Weekly Menu

Japanese and Seafood

Ebi/Kani Tempura
Buttered Garlic Shrimps
Sweet Chili Crabs/Shrimps
Baked/Grilled Salmon
Salt & Pepper Squid
Buttered Tanigue

American
Baked Ribs
Chicken Tender Salad
Carrot Salad
Roast Pork
Porterhouse/T-Bone Steak
Oven-baked Fries
Porterhouse Steak w/Mushroom and Garlic Sauce
Lemon and Anchovy Vinaigrette

Italian
Baked Macaroni
Lasagna
Vienna Sausage Pasta
Vongole Pasta w/Prawns

Filipino
Grilled Tanigue
Oystered Lapu-Lapu
Sotanghon
Pancit
Sauted Squid with Tomato & Jalapeño
Grille Tanigue w/Garlic
Tanigue Steak
Shrimp w/Coconut Milk

Thai
Thai Kangkong
Pineapple Fried Rice
Beansprout w/Fried Beancurd & Sliced Pork
Fried Garlic & Pepper Squid
Pandan Chicken
Diced Pork Omelet
Tom Yam Soup
Pomelo Salad

Other Cuisine
Sta. Fe Nachos
 EBI/KANI TEMPURA

¼ k tiger prawn

1 pack crabstick

2 medium eggs

Flour

oil for frying

Japanese tempura breading

1. prepare the batter mixture (beat egg, add flour and ice cold water). Not too loose and
not too heavy
2. remove skin from prawn leaving the tail and devein
3. straighten the prawn and dry in paper towel
4. dip in the batter mixture and roll over the tempura breading for added thickness.
5. Deep fry over pre-heated oil until golden brown
6. Drain in paper towel
7. Do the same for crab sticks and thinly-sliced kamote to make a kakiage

Tempura Sauce

Dashi stock

2 tbsp Rice Wine

1 tbsp Sugar

2 tbsp Soy sauce

Ginger

Radish

1. Boil 2 cups water

2. Add dashi powder to make dashi stock
3. Add soy sauce
4. Add sugar
5. Add rice wine
6. Remove from pan
7. Grate ginger and radish directly into the boiled mixture
 BUTTERED GARLIC SHRIMPS

¼ k tiger prawn

1 clove garlic (minced)

½ pack butter

salt

1. Clean prawn and set aside

2. Saute garlic in butter until golden brown
3. Add prawn. Do not overcook prawn
4. Season with salt
5. Serve

Shrimps can be replaced with crab

 SWEET CHILI SHRIMPS

¼ k tiger prawn

Jufran sweet chili sauce

Jufran catsup

1 clove garlic (minced)

1 onion (diced)

oil for frying

salt

1. Clean the prawn and set aside

2. Sauté garlic and onion
3. Add the prawn
4. Add catsup
5. Add sweet chili sauce
6. Season with salt
7. serve

Shrimp can be replaced with crab. Use onion leaks when cooking with crab
 SHRIMPS w/ COCONUT MILK

¼ k tiger prawn

Coconut milk

½ kalabasa

sitaw (optional)

green chili (jalapeño)

1 clove garlic (crushed)

1 onion (sliced thinly)

oil for frying

salt

1. Clean the prawn and set aside

2. Sauté garlic and onion
3. Add the prawn
4. Add kalabasa
5. Add coconut milk (do not stir until boiling)
6. Season with salt
7. Add sitaw and green chili (jalapeño)
8. serve

Shrimp can be replaced with crab. Put some sliced ginger when cooking with crab.
 BAKED/GRILLED SALMON

1k Norwegian salmon (deboned with skin on)

black pepper (crushed)

sea salt

extra virgin olive oil

1. wash the salmon and drain

2. Put in a pyrex or aluminum pan
3. Sprinkle black pepper, salt and pour some olive oil all over the salmon
4. Put inside the oven of medium fire
5. Bake or grill for 30 mins or until salmon extracts its own oil
6. Put the fresh asparagus inside the pan before removing from the oven (heat off)
7. Serve with grilled asparagus or mashed potato
 SALT & PEPPER SQUID

½ k medium-sized squid (cut into 1-inch thick)

ground black pepper

iodized salt

flour

oil for frying

1. wash the squid and drain in paper towel

2. Heat oil in the pan
3. Combine all dry ingredients. Mix well
4. Coat squid with dry flour mixture one by one and dip into pre-heated oil
5. Fry quickly and drain
6. Finish all squid slices
7. Serve with vinegar and minced garlic condiment
 BAKED RIBS

