SOUP RECIPE COSTING

Name of the recipe: Tom yum

Standard yield: 4 servings
Cost per serving:
INGREDIEN
UNIT SIZE
PORTION SIZE
TS
chicken
1 litre/2 pints
stock
Water
300ml/11fl oz
lemongrass
6 sticks
coriander
4 fresh
galangal
110/40z
Tomato
8 tomatoes
Kaffir
6kaffir
Limes
2pcs
( juiceonly)
Tamarind
75ml/3fl oz
water
Red chillies
3 red chillies
Fish sauce
75ml/3fl oz
Palm sugar
75g/3oz
Prawns
12
boneless
2 lbs
skinless
chicken
breasts
Thai basil,
1 small bunch
leaves

Serving specification
Price per serving:
UNIT COST
TOTAL COST

Total Cost:
+Buffer Margin 10%
Adjusted Cost
Cost Per Serving:
Price per serving at 40% FC
Procedure:
Place the stock and water into a large pan over a high heat and bring to the
boil.
Add the lemongrass, coriander roots, galangal, tomatoes, lime leaves, lime
juice, tamarind water and red chillies. Return to the boil, then reduce the heat
and simmer for 15-20 minutes.
Taste the stock and add as much fish sauce and palm sugar as necessary to
keep the salty-sour-hot-sweet taste, then remove from the heat.
Transfer 220ml/8fl oz of the stock into a separate pan over a high heat and
bring to the boil. Add the chicken and cook for 1-2 minutes, then add the
prawns and cook for a further 1-2 minutes, or until completely cooked
through.

To serve, pour the soup into two bowls and top up with the hot stock. Garnish
with Thai basil, coriander and a wedge of lime.

Name of the recipe: Talangka soup

Standard yield: 6 servings
Cost per serving:
INGREDIEN
UNIT SIZE
PORTION SIZE
TS
Talangka
500g
Water
3 cups
Cooking oil
2 tablespoons
Onion
1 tablespoon
Tomatoes
1/4 cup sliced
Kamias
2 pieces
Miki
1/4 kilo
Green inion
Optional
Kintsay
Optional

Serving specification
Price per serving:
UNIT COST
TOTAL COST

Total Cost:
+Buffer Margin 10%
Adjusted Cost
Cost Per Serving:
Price per serving at 40% FC
Procedure:

Wash talangka very well. Extract aligi (crab fat) and set aside. Pound talangka
shells until
fine. Add water. Strain. Boil stock & set aside.
Saut onion, tomatoes and aligi, season with patis and add to the soup stock.
Add kamias and cook until tender.
Take out kamias and mash with a little stock. Strain and add to the soup
stock. Boil. Add miki and cook 3 minutes.
Before serving, sprinkle with green onion and kintsay. Serve hot.

Name of the recipe: Squid and Shrimp Balls

Seafood Soup
Standard yield: 4 servings
Cost per serving:
INGREDIEN
UNIT SIZE
PORTION SIZE
TS
chicken stock
5 cups
1 medium
Ginger
1 cup or 1/4
flaked crab meat
kilo
250 grams
squid balls
250 grams
shrimp balls or
kikiam
1/2 cup
spring onions
250 grams
white radish
Hot sauce
Optional

Serving specification
Price per serving:
UNIT COST
TOTAL COST

Total Cost:
+Buffer Margin 10%
Adjusted Cost
Cost Per Serving:
Price per serving at 40% FC
Procedure:
Bring broth to a boil. If chicken broth is not available, you can make an
instant broth by using chicken broth cubes. For ratio is 1 broth cube per 1 1/2
cups water. So you need about 3 broth cubes for 4 1/2 cups water. Add other
flavorings is you wish.
Add the ginger then let boil for about a minute. Then add crabmeat and let
boil again for another minute.
Add the squid balls and shrimp balls and let it boil again. At this point you can
add the radish.
When ready to serve, add the spring onions then cover. Remove from heat.

