FISH SIOMAI IN CABBAGE RECIPE (Fish Category)

This is a basic recipe for Fish siomai. It is easy to prepare and delicious.
Course Appetizer

INGREDIENTS

 ½ Kgs. Fish minced

 ½ tbsp ground black pepper
 1 Tsp onion minced
 ½ cup carrots minced
 ½ cup potato
 1/2 cup all-purpose flour
 1 kg Cabbage ( for wrapper)
 1 Tsp salt
 1 ½ tsp sugar
 1 pcs raw egg
 1 Tps Sesame oil
 Water for steaming

INSTRUCTIONS

 Sauté garlic, onion, fish, Carrots and Potato.

 Combine all the ingredients except for the water and cabbage and mix thoroughly.
 Wrap the mixed ingredients using the steamed cabbage.
 Using a steamer, steam the wrapped siomai for 15 to 25 minutes. The time depend s
on the size of each individual piece (larger size means more time steaming).
 Serve hot with soy sauce and calamansi or lemon dip. Share and enjoy!

Prep Time15 minutes

Cook Time25 minutes
Total Time40 minutes
Servings: 6
Calories160kcal
Author: Francis C. Guteza
CHICKEN DYNAMITE (MEAT CATEGORY)
This is a basic recipe for Dynamite chicken. It is easy to prepare and delicious.
Course Appetizer

INGREDIENTS

 ½ Kgs. Ground chicken

 ½ tbsp ground black pepper
 1 Tsp onion minced
 ½ cup carrots minced
 ½ cup potato
 Hot pepper
 1 Tsp salt
 Eden cheese
 1 ½ tsp sugar
 2 pcs raw egg
 2 Tsp condensed milk
 Bread crumps
 1 ½ cup Cooking oil

INSTRUCTIONS:

1. Sautéed garlic, onion, chicken, carrots and potato.

2. Remove seeds of hot pepper.

3. Fill in the sautéed ingredients inside the hot pepper, dip in a beaten egg and bread
crumps.
4. Deep fry until golden brown.
5. Prepare sweetened mango pineapple sauce (optional).

Prep Time15 minutes

Cook Time25 minutes
Total Time40 minutes
Servings: 6
Author: Jocel R. Regala
TCYMHS Student
TURON NA LABONG AT PUSO NG SAGING (SNACK ITEM)

This is a basic recipe for Turon. It is easy to prepare a delicious

Snacks.

INGREDIENTS:

 1 whole banana blossom

 ½ kg Labong/Bamboo shoots
 20 pcs Lumpia Wrapper.
 1 small tin condensed milk
 Cooking oil
 vanilla

INSTRUCTIONS:

1. Boil the banana blossom.

2. Chop the banana blossom and labong into small pieces.

3. Mixed with condensed milk, vanilla and wrapped with lumpia wrapper.

4. Deep fry until golden brown

5. Serve while it is hot.

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 20
Calories160kcal
Author: Nica Villaruel
TCYMHS Student
VEGETABLE KARE-KARE (VEGETABLE CATEGORY)

Kare-Kare (Filipino Vegetable Stew in Peanut-Based Sauce with saluyot)

Serves: 10
INGREDIENTS
 1-2 banana blossom bud, fresh
 3 tablespoons oil
 4 garlic cloves, peeled, crushed, and minced
 1 yellow onion, peeled and chopped
 few pinches sea salt
 2 tbs achuete
 8 cups water
 3 eggplants, cut into one-inch slices
 2 cups vegetable broth or more to taste
 1 cup peanut butter
 1 small bunch long beans, cut to 2-inch slices, ends removed
 1 bundle pechay, bottom stalk cut off, thoroughly washed
 1 bundle saluyot

