Compilation

In

Philippine Regional

Cuisine
Group 4 BSHM2-INDIA

Delima, Emie

Montejo, Stephane Jean

Najarro, Sandara

Madanglog, Kevin

Dotimas, Jonnel

Pork Sisig

Ingredients

00 grams pig ears,

500 grams pig snout,

500 grams pork belly,

9 grams onions minced,

1 gram bay leaves,

11.38 g salt,

4 thumbs ginger crushed,

1 quarts water.

Sisig Dressing:

60g cup Lady’s Choice Mayonnaise.

30g tablespoons sukang iloko see note,

1.42 grams ground black pepper

5.69 grams salt,

5.69 grams sugar

30g liver spread see note 2,

2 limes see note,

1 tablespoonKnor Liquid Seasoning

Procedures

1. Combine pig ears, snout, pork belly, ginger, bay leaves, 2 teaspoons salt, and 1
quart of water in a cooking pot. Boil for 1 hour. Remove from the pot and drain
the water.

2.Heat-up your grill. Start grilling the pig parts for around 5 minutes per side.
Remove from the grill afterwards and let it cool down.

3.Make the dressing by combining all the dressing ingredients. Mix well.

4.Chop the grilled pig parts into small pieces. In a large mixing bowl, combine
the chopped pork with onion and the dressing mixture. Toss until all the
ingredients are well blended.

5.Transfer to a serving plate.

Origin

Pork sisig was originated from the Pampanga region in Luzon, Philippines. It is a
dish made from pork jowl and ears, pork belly, and chicken liver, seasoned with
calamansi, onions, and chili peppers. Sisig is a staple of Kapampangan cuisine,
and it is believed to have originated more than two centuries ago. The dish was
popularized by Lucia "Aling Lucing" Cunanan, known as the Sisig Queen, from

Angeles City. The exact origins of sisig are not clear, but one theory suggests tha
it was created during the American occupation of the Philippines in the late
1800s. American Naval Forces would discard leftover pig parts, including the pig
head, which Filipinos turned into sisig to avoid wasting food.

Source: Wikipedia,Pepper,Positively Filipino, Kapampangan Media, Philnews.ph

Cooking method :Sautéing

Cost

Pig Ears- ₱80.00

Pork Belly-₱170.00

Onions-₱30.00

Salt-₱5.00

Ginger-₱15.00

Livers spread-₱60.00

Mayonnaise-₱80.00

Ground pepper-₱5.00
Sugar-₱25.00

Total: ₱470.00

Documentation:

Pancit Batil Patung

Ingredients
6 oz mince beef - 170.097 grmas

12 oz fresh mitri noodles -340 grams

3 to 4 oz per linear -113 grams

1 medium red onion - 110 grams

1 ¹/² cup mung bean -101 grams

³/⁴ cup green onions - 6grmas

1 cup shredded cabbage - 100 grams

1 cup carrot - 150 grams

3 tbsp soy sauce - 49.7 grams

1 egg - 50 grams

¹/⁴ ground black pepper - 2.30 grams

6 oz - letchon carajay - 170.097 grams

Tbsp cooking oil - 42 grams

Procedures

1.Prepare the stock (or batil) by boiling water in a cooking pot. Add the beef
bones. Let boil for 5 minutes.

2.Hold the chopped celery, carrot, and onion together using a cheese cloth and
secure using a kithen thread. This will be the mirepoix. Add the mirepoix in the
cooking pot and let boil.

3.Add the beef cube. Continue to boil in low heat for 3 hours or until the beef
gets tender. You may add more water if needed. Once the stock is ready, set aside.

4.Heat the cooking oil in a wide pan or wok. Saute the onion until soft.
5.Add the minced beef. Saute for 3 to 5 minutes.

6.Stir-in the sliced liver. Saute for 3 minutes.

7.Add the mung bean sprouts, green onion, cabbage, and carrots. Continue to
saute for 2 to 3 minutes.

8.Scoop-in 4 to 5 cups of beef stock. Let boil.

9.Push the meat and vegetables on one side of the pan. Arrange the Miki noodles
on the other side. Toss the noodles while cooking. Add soy sauce and ground
black pepper. cook for 2 to 3 minutes.

10.Push the noodles on one side to create an opening. Crack one egg and gently
let it slide into the broth. Poach until cooked. Remove the poached egg and set
aside.