1k Pork American Ribs (Baby Back)

Pepper Corn

Cayenne Pepper

Sea Salt

Cumin Powder

Spanish Paprika

Red Pepper Flakes

Brown Sugar

White Sugar

Coke

Chili Powder

Water

1. Wash the ribs, drain

2. Lay the ribs on the pan
3. Rub the following dry ingredients evenly:
a. brown sugar
b. sea salt
c. white sugar
d. cumin powder
e. cayenne pepper
f. Spanish paprika
g. Pepper corn
h. Red pepper flakes
i. Chili powder

4. Add water
5. Add coke
6. Bake over 350deg for 1 hour or until meat is tender
7. Serve with your choice of side dish
 CHICKEN TENDER SALAD

½ k chicken breast (pound and cut into strips)

Egg (beaten)

Nacho Chips (Tortilla Chips)

Grape Sea Oil

Flour Mixture Green Salad Dressing

Cayenne Pepper Green leaves (any lettuce) Olive oil

Granulated Garlic Tomatoes garlic

Onion Powder Shredded cheese chili/red

Ground Black Pepper Pomelo pepper

Smokin paprika powder

Iodized Salt

Flour

1. Wash chicken strips and drain in paper towel

2. Prepare breading station in this order (flour mixture, egg, pound tortilla chips)
3. Heat oil in the pan
4. Assembly each chicken strip in the breading station
5. Deep fry chicken strips. Drain in paper towel
6. Serve on top of salad
 CARROT SALAD

½ k medium-sized carrots (shredded)

pineapple tidbits

iodized salt

sugar

Mayonnaise

Ground black pepper

Raisins

Crushed red pepper

Onion stalk

Celery stalk

1. Mix all ingredients in a salad bowl

2. Chill and serve
 SAUTED SQUID WITH TOMATO & JALAPEñO

½ k medium-sized squid (remove ink)

tomato

salt

garlic (minced)

white onion (diced)

jalapeño (green chili)

cooking oil

1. Saute garlic until golden brown

2. Add onions
3. Add tomato. Stir until its oil comes out
4. Add the squid. Stir quickly
5. Add jalapeño. Cover pan with heat off
6. Serve
 BUTTERED TANIGUE

½ k fresh tanigue (sliced)

½ pack butter

garlic (minced)

salt

1. Pre –fry tanigue (half cook)

2. sauté garlic in butter until golden brown

3. Add the tanigue and cook well

4. Serve
 TANIGUE STEAK

½ k fresh tanigue (sliced)

calamansi

garlic (minced)

soy sauce

olive oil

oil for frying

1. Marinate tanigue with soy sauce and calamansi for 30 mins. Fry in cooking oil. Set
aside the marinade for steak sauce

2. sauté garlic in olive oil

3. Add fried tanigue

4. Add the marinade

5. Simmer for few minutes

6. serve with onion rings (optional) and crispy fried garlic on top
 GRILLED TANIGUE w/GARLIC

½ k fresh tanigue (sliced)

crushed black pepper

garlic (minced and fried)

olive oil

sea salt

1. Rub black pepper and sea salt in tanigue

2. pour some olive oil

3. Grill until fish is cooked

4. Top with crispy garlic and serve with your favorite side dish
 ROAST PORK

1 round Roast Pork

crushed black pepper

sea salt

olive oil or grape sea oil for frying

McCormick Ready Mix Mushroom Gravy Sauce

1. rub black pepper and sea salt evenly over pork (make sure all sides have them)

2. heat oil in the pan

3. Pan sear the pork (all sides), 10 mins each side to make sure the pork absorbed the
spices flavor

4. put the pan (with the pan-seared pork) inside the oven and bake for 1- 1 ½ hrs or
until meat is cooked. Check from time to time if the middle part of the roast pork is
done by inserting fork. If no more liquid is coming out, it’s done.

5. Remove from oven and slice thinly (don’t forget to remove the strings)

6. Serve with mushroom gravy sauce and with your favorite buttered vegetables or
mashed potato as side dish.
 STA.FE NACHOS

1 bag Mexican nachos

quick-melt cheese

fresh lettuce (thinly sliced)

SALSA

1 clove garlic (minced)

red tomatoes (diced)

white onions (diced)

olive oil

jalapeño (diced)

1. Saute garlic, onions and tomatoes in olive oil. Add jalapeño quickly until all are
blended together and created a dip mixture.