Name of the recipe: Authentic Maki Mi

Soup
Standard yield: 4 servings
Cost per serving:
INGREDIEN
UNIT SIZE
PORTION SIZE
TS
lean
1/2 kilo
pork(kasim
or pork
shoulder will
be fine)
soy sauce
2 tbsp
2 cloves
Garlic
KNORR
2 drops
Seasoning
liquid
sesame oil
Optional (drop)
Egg
3 beaten eggs
potato starch
2 tbsp
chicken broth
6-7 cups
soy sauce
3 tbsp

Serving specification
Price per serving:
UNIT COST
TOTAL COST

Total Cost:
+Buffer Margin 10%
Adjusted Cost
Cost Per Serving:
Price per serving at 40% FC
Procedure:
Combine all the ingredients of the pork mixture; pork slices, soy sauce, garlic,
seasoning liquid, sesame oil, 1 beaten egg, sweet potato starch. Mix until all
the pork slices are coated with the mixture. Set aside.
Then on a separate bowl, mix together 6 tablespoon sweet potato starch and
6 tablespoon water to make a slurry. You can can add more tablespoon of
sweet potato starch to make the soup thicker.
In a medium size pot, boil the broth mixture (broth and soy sauce) then add
the pork slices one by one in the pot. Let the broth boil till the pork cooks.
The cooking time wont take long because the pounded meat is already
tenderized and will cook fast.
While the soup is boiling after the pork is cooked, add the thickening mixture
(the slurry) slowly and mix the soup vigorously. Let it boil till it becomes
glossy and bubbly.

Then add salt and pepper to taste and a little bit of sugar, about 1/4 teaspoon
or more.
Turn off the heat and while the soup is hot add the beaten egg slowly while
whisking the soup.
To prepare the mami, if you bought dried mami noodles, cook according the
package directions. Usually you only need to boil it. Fresh mami on the other
hand only need to be soaked in boiling water for a few minutes then drain.
To prepare the maki mi soup, get a medium serving bowl and put some
cooked mami. Then pour it with the thick maki soup. Garnish it by sprinkling
chopped scallion or green onions.

Name of the recipe: Hototay

Standard yield: 4 servings
Cost per serving:
INGREDIEN
UNIT SIZE
TS
Pork
chicken
breast
pig liver
chicken stock
pechay
Baguio
Shitake
mushrooms
Carrots
green onion
red onion
Garlic
Eggs
Salt
ground black
pepper
Cooking oil

soup
PORTION SIZE

Serving specification
Price per serving:
UNIT COST
TOTAL COST

1/4 kilo
1/4 kilo
1/8 kilo
6 cups
2 cups
1 cup
1 cup
Chopped
1 chopped
4 pieces
4 pieces
2 tsp
1 tsp.
2 Tbsp
Total Cost:
+Buffer Margin 10%
Adjusted Cost
Cost Per Serving:
Price per serving at 40% FC

Pocedure
In a medium size pot or wok, heat oil and saute garlic until fragrant.
Next, add the onions and saute until soft.
Then add the pork and saute for about 6 to 7 minutes until slightly brown.

Add the pork liver and mix for a few seconds then pour a cup of water.
Cover and simmer for a few minutes until the water is reduced to half a cup.
Then add the shredded chicken, carrots and mushrooms.
Mix the ingredients then add salt and pepper to taste.
Pour the chicken stock. Bring to a boil and simmer for about 3 minutes.
Then add the pechay Baguio, stir and simmer for 1 to 2 minutes.
When cooked, transfer to individual bowls depending on how many people
you are going to serve.
Get some eggs and crack each egg in a small bowl before pouring it on the
hototay soup.
Dont crack the egg directly on the soup to avoid wasting it in case the eggs
are bad.
Garnish with spring onions.

