2. Buko
Halo – Halo
Together

3. Chocolate Cake

4. Ice Cream

7. Side Dishes:
California Maki, Fried Pao, Century Egg,
Japaese Steamed Egg, Chinese Dimsum,
Vegetable Salad, Tossed
Lettuce/Carrots/Cucumbers/Onions (Salad
Dressing: Thousand Island Sauce), Macaroni
Salad

8. Desserts:
Seasonal Fresh Fruits
(Watermelon/Papaya/Pineapple), Buchi,
Bilo-Bilo with Peanut Toppings, Buko
Pandan, Assorted Gelatin, Maja Blanca,
Assorted Puto
Drinks:
Soda, Shakes, Mineral Water

9. Ingredients
1 gallon water
1 cup white sugar
15 tea bags
1 (12 fluid ounce) can frozen cranberry
juice concentrate
Directions
Put water in large pot, and heat on high
until boiling. Add sugar and stir until
dissolved. Add teabags and let steep
until desired strength is acquired. Stir in
cranberry juice concentrate, and allow
to cool.
Makes 14 servings

10. 1 ripe large banana
2 ripe mangoes or 1 cup canned ripe mango
1 cup firm gelatin set into gel and cut into 1/2-inch cubes
1 cup canned ripe jackfruit
1/2 cup sweet corn or chick peas (garbanzos)
1 cup young shredded coconut, fresh or canned
1 cup cooked sweet yams or (ube halaya) glutinous purple
yam, cut into 1-inch cubes
2 cup shaved ice
2 cup milk
4 scoops of favorite ice cream
1/2 cup chopped peanuts or rice krispies
Peel mangoes and slice the meat into 1/2-inch
cubes. Discard the seeds.
Prepare 4 tall glasses. Divide each ingredient into 4 equal
parts.
In each glass place 1/4 of each ingredient, adding layer by
layer starting with corn or chick peas, cooked sweet
yams, jackfruit, bananas, coconut, and gelatin.
Top with 1/2 cup shaved ice.
Pour 1/4 cup milk over shaved ice and top with a scoop of
ice cream.
Sprinkle nuts or rice krispies over it.

11. • Sisig
• Kaldereta
• Crab

12.  1/2 kilo beef (round or sirloin cut) cut into cubes (for a more traditional kare
kare, use cleaned beef tripe instead of beef)
1/2 kilo oxtail, cut 2 inch long
3 cups of peanut butter
1/4 cup grounded toasted rice
1/2 cup cooked bagoong alamang (anchovies)
2 pieces onions, diced
2 heads of garlic, minced
4 tablespoons atsuete oil
4 pieces eggplant, sliced 1 inch thick
1 bundle Pechay (Bok choy) cut into 2 pieces
1 bundle of sitaw (string beans) cut to 2" long
1 banana bud, cut similar to eggplant slices, blanch in boiling water
1/2 cup oil
8 cups of water
Salt to taste

13. MENU