2. Assemble nachos in baking pan or glass pan, grate cheese on top and bake for 5 mins
or until cheese melts

3. Serve with salsa and sliced lettuce on the side

4. put lettuce, salsa on top of nachos and eat

 PORTERHOUSE/RIB EYE/WAGYU/T-BONE STEAK

1k steak meat

crushed black pepper

sea salt

olive oil

McCormick Ready Mix Mushroom Gravy Sauce OR Beef & Herb Gravy Sauce

1. rub black pepper and sea salt evenly over meat (make sure all sides have them)

2. Pour some olive oil all over meat (both sides)

3. Put in oven, bake or grill until meat is well done

4. Remove from oven

5. Serve with mushroom gravy sauce and with your favorite buttered vegetables, grilled
asparagus or mashed potato as side dish.
 OYSTERED LAPU-LAPU

½ k fresh lapu-lapu

garlic (minced)

soy sauce

olive oil

oyster sauce

onion leaks

white onions

onion leaves

1. Steam lapu-lapu. Set aside

2. sauté garlic in olive oil

3. Add white onions

4. Add soy sauce

5. Add oyster sauce

6. Add lapu-lapu

7. Simmer for few minutes. Pour over sauce on the fish

8. serve with onion leaks and leaves

 PANCIT

1 k Pancit (Bihon/Canton/etc)

½ k chicken breast fillet (cut into strips)

¼ k pork (cut into strips)

¼ k chicken liver (sliced)

¼ k shrimp (remove the skin)

cabbage

baguio beans

chicharo (sweet peas)

kintsay (minced)

carrots (cut into strips)

white onions (sliced thinly)

garlic (crushed)

oil

soy sauce

1. Boil chicken. Drain and cut into strips. Set aside the broth

2. Saute garlic and onions

3. Add chicken, pork and chicken liver (in that order).

4. Add soy sauce. Stir well

5. Add shrimps

6. Add the broth. Simmer for few minutes

7. Add the vegetables. Do not overcook.

8. Add the pre-drained pancit noodles

9. Mix well and serve with sprinkled kintsay

 SOTANGHON

1 pack vermicelli noodles (sotanghon)

azuete seeds (cooked)

salt

oil

garlic (minced)

white onions (diced)

½ k chicken breast (de-boned and cut into strips)

onion leaves

1. Boil chicken. Drain and cut into strips. Set aside the broth

2. Saute garlic, onions and chicken strips

3. Add the broth

4. Season with salt

5. Add vermicelli noodles

6. Extract the color of azuete seeds in boiling soup (gather some in a cup). Remove seeds

7. Pour the extract into the boiling pot

8. simmer for few more minutes

9. turn off the heat and add the onion leaves

10. cover
 BAKED MACARONI

½ k ground pork

500gms macaroni noodles (or any shapes of pasta of same kind)

1 can tomato sauce

1 can spaghetti sauce

garlic (minced)

white onions (diced)

quick melt cheese

salt

sugar

ground basil leaves (optional)

1. Saute garlic and onions until golden brown

2. Add ground pork. Stir until pork is cooked

3. Add tomato sauce. Stir well

4. Add spaghetti sauce. Stir well

5. season with salt. Add a little basil

6. add a little sugar (just to break the sour flavor of the tomato sauce)

7. Add the pre-cooked pasta

8. Mix well and transfer to pan

9. Grate cheese on top of macaroni. Spread evenly

10. Put inside 350 deg oven for 15 mins or until the cheese melts

11. Serve with your favorite toasted bread

 LASAGNA

½ k ground pork

500gms lasagna noodles

1 can tomato sauce

1 can spaghetti sauce

garlic (minced)

white onions (diced)

quick melt cheese

salt

sugar

ground basil leaves (optional)

all-purpose cream

WHITE SAUCE

all-purpose cream

spaghetti sauce
1. Saute garlic and onions until golden brown

2. Add ground pork. Stir until pork is cooked

3. Add tomato sauce. Stir well

4. Add spaghetti sauce. Stir well

5. season with salt. Add a little basil

6. add a little sugar (just to break the sour flavor of the tomato sauce)

7. assemble the pan and prepare the layers (pasta, sauce, cheese)

8. pour some sauce into the pan, spread evenly

9. grate some cheese

10. lay the pasta (pre-cooked al dente)

11. repeat pouring some sauce and spread evenly on top of the 1 st layer of the pasta