Main Dish Recipe Costing

Name of the recipe: Spicy Shrimp Aligue
Standard yield: 4 servings
Cost per serving:
INGREDIEN
UNIT SIZE
PORTION SIZE
TS
Shrimp
500g
(clean)
aligue (crab fat)
2 tablespoon
Dried chili
teaspoon
flakes
Hot sauce
1 teaspoon
Onion leaks
2 stalks
Lemon (juice)
1pc
water
1cup
Fish sauce
2 tablespoon
Grind pepper
teaspoon
Kangkong
1 bunch
(trimmed)

Serving specification
Price per serving:
UNIT COST
TOTAL COST

Total Cost:
+Buffer Margin 10%
Adjusted Cost
Cost Per Serving:
Price per serving at 40% FC
Procedure:

Part 1
1. In a pan, heat oil then sauce garlic.
2. Add shrimps then stir fry until color turns to orange.
3. Add aligue, hot sauce and lemon juice then simmer for a minute.
4. Pour water, chili flakes, fish sauce and grind pepper then cook for another
minute. 5. Add kangkong and cook until wilted.
Part 2.
1. In a serving plate, place wilted kangkong then place shrimps and sauce on top.
2. Garnish with remaining onion leeks.

Name of the recipe: Grilled Stuffed Squid

Standard yield: 4 servings
Cost per serving:
INGREDIEN
UNIT SIZE
PORTION SIZE
TS
750g
Large squid
Tomatoes
(chopped)

125g

Onions
(chopped)

100g

Ginger
(julienne)

100g

Calamansi
(juice)

200g

Soy sauce

cup

Patis

1 Tbsp

Sugar

2 Tbsp

Cracked

Serving specification
Price per serving:
UNIT COST
TOTAL COST

pepper
(optional)

Total Cost:
+Buffer Margin 10%
Adjusted Cost
Cost Per Serving:
Price per serving at 40% FC
Procedure:
Clean the squid by removing the internal organs and inc sac by pulling the
head.
Usually the entrails will come out by pulling the head but you should also
inspect if there are still entrails inside the body of the squid.
Remove also the beak on the head and the soft transparent squid bone.
Wash out the remaining entrails and ink (just in case the ink sac spilled) in
running water and drain.
Marinate the squid in soy sauce, sugar or 7-up, peppercorns and kalamansi
juice.
Marinate at least half a day and place inside a refrigerator.
Prepare the stuffing by tossing together the chopped tomatoes and onions,
ginger, patis and granulated seasoning.
Drain the marinated squid and stuff it with the tomato-onion mixture.
Then insert the head in the squid body and secure with a toothpick.
Grill the squid over live charcoal and baste it with the marinade with a
mixture of 2 Tbsp cooking oil.
Cook it at least 6 minutes on each side or until the squid is cooked but dont
overcook.
Squid have a tendency to become hard and rubbery. When done slice
crosswise and serve with dipping sauce.
For the dipping sauce, combine soy sauce, red chili pepper, garlic and
calamansi juice.

Name of the recipe: Crabs and Jackfruit in

Coconut Milk
Standard yield: 4 servings
Cost per serving:
INGREDIEN
UNIT SIZE
PORTION SIZE
TS
500ml
Coconut milk
Crabs

1kl

Serving specification
Price per serving:
UNIT COST
TOTAL COST

Flaked unripe
jackfruit meat

300 grams

Fish sauce

1 tablespoon

Onion (sliced)

cup

Ginger
(julienne)

50g

Coconut
cream

50ml

Lemongrass

bunch

Small green
chili pepper

50 gms

Total Cost:
+Buffer Margin 10%
Adjusted Cost
Cost Per Serving:
Price per serving at 40% FC
Procedures:
Place coconut milk, jackfuit, onion, ginger, lemongrass and garlic in a
casserole and boil over moderate heat for 10 minutes.
Add crabs and season with salt, pepper and Lea & Perrins Worcestershire
Sauce.
Reduce heat, cover and allow to simmer for 15 to 20 minutes. Set aside and
keep hot.
In a separate pan, bring coconut cream to a boil and cook, stirring vigorously
until cream is thick
enough to coat a spoon.
Pour cream over mixture, add green chili peppers and simmer for about 5
minutes or more.

