Rellenong Bangus Recipe


Milkfish or bangus as it is locally called here in the Philippines is our national fish. Bangus is one of the many staple fish diets by Filipinos although milkfish is widespread in Southeast Asia. Countries like Indonesia and Taiwan have milkfish also in their diet. There are many ways to cook the milkfish or bangus. Preparation of the bangus for relleno is equally tedious. After selecting the right size of bangus, it is then scaled, gutted, and the intestines removed. Enjoy!


1 large size bangus
1 onion, chopped finely
4 cloves garlic, minced
1 small size carrot, small cubes
1 box raisins (optional)
2 tomatoes, chopped
1 raw egg, large
1 teaspoon vetsin
1 teaspoon salt
1/2 teaspoon Worcestershire sauce
1 green bell pepper, chopped finely
2 tablespoon flour
2 pieces lemon
cooking oil for frying

  1. Remove and clean fish scales. Gently pound fish to loosen meat from the skin. Use flat side of a knife in pounding. Break the big bone at the nape and on the tail. Insert the end of the handle of an aluminum kitchen turner (sandok) through the fish neck. Gently scrape down the handle between the meat and the skin. Scrape down to the tail, going around and on the other side of the fish. If you feel the meat is entirely separated from the skin, remove the handle, squeeze and push out meat (with the big bone), starting from the tail going out through the head. This way, you will be able to push out the whole meat without cutting an opening on the skin. 
  2. Marinate skin and head of the fish with soy sauce and lemon juice. Set aside. Boil fish meat in a little water. Drain. Pick out bones. Flake meat. 
  3. Saute garlic until brown. Add onion and tomatoes. Stir in fish meat, carrot, and pepper. Season with salt, vetsin, ground pepper, and Worcestershire sauce. Add raisins. 
  4. Transfer cooked mixture to a plate. Cook, then, add raw egg and flour. Fill in mixture in bangus skin. Wrap bangus in wilted banana leaves or aluminum foil. Fry. Cool before slicing. 
  5. Garnish with sliced fresh tomato, spring onions or parsley. Serve with catsup.
Read More - Rellenong Bangus Recipe

Components and Nutrient Contributions For Meat


Meal Components
Meat, fish, poultry, and eggs
Beef, chicken, fish, ham, pork, turkey, and eggs
Protein, iron, phosphorus, potassium, B vitamins, and zinc;
also contain fat, saturated fat, and cholesterol 
Swiss, ricotta, part-skim mozzarella, cottage cheese, American cheese, cheddar, and other cheeses
Protein, calcium, phosphorus
vitamins A and B-12;
also contain fat, saturated fat, and cholesterol
Dry beans and peas
(Can also count as a vegetable, but not in the same meal.)
Lentils, navy beans, black beans, lima beans, kidney beans, pinto beans, black-eyed peas, refried beans, chickpeas, and soy beans
Protein, iron, complex carbohydrates, potassium, dietary fiber, magnesium, phosphorus, and folate

*Peanut butter and  
 other nut butters

**Nuts and seeds
Peanut butter, almond and other nut butters

Walnuts, peanuts, almonds, soy nuts, other nuts, and seeds
Protein, dietary fiber, vitamin E, copper, magnesium, phosphorus, and niacin;
also contain fat
Commercially produced yogurt, plain or flavored, unsweetened or sweetened
Protein, carbohydrate, calcium, phosphorus, potassium, and vitamin A
Alternate Protein Product (APP)
APP is what is mixed/made into such food items as ground beef patties, meat loaf, tuna salad, chicken nuggets, pizza toppings, etc.

Protein, and other nutrients vary depending on the type of APP used

* Caution: Children under 4 years of age are at the highest risk of choking. Young children should not be fed spoonfuls or chunks of peanut butter or other nut butters. Instead, we recommend that peanut butter and nut butters be spread thinly on bread or crackers.

** Nuts and/or seeds should be served to all children in a prepared food and be ground or finely chopped.

Menu Ideas to Increase Variety:
  1. Try whole-grain pita bread sandwiches or “pita pockets” stuffed with tuna, lettuce, and tomato, or chicken salad with celery and carrots. Make a vegetarian whole-grain pita pocket with favorite veggies, chickpeas, and plain yogurt. 
  2. Serve peanut butter with apple chunks on whole wheat bread. 
  3. Serve lean meats, skinless poultry, and lower fat cheeses. 
  4. Try an ethnic favorite: taco, gyro, pirogue, or calzone. 
  5. Mix ground beef with ground turkey for hamburgers or taco filling. 
  6. Make a whole-grain submarine sandwich with roast turkey or ham and cheese. 
  7. Try lentils or navy beans in a soup.
Read More - Components and Nutrient Contributions For Meat

Fried Wonton Recipe


Wonton is a type of dumpling commonly used in chinese cuisine. They are made by spreading a square of paper wrapper (a dough skin made of egg, flour, water and salt). Adhesion will improved by moistening the wrapper's inner edges by dipping a finger tip in water and running it across the dry dough to dissolved the exra flour. The most common filling is ground pork. Now, you can try recipe that can make about 40 servings. Enjoy!


