The documents provide recipes for Filipino dishes including Tinolang Manok, a chicken and papaya stew, Mechado, a beef stew, and Bicol Express, a spicy pork dish. Also included are recipes for pasta dishes like Baked Macaroni and Creamy Carbonara, as well as desserts like Banana Split, Leche Flan, and Cassava Cake. Finally, a recipe for a Mango Shake drink is presented.

5. Ingredients
 3 cloves 1 tbs oil  1 cup dahong sili (chili
garlic, minced leaves), or malunggay l
 1 large onion, chopped eaves
 1 tbs  salt and pepper
ginger, peeled, cut into  1 cup water
strips1 kilo  1 chicken
chicken, serving cube, optional
size, any part of your
 1 tbs patis (fish sauce)
choice
 3 green
papayas, peeled, insid
e part removed, sliced

6. Procedure
 PROCEDURE: minutes, or until chicken is
1. Heat oil on a sauce pan over half done. You can add more
medium heat. Saute water if it dries up.
garlic, ginger and onion. 4. Add the green papayas.
2. When onion turns Simmer for about 10-15
transluscent, add the chicken minutes or until the papayas
pieces. Add salt, pepper and are cooked.
chicken cube to taste. Cook for 5. Remove from heat. Add
about 15-20 minutes stirring the dahong
occasionally. sili or malunggay leaves. Wait
 TIP 5: I always add the for about 5 minutes until the
seasoning early so that the leaves are cooked.
meat will absorb the flavor. 6. Serve with rice.
 3. Add water and patis. Bring  Serves 5-6 people.
to a boil. Lower down the heat
and simmer for about 15

7. Mechado

8. Ingredients
 1 kilo of beef cut into chunks fat), tomato sauce, soy sauce, bay leaves and
 1/8 kilo of pork fat cut into strips beef stock. Bring to a boil and simmer until
the beef is almost tender
 4 onions, peeled and quartered  Add the vinegar and let boil for a minute or
 5 medium potatoes, quartered (optional: two
fried)  Add the potatoes, onions, carrot, and bell
 1 medium sized carrot, sliced in 1/2" sections pepper
 2 red bell pepper, sliced  Let simmer until potatoes and carrots are
cooked - occasionally stir to thicken sauce
 2 cups beef stock or 2 bouillon cubes dissolved
in water  Serve hot with white rice
 3 bay leaves (laurel leaves)  Beef Mechado Cooking Tips:
 1/4 -cup vinegar  Pressure cook the beef with the beef stock for
faster cooking time.
 2 cups tomato sauce or 1/2 cup tomato paste
 Fry the potatoes before adding to
 1 cup soy sauce the casserole.
 salt & pepper to taste  Add 2 to 3 tablespoons of olive oil and stir
 Mechado Cooking Instructions: when the mechado dish is almost done for
added flavor.
 Cut an incision on the beef chunks and insert a
porkstrip in the middle (mitsa) 
 In a casserole, combine the beef (with the

9. BICOL EXPRESS

10. Ingredients
 Bicol Express Recipe Ingredients: 3. Bring to a boil and then lower
 * 1/4 kilo of Pork liempo – sliced the fire and let simmer for 10
into 1/2 inch strips minutes.
* 4 cups of Long green chili – 4. Add long green chili peppers
pepper, seeded and julliened and Mama Sitas Pang-Gisa Mix
* 1 cup of Alamang – fresh cook until dish gets a little dry.
* 1.5 cups of Water 5. Pour in coconut milk and cook
* 1.5 cups of Coconut cream until sauce thickens. Serve hot.
* 1 pouch of Mama Sita’s Pang- 
Gisa mix
 Bicol Express Recipe Cooking
Instructions:
 1. Soak Long green chili peppers in
salted water for 30
minutes, rinse, then strain well.
2. In a pan,combine
water,pork, and alamang.