Name of the recipe: Turkish Fish Stew (Balik

Bugulama)
Standard yield: 4-6
Cost per serving:
INGREDIENTS UNIT SIZE
PORTION
SIZE
Sardinas/Ancho
2 pounds
vies
50 grams
Onion
1 tbsp
Dill weed
1tbsp
Parsley
optional
Salt
optional
Pepper
1 cups
Fish stock
Lemon
optional

Serving specification
Price per serving:
UNIT COST
TOTAL COST

Total Cost:
+Buffer Margin 10%
Adjusted Cost
Cost Per Serving:
Price per serving at 40% FC
Procedures:

Wash the fish and arrange in a large saucepan in alternate layers with the onion
and herbs.

Add seasoning to taste and pour in the stock.

Bring to a boil, cover, and simmer for 8 to 10 minutes.

Serve the Turkish Fish Stew with lemon wedges for squeezing over.

Name of the recipe: Fish Fillet in Lemon

Garlic Butter Sauce
Standard yield: 3
Cost per serving:
INGREDIEN
UNIT SIZE
PORTION SIZE
TS
Fish Fillet
1 kg
Salt
optional
Pepper
optional
Butter
Cup
Lemon
1 piece
Mixed Vegetable
kg
blanched
Garlic
6 cloves
Cooking oil
2 tbsp

Serving specification
Price per serving:
UNIT COST
TOTAL COST

Total Cost:
+Buffer Margin 10%
Adjusted Cost
Cost Per Serving:
Price per serving at 40% FC
Pocedures:

Season the fish fillets with salt and pepper and sear in medium hot oil for about 2

minutes per side, or depending on the thickness of the fish.

2 In a separate pan, melt the butter and add half of the garlic, lemon juice, salt and

pepper and just slightly heat up. Remove from heat.

3 Pour the sauce in a mason jar (garapon) with a tight lid, and shake vigorously, or if

available, put in a blender to mix thoroughly to become creamy.

4 In a separate pan, fry the rest of the minced garlic in oil, then set the garlic aside.

Use the same pan and saute the blanched vegetables.

5 To assemble, for each fish fillet, top with fried garlic and pour around 2

tablespoon of lemon garlic butter sauce.

6 Put the mixed vegetables on the side.

7 Serve with steamed white rice and enjoy!

Name of the recipe: Blue marlin steak

Standard yield:
Cost per serving:
INGREDIEN
UNIT SIZE
PORTION SIZE
TS
Blue marlin
1 kg
Calamansi juice
cup
water
1 cup
Soy sauce
cup
Liquid
cup
seasoning
Worcesterhire
2 tbsp
pepper
tsp
garlic
25 grams
onion
1 piece

Serving specification
Price per serving:
UNIT COST
TOTAL COST

Total Cost:
+Buffer Margin 10%
Adjusted Cost
Cost Per Serving:
Price per serving at 40% FC

Procedures:

Marinate blue marlin in soy sauce and ground pepper. Let stand for about 1 to
2 hours. Then grill in charcoal, set aside.

For the sauce:

Saut the garlic and onion rings and then add the rest of the ingredients till
mixture boils. Pour over the blue marlin steaks. Serve hot.

Name of the recipe: Fish Tofu Stir-fry

Standard yield:
Cost per serving:
INGREDIEN
UNIT SIZE
PORTION SIZE
TS
Fish Fillet
750 grams
4 tbsp
Oyster Sauce
500 grams
Tofu
1 tbsp
Fish Sauce
2 pcs
Birds eye chili
siling labuyo)
500 grams
Ginger
500 grams
onion
Bell pepper
2 pcs
Chickeb
4 cloves
breading
Garlic
Flour
2 tbsp
Dissolved in
cup water
Sugar
2 tsp

Serving specification
Price per serving:
UNIT COST
TOTAL COST

Total Cost:
+Buffer Margin 10%
Adjusted Cost
Cost Per Serving:
Price per serving at 40% FC

Procedure:

Slice the fish fillet and the tofu into bite size pieces and dredge the fish fillet in
chicken breading.