1lb ground pork
3 garlic cloves (chopped)
1 teaspoon fresh ginger (grated)
1 tablespoon soy sauce
1 teaspoon sesame oil
3 carrots (finely diced)
3 celery stalks (finely chopped)
6 green onions (finely chopped)
1 (12 ounce) package wonton wrappers
1-2 eggs (beaten, for sealing)
Oil (for deep frying)

  1. With a large bowl combine pork, garlic, ginger, soy sauce, sesame oil, carrots, celery, and green onions. Stir to mix.
  2. Beat eggs. Lay out a wonton wrapper and place a heaping teaspoon of the filling into the center of the wrapper. Brush egg on 2 edges on one side of the wrapper. Fold over to form a triangle and seal the edges tightly with your finger. Repeat until all the wrappers and/or filling are used.
  3. Heat oil in a deep fryer to 370 degrees. Deep fry in bathes until golden brown. Drain on paper towels.
Read More - Fried Wonton Recipe

Lettuce Wraps Recipe


Lettuce Wrap is a breadless sandwich with a filling optionally inserted between two leaves of lettuce. This recipe are also a fun dish to eat, either as an appetizer or main course. Serve the filling on a platter with whole lettuce leaves on the side, and let your friends and family wrap their own. They will love the combination of crisp, cold lettuce with the warm, flavorful filling. This easy lettuce wrap recipes makes a low-calorie, low-fat treat that's also very nutritious. Enjoy!


16 lettuce leaves (rinsed and pat dried)
1lbs ground beef
1 tablespoon oil (for frying)
1 large onion (chopped)
2 garlic cloves (minced)
1 tablespoon soy sauce
¼ cup hoisin sauce
1 tablespoon rice wine vinegar
Asian chili pepper sauce (optional, to taste)
1 (8 ounce) can water chestnuts (drained and chopped)
1 bunch green onions (chopped)
2 tablespoons dark sesame oil

  1. Heat a medium skillet to high heat. Add 1 tablespoon of oil. Add ground beef. Break beef up into very small pieces with a metal spatula and reduce heat to medium. Cook until beef is fully cooked. Drain, remove from pan and allow the beef to cool.
  2. In the same pan add onions and stir fry for 1 minute. Add garlic, soy sauce, hoisin sauce, vinegar and chili pepper sauce to the onions. Stir to mix well. Add in water chestnuts, green onions and sesame oil.
  3. Continue cooking for about 2 minutes. Add sauce mixture to ground beef and mix well in a bowl.
  4. Pile the meat mixture into the center of each lettuce leaf. Wrap the lettuce around the meat like a burrito.
Read More - Lettuce Wraps Recipe

Chicken Paella Recipe


Paella is valencian rice dish that originated from its modern form near lake Albufera, a lagoon in Valencia, on the east coast of Spain. It also consists of white rice, green vegetables, meat (chicken, duck), beans and seasoning. Seafood paella replaces meat and snails with seafood and omits beans and green vegetables. Now, we will try the delicious Chicken Paella and this serves as one of the best recipe on this website.


1 kilo chicken (cut into small pieces)
1/4 kilo chicken giblets & liver
2 cans tomato sauce
2 large onions chopped
1/2 head garlic, minced
1 pieces bay leaf (laurel)
2 bell peppers, red & green (strips)
1/2 kilo tahong (cooked in shell)
3-4 crabs (cooked, quartered)
1 cup sweet green peas
2 chorizo de bilbao (sliced diagonally, 1/4' thick)
1 teaspoon pimenton powder
1 tablespoon vetsin
salt to taste
1 hard-cooked egg (garnishing)
3 cups rice
4-5 cups water

  1. Saute and brown garlic in oil. Stir in half of chopped onions. 
  2. When wilted, add chicken. Stir until light brown and pour in tomato sauce. 
  3. Add bay leaf, vetsin, and salt. Cover. Cook until almost done. 
  4. Add pimenton, stir to blend well with sauce. Then, add pepper strips, tahong, shrimps, peas, chorizo, and crabs. Boil for 10 minutes. Set aside. 
  5. This time a big wok or kawali. Saute' remaining onions until soft. Add 1 can tomato sauce, water, and rice (previously washed). Stir to blend water with tomato sauce. When it boils, cover, lower heat to medium temperature and continue cooking until rice is cooked. 
  6. When done, toss rice with fork to make it fluffy. Then, add 3/4 part of cooked mixture to rice. Increase heat. Mix to blend the cooked mixture and rice evenly. Cook until dries. 
  7. Place in a big dish, spread the remaining cooked mixture on top. Garnish with sliced hard-cooked egg and chopped spring onion.
Read More - Chicken Paella Recipe

Ginataang Hipon Recipe


Ginataang Hipon is a Filipino dish consist of shrimps mixed with coconut milk as the main ingredients. Ginataan alternatively spelled guinataan is a Filipino term which refers to food cooked with gata - the Filipino word for coconut milk. Literally translated, ginataan means cooked with coconut milk. This recipe fits for small gatherings at home during summer. Enjoy!