INSTRUCTIONS
1. Peel outer layers of banana blossom until you reach the pale yellow, tender bud. Discard
outer layers and yellow pistils. Have a large bowl of salt or lemon water nearby. Oil your
knife and cutting board to prevent sap from sticking. Cut off stem and slice bud in half
lengthwise. Cut in chunks and immediately submerge the banana blossom in salt/lemon
water. Dismantle layers and soak for at least 15 minutes. Discard soaking water and do a
final rinse.
2. In a large pot, saute garlic with oil until fragrant. Follow with onions. Add few pinches of
sea salt and saute until onions have turned soft and translucent.
3. Add banana blossom, eggplant, water, vegetable broth, and achuete mixture. Mix and cover
pot. Simmer until eggplant and banana blossom are tender.
4. Add peanut butter. Simultaneously pour rice mixture while mixing pot with a ladle. Keep
mixing until sauce gets smooth and creamy. Simmer for 10 minutes. If sauce gets too thick,
add more water one cup at a time until consistency is creamy.
5. Adjust seasoning by adding more vegetable broth or peanut butter to taste.
6. Add long beans, eggplant, pechay. Put to a boil and turn off heat.
7. Serve with vegetarian bagoong or bagoong alamang on the side.

Prep Time 15 minutes

Cook Time 15 minutes
Total Time 30 minutes
Servings: 6
Author: John Albreach Rapa
TCYMHS Student
SALUYOT CHEER (DRINKS CATEGORY)

INGREDIENTS:

 6 carrots
 2 orange
 1 knob ginger
 2 cucumber
 1 cup saluyot (blanched)

INSTRUCTIONS:

1. Blanched 1 cup saluyot, then

2. Add all ingredients to vegetable juicer. Gently stir juice and consume immediately.

TOTAL TIME
5 minutes
SERVES
2
MEAL TYPE
Beverages
DIET TYPE
Gluten-Free,
Vegetarian

Author: Rossana Ibanez

TCYMHS Student
Republic of the Philippines
DEPARTMENT OF EDUCATION
Region V
Division of Masbate
Teresita C. Young Memorial High School
Sawang, Aroroy, Masbate

Submitted by:
Teresita C. Young Memorial High School

Contact Persons: Ester R. Santillan - Principal I

Joy S. Calayo - Coach
Scientific Name: Corchorus olitorius

Also knows as:

Saluyot (Tagalog), Jute, Jew’s mallow, Egyptian spinach, jute mallow, bush okra, West African
sorrel (En), Chang shouo huang ma (Ch). Krinkrin (Fr)

Saluyot (Corchorus olitorius) is an edible leafy vegetable that is a member of the genus
Corchorus, classified under the subfamily Grewioideae of the family Malvaceae. Saluyot is
widely found in tropical and subtropical areas from Asia to Africa valued as food and for its
strong fiber. Saluyot has long been used as food staple since ancient times by Jewish people and
Egyptians hence derived its English names Jew’s mallow and Egyptian spinach.

Saluyot leaves are very nutritious, it is rich in calcium, iron, protein, vitamin A, C and E,
thiamin, riboflavin, niacin, folate, and dietary fibers. Saluyot is usually cooked as stew, forming
a thick slimy syrup similar in consistency to okra usually taken with rice or other starchy staple.

Saluyot | Corchorus olitorius Medicinal Uses

Saluyot in Traditional and Folkloric Medicine
 Saluyot being rich in vitamins and minerals generally promotes good
health and well-being.
 Saluyot being rich in vitamin A can provide health benefits for good
eyesight.
 Saluyot contains vitamin E and other antioxidants. It is said to
prevent wrinkles and promote youthful looking skin.
 Saluyot is used to treat inflammation and pain such as arthritis ,
headache, stomach ache and others.
 Saluyot being rich in fiber helps to control blood pressure, cholesterol build-up, diabetes
and prevents heart disease.
 Saluyot leaves are rich in fiber and its slimy consistency when cooked is used to treat
various digestive problems such as diarrhea, stomach ache, dysentery, constipation and
ulcers.
 It is also claimed that together with other herbs it can cure cancer.