Fry the fish and tofu until golden brown, then set aside.

In a separate pan, saute the onion, ginger, garlic and bell peppers, then add
the fish fillet and the tofu.

Stir in the oyster sauce, bird's eye chili, fish sauce, sugar and stir continuously.

Add the slurry to thicken the sauce.Serve with rice.

Name of the recipe: Chicken

Standard yield:
Cost per serving:
INGREDIEN
UNIT SIZE
TS
Oil
Potatoes
Chicken
Garlic
Onion
Fish sauce
Curry powder
Salt
Pepper
Water
Red bell
pepper
Green bell
pepper
Celery stalks
coconut

curry
PORTION SIZE

Serving specification
Price per serving:
UNIT COST
TOTAL COST

2-3 tbsp
3
1 lb
3 cloves
1
1 tbsp
Optional
Optional
1 cup
1
1
1
3
1 cup
Total Cost:
+Buffer Margin 10%
Adjusted Cost
Cost Per Serving:
Price per serving at 40% FC

)
Procedures:

Pan fry potatoes. Set aside.

In the same pan, fry chicken pieces and brown a little.
Add garlic and onion. Saut for a few minutes until soft.
Pour in patis and season with curry powder, salt and pepper. Stir
for 2 minutes.
Add water. Cover and bring to a boil. Lower the heat; add celery,
bell peppers and fried potatoes. Simmer for 3 minutes or until
half done.
Add milk and stir occasionally. Cook for another 7 minutes (or
lesser when using evaporated milk because the liquids will
curled).
Remove from heat. Serve hot.

Name of the recipe:Seamed Fiesta Fish

Standard yield:
Cost per serving:
INGREDIEN
UNIT SIZE
PORTION SIZE
TS
Fish fillet
1kg
mayonnaise
200 grams
Pickle relish
cup
Red bell pepper
cup
Egg
2
Carrots
cup
Salt
2 tsp
Pepper
1 tsp
Black olive /
1 piece
raisin

Serving specification
Price per serving:
UNIT COST
TOTAL COST

Total Cost:
+Buffer Margin 10%
Adjusted Cost
Cost Per Serving:
Price per serving at 40% FC
Procedure:

1 Rub salt and pepper onto a whole fish and wrap in aluminum foil.

2 Steam for about 20 minutes, let it cool down and separate the meat
from the bones.
3 Blanch the carrots (dip in boiling water for 2 - 3 minutes and shock in
cold water to stop cooking), then chop finely.
4 Blanch the red pepper(dip in boiling water for 1 minute, then shock in
ice cold water to stop cooking), then chop finely.
5 Separate the hard boiled egg yolks from the egg whites and chop
finely.

6 Mash the fish fillet with the mayonnaise and half of the carrots, pickle
relish and red bell peppers. Season with salt and pepper.

7 Refrigerate for at least 3 hours for easy forming and handling.

8 Form the mix into a fish shape set on a bed of lettuce.
9 Decorate in sections from chopped red bell peppers, pickle relish,
carrots to the egg white and egg yolk.
10 Finish off by putting an olive or a piece of raisin as an eye.

Name of the recipe: Crab meat w/

cauliflower
Standard yield:
Cost per serving:
INGREDIEN
UNIT SIZE
PORTION SIZE
TS
cauliflower
3 cup
flowerets
cooking oil
4 tbsp
crushed
1 tsp
garlic
onion
2 tbsp
crab meat
tsp
rice washing
1 cup
salt
tsp
soy saucce

1 tsp

carrot
cabbage
Cornstarch
pring kinchay

1
1
1
2

Serving specification
Price per serving:
UNIT COST
TOTAL COST

cup
cup
tsp
springs
Total Cost:
+Buffer Margin 10%
Adjusted Cost

Cost Per Serving:

Price per serving at 40% FC
Procedures:
Saut garlic, onion and crab meat. Add rice washing. Bring to a boil.
Season with salt and soy sauce. Add cauliflower, carrot and cabbage.
Cover and cook 4 minutes. Thicken with cornstarch blended with water.
After 1 minute, remove from fire and serve hot.