11.Remove the noodles from the pan and arrange in a plate.

12.Scoop out the remaining stock and place in a small sauce pan. Turn off the
heat and transfer the cooked meat and vegetables in a clean plate. Set aside.

13.Meanwhile, heat the saucepan with the stock from the pan. Once it starts to
boil, crack a piece of egg and add it to the pot. Quickly stir and continue to cook
while constantly stirring for 1 to 2 minutes or until an egg drop soup consistency
is formed. Transfer to a bowl.

14.Start to assemble the Pancit Batil Patung by topping the miki noodles with

poached egg. Add the sautéed meat and vegetables over the egg and top with
lechon carajay.

15.Serve with a bowl of batil on the side along with a dip that consists of chopped
onion, soy sauce, and vinegar.

Pancit Batil Patung was originate from Tuguegarao City in Cagayan, Philippines.
It is a traditional type of Filipino pancit known for its unique preparation and
serving, consisting of noodles with toppings and a distinct sauce. Tuguegarao
City is recognized for this culinary masterpiece, which reflects the rich culture
and tradition of the area.

Source: TasteAtlas, ResearchGate

Cooking method: Boiling, Sautéing

Cost

1/4 kilo beef meat-₱150.00

1/2 kilo

1/8 kilo pork liver-₱120.00

1medium red onion-₱10

1 1/2 mung sprout beans-₱25.00

3/4 cups green onion-₱15.00

shred pled cabbage-₱40.00

Carrot-₱25.00

Soy sauce-₱10.00

1egg-₱10.00

Ground black pepper-₱5.00

Cooking oil-₱30.00

Total: ₱475

Chicken Binakol
Ingredients:1 whole chicken about 1 1/2 to 2 lbs, cut into serving pieces,3 cups
young coconut water, 1 1/2 cups young coconut meat,2 cups chicken broth2 1/2
tablespoons fish sauce,1 small green papaya wedged,1 cup hot pepper leaves,4
stalks lemon grass cut in,1 inch length and pounded,1 medium onion chopped,1
knob ginger about,1 tablespoon, chopped,4 cloves garlic minced,1/2 teaspoon
ground black pepper,3 tablespoons and cooking oil.

Procedures

1.Heat a cooking pot and pour-in cooking oil.

2.Saute garlic when the oil is hot.

3.Put-in onions, ginger, and lemon grass, and then cook for 1 minute.

4.Add the chicken. Stir and cook until the color turns light brown (about 3 to 5
minutes)

5.Add ground black pepper and fish sauce. Stir.

6.Put in the young coconut meat, young coconut water, and chicken broth. Allow
to boil, and then simmer for 30 to 40 minutes.

7.Add the green papaya. Cook for 5 minutes.

8.Put in the hot pepper leaves and cook for a minute more.

9.Turn the heat off, and then transfer to a serving bowl.

10.Serve with steamed rice.

Origin
Chicken Binakol originates from the Western Visayas region in the Philippines,
particularly from the province of Aklan. It is a unique type of chicken soup that is
distinguished by its use of coconut water and meat, giving it a distinct flavor
compared to other chicken soups. Traditionally, it is cooked in a fresh node of
bamboo or halved coconut shells, making it a beloved dish in its region of origin
and eventually across the Philippines.

Source: Global Food Origin, Wikipedia, Kawaling Pinoy

Cooking method: Boiling/ Simmering

Cost

1/2 Chicken breast-₱100.00

Coconut milk- ₱50.00

2 Small green papaya- ₱30.00

Pepper leaves-₱5.00

Lemon grass-₱5.00

I medium onion-₱10.00

Ginger-₱10.00

Garlic-₱5.00

Black pepper-₱5.00

Cooking oil-₱20.00

Total: ₱240.00

Tinagtag
Ingredients:

2 ¹/² cups of water -568 grams

1 kl of brown sugar

1 ganta rice -2.8 grams

¹/⁴ gallon

Procedure:

Prepare thin syrup out of 2 1/2 cups of boiled water and 1 kilogram of brown
sugar. Set aside.

1. Wash rice with water 4 times.

2. Resoak in water for 10 minutes and drain through a net bag.

3. Grind soaked rice into flour and sieve. Mix rice flour with the thin syrup well
to become thick (the slurry should be sticky but flowing).