11. Pasta

12. BAKED MACARONI

13. Ingredients
 Ingredients  1 cup water
 1 lb uncooked elbow macaroni  1 tbsp sugar
 Meat Sauce:  Salt and pepper to taste
 3 tbsp butter  Mornay Sauce:
 1 lb ground beef  3 tbsp butter
 1 ½ cup diced tomatoes  3 tbsp all-purpose flour
(canned)  2 cups fresh milk
 1 small onions, diced  1/4 tsp salt
 1/2 cup green bell  1 ounce grated parmesan
pepper, diced cheese
 1/2 cup tomato paste  2 ounces grated sharp cheddar
 1 tsp paprika cheese
 1 piece beef cube

14. Procedure
 Cooking Procedure  Slowly whisk in the milk and continue to whisk until
the sauce thickens and comes to a boil.
 Prepare the elbow macaroni according to instructions
in the package and intentionally cut the cooking time  Add salt and pepper then simmer for 2 to 3 minutes.
so that the macaroni is not well done (the macaroni
will be fully cooked once baked) then drain and set  Stir in the cheeses and whisk until melted. Set aside
aside.  Combine the cooked macaroni and meat sauce in a
 Prepare the meat sauce by heating a cooking pot and baking dish then toss until the meat sauce is well
melt-in the butter. distributed.
 When the butter is hot enough, add the ground beef  Arrange the macaroni and pour the Mornay sauce
and cook for 5 minutes or until the color turns over it. (Spread the Mornay sauce over the macaroni
medium brown. and meat sauce mixture ensuring that every space is
covered)
 Add the onion, green bell pepper, and diced tomatoes
then stir and simmer for 3 minutes or until the  Pre-heat oven to 350 degrees Fahrenheit and bake for
vegetables are soft. about 15 to 20 minutes.
 Add the tomato paste and paprika then stir and cook  Remove from the oven and allow to cool down a bit.
for a minute  Serve hot. Share and Enjoy!
 Add the beef cube and water then stir until everything 
is well distributed. Simmer for 20 minutes.
 Put-in the sugar, salt, and pepper then mix well. Turn
of the heat and set aside.
 Prepare the Mornay sauce by melting the butter in a
sauce pan over medium heat.
 Add the flour stir constantly for about a minute (color
must be yellowish and not brown).

15. Spaghetti

16. Ingredients
 1 kg. spaghetti noodles instructions.
 1/2 kg. ground beef  In a sauce pan or wok, sauté garlic and onions
in cooking oil.
 1/2 kg. ground pork
 Add ground beef, ground pork, laurel leaves,
 1/4 kg. hotdogs, diagonally sliced bell pepper and a cup of water. Bring to a boil
 1 kg. tomato sauce (or 3/4 kg. tomato sauce and let simmer for 10 minutes.
and 1/4 kg. banana catsup)  Add tomato sauce or combination of banana
 3 pieces laurel leaves (bay leaves) catsup and tomato sauce, salt and pepper to
taste then let simmer for another 10 minutes
 1/4 cup brown or white sugar (reduce to 1/8
cup if using banana catsup)  Add brown sugar and hotdogs. Continue to
simmer for an additional 5 minutes.
 2 green bell peppers, diced
 Optional: add hot sauce e.g. Tabasco for more
 2 onions, chopped spice if desired.
 1 head garlic, minced  Serve with the cooked spaghetti noodles and
 3 tablespoons of cooking oil grated cheese on top.
 1 cup of water 
 Salt and pepper to taste 
 1/2 cup grated cheese
 Spaghetti Cooking Instructions:
 Cook spaghetti noodles according to package

17. Creamy carbonara

18. Ingredients
 200 grams sweet ham  Part 3
200 grams bacon 4. In a pan, heat oil and saute garlic
1 head garlic, minced and onion. Add 3/4 of fried bacon and
1 onion, minced ham.
1 teaspoon ground pepper 5. Add evaporated milk and
2 tablespoons olive oil creamed mushroom soup.
250 grams grated Parmesan cheese 6. Add the all purpose cream and
2 grated parmesan cheese. Stir and
tablespoon parsley, chopped(optional bring to boil.
) 7. Season with ground pepper.
 Procedures: 8. Add more evaporated milk or a cup
Part 1 of water if the sauce is too creamy or
1. In a large pot, prepare the pasta salty.
based on cooking instructions. Set 9. Simmer until beginning to thicken.
aside. Remove from heat.
10. Prepare pasta on pasta tray, top
 Part 2 with grated Parmesan cheese
2. Fry the bacon but not too crispy. together with the remaining bacon
drain and cut into small pieces. Set and ham bits and chopped parsley.
aside. 11. Serve with garlic bread. Enjoy
3. Fry the ham, drain and cut into
small square pieces. Set aside.