SIZZLINGs RECIPE COSTING

Name of the recipe: Squid Sisig
Standard yield:
Cost per serving:
INGREDIEN
UNIT SIZE
PORTION SIZE
TS
squids,
500g
cleaned and
ink sacks
removed
yellow onion,
125g
minced
minced
2 teaspoons
ginger
cooking oil
2 tablespoons
soy sauce
1 tablespoons
garlic powder
2 tablespoon
salt
2 teaspoons

Serving specification
Price per serving:
UNIT COST
TOTAL COST

Total Cost:
+Buffer Margin 10%
Adjusted Cost
Cost Per Serving:

Price per serving at 40% FC

PROCEDURE:
Rub 1 teaspoon salt on the squid. Let it stand for 5 minutes.
Grill the squid for 3 to 4 minutes per side. Remove from the grill. Let cool.
Chop the squid into small pieces.
Heat the oil in a pan and then saute the garlic, onion, and ginger.
Put-in the chopped squid. Stir and then cook for a minute.
Add the garlic powder, salt, and soy sauce. Stir and cook for 2 to 3 minutes.
Transfer to a serving plate. Garnish with crushed chicharon and chopped
scallions.
Serve with lemon wedges

Name of the recipe: Sizzling

Standard yield: 4
Cost per serving:
INGREDIEN
UNIT SIZE
TS
Shrimp
Garlic
Lemon juice
Green chili
Red bell pepper
Cooking oil
Onion
Cooking ricw
wine
Tomato
sauce
Salt
pepper

Gambas
PORTION SIZE

Serving specification
Price per serving:
UNIT COST
TOTAL COST

1 lbs
2 tbsp
cup
cup
1 cup
cup
1
2 tbsp
cup
Optional
optional
Total Cost:
+Buffer Margin 10%
Adjusted Cost
Cost Per Serving:
Price per serving at 40% FC

pocedure:

Combine lemon juice and shrimp and marinade for 30 minutes.

Pour cooking oil in a wok of frying pan then apply heat.
When the oil is hot enough, put-in the garlic and cook until the color turns
light brown.
Add the onions and red bell pepper then cook until the texture softens.
Put-in the shrimps and cook for 2 minutes.
Add the cooking rice wine, salt, and pepper then cook for another minute.
Add the tomato sauce and stir. Cook for 2 minutes.
Put-in the hot sauce and simmer for 30 seconds. Turn off the heat and setaside.
Heat a sizzling plate and transfer the shrimp along with the other ingredients.
Top with sliced green chilies and serve.

Name of the recipe: Suid Sisig

Standard yield: 4
Cost per serving:
INGREDIEN
UNIT SIZE
PORTION SIZE
TS
Squid
2
Onion
2
Ginger
2 tsp
Coking oil
2 tbsp
Soy sauce
1 tbsp
Garlic powder
2 tsp
Salt
2 tsp

Serving specification
Price per serving:
UNIT COST
TOTAL COST

Total Cost:
+Buffer Margin 10%
Adjusted Cost
Cost Per Serving:
Price per serving at 40% FC

Procedure:

Rub 1 teaspoon salt on the squid. Let it stand for 5 minutes.

Grill the squid for 3 to 4 minutes per side. Remove from the grill. Let cool.
Chop the squid into small pieces.
Heat the oil in a pan and then saute the garlic, onion, and ginger.
Put-in the chopped squid. Stir and then cook for a minute.
Add the garlic powder, salt, and soy sauce. Stir and cook for 2 to 3 minutes.
Transfer to a serving plate. Garnish with crushed chicharon and chopped
scallions.
Serve with lemon wedges.