4. Heat edible oil in pan and maintain at high temperature.

5. Hang the coconut shell strainer on top of the pan (15-20 cm distance) then pour
the processed slurry into the strainer half-full. The batter should easily pass
through and come out like a string of noodles falling directly to the hot pan.

6. Quickly swing the strainer in crisscrossing or clockwise motion while letting

the slurry pass through it so the falling strands would create a net-like pattern in
the pan.

7.The falling strands of batter is quickly fried. Let it be cooked in the pan till it
turns golden brown and crisp.

8.Take the rice fritter out and immediately fold it in the desired shape that you
want. Fold it once to become semi-circle in shape, roll it to have a tubular shape
or fold it from both sides and shape the edges to form a triangle. It would stiffen
and turn crisp as soon as it cooled down.

Origin

Tinagtag is a famous delicacy among the Maguindanaon people, who are one of
at least 10 Moro tribes living in Mindanao, Philippines. It is made of ground rice
and sugar mixed with a little bit of water. The word "tinagtag" is derived from the
term "tagtag," which means to hit, beat, or tap. Tinagtag is best eaten with coffee
and coco milk. It is a traditional delicacy that has its origins in the Maguindanao
culture.

Sources: 1. MindaNews

2. Sarangani Province Updates

Cooking Method: Frying, Boiling

Cost

Brown sugar-₱25.00

Ganta rice-₱150.00

Edible oil-₱50.00

Total:₱225.00
 Mango Float

Ingredients

3 to 4 ripe mangoes -124 grams

2 cups crashed grahams -170 grams

2 cups all purpose cream -480 grams

1 can condensed -395 x 18g

1 teaspon vanilla (optional)-5.69 grams

Procedures:

1.Peel the mangoes and slice them into thin pieces. Set aside.

2.In a mixing bowl, combine the all-purpose cream, condensed milk, and vanilla
extract. Mix well until well combined and smooth.

3.In a rectangular or square baking dish, spread a thin layer of the cream mixture
at the bottom.

4.Place a layer of graham crackers on top of the cream mixture, covering the
entire bottom of the dish.

5.Add a layer of sliced mangoes on top of the graham crackers, covering them
completely.

6.Repeat the layers: cream mixture, graham crackers, and mangoes. You can
make as many layers as you prefer, depending on the size of your dish.

7.Finish with a layer of cream mixture on top, smoothing it out evenly.

8.Optional: You can sprinkle some crushed graham crackers or grated cheese on
top for added flavor and texture.

9.Cover the dish with plastic wrap or aluminum foil and refrigerate for at least 4
hours or overnight to allow the flavors to meld and the graham crackers to soften.

10. Once chilled and set, serve your delicious Mango Float and enjoy!

Mango float, also known as crema de mangga, is a Filipino icebox cake dessert
that originated in the Philippines. It is made with layers of ladyfingers (broas) or
graham crackers, whipped cream, condensed milk, and ripe carabao mangoes.
Mango float is chilled for a few hours before serving, but it can also be frozen to
give it an ice cream-like consistency. This delightful dessert is a popular choice
for family gatherings and celebrations in the Philippines.

Sources:1. Wikipedia

2. DBpedia Association

3. Mama Lola Cooks

Cost

Mango-₱150.00

Condensed -₱45.00

Heavy cream- ₱45.00

Graham crackers -₱90.00

Tupperware - ₱60.00

Total:₱390.00
 Browa

Ingredients

2 cups flour - 240g

¹/² cup margarine-115g

2 cups sugar -200g

1 ¹/⁴ cups evaporatewd milk -63.3g

¹/⁸ teaspon salt -0.71125g

4 pcs. Eggs - 200g

1 tbsp baking powder -14.0g

W teaspon vanilla (optional)-8.67g

Procedure:

1. Sift all dry ingredients and mix together.

2. Pre- heat the iron pot cover over moderate heat.

3. Cream butter/ margarine and sugar until golden.

4. Add eggs and continue beating until smooth.

5. Add sifted dry ingredients and the milk.

6. Continue beating to remove lumps or used mixer.

7. Pour butter mixture into individual molder (half- full) and cover w/ pre-

heated iron pot cover for about 5 minutes or until cook or color brown.

