cup grated coconut or coconut flakes

Procedure Sift the rice flour, baking powder, salt, and white sugar together. In a bowl, add coconut milk to the sifted ingredients and blend until the mixture is smooth. Add anise seeds or whatever flavoring you wish (vanilla, pandan, etc.) Mix and blend thoroughly. Carefully pour the mixture into the muffin pans (greased with butter beforehand), making sure you leave 1/3 space at the top. This is to give the puto space to expand upon cooking. Steam for about 30 minutes. Check for doneness by inserting a toothpick into the center of puto the toothpick must come clean. Top with grated coconuts. Kutsinta

Materials and Ingredients Needed

o o

Steamer Mixing bowl

o o

2 cups cassava flour 2 cups all-purpose flour

o o o

Muffin pans or small, shallow 4 tsp lihia or lye water, o bowls P22.50 for 250g, available in supermarkets Measuring cups & spoons Wooden spoon
o o o o

2 cups pandan juice 8 tsp butter 2 cups brown sugar Freshly grated coconut as topping

Procedure Mix the butter and sugar. Sift the all-purpose flour and cassava flour. Combine these with the mixed butter and sugar. Pour the pandan juice and lihia and mix again until the texture is smooth. Pour into a muffin pan or shallow bowls, making sure to leave room at the top. Steam for 20 minutes. You may sell this with grated coconut on the side.



1 cup Glutinous rice flour ( Malagkit Rice ) 1/2 cup of water 1/2 kilo Brown Sugar

Fresh grated coconut Toasted sesame seeds

Cooking Procedure

Mix until the flour and water the two come together to form a pliable ball of dough. Take a heaping tablespoon full of the dough and roll it into a ball, then flatten it into a pad shape with the palm of your hand.

Poach the Palitaw in simmering water until they begin to float (about 30 seconds to 1 minute).

Allow the pads to dry out and cool down a little so that they dont turn the sugar into a syrup when you roll it around in it.

Sprikle with grated coconut and the sesame seeds. Serve Cold.


2 cups rice flour cup glutinous rice flour 3 eggs cup + 2 tbsp sugar cup butter melted, plus additional for basting or brushing 1 cup thick coconut milk 1 tbsp baking powder few pieces wilted banana leaves grated fresh coconut and sliced salted eggs for toppings or grated cheddar cheese as toppings if preferred )

Cooking Procedure Beat eggs in a bowl until foamy. Add sugar and butter and beat until fluffy. Mix the rice flour, glutinous rice flour and baking powder in a bowl. Add coconut milk. Blend well. Add the two mixtures: the egg mixture with the coconut-flour mixture, beating well until smooth. Line small round pans with wilted banana leaves. Brush banana leaves with butter. Pour mixture into pan. Bake in (preheated ) oven 180 C or 350 F for 20 minutes. Top with sliced salted eggs. Bake again for 5 minutes. Brush some butter on top. Serve with freshly grated coconut and sugar or muscovado sugar.

Ginataang bilo-bilo


1 1/4 cup Saging na Saba (Cardava banana), sliced 1 1/2 cups Kamote (sweet potato), diced 1/2 cup ripe Langka (jackfruit), sliced 2 cups small sized Sago (Tapioca Pearls), cooked 4 cups Gata (coconut milk) 20 pieces Bilo-bilo (Sticky glutinous rice balls) 1/2 cup Gabi (taro roots), diced 1 cup granulated white sugar 1 cup water

Cooking Procedures

Boil water in a larger cooking pan. Then add 1 1/2 cups of coconut milk then wait until it boils. When it boils add Kamote (sweet potato) and Gabi (taro roots) and simmer for 6 minutes.

Add the remaining coconut milk, sugar, and glutinous rice balls then stir and simmer for 8 minutes.

Add the Saging na Saba (Cardava banana) then cook for an additional 2 minutes. Next add the Langka (jackfruit) and cook for 2 minutes more. Slowly add the cooked Sago (Tapioca Pearls) then stir. Simmer for 1 minute then turn off heat .

Serve hot.