1 tablespoon vegetable oil
1 cup chopped onion
3 tablespoon minced garlic
2 lbs shrimps
3 stalks of malunggay leaves (remove from stems)
3 cups peeled and cubed squash
2 cups string beans (sitaw); cut into 2″ length
1 tablespoon salt
3 cups coconut milk
2 tablespoon fish sauce
1/2 teaspoon black pepper

  1. Chopped onion and minced garlic in oil over a medium heat and stir frequently until the onions are browned and the garlic is fragrant.
  2. Add squash and simmer for 5 minutes. 
  3. Add shrimp and string beans then continue cooking for another 3 minutes
  4. Add fish sauce, pepper and salt.
  5. Pour in the coconut milk into the skillet, bring it to a boil and reduced to half.
  6. Add the malunggay leaves
  7. Cover the skillet and continue simmering until vegetables are cooked and coconut milk becomes a little thicker.
  8. Served hot with steamed rice. 
Read More - Ginataang Hipon Recipe

Meal Substitutions for Children with Special Needs


A child with a disability that restricts his or her diet is entitled to receive special meals, when that need is supported by a statement signed by a licensed physician. However, sponsors are not expected to make accommodations that are so expensive or difficult that they would cause the sponsor undue hardship. In most cases, children with disabilities can be accommodated with little extra expense or difficulty. A statement from the child's physician is required to ensure that the substitutions in foods meet nutrition standards that are medically appropriate for that child, and to justify that the modified meal is reimbursable.  

The physician's statement must identify: 

1. the child's disability and an explanation of why the disability restricts the child's diet; 

2. the major life activity affected by the disability; and 

3. the food or foods to be omitted from the child's diet, and the food or choice of foods that must be substituted. 

Food substitutions may be made, at a sponsor's discretion, for an individual child who does not have a disability, but who is medically certified as having a special medical or dietary need. Such determinations are only made on a case-by-case basis and must be supported by a statement that indicates which foods to avoid and to substitute. This type of statement must be signed by a recognized medical authority (e.g., physician, physician assistant, nurse practitioner, or registered nurse) or other health professional.
Read More - Meal Substitutions for Children with Special Needs

Microwave Cooking


Cooking in kitchens. Microwave ovens heat the surfaces of food quickly, but leave food with "cold spots" that could support the growth of harmful bacteria. It is recommended that large cuts of meat not be prepared in the microwave. 

It is important to become familiar with the manufacturer's information so that food cooks thoroughly and evenly in the microwave. In addition, follow these microwave safety tips: 

1. Cover food to hold in moisture, cook evenly, and keep microwave clean. 

2. If microwave does not have a turntable, stir food several times during heating. 

3. Allow food cooked in the microwave to stand covered for 2 minutes after heating. 

4. Check the internal temperature of food in several places to verify that food has reached a safe internal temperature of 165 °F in all parts of food.
Read More - Microwave Cooking

Tips to Keep Your Food Safe


1. Never serve unpasteurized juices, unpasteurized milk, fresh bean sprouts, or foods containing raw eggs. 

2. Clean food contact surfaces and fruits and vegetables. 

3. Separate raw, cooked, and ready-to-eat foods. Chill perishable food promptly and defrost food properly. 

4. Defrost in the refrigerator, in cold water, or in the microwave. Never defrost food at room temperature! Food thawed in cold water or in the microwave should be cooked immediately.

5. Cook meat, poultry, fish, and shellfish until completely done. The internal temperature should be 165 °F, except for poultry (breast -170 °F; whole bird -180 °F). 

6. Heat leftovers to an internal temperature of 165 °F. Use leftovers only once, and then throw any remaining food away. 

7. Reheat sauces, soups, marinades, and gravies to a rolling boil. 

8. Wash your hands and the children’s hands often - for 20 seconds with warm, soapy water (count to 30). 

9. Store raw meat, poultry, eggs, fish, and shellfish in containers on the bottom shelf of the refrigerator and away from other foods. Do not prepare these foods on the same surface that you use to prepare other foods. 

10. Never leave raw or cooked meat, poultry, eggs, dairy products, fish, or shellfish out at room temperature for more than 2 hours, 1 hour if air temperature is above 90 °F. 

11. Keep cold foods cold (at or below 40 °F) and hot foods hot (at or above 139 °F). Test temperatures with an instant-read thermometer. 

12. If you’re not sure that food has been prepared, served, or stored safely, throw it out.
Read More - Tips to Keep Your Food Safe

Guidelines for Proper Food Storage


Good storage facilities – dry, frozen, and refrigerated – help keep food safe, fresh, and appetizing. Food products must be in excellent condition when they arrive at the receiving area. They must be kept that way as you store, prepare, and serve them. 

Food must be kept dry and stored off the floor in dry storage areas. Cold refrigerated or frozen storage must maintain proper temperatures.

