joven menu.docx

7/25/2019 joven menu.docx

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Ingredients 2 lbs. pork belly, chopped 16 ounces unripe sampaloc (tamarind)

1 bunch kangkong (onchoy), cleaned and sliced 3 medium gabi(eddo), halved 2 medium ripe red tomatoes, quartered 1 medium yellow onion, quartered 12 pieces okra 3 to pieces long green chili (siling pansigang) cups water 2 cups bee! broth 2 tablespoons cooking oil "ish sauce to tasteInstructions #oil the water in a cooking pot.

$ut%in the tamarind and continue to boil !or & minutes. 'nce done, remove thetamarind !rom the water. et both aside. eanwhile, heat the oil on another deep cooking pot. 'nce the oil is hot, sear the pork belly until the color turns light brown. tir%in the tomatoes and onion. *ook !or 2 minutes. +ently pour%in the water (used to boil the tamarind), but do not include thetamarind yet. dd the bee! broth and gabi a!terwards. $lace the tamarind on a strainer and let the remaining -uice out by pushing aspoon against it. dd the tamarind -uice to the cooking pot where the meat is.immer !or 6 minutes. dd more water i! necessary. $ut%in the okra and long green chili. *ook !or 3 minutes. dd the kangkong (onchoy) and /sh sauce. tir. *over and turn the heat o0. et it

stay covered !or & minutes. rans!er to a serving bowl. erve with warm rice. hare and en-oy

Sinigang na

Liempo sa

Sampaloc


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$ork isig

4ngredients

1 lb. pig ears

1 lb pork belly

1 large onion, minced

3 tablespoons soy sauce

teaspoon ground black pepper

1 knob ginger, minced

3 tbsp chili flakes

teaspoon garlic powder

1 piece lemon (or 3 to 5 pieces

calamansi)

cup butter (or margarine)

lb chicken lier

! cups water

3 tablespoons mayonnaise

1 tsp salt

Instructions

1. "our the water in a pan and bring toa boil #dd salt and pepper.

$. "ut%in the pig&s ears and pork belly

then simmer for ' minutes to 1 hour(or until tender).

3. emoe the boiled ingredients fromthe pot then drain e*cess water

'. +rill the boiled pig ears and pork

belly until done

5. hop the pig ears and pork belly intofine pieces

!. -n a wide pan, melt the butter or

margarine. #dd the onions. ook

until onions are soft.

. "ut%in the ginger and cook for $

minutes


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/. #dd the chicken lier. rush the

chicken lier while cooking it in the

pan.

0. #dd the chopped pig ears and pork

belly. ook for 1 to 1$ minutes

1. "ut%in the soy sauce, garlic powder,

and chili. i* well

11. #dd salt and pepper to taste

1$. "ut%in the mayonnaise and mi* with

the other ingredients

13. 2ransfer to a sering plate. 2op withchopped green onions and raw egg.

1'. ere hot. hare and 4noy (add the

lemon or calamansi before eating)


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-ngredients

$ lbs. irloin, thinly sliced

' tablespoons oyster sauce

1 tablespoon light soy sauce

lb. snow peas, cleaned

1 cup water

1 tablespoon, minced garlic

1 medium onion, minced

$ teaspoons cornstarch diluted in 3 tablespoons of water

3 tablespoons canola oil

alt and ground black pepper to taste

-nstructions

1. 6eat the oil in a pan.

Beef inOysterSauce


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$. aut7 the garlic and onion.

3. #dd the sirloin. ontinue to saut7 until the beef turns medium brown.

'. #dd the oyster sauce, soy sauce, and water. tir. 8et boil.

5. oer and cook in low to medium heat for 3 to '5 minutes. 9ou can add water ifneeded.

!. #dd salt and pepper to adust the flaor. tir.

. "ut the snow peas in. ook for 3 minutes.

/. "our%in the water with cornstarch. tir and cook until the sauce thickens.

0. 2ransfer to a sering bowl. ere.

1. hare and enoy:

-ngredients

3 lbs. beef chuck, cubed

1 cup carrot, cubed

3 baking potatoes, cubed

; cup celery stalk, finely chopped

! tablespoons tomato paste

Crock Pot Beef StewSandwich
http://panlasangpinoy.com/2014/09/24/crock-pot-beef-stew-sandwich/http://panlasangpinoy.com/2014/09/24/crock-pot-beef-stew-sandwich/http://panlasangpinoy.com/2014/09/24/crock-pot-beef-stew-sandwich/http://panlasangpinoy.com/2014/09/24/crock-pot-beef-stew-sandwich/http://panlasangpinoy.com/2014/09/24/crock-pot-beef-stew-sandwich/http://panlasangpinoy.com/2014/09/24/crock-pot-beef-stew-sandwich/


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$ cups beef broth or stock

3 tablespoons


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Ingredients

2 lbs. chicken thighs (bone%in)

3 tablespoons soy sauce

2 tablespoons sugar

cloves crushed garlic

12 teaspoon & spice powder

pieces star anise

3 tablespoons cooking oil

2 cups chicken broth

12 teaspoon salt

1 teaspoon ground black pepper


Cooking Procedure

1. 5ub salt all over the chicken. et it stay !or 1 minutes.


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2. 7eat the cooking oil in a wide cooking pot.

3. $an%!ry both sides o! the chicken in medium heat !or & minutes per side.

. coop out the e8cess oil. dd the garlic and cook until light brown.

&. $our%in the soy sauce and chicken broth. tir and let boil.

6. $ut%in the & spice powder and star anise. *over and simmer !or 3 to 3&minutes. 9ote: dd water i! needed.