Serves 15-20 browa.

Origin

Browa is from Maranao and comes in two varieties. The first is similar to
ladyfingers: a cookie with a crunchy texture. The second has a sponge-like
consistency and is more like mammon.

Cooking method: Simmering

Cost

Flour-₱30.00

Margarine-₱35.00

Sugar-₱35.00

Evaporated milk-₱45.00

Salt-₱5.00

4pcs egg-₱40.00

Baking powder-₱15.00

Total:₱205.00
Documentation:
 Beef Kulma

Ingredients

1kg stewing beef -1g

2tbsp peanut butter -32g

¹/³ cup coconut milk-76g

¹/² cup coconut cream-120g

2 ¹/² cups beef stock-240g

2tbsp camy powder -14.5g

1tsp cinowen-2.6g

1 tsp paprika-1.53g

1pc beaf loaf -0.2g

Half lemon-29.g

9 gloves garlic -3.00g

2 large Onion -28.5g

2 birds -0.5g

1 lemon grass-40g

Pirch salt-0.353625g

Ground pepper -2.3g

¹/⁴ oil-48g
Procedures:

In a large bowl combine salt, curry powder, paprika, cinnamon and lemon juice
together, mix well.

Add the beef and let it marinate for 30 minutes.

In a pot heat oil then brown marinated beef pieces, set aside.

Using the same pot sauté garlic and onions until soft.

Add the meat back together with the bay leaf then pour the beef stock and
coconut milk bring to a boil and simmer in low heat for 1 hour.

Add the tomato paste, peanut butter, lemongrass, and chillies then continue to
simmer in low heat for 45 minutes

Add the coconut cream cook for 15 more minutes then season with salt and
freshly ground black pepper.

Turn off heat then serve.

Beef Kulma is a Filipino curry fish from Mindanao which is a fragrant beef stew
simmered in coconut milk, peanut butter, amd with different spices & herbs. This
hearty stew often includes carrots &bell peppers, which add a rich, savory, flavor
perfect for serving over rice.

Cooking method: Braising,Simmering

Cost

1/8 beef-₱180.00

Peanut butter-₱150.00

Tomato paste-₱35.00

Coconut-₱30.00

Curry powder-₱15.00

Paprika powder-₱15.00

Lemon-₱20.00

Garlic-₱10.00

Lemon grass-₱5.00

Ground pepper-₱5.00

Oil-₱20.00

Total:₱485.00
 Chicken Satte

Ingredients

1 stalk lemang gress - 76g

¹/³ coconut milk - 76g

1 ¹/³ 1b boneless strinless chicken -453.6g

1 top ground turmeric -2.5 to 3g

2 tbsp fish sauce -18.00g

2 tbsp brown sugar -26g

2 tbsp lime juice -28.7g

2 gloves garlic -4.7g

1 shallot -28g

1 tbsp fresh ginger -8g

Procedure

Step 1:Soak bamboo skewers in cold water for at least 15 minutes. In a small
saucepan over medium heat, combine lemongrass and coconut milk. Bring to a
boil, then remove from heat and let cool for at least 10 minutes. Strain and
reserve lemongrass pieces for marinade.
Step 2:In a medium bowl, toss turmeric and chicken together to coat.

Step 3:In a food processor, combine coconut milk, fish sauce, sugar, lime juice,

garlic, shallot, ginger, and chili paste and blend until smooth, scraping down sides
if necessary. Set aside ¼ cup marinade for peanut sauce.

Step 4:Pour remaining marinade and reserved lemongrass into the chicken bowl
and toss to coat. Let sit at room temperature for 30 minutes or chill in the
refrigerator for 2 hours.

Step 5:Meanwhile, make peanut sauce: In a medium bowl, whisk all sauce
ingredients until smooth and well combined.

Step 6:Preheat grill to medium-high heat. Remove chicken from marinade and
spear 3 pieces onto each skewer. Grill, flipping once, until chicken is cooked
through and slightly charred, 3 to 4 minutes each side.

Step 7:Sprinkle satay with chopped peanuts and cilantro and serve with peanut
sauce.

