BLT

Recipe
Book
—
Nutritious,
Easy and Affordable
Meals for Daily
Feeding
BLT
Recipe
Book
Nutritious, Easy
and Affordable Meals for
Daily Feeding
About
the Cover
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BLT Recipe Book
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Name of School

Name of Contact Person

Produced by
Jollibee Group Foundation Contact Number
6/F Jollibee Plaza Building
10 F. Ortigas Jr. Avenue
Ortigas Center, Pasig City
Philippines
Phone: (02) 688-7133
E-mail: foundation@jollibee.com.ph

All rights reserved.

No part of this book may be reproduced
in any form or by any means without
permission in writing from the Publisher.
©2019
***
This book contains recipes developed and standardized by Ms. Suzanne P. Cruz, R&D
Head of Greenwich Philippines, and Prof. Gemaima C. Evangelista, Prof. Zarah G.
Sales and Mr. Paul Bagabaldo, Research Assistant, from Institute of Human Nutrition
and Food (IHNF), College of Human Ecology (CHE), University of the Philippines Los
Baños (UPLB).
 i—ii

Busog, Lusog, Recipes

Talino (BLT) School
Feeding Program
Hunger and malnutrition often lead to Chicken Picadillo
dropouts among public school pupils. It may Tinola
take a village to raise a child, but what will it
take to nourish them?

Jollibee Group Foundation (JGF) addresses

this through the BLT School Feeding
Program. Established in 2007, it provided
daily lunch to children across the country to
help them stay in school.
Almondigas Ginataang
To support the Department of Education’s with Misua Gulay
School-Based Feeding Program, JGF started
to build BLT School Feeding Kitchens in 2016,
which centralize the preparation of meals
that are distributed to surrounding schools,
feeding hundreds of pupils per kitchen, with
less time and effort.

Nourishing pupils is best accomplished when Menudo Shanghai

different stakeholders work together to serve Rolls
the common goal of seeing students well-
fed, healthy, and inspired to learn.

Monggo Malunggabi
Guisado Balls
with
Malunggay
 iii—iv

Recipes

Chicken Chicken, Ginisang Meatballs

Afritada Ala Corn and Gulay
Moringa Malunggay
Soup

Chicken Chicken Sinigang na Nilagang

Pimiento Pochero Ala Manok Manok
Malunggay Moringa

Fried Fish Es- Veggie Malunggay

cabeche Garden Fishballs with
Mix Sweet and
Sour Sauce

Chicken Balls Ginataang

in Sotanghon Monggo-
Soup Malunggay
 v—vi

Table of Contents

Using the 1 Common 2 Food Safety 3 Chicken Tinola 4 Different Cuts of 25

Recipe Guide Cooking Terms and Quality Picadillo 5 Ingredients
Standards Almondigas with Misua 6
Ginataang Gulay 7
Menudo 8
Shanghai Rolls 9
Monggo Guisado with Malunggay 10
Malunggabi Balls 11
Ginisang Gulay 12
Meatballs 13
Chicken Afritada Ala Moringa 14
Chicken, Corn and Malunggay Soup 15
Chicken Pimiento Malunggay 16
Chicken Pochero Ala Moringa 17
Fried Fish Escabeche 18
Veggie Garden Mix 19
Chicken Balls in Sotanghon Soup 20
Ginataang Monggo-Malunggay 21
Sinigang na Manok 22
Nilagang Manok 23
Malunggay Fishballs with Sweet 24
and Sour Sauce

Using the Recipe Book
Recipe Title
Procedure is the step
by step instructions on how
to prepare and cook the
recipe.
Ingredients contains the
list of ingredients needed to
create the recipe.
Usable Weight is the
weight in grams/milliliter
of ingredients after
preparation (peeling,
slicing, grating etc.).
Initial Weight is the weight
in grams/milliliter (ml) of
ingredients upon delivery.
Batch Size refers to the
number of servings that can
be produced per cooking.
1—2
! Safety Guidelines are
the important reminders to
help maintain food safety
and quality of food being
prepared.
✔Quality Control Point is
a point, step or procedure
at which controls can be
applied and a food quality
hazard can be prevented,
eliminated or reduced to
acceptable levels.
Serving Size is the serving
portion of viand per child.
Weight per Serving is the
total weight of the viand,
including meat, vegetables,
soup or sauce and catsup.
Estimated Cost per
Serving is the estimated
cost of viand per
recommended serving size.
Estimated Energy and
Protein per Serving is
the estimated energy (in
kilocalorie) and protein (in
grams) content of viand
and 1 cup of rice.
 3—4

Common Cooking Terms

Blanch Julienne
—to plunge foods into boiling water for a —a culinary knife cut in which the food
few seconds or a few minutes, then remove item is cut into long thin strips, similar to
and place in ice water. matchsticks

Debone Marinate
—to remove the bones from meat, poultry, —to soak meat, fish, or other food in a
or fish marinade

Dredge Mince
—to coat wet or moist foods with a dry —to cut into very small pieces. Common
ingredient prior to cooking term used in Filipino is “tadtad”

Common Cooking Terms
Sauté
—starts with cooking onion and garlic in oil,
usual Filipino term used is “gisa”.
Scrape out core
—to remove the central part of a fleshy
vegetable containing the seeds.
Simmer
—to cook or cook in a liquid at or just below
the boiling point.
5—6
Slurry
—a mixture of a starch and a liquid stirred
together until the starch dissolves. Slurries
are added to sauces, soups, stews or any
cooking liquid that you want to thicken up.
Thaw
—to defrost food until it is ready to cook.
 7—8

Food Safety and 6. Procedures should be followed accordingly during preparation of the recipe.