1. Examine all food upon delivery to be sure it is not spoiled, dirty, infested with insects or opened. Do not accept or use cans with bulges or without labels. Do not accept frozen foods that have started to thaw. Send these items back.

2. Store all food off the floor on clean racks, dollies, or other clean surfaces. Pallets and dollies should be at least 6 inches off the floor to permit cleaning under them.

3. Keep storage rooms clean, sanitary, and free from rodent infestations. Clean on a rotating schedule to ensure that regular cleaning is done on a consistent basis.

4. Protect foods such as flour, cereals, cornmeal, sugar, dry beans, and dry peas from rodents and insects by storing them in tightly covered containers.

5. Use foods on a "first-in, first-out" basis. Arrange foods so that older supplies will be used first. Label shelves if necessary.
Read More - Guidelines for Proper Food Storage

Tips for Adding Nutrients to Meals


1. Serve a variety of vegetables, fruits, meats and beans, milk and milk products, and grains (especially whole grains) with little or no saturated fat, trans fat, cholesterol or added sugar. 

2. Low intakes of calcium are often the result of low intakes of milk and milk products. 

3. Most  people need to increase their potassium intake. Some potassium-rich foods include baked white or sweet potatoes, cooked greens (such as spinach), many dried fruits, cooked dry beans, and cantaloupe. 

4. Low intakes of fiber are often the result of low intakes of whole grains, fruits, and vegetables. Choosing a variety of fruits, vegetables and whole grains will help to provide an adequate amount of fiber in a child’s diet. 

5. Magnesium intake can be increased by consuming fruits and vegetables. Some sources include almonds, spinach, black beans, oat bran, and brown rice. 

6. Specific vitamin E-rich foods need to be included in the eating pattern to meet the recommended intake of vitamin E. Foods that can help increase vitamin E intake include fortified ready-to-eat cereals, tomato sauce, raw avocado, olive oil, sardines, and peanut butter. 

7. When possible, use low-fat forms of foods in each group and forms free of added sugars. Keep in mind that products labeled as low-fat are not necessarily low in calories. Always read the nutrition facts label. 

8. Serve nutrient-dense foods which are lower in calories and high in vitamins and minerals and limit foodshigh in saturated fat, trans fat, cholesterol, sodium, and added sugars. 

9. Serve a variety of pasta, rice, breads, and cereals with little or no added saturated fat and trans fat and a moderate or low amount of added sugars. 

10. Serve fresh fruits for naturally sweet desserts. 

11. Buy fruits in season for better prices and tastier produce. 

12. Serve fresh fruits higher in fiber, such as those with edible skins-like apples, pears, nectarines, peaches, and those with edible seeds; like berries and bananas. 

13. Serve a variety of vegetables. Choose vegetables from each of the five vegetable subgroups (dark green, orange, legumes [dry beans], starchy, and other vegetables). 

14. Serve vegetables high in fiber such as cooked dry beans, broccoli, tomatoes, leafy greens, potatoes with skin, and carrots. 

15. Serve raw vegetable salads and raw vegetables for snacks. 

16. Season vegetables with herbs for taste appeal. 

17. Offer and serve whole grain products with meals. 

18. Remember that whole grains cannot be identified by the color of the food. Read the Nutrition Facts Label on foods so you can choose grain products high in fiber and low in saturated fat and sodium. For example, look for one of the following ingredients first on the label ingredient list: whole wheat, whole oats, whole rye, brown rice, whole grain corn, graham flour, bulgur, cracked wheat, and oatmeal. 
  • In main and side dishes, include a variety of enriched rice, macaroni, noodles, and other pasta products. Introduce brown rice and whole-wheat pasta to the menu to increase fiber content. 
  • When preparing a dish, try increasing the proportion of whole grains to other ingredients by substituting whole-wheat flour for all or part of the white flour in recipes. For example, when making muffins, quick breads, biscuits, or pizza crusts substitute ½ whole-wheat flour for white flour. When making cakes, substitute ¼ whole-wheat flour for white flour. 
  • Add grains such as pre-cooked rice and oats to ground beef in meat loaf and similar casseroles. Use bulgur to thicken soups. 
  •  Introduce children to whole-wheat bread by serving sandwiches with one slice of whole-wheat bread and one slice of white bread. 
  • When introducing whole grains, try starting with 10-percent whole-grain flour or grains in recipes you make. Gradually increase the amount each time the recipe is prepared as children learn to accept this healthy food choice. 
19. Offer low-fat or fat-free milk and milk products to children 2 years of age or older. 

20. Replace whole milk in baking with low-fat, fat-free, buttermilk, or reconstituted fat-free dry milk. 

21. Use the food label to select products that are lowest in saturated fat, trans fats and cholesterol. 

22. Read the nutrition facts label when purchasing foods and select foods that have less sodium over foods that have higher levels of sodium. 

23. Foods with added salt include cured and processed meats; cheeses; ready-to-eat snacks; prepared frozen entrees and dinners; packaged mixes; canned soups; salad dressings and pickles. If serving these foods, check the sodium content and select foods that have less sodium. 