;. dd%in the sugar and ground black pepper. tir.

. can) *ream o! *hicken and ushroom

1 cup mi8ed vegetables

1 cup uncooked ?asmine or long grain rice

2 cups water


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1 envelope "rench onion dip mi8

12 teaspoon sea salt

1 cup shredded sharp cheddar cheese

Cooking Procedure

1. $reheat the oven to 3;&".

2. ightly salt the chicken breast. et aside !or 1 minutes.

3. 4n a large bowl, combine *ream o! *hicken and ushroom, water, and "renchonion dip mi8. tir to mi8.

. dd%in rice and mi8ed vegetables. +ently stir to distribute all the ingredients.

&. $our the rice mi8ture on a baking dish. op with the chicken pieces.$laceinside the oven and bake !or 3 minutes.

6. 5emove the baking dish !rom the oven and gently stir the rice mi8ture so thatit will be cooked equally.$lace it back in the oven and continue to bake !or 2to 3 minutes or until the rice is about done. 5emove !rom the oven and topwith shredded cheese.

;. $ut it back in the oven !or & minutes or until the cheese melts.


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Ingredients

1 pack (3.5 o> or 1g) dried taro leaes

! cups (3 cans) coconut milk

$ cups (1 can) coconut cream

cup shrimp paste (bagoong or balaw)

lb. pork shoulder, thinly sliced

5 to pieces red chilies

1 medium yellow onion, sliced

cup sliced ginger

/ cloes garlic, crushed

Instructions

1. ombine the coconut milk, pork, ginger, shrimp paste, ginger, onion, and garlic in a

cooking pot. 6eat the pot and let it boil.

$. =nce the mi*ture starts to boil, gently stir to mi* the ingredients. oer the pot andsimmer for 15 to $ minutes. ake sure to stir once in a while to preent the ingredients

from sticking at the bottom of the cooking pot.

3. #dd the dried taro leaes. ?o not stir. 8et it stay until the leaes absorb the coconut milk.2his takes about $ to 3 minutes. you can gently push the leaes down so that it can

absorb more coconut milk.


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'. =nce the leaes absorb the coconut milk, stir the leaes and then continue to cook for to

1 minutes.

5. "our the coconut cream in the cooking pot. #dd the red chilies. tir. ook for 1 to 1$minutes more.

!. 2ransfer to a sering plate. ere.

Ginisang Papaya

-ngredients

1 small unripe papaya, sliced

1 cup malunggay leaes

' ounces shrimp, shell and head remoed

$ tablespoons chopped parsley

1 small white onion, sliced

' cloes garlic, crushed and chopped

$ tablespoons fish sauce

@ teaspoon ground black pepper


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-nstructions

1. 6eat the cooking oil in a pan.

$. aute the garlic and onion.

3. =nce the onion becomes soft, add the parsley and papaya. ontinue to saut7 for 3minutes. oer and cook in medium heat for another 3 to 5 minutes.

'. emoe the coer. #dd the shrimp. tir. ook for 1 to $ minutes.

5. #dd the malunggay leaes. tir and cook for 3 minutes.

!. "our%in the fish sauce and add the ground black pepper. tir.

. 2ransfer to a sering plate. ere.

/. hare and enoy:

inolang #angus

5ecipe

Ingredients


13/20

1 large bangus (milkfish), scales and innards remoed and sliced

1 cups malunggay leaes

1 cups hot pepper leaes

$ pieces chayote, Auartered

1 thumb ginger, sliced into strips

1 medium yellow onion sliced

3 tablespoons fish sauce (patis)

/ cups water

teaspoon ground black pepper

$ tablespoons cooking oil

Instructions

1. 6eat the oil in a cooking pot.

$. aute the onion and ginger.

3. #dd the ground black pepper and pour%in water. 8et boil.

'. "ut%in the sliced bangus. 8et the water boil once more and then adust the heat to low.ontinue to cook coered for $ minutes.

5. #dd the fish sauce and chayote. ook for / minutes.

!. "ut%in the malunggay and hot pepper leaes. tir and cook for $ minutes.

. 2ransfer to a sering bowl. ere.

/. hare and enoy:

"ilipino "ish teak5ecipe


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Ingredients

belly of $ milkfish, sliced

1 medium yellow onion, sliced

Buice of 1 lemon

3 cloes garlic, crushed

alt and pepper to taste

1 teaspoon chopped flat leaf parsley

cup soy sauce

cup water

cup cooking oil

Instructions

1. 6eat the oil in a pan.

$. =nce the oil turns hot, fry the sliced milkfish belly until the color turns medium brown.

Clip the fish to fry the other side.

3. emoe the fish from the pan after frying. ?iscard most of the cooking oil from the panleaing around 1 tablespoon of oil.

'. =n the same pan with little oil, cook the garlic until it turns light brown.


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5. "our%in the soy sauce, water, and lemon uice. tir.

!. #dd the fried fish. oer and cook for 3 minutes.

. #dd the onion, salt, and pepper. tir. coer and cook for $ to 5 minutes. 9ou may add

water if needed.

/. 2ransfer to a sering plate.

0. 2op with chopped parsley.

1. ere. hare and enoy:

RECIPE

FOR BEEF


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RECIPE

FOR

PORK


17/20

RECIPE

FOR

VEGETABLE


18/20

RECIPE

FOR

POLTR!


19/20

RECIPE

FOR

FIS"


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Pro#ect In

T$L$E

PREPARED BY

RAOS! "O#E$ %&

PREPARED 'O

(RS& PARADERO

joven menu.docx

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