Quality Procedures 7. Usable weight measured should be the same or not far from the initial weight
indicated in the recipe copy. Underweight may indicate that standards are not being
followed. (e.g. peeling of vegetables may be too thick or the variety of ingredients
delivered is not the same to what is indicated in the recipe).

Preparation 8. Always separate dry from wet ingredients.

1. All food handlers must wear standard
kitchen uniform (hairnet, white shirt with
sleeves, clean apron and closed shoes)
and wash and sanitize their hands:
• before starting work
• after handling or preparing raw food
• before handling cooked or ready-to-eat food that has been in storage longest (“first in”) should be the next food used (“first out”).
food
• after using the toilet
• after coughing, sneezing or blowing nose
• after touching waste or garbage
• after cleaning duties
• after eating
2. Clean the kitchen and sanitize all
surfaces before daily kitchen operations.
9. Ensure meats are kept in the chiller and not exposed to room temperature. Thawing
of meat should only be in running water or if refrigerator is available, transfer frozen meat
from freezer to refrigerator the night before. For faster thawing, place food in a leak-
proof plastic bag. Submerge in cold tap water. Change the water every 30 minutes.
Cook immediately after thawing.
10. Follow first-in, first-out (FIFO). FIFO is a system of storing and rotating food. In FIFO, the
11. Prepare all tools and utensils needed. Wash and sanitize before use.
12. Use the right tools and utensils when measuring ingredients to prevent under or over
portioning.
13. Weighing scale should be properly cleaned and calibrated.
14. Always use purified/distilled water.

3. Ingredients should be checked upon

delivery. Variety delivered by the supplier
should be the same with what is indicated
in the recipe copy (e.g. white onion—if red
onion was delivered, immediately inform the
supplier that it is not the item specified in the
recipe).

4. Ingredients should be measured every

delivery. In a BLT Kitchen, the usual number
of servings prepared is for 500 servings or
equivalent to 5 batches. In this case, during
delivery, the initial weight (usable weight in
cases where initial weight is not applicable)
should be multiplied by 5.

5. Wash ingredients as needed. Ingredients

should be clean and free from dirt and
contaminants.
 9—10

Food Safety and 4. Follow standard holding time. Food should

Quality Procedures be prepared and cooked within 2 hours

and served within a maximum of 2 hours
after cooking. If incidentally holding time
is expected to be beyond 2 hours, reheat
food within two hours. Food that is reheated
Cooking and Dispatching must reach a minimum internal temperature
of at least 165 °F for 15 seconds.
1. Procedures should be followed accordingly during cooking of the recipe. Time of
cooking may vary because of factors like thickness of wok, degree of heat per stove, 5. Weight in grams for a single serving of
batch size etc. Kitchen manager may adjust time of cooking based on these factors viand is specified in each recipe and
but for food safety purposes it should be made sure that the preparation and cooking should be followed when portioning
time will not be more than 2 hours to allot another 2 hours for feeding. If preparation allocation for the satellite schools and in
and cooking time exceeded 2 hours, it should be deducted for the maximum of 2 hours preparing meals for feeding.
allotted for feeding. In total, preparation, cooking and feeding should not be more than
4 hours. • For saucy and soupy dishes, serving
sample should be weighed and nearest
2. In cooking, the standard number of woks per school catering to 500 up to 600 equivalent household measure should be
beneficiaries are 3 woks. Each wok should accommodate 2 batches of recipe or determined, i.e. Tinola: 1 pc. meat, 2 pcs.
200 servings. In case of 500 servings, 2 woks should contain 2 batches each and 1 wok sayote, 1/3 cup soup (total = 170 grams).
should contain the remaining 1 batch. Alternatively, each prepared ingredient can be
combined and divided into 3 woks. • For fried dishes, raw equivalent of
prepared ingredients should be weighed,
3. In cooking fried dishes, to avoid too much consumption of oil, only 2 woks will be i.e. Meatball: 25-30 grams per piece of raw
utilized for frying a maximum of 6 batches of recipe. meatball per serving.

6. Satellite schools should be well informed

of the measurement. They should be
provided with measuring cups same with
the measuring cups of the lead school and
use the same size in measuring food for
feeding.

7. It is suggested that for validation, a sample

serving is measured every day.

8. Together with the viand, it is recommended

to initially serve 1/2 cup rice to avoid
food waste. Should the beneficiary want
more, another 1/2 cup may be served.