24. For dessert, make chocolate or butterscotch pudding with fat-free or low-fat milk. 
Read More - Tips for Adding Nutrients to Meals

Crispy Pata Recipe


Crispy pata is one of the famous Filipino dish consisting of deep fried pig trotter or front leg served with vinegar or say sauce. It can be a fantastic dish for big parties or an everyday dish. Filipino restaurants usually serve boneless pata as their main specialty.


1 pork's front leg (pata)
1 bottle soda 7 up or sprite
1 1/2 cups water
1 tablespoon salt
1/2 teaspoon baking soda
1 teaspoon vetsin
2 tablespoon patis
2 tablespoon flour

  1. Clean pata and slit skin (3-4 slits on both sides) without cutting bone. 
  2. Place in a deep pan with a tight cover. Add water, soda and salt. Bring to a boil. 
  3. After 15 minutes, add baking soda. It will hasten the softening of the pata's skin. Continue cooking.
  4. If water dries up and pata is not yet done, add another cup of water. 
  5. Meat should not be too tender. Drain when done. Place in refrigerator overnight to make skin dry. 
  6. Before frying, brush with patis and sprinkle with flour generously. Deep fry until crispy and golden brown. 
  7. Put off the heat and pour 1/4 cup water. This will make the skin more crispy. 
  8. Serve with this sauce: Vinegar with 2 cloves garlic (crushed), a little salt, pepper and 1 small hot pepper (siling labuyo).
Read More - Crispy Pata Recipe

Pork Fried Rice Recipe


Pork fried rice originated from a Chinese cuisine. It is simple, and yet very delicious. You can use garlic instead of garlic powder if you choose. Some other great additions would be a little rice wine and oyster sauce. This recipe makes 2 servings. Give it a try and enjoy!


1 (6 ounce) boneless pork loin chop (cut in small pieces)
1/4 cup carrot (finely chopped)
1/4 cup frozen peas
2 green onions (chopped)
1 tablespoon butter
1 egg (beaten)
1 cup cold cooked white rice
4 1/2 teaspoons soy sauce
1/8 teaspoon garlic powder (2 garlic cloves, minced)
1/8 teaspoon ground ginger

  1. In a pan over medium-high heat melt butter. 
  2. Add pork, carrot, peas and onions and sauté until the pork is no longer pink inside. 
  3. Remove from the pan and set aside.
  4. In the same pan cook and stir egg over medium heat until completely set. 
  5. Stir in rice, soy sauce, garlic powder, ginger and the pork mixture. 
  6. Heat through while stir frying for a few minutes
Read More - Pork Fried Rice Recipe

Sweet and Sour Chicken Recipe


Sweet and Sour Chicken is deep-fried breaded white meat chicken, coated or served with sweet and sour sauce. This recipe includes an amazing recipe for sweet and sour sauce as well! What really makes this recipe stand out from others or the buffets are the fruits and vegetables that go in it. We are adding a generous amount of pineapple, green peppers, tomatoes, and onions in the dish.


6 boneless skinless chicken breasts (cut into cubes)
4 egg yolks
2 tablespoon soy sauce
3 firm tomatoes (cut into chunks)
2 onions (cut into chunks)
1 green pepper (cut into chunks)
1 can pineapple chunks (reserve juice for sauce)

Sweet and Sour Sauce

1/2 cup vinegar
1/3 cup sugar
1/2 teaspoon salt
1/4 cup orange juice
1/4 cup pineapple juice
1/4 cup ketchup
2 tablespoons cornstarch

  1. Mix egg yolks and soy sauce with a bit of water. 
  2. Roll the chicken in flour, egg, and then flour again. 
  3. Deep fry the chicken in batches for 2-3 minutes, and drain on paper towels.
  4. Stir fry pepper and onions for about 1 minute so they are still crisp and colored. Remove from pan and set aside.
  5. Make sweet and sour sauce by mixing vinegar, sugar, salt, orange juice, pineapple juice, and ketchup. 
  6. Bring to a boil and simmer for 10 minutes. 
  7. Mix 2 Tablespoons of cornstarch in 1/8 cup of juice and stir in until thickened.
  8. Add tomato and pineapple chunks to the sauce and heat thoroughly. 
  9. Pour mixture gently over chicken. 
  10. Pour your peppers and onions on and serve. 
Read More - Sweet and Sour Chicken Recipe

Chinese Pepper Steak Recipe


Pepper Steak is basically a stir fried Chinese-American dish that consists of sliced steak, green bell peppers, and onions. The best part about this dish is the delicious tasting sauce, a mixture of soy sauce, wine, water, sugar, corn starch and oil. Enjoy!