Origin

Chicken satay is believed to have originated in Java island, Indonesia. It is one of

the earliest preparations of satay and has spread to almost anywhere in Indonesia,
where it has become a national dish. The vibrant street food culture of Malaysia
also played a role in the history of satay, as Malaysian chefs infused their own
unique touch to create the delectable satay we know today. Over time, chicken
satay has captivated taste buds worldwide with its tantalizing flavors and vibrant
presentation, making it a beloved dish originating from Southeast Asia.

Sources:1. Wikipedia

2. Munch Malaysia

3. Grapes & Grains

Cooking method: Grilling

Cost

Lemon grass-₱5.00

Coconut milk-30.00

Boneless chicken-₱60.00

Turmeric-₱10.00

Brown sugar-₱30.00

Lime juice-₱20.00

Garlic-₱10.00

2Ginger-₱20.00

Peanut butter-₱150.00

Soy sauce-₱10.00

Lemon-₱10.00

Total:₱355.00
 Cheesy Saba Balls

Ingredients:

saba

2 cups of flour

1/2 cup of sugar

1 tsp salt

quick melt Cheese

beated eggs

bread crumbs

Procedure:

1. Prepared the water to boil.

2. Add the 1kl of Saba and cook it into 20 mins.

3.After that transfer the Saba ito bowl that have water and let it cool

4. Peel the bananas and mash.

5. Add the 2 cups of flour

6. Then add the ½ cup of sugar and 1 tsp salt

7. Mix to combine

8. Make a circle then pot the cheese that you slice.

9. Pot the banana ball into beaten egg.

10. Coat with bread crumbs.

11. Fry in medium heat until golden brown color .

12. Serve and enjoy.

Bread Rolls

Ingredients:

12 slices white bread

3 hot dogs, cut into 4 strips

4 ounces quick melt cheese, cut into 24 thin strips

2 eggs

¼ cup milk

1 cup Panko bread crumbs

canola oil

Procedures:1.Trim edges of each bread and with a rolling pin, flatten until very
thin.

2.Arrange a piece of hotdog and two cheese strips at the edge of the bread facing
you and roll bread into a log to enclose filling. Press lightly on seams to
completely seal (or secure with toothpicks and remove when ready to dredge in
bread crumbs). Repeat with remaining bread slices.

3.In a bowl, combine eggs and milk and whisk together until well-beaten.

4.In a shallow dish, place Panko bread crumbs.

5.Dip the bread roll in egg mixture and roll in bread crumbs, patting down
crumbs to fully coat. Repeat with the remaining rolls.

6.Arrange breaded rolls in a single layer on a baking sheet and freeze for 3 to 5
minutes.

7.In a wide, thick-bottomed pan over medium heat, heat about 2-inches deep of
oil. Place prepared bread rolls seam side down and deep-fry, turning as needed,
until golden and crunchy.

8.Remove from pan and drain on a wire rack set over a baking sheet. Serve hot
with catsup for dipping.

Adobong Manok

Ingredients:

• 1 kg chicken, cut into serving pieces

• 1/2 cup vinegar

• 1/2 cup soy sauce

• 1 head garlic, minced

• 1 onion, chopped

• 1 bay leaf

• 1 teaspoon peppercorns

• 1 cup water

• 2 tablespoons cooking oil

• Salt and pepper to taste

Procedures:

1. In a bowl, marinate the chicken in soy sauce and garlic for at least 30 minutes.

2. Heat oil in a pan and sauté onions until translucent.

3. Add the marinated chicken and cook until slightly browned.

4. Pour in the vinegar and let it simmer for 5 minutes.

5. Add water, bay leaf, and peppercorns. Simmer until the chicken is tender.

6. Season with salt and pepper to taste.

7. Serve hot with steamed rice.

Butter Shrimp

Ingredients:

• 1 pound shrimp, peeled and deveined

• 4 tablespoons butter

• 4 cloves garlic, minced

• 1 tablespoon lemon juice

• 1 teaspoon paprika

• Salt and pepper to taste

• Chopped parsley for garnish

Procedures:

1. In a skillet, melt butter over medium heat.

2. Add minced garlic and sauté until fragrant.

3. Add shrimp to the skillet and cook until they turn pink, about 2-3 minutes per
side.

4. Season the shrimp with salt, pepper, and paprika.

5. Drizzle lemon juice over the shrimp and toss to coat.

6. Cook for an additional minute to let the flavors meld.

7. Garnish with chopped parsley before serving.