Name of the recipe: Sizzling

Standard yield:
Cost per serving:
INGREDIEN
UNIT SIZE
TS
Chinese tofu
Garlic
Onion
Bell pepper
Mayonnaise
Water
Oyster sauce
Sugar
Dried parsley
flakes

Tofu Sisig
PORTION SIZE
500 grams
3 cloves
1
1
cup
2 tbsp
3 tbsp
Tsp
tsp

Serving specification
Price per serving:
UNIT COST
TOTAL COST

Black pepper
Finger chilies

tsp
2 finger
Total Cost:
+Buffer Margin 10%
Adjusted Cost
Cost Per Serving:
Price per serving at 40% FC

Procedure:

Heat oil in a deep pan.

Cut up the Chinese tofu into cubes and fry in hot oil until golden brown. Drain
in paper towels.
In a bowl, combine mayonnaise, oyster sauce, sugar, parsley, and pepper.
Mix well, and add water until desired thickness is achieved. (I stopped at two
tablespoons). Adjust taste accordingly.
Heat the mayo mixture in low heat while stirring for two minutes, then add
the bell pepper and continue stirring for one more minute.
Take your heated sizzling plate and add a small amount of vegetable oil.
Saute garlic and onions until cooked, add in the tofu and mayo dressing and
mix well.
Sprinkle with sliced finger chili and more onions

Name of the recipe: Bangus Sisig

Standard yield:
Cost per serving:
INGREDIEN
UNIT SIZE
PORTION SIZE
TS
Boneless
1
fried bangus
1
Red onion
cup
Scallions
1 tbsp
Chili
tsp
Black pepper
1 tbsp
Soy sauce
2 tsp
Ginger
Crushed
1 cup

Serving specification
Price per serving:
UNIT COST
TOTAL COST

chicharon
Mayonnaise
Unsalted
butter
Garlic
powder
salt

tbsp
cup
1 tsp
tsp
Total Cost:
+Buffer Margin 10%
Adjusted Cost
Cost Per Serving:
Price per serving at 40% FC

Procedure:

Melt-in butter in a large pan

Add the onion and cook for 3 minutes
Put-in the ginger. Stir and cook for 2 minutes in low to medium heat.
Add the bangus and then stir.
Put-in the garlic powder, salt,ground black pepper, and soy sauce. Stir and
cook for 5 minutes.
Add the chicharon, scallions, and chilli. Stir and cook for 3 minutes more.
Put-in the mayonaisse. Stir.
Transer to a serving plate. Serve.

Name of the recipe: Sizzlibg chicken

Standard yield: 3
Cost per serving:
INGREDIEN
UNIT SIZE
PORTION SIZE
TS
Chicken
1 lbs
breast

Serving specification
Price per serving:
UNIT COST
TOTAL COST

Chicken liver
Yellow onion
Garlic powder
Serrano pepper
Soy sauce
Butter
Mayonnaise
Egg
salt
pepper
Cooking oil

lb
1 cup
1 tsp
2 pcs
2 tbsp
cup
4-5 tbsp
1
Optional
optional
2 tbsp
Total Cost:
+Buffer Margin 10%
Adjusted Cost
Cost Per Serving:
Price per serving at 40% FC

Procedure:

Heat the cooking oil in a pan

When the oil becomes hot, saute the onion until it becomes soft
Add the chicken liver. Cook until the liver browns.
Add-in the grilled chopped chicken breast. Stir and cook for 3 to 4 minutes.
Put the garlic powder and soy sauce in. Stir.
Sprinkle salt and pepper. Stir.
Add the mayonnaise and then stir right away until all the ingredients are well
incorporated.
Heat the sizzling plate (cast iron pan).
Once the pan is hot, put the butter in and let it melt.
Tranfser the chicken sisig on the cast iron pan.
Crack the egg and drop on top of the chicken.
Arrange the green chili on top.