1 pound flank steak (sliced)


1/4 cup soy sauce
2 tablespoons dry sherry or rice wine vinegar
1 teaspoon sugar
1/4 cup water
2 teaspoon corn starch
2 tablespoons vegetable oil


2 teaspoons ginger root (chopped or grated)
2 scallions (chopped)
2 tablespoons vegetable oil (for cooking)
1 large Onion (sliced)
2 green bell peppers (sliced)
4 garlic cloves (chopped)
1 8oz can of sliced mushrooms (drained) or fresh sliced mushrooms

  1. Marinate your sliced steak for about 20 minutes to a half hour.
  2. Add oil to your pan. Add garlic, ginger, and scallions. Stir fry for about 30 seconds.
  3. Now take a slotted spoon, add half of the steak, and stir fry for 3 minutes. Remove from pan and set aside. 
  4. Repeat with the remaining half. (Note: you need to reserve the marinade, as it is used to make the delicious sauce at the end.)
  5. Add oil and stir fry mushrooms, onion, and pepper for 2 minutes.
  6. Push vegetables to the sides of your pan. Pour marinade into the center and stir fry until thickened and bubbly. 
  7. Blend in vegetables, add steak and heat thoroughly. 
  8. Serve on top of white rice.
Read More - Chinese Pepper Steak Recipe

Chicken Cabbage Curry Recipe


Chicken Curry is a common delicacy in South Asia as well as in the Caribbean. In most places the terms "chicken curry"are interchangeable. In some regions there is a considered difference between the two terms, even though both dishes include curry and chicken.


1 cup chicken meat (cooked, shredded)
2 tablespoon butter or margarine
3 tablespoon flour
1 1/2 tablespoon curry powder
1 teaspoon salt
1/2 teaspoon ground pepper
3/4 cup evaporated milk (or thick coconut milk)
1 small onion, finely chopped
1 teaspoon vetsin
1/2 cup water
1/2 kilo cabbage shredded 

  1. Drop shredded cabbage in boiling water with a little salt. Put off heat. After 3 minutes, drain. Set aside.
  2. Combine flour, salt, pepper, and curry powder. Melt butter in low heat, add flour mixture. Stir. 
  3. When well blended, gradually add water and continue stirring until mixture is smooth. 
  4. Add onion and chicken meat. Cook for 5 minutes. 
  5. Add milk. Stir until smooth and thickened. Add vetsin. 
  6. Spread drained cabbage on plate. 
  7. Make a hollow in the middle and pour the cooked chicken mixture. 
  8. Serve hot.
Read More - Chicken Cabbage Curry Recipe

Lengua Estofada Recipe


Lengua Estofada is a pork tongue cooked in tomato sauce. Lengua was adopted from the enxet people which originally came from Paraguay. This filipino dish became popular to big parties and even from home. Enjoy!


1 tongue pork (sbout 1 1/2-2 kilos)
2-3 large onions, quartered
6 green olives (optional)
1/4 kilo pork fat
3 tablespoon pimento
1 small can tomato paste or 2 cans tomato sauce
1 tablespoon vetsin
1 teaspoon pepper (ground)
1 tablespoon salt
1/2 cup rhum
2 tablespoon chili sauce
2 tablespoon Worcestershire sauce
3 bell pepper, red & green (strips)
1 small can pineapple juice
1/2 cup bread crumbs
1 chorizo de bilbao (finely chopped)

  1. To clean tongue, dip in 3 cups boiling water. Let stand for 5 minutes, scrape white, thick skin. Then wash in clear water.
  2. Place in deep pan, pour water enough to cover tongue. Boil. Lower heat and simmer until half done. 
  3. Saute onion and pork fat (in big slices) in butter. 
  4. When onion is wilted, add all ingredients except bread crumbs. 
  5. Stir for 3 minutes, then add to tongue. 
  6. Continue cooking until tongue becomes tender. You may add more water if sauce dries and meat is not yet done. 
  7. Cool. Cut tongue into thin slices. Arrange in serving plate. 
  8. Thicken sauce with bread crumbs. 
  9. Pour over sliced tongue.
Read More - Lengua Estofada Recipe

Steamed Lapu Lapu Recipe


Lapu-Lapu or "grouper" comes from the word for the fish, most widely believed to be from the Portuguese name, garoupa. The origin of this name in Portuguese is believed to be from an indigenous South American language. In the Philippines, it is named lapu-lapu in Luzon, while in the Visayas and Mindanao it goes by the name pugapo. There are many ways to cook this kind of fish. It's how you put art in cooking. Enjoy!


400 grams Lapu-lapu fish
20 grams salt & pepper
20 grams butter
100 ml fresh milk
12 pieces Quail eggs
60 grams sweet green peas (cooked)
2 pieces Calamansi
30 grams flour

  1. In a bowl, marinate fish in salt, pepper and calamansi juice for 20 minutes. 
  2. Steam fish for 20 minutes.
  3. In a pan, melt butter over low heat, add flour and fresh milk and stir to thicken sauce.
  4. Season w/ salt and pepper (do not boil).
  5. Place fish on a platter and pour sauce over the fish.
  6. Garnish with Quail eggs and sweet green peas.
  7. Serve hot with steamed rice.
Read More - Steamed Lapu Lapu Recipe

Lobster Thermidor Recipe


Lobster Thermidor originally from a French dish consisting of a creamy mixture of cooked lobster meat, egg yolks, stuffed into a lobster shell, and optionally served with an oven-browned cheese crust. Now, filipinos are fun of having this recipe with some additional ingredients. Enjoy cooking!