TURON RECIPE (BANANA LUMPIA)

Turon is a Filipino snack from plantain bananas and jackfruit rolled in brown sugar and wrapped
in lumpia wrapper that is fried to a crisp. Easy and yummy!
Pin912
Share119
Yum2
Email
Print Rate
Course: Snack
Cuisine: Asian,Filipino
Keyword: turon recipe

Servings: 10
Calories: 194kcal

Author: Bebs
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:25 minutes

INGREDIENTS

US Customary - Metric

 5 pieces Saba banana - or plantain banana

 1 cup brown sugar
 1 cup jackfruit - - cut into strips
 10 Lumpia - or spring roll wrapper
 2 cups cooking oil

Get IngredientsPowered by Chicory

INSTRUCTIONS

1. Prepare the lumpia wrappers by peeling them apart, then cover the peeled wrappers with
damp paper towel to keep them moist.
2. Peel the saba bananas and cut each into halves lengthwise.
3. Place the brown sugar into a flat dish and roll the slices of banana completely covering
each slice with generous amount of brown sugar.
4. Place banana slice along the end of a lumpia wrapper closer to you. Add strips of
jackfruit along the length of the banana. Fold both sides (left and right) of the wrapper
inward towards the banana. Use water to moisten the wrappers so it is easier to fold. Now
roll it towards the other end away from you. Use water again to seal the edge.
5. Heat oil in a frying pan over low heat. Once the oil is hot, add some of the lumpia-
wrapped bananas and fry for 3-5 minutes each side or until the wrapper turns golden
brown. Drain them on a paper towel and serve while warm and the wrapper is crispy.

Nutrition Facts
Turon Recipe (Banana Lumpia)
Amount Per Serving
Calories 194Calories from Fat 36
% Daily Value*
Total Fat 4g6%
Saturated Fat 0g0%
Cholesterol 1mg0%
Sodium 115mg5%
Potassium 118mg3%
Total Carbohydrates 36g12%
Dietary Fiber 0g0%
Sugars 24g
Protein 2g4%
Vitamin A0.5%
Vitamin C2.9%
Calcium3.1%
Iron4.6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?

BIBINGKA RECIPE

Enjoy this easy and simple Bibingka recipe, a classic Filipino rice cake that will surely bring you
the Filipino Christmas feels!
Pin1K
Share66
Yum3
Email
Print Rate
Course: Dessert,Snack
Cuisine: Asian,Filipino
Keyword: bibingka

Servings: 4
Calories: 453kcal

Author: Bebs
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes

INGREDIENTS

US Customary - Metric

BATTER:

 1 cup rice flour

 1/4 cup all-purpose flour
 1/2 cup sugar
 3/4 cup fresh milk
 1/4 cup water
 2 teaspoons baking powder
 1/4 teaspoon salt
 4 tablespoons vegetable oil
 1 egg

TOPPINGS:

 grated cheese
 grated coconut
 1 salted egg - - cut into 8 to 12 thin slices
 butter - - melted at room temperature for brushing

INSTRUCTIONS

1. Cut circles from the banana leaves for lining the pans. It should be double the size in
diameter of the pans/molds or enough to cover the bottom and sides with a bit of excess as they
tend to shrink when heated. Cut another batch of banana leaves for the top cover. Rinse and pat
dry the banana leaves. Run each leaf quickly over the fire to make them limb and pliable.
2. Line the pans/molds with banana leaves and brush them with butter. Set aside.
3. Combine all the ingredients for the batter in a bowl and mix well with a spoon or whisk
until mixture becomes smooth. The batter should normally be runny.
4. Divide the mixture into the pans/molds. Be sure not to fill more than half of each
pan/mold with the mixture as it will rise while baking. Add 2-3 slices of salted egg on
each. Arrange them on the baking sheet and bake at 200°C/390°F in the middle rack for
10 minutes. Remove the sheet from the oven. Place prepared banana sheets brushed with
butter on top of each pan/mold with the buttered part facing down. Put them back in the
oven but this time on the top rack. If using a gas oven, turn on the top heat (grill/broil
function). Bake for another 5 minutes or until nicely charred.
5. Once done, remove from oven and brush each Bibingka with butter. Then top them with
grated cheese and grated coconut. Serve while warm!

Nutrition Facts
Bibingka Recipe
Amount Per Serving
Calories 453Calories from Fat 162
% Daily Value*
Total Fat 18g28%
Saturated Fat 13g65%
Cholesterol 86mg29%
Sodium 199mg8%
Potassium 323mg9%
Total Carbohydrates 66g22%
Dietary Fiber 1g4%
Sugars 27g
Protein 7g14%
Vitamin A3.9%
Calcium15.5%
Iron5.8%
* Percent Daily Values are based on a 2000 calorie diet.