19. Desert

20. BANANA SPLIT DESSERT

21. Ingredients
 1 banana, split lengthwise banana slices. Squirt chocolate
 1 scoop each vanilla, chocolate syrup on vanilla and
and strawberry ice cream strawberry on strawberry.
Spoon marshmallow crème
 chocolate syrup over chocolate. Top each
 marshmallow crème mound with whipped cream.
 strawberry syrup Sprinkle with nuts and top
each with a cherry.
 whipped cream
 * These can be found in your
 chopped nuts local grocery store. When
 maraschino cherries having a big dinner party, I
 Preparation: also use my glass banana split
dishes for placing butter
 Place banana slices against around the table.
sides of long, narrow, shallow
dish*. Place scoops of ice
cream in a row between

22. Leche flan

23. Ingredients
 12 egg yolks forming. Remove any solids by using a strainer.
 2 cans condensed milk (14 oz.)  Pour the mixture in the llanera and cover it with an
aluminum foil, so that the moisture from the steam
 5 cans small evaporated milk won't come in the pan as it will become watery.
 2 cups fine white sugar  Steam Cook for 40-45 minutes, or until knife inserted
 2 tablespoon vanilla or in the center comes out clean.
 ¼ teaspoon grated dayap rind (optional)  Remove the llanera and let it cool at room
temperature. Then refrigerate for several hours
 You will also need the following: before serving.
 Llanera  To unmold the leche flan- run a sharp knife around
 Steamer the edge and carefully invert it unto a platter or
serving dish, let the caramelized sugar flow over the
 Strainer leche flan.
 How to make the Caramelized Syrup :  This recipes makes 4- 5 llanera of Leche Flan.
 In a stainless steel pan, dissolve 3/4 cups of sugar, add 
1/4 cup water over medium heat, do not stir, just swirl
the pan gently, caramelize in low heat if you don't 
want it burnt. Pale brown means sweeter and too 
dark means bitter. When you have achieved the
desired color, pour the syrup in the llanera and make 
sure to coat all the parts of the pan. 
 How to make the Custard:
 In a mixing bowl, combine all the egg yolk, condensed
milk, evaporated milk, sugar and vanilla. Use a whisk
to mix thoroughly but gently to prevent bubbles from

24. CASSAVA CAKE

25. Ingredients
 Recipe #1 Ingredients:  Procedure
 1/4 cup sugar  Mix sugar and butter until
 1/4 bottle macapuno (12 oz jar ) smooth.
 1/2 can-coconut milk  Add cassava, macapuno
and coconut milk.
 2 oz butter
 Add vanilla. Stir together. Bake
 1/2 tsp vanilla
in 350°F oven 30 minutes or
 1 packet frozen cassava, grated until cooked.
  Pour condensed milk on top of
Topping: cassava cake.
 1/2 can condensed milk ( 300ml  Sprinkle grated cheese on top.
can )  Put back in oven top shelf until
 grated cheese brown.

26. Drink

27. Mango Shake Recipe

28. Ingredients
 Mango Shake Recipe Serve immediately.
Ingredients:
2 cups lowfat milk
4 tbsp frozen mango
juice (or 1 fresh
mango, pitted)
1 small banana
2 ice cubes
Directions for Mango
Shake Recipe:
1. Put all ingredients into
blender.
2. Blend until foamy.

29. This is my recipe
Viand Pasta Desert Drink
1.Tinolang manok 1.Baked Makaroni 1.Banana Split 1.Mango Shake
2.Mechado 2.Spaghetti 2.Leche Flan
3.Bicol Express 3.Creamy 3.Cassava Cake
Carbonara