4 pieces large prawns
2 tablespoon butter
2 tablespoon flour
1 cup evaporated milk
1 teaspoon salt
1 teaspoon vetsin
3/4 cup grated cheese
1 teaspoon calamansi juice
2 tablespoon bread crumbs
1 egg yolk
1 medium sized onion, finely chopped

  1. Cook prawns in a little water over low fire for 1 hour. 
  2. Cut shell at the back and scoop out meat. Set aside the shell. 
  3. Chop meat coarsely.
  4. Saute onion in butter, lower heat and add flour. Stir well. 
  5. Remove from heat and gradually add milk, egg yolk (slightly beaten), and half of the grated cheese.
  6. Season with salt, vetsin, and calamansi juice. 
  7. Lastly, add the prawns meat. 
  8. Continue cooking until mixture thickens. 
  9. Fill prawns shell with cooked mixture, top with bread crumbs and the remaining grated cheese. 
  10. Bake in preheated oven (375 F). 
  11. Bake for 20-30 minutes or until topping becomes golden brown.
Read More - Lobster Thermidor Recipe

Ginataang Tilapia Recipe


Ginataang Tilapia is also called Fish Cooked in Coconut Milk. This is one of my favorite recipe since the main ingredient is Tilapia, a common name for nearly a hundred species of cichlid fish from the tilapiine cichlid tribe. Tilapia inhabit a variety of fresh water habitats.


6 pieces Tilapia fish (cleaned and scaled)
4 cloves garlic (crushed)
1 medium red onion (cut into eight)
1 red bell pepper (sliced)
1 green bell pepper (sliced)
1 small ginger (sliced)
1 big eggplant (cut into eight)
1/2 cup squash (sliced)
1 medium ampalaya - bitter gourd - (cut into eight)
Salt to taste
2 cups coconut milk
1 cup vinegar

  1. In a casserole, arrange fish and spices.
  2. Pour in vinegar and coconut milk.
  3. Boil for five minutes.
  4. Add squash and eggplant and cook until almost done.
  5. Add onions, red and green peppers and ampalaya (bitter gourd). 
  6. Season with little salt. 
  7. Cook until vegetables are done. 
  8. Serve hot with steamed rice.
Read More - Ginataang Tilapia Recipe

Chicken Drumstick Recipe


Chicken can be cooked in many ways. It can be made into sausages, skewered, mixed in salads, grilled and and deep-fried, or used in various ocassions. There is significant variation in cooking methods among cultures. This special recipe is not common to all. Lets give it a try. Enjoy!


5-6 pieces chicken legs
1/4 kilo ground pork
2 slices sweet ham
2 pieces sausages
2 eggs
1 onion, finely chopped
2 teaspoon pickles
2 tablespoon flour
1 teaspoon vetsin
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoon bread crumbs
1 egg, beaten

  1. Clean chicken legs. Carefully pull down skin to the end of the bone. Try not to tear the skin. 
  2. Scrape meat from bone. 
  3. Season skin with a little salt and vetsin. Set aside.
  4. Grind or chop finely the chicken meat, ham and sausage. 
  5. Mix with ground pork, pickle relish, onion, eggs, and flour. Season with vetsin, salt and pepper. 
  6. Pack well mixed ingredients around bone with skin holding it. If the skin is torn, wrap with sinsal.
  7. Dip in beaten egg; roll on bread crumbs. Fry in deep, hot oil until golden brown. 
  8. Serve with tomato sauce.
Read More - Chicken Drumstick Recipe

Pork Afritada Recipe


Afritada is a Spanish influenced tomato sauce-based dishes that are somewhat similar to Mechado or Kaldereta. In these dishes meat is cooked in tomato sauce, minced garlic and onions. Afritada tends to be the given name for a dish served from chicken or pork.


1 kilo pork (cut in cubes)
1⁄2 kilo potatoes (peeled and quartered)
1 small garlic (minced)
1 big onion (diced)
1 red bell pepper (quartered)
1 green bell pepper (quartered)
2 cups stock
1 cup tomato sauce
1⁄2 cup breadcrumbs
Pinch of salt & pepper
Cooking Oil

  1. Heat Cooking Oil in a Pan. Sauté garlic and onion.
  2. Pour in the stock and tomato sauce. Bring to a boil and add in pork. 
  3. Allow simmering until pork is cooked and tender. Add in potatoes and allow cooking.
  4. Add in bell pepper and season with salt & pepper. Add in breadcrumbs and thicken sauce. 
  5. Serve hot.
Read More - Pork Afritada Recipe

Chicken Adobo Recipe


Chicken Adobo is a popular dish and cooking process in the Philippine Cuisine that involves with meat or seafood marinated with vinegar or soy sauce, browned in oil, and simmered. While the Philippine adobo dish can be considered adobo in the Spanish sense—a marinated dish, the Philippine usage is much more specific. The name itself was adopted from Spanish and became known to Filipino Cuisine.