9. Clean the kitchen and sanitize all

surfaces after daily kitchen operations.
 BLT Recipe Book 11—12
Chicken Tinola —
Adapted from the recipe of Ms. Fely
Valendria, Vice President, Nutritionist-
Dietitian’s Association of the
Philippines

1. Wash all needed ingredients. Set aside.

Initial Weight
(Raw/Unpeeled)
Cooking oil, vegetable
Garlic, bulb
Onion, white
Ginger
Chicken, whole
Fish sauce (patis)
Water, purified
Chayote fruit (sayote)
Malunggay leaves
Salt, iodized, fine
! Ingredients should be clean and free from dirt and
contaminants.
2. Prepare the ingredients.
• Peel garlic, onion and ginger. Mince each.
• Peel and slice sayote (3/4 inch thick, 2 1/2 inch long)
• Remove malunggay leaves from the stems.
• If frozen, thaw chicken in a chiller. Cut into serving
pieces. SERVING SIZE
! Hands should be cleaned and sanitized. 1 pc. meat, 2 pcs. sayote,
! Keep chicken in chilled condition. 1/3 cup soup
3. Weigh each ingredient and set aside.
✔ Ensure that weighing scale is calibrated and in good WEIGHT PER SERVING
condition.
170 grams
4. Heat oil in a pan. Sauté ginger and garlic for 2 minutes.
5. Add onion, continue sautéing for 2 minutes or until
ESTIMATED COST PER SERVING
golden brown.
Php 22.09
6. Add chicken pieces. Lower heat and cook for about 15
minutes.
ESTIMATED ENERGY AND
7. Add water and bring to boil (reaching boiling point will PROTEIN CONTENT PER SERVING
take about 25 minutes). 396 kcal, 18.4 grams
8. Add sayote and cook for 5 minutes or until tender.
9. Season with patis and iodized salt.
10. Add malunggay leaves and cook for another minute.
BATCH SIZE FOR 100 PAX (IN GRAMS OR ML)
11. Remove from heat and set aside.
Usable Weight ! Ensure that chicken is cooked well.
(Peeled and Cut/Minced)
✔ Ensure that vegetables are cooked with just right
tenderness and are not too soft.
225 225
389 338
121 113
371 338
11,616 11,616
338 338
7,000 7,000
4890 3,490
254 169
91 91
 BLT Recipe Book 14—15
Malunggay —
Adapted from “Standardized Recipes
Using Malunggay for School Feeding

Fishballs with Sweet Program” by the Department of

Education - Health and Nutrition
Sweet and sour sauce
Center, 2010

and Sour Sauce Sugar, white

Catsup
1,300
400
1,300
400
Salt, iodized, fine 70 70
Vinegar 700 700
Juice, pineapple, canned 1,000 1,000
Pineapple, tidbits, canned 1,400 1,400
Water, purified 2,000 2,000
Corn starch 200 200

Procedure
For fishball
1. Clean salmon mackerel fillet. Set aside.
! Ingredients should be clean and free from dirt and
contaminants. SERVING SIZE
2. Preheat steamer. Place some oil on the steamer 3 pcs. fish balls,
platform to avoid sticking of fish. 2 tbsp sauce
3. Assemble fish on the steamer together with some slices
of ginger to reduce “fishy flavor and aroma.” WEIGHT PER SERVING
4. Steam fish for 10 minutes. Flake fish fillet while removing 120 – 130 grams
remaining fish bones and dark flesh portion of the fish.
! Ensure that there are no more fish bones and dark flesh
ESTIMATED COST PER SERVING
portions.
Php 25.91
5. In a mixing bowl, grate onion, garlic and carrots.
6. Add chopped malunggay, flour, salmon flakes then mix
ESTIMATED ENERGY AND
well. PROTEIN CONTENT PER SERVING
7. Add beaten eggs and season with salt. Mix well. 440 kcal, 12.7 grams
8. Weigh combined mixture (approximately 7,450 grams).
Mold the mixture into balls (25 grams each).
✔ Ensure correctness of portion of the mix.
BATCH SIZE FOR 100 PAX (IN GRAMS OR ML)
9. Deep fry for 15 minutes until golden brown.
Ingredients
Initial Weight Usable Weight ✔ Ensure oil is completely hot before frying.
(Raw/Unpeeled) (Peeled and Cut/Minced)
10. Mix with sweet and sour sauce.

Fish balls For sweet and sour sauce

Salmon mackerel, fillet 6,000 1,200 1. In a bowl, combine all ingredients and mix thoroughly.
Flour, all purpose 1,200 700 2. Place in saucepan and bring the sauce to a boil over
Malunggay leaves 700 97 medium heat for 20 minutes.
Garlic, bulb 100 600 3. Make a slurry by mixing corn starch and 500 ml (2 cups)
Onion, Bombay, red 640 620 water from the water to be added.
Carrot 800 20 pcs 4. Carefully add the slurry to the sauce while stirring. Boil for
Egg, chicken 20 pcs 100 another 15 minutes.
Salt, iodized, fine 100 50
Ginger 62 5,500
Cooking oil, vegetable (for 5,500
deep frying)