2 pounds chicken ( cut into serving pieces )
3 pieces dried laurel leaves
4 tablespoon soy sauce
4 tablespoon vinegar
3 cloves minced garlic
1/4 cup cooking oil
salt and pepper

  1. Place the chicken, soy sauce and garlic mixed together in a large container 
  2. Add cooking oil in a pan and apply heat 
  3. On the hot pan, put-in the marinated chicken 
  4. Add the dried bay leaves and simmer for about 15 to 30 minutes or until the chicken is tender 
  5. Add vinegar, salt, and pepper and simmer for about 10 minutes 
  6. Add little water if chicken dries up before fully cooked 
  7. Chicken Adobo will be quiet dry at the end of cooking time 
Read More - Chicken Adobo Recipe

Tips for Food Preparation


1. Wash fresh fruits and vegetables with water (no soap) and use a brush if necessary to remove soil. Trim carefully to conserve nutritive value. Remove damaged leaves, bruised spots, peels, and inedible parts. Use a sharp blade when trimming, cutting, or shredding to avoid further bruising and loss of nutrients. 

2. Steam or cook vegetables in small batches for best quality. Cook until tender-crisp, avoid over cooking, using as little water as possible to help retain vitamins and minerals. 

3. Add only a small amount of salt, if any, to water or to foods when cooking. Do not add salt when cooking pasta or rice. 

4. Cook potatoes in their skins to help retain their nutritive value. 

5. Trim visible fat from meats and meat products. 

6. Cook cereals and cereal grains according to cooking directions. 

7. There is no need to rinse or drain the cereals or cereal grains such as rice after cooking. 

8. Use seasonings sparingly. Think of children's tastes and preferences. 

9. Follow standardized recipes exactly. Measure and weigh ingredients precisely and follow procedures carefully. This includes using equipment, time, and temperature as specified in the recipe. 

10. Serve portion sizes as specified in the recipes and menus. Use correct serving utensils to portion foods. Make sure portion sizes follow meal pattern requirement
Read More - Tips for Food Preparation

Food Sanitation Rules


1. Wash hands thoroughly with soap and warm running water for 20 seconds before handling food or utensils. Wash hands after each visit to the restroom, eating, touching the face or other body parts, blowing the nose (these also apply to children). 

2. Wash hands and sanitize utensils, cutting boards, and work surfaces thoroughly after each contact with raw eggs, fish, meats, and poultry. Sanitize between use for raw and cooked, or use separate plates or equipment.

3. Thoroughly rinse with water all fresh fruits and vegetables before cooking or serving. Do not use soap, as it can leave residue. 

4. Properly clean and sanitize serving and cooking utensils, and equipment. 

5. Handle serving utensils and plates without touching the eating surface. 

6. Use disposable plastic gloves, as required by local health codes. Use gloves for only one task and throw away – for example, if you touch other equipment, or handle money, etc. 

7. Keep hands off face and hair. Wash hands if touched. 

8. Wear clean uniforms and hair restraints. 

9. Food service staff with open cuts, sores, colds, or other communicable diseases should not prepare or serve food. 

10. Properly clean and sanitize all food preparation and service areas; wipe up spilled food immediately. 

11. Empty garbage cans daily. They should be kept tightly covered and thoroughly cleaned. Use plastic or paper liners. 

12. Meet health standards set by your State and local health department.
Read More - Food Sanitation Rules

Food Service


Even when food is ready to serve, food service staff must continue their efforts to maintain food quality and avoid food contamination. 

1. Maintain foods at proper temperatures before and during service. Hot foods must be 139 °F or above and cold foods must be at 40 °F or below. Use food thermometers to determine temperatures. 

2. Use correct serving utensils to get the correct portion size. Be consistent in portion sizes. 

3. Serve meals as a unit with only one meal served per child. 

4. Keep an accurate count of the number of children and adults you serve. 

5. Encourage a pleasant eating environment that will support mealtime as a learning experience.
Read More - Food Service

Private Policy

Privacy Policy for

The privacy of our visitors to is important to us.

At, we recognize that privacy of your personal information is important. Here is information on what types of personal information we receive and collect when you use and visit, and how we safeguard your information. We never sell your personal information to third parties.

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Cookies and Web Beacons

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We also use third party advertisements on to support our site. Some of these advertisers may use technology such as cookies and web beacons when they advertise on our site, which will also send these advertisers (such as Google through the Google AdSense program) information including your IP address, your ISP , the browser you used to visit our site, and in some cases, whether you have Flash installed. This is generally used for geotargeting purposes (showing New York real estate ads to someone in New York, for example) or showing certain ads based on specific sites visited (such as showing cooking ads to someone who frequents cooking sites).

You can chose to disable or selectively turn off our cookies or third-party cookies in your browser settings, or by managing preferences in programs such as Norton Internet Security. However, this can affect how you are able to interact with our site as well as other websites. This could include the inability to login to services or programs, such as logging into forums or accounts.
Read More - Private Policy