12. grate cheese again

13. Repeat procdures 10-12 until all pasta are covered

14. combine all purpose cream and spaghetti sauce in a pan, stir cook quickly

15. Pour on top of the last layer

16. Put inside 350 deg over for 30 mins or until it starts to boil (the sauce in the middle)

17. Remove from the oven

18. Serve with your favorite toasted bread

 VIENNA SAUSAGE PASTA

2 cans vienna sausage (libby’s or purefoods) (sliced diagonally)

500gms san remo ziti pasta

1 can tomato sauce

1 can spaghetti sauce

garlic (minced)

white onions (diced)

parmesan cheese

salt

ground basil leaves

1. Saute garlic and onions until golden brown

2. Add vienna sausage. Stir fry until sausage turns golden brown

3. add tomato sauce

4. add spaghetti sauce

5. sprinkle some dried ground basil leaves

6. season with salt

7. add pre-cooked ziti pasta. Mix well

8. sprinkle parmesan cheese. Mix well

9. serve with your favorite toasted bread

 CHICKEN PANDAN (GAI BAI TUEY)

1 k chicken thigh fillet (sliced thinly)

125ml (1/4 cup) maggi chili sauce

minced garlic

125ml (1/4 cup) oyster sauce

coriander stem (wansoy)

50ml light soy sauce

pandan leaves

1. Mix all ingredients and marinate for an hour. Wrap in pandan leaves

2. Deep fry over low fire. Serve with sweet and sour sauce.
BEANSPROUTS w/FRIED BEANCURD AND SLICED PORK (PHAD THUA NGOK)

250g beansprouts

50g sliced pork (sliced thinly)

10g coriander leaves (wansoy)

garlic (minced)

15ml light soy sauce

15ml coconut soy sauce

beancurd/tokwa (sliced into 8 cubes)

1. Fry beancurd until golden brown and set aside.

2. Stir fry garlic until golden brown and add sliced pork.

3. Simmer until pork is cooked

4. Add light soy sauce, coconut soy sauce and sugar to taste

5. Put beansprouts, beancurd and coriander leaves/wansoy

6. Mix together quickly and serve hot

 THAI PINEAPPLE FRIED RICE (KHAO PHAD SAPAROD)

2 pcs shrimps

50g Chinese sausage

1g fennel seeds

red bell pepper (sliced into small squares)

white onions (sliced)

30ml fish sauce (patis)

white sugar (refined)

minced garlic

2 cups steamed rice

100g pineapple tidbits

1. Stir fry garlic until golden brown

2. Add shrimps, Chinese sausage, fennel seeds and onion slices

3. Mix well until meat is cooked

4. Add fish sauce, sugar and red bell pepper

5. Add steamed rice and pineapple tidbits

6. Mix well until cooked

7. Serve hot
 DICED PORK OMELET (KHAI YAT SAI MOO SAT)

2 eggs

3ml fish sauce (patis)

dash of ground pepper

2g chicken powder

3ml soy sauce

white onions

green chili (jalapeno)

1. Simply mix all the ingredients by using wirewhisk or fork and then set aside

2. Heat the pan and pour cooking oil and then add the mixture

3. Cook as a usual omelet

 FRIED GARLIC AND PEPPER SQUID (THOD GRATHIAM PRIG THAI MEUK)

100g squid

15ml fish sauce (patis)

minced garlic

15ml soy sauce

sugar

60g all purpose flour

chicken powder

dash of ground pepper

1. Cut squid into halves to thin paper-form and then slice into 1-inch strips

2. Mix all the ingredients to coat the squid

3. Deep fry until golden brown

4. Serve with sweet and sour sauce

 HOT AND SOUR SOUP WITH LEMON GRASS, HERBS & SPICES (TOM YAM
GOONG)

100g shrimps (skinless w/tail on)

10g chili oil/paste

50g lemon grass (cut into 1-inch strips)

50g tomato (quartered)

50g langkawas (sliced thinly)

90ml calamansi juice

60ml fish sauce (patis)

120ml coconut milk (optional)

20g sugar

1. Boil chicken broth

2. Add all ingredients, except the calamansi juice and fish sauce

3. Simmer until aroma comes out and then add calamansi juice and fish sauce to taste

4. Serve with coriander leaves (wansoy)

 POMELO SALAD (YAM SOM-O)

150g pomelo (cu into pieces)

50g chicken breast fillet (thinly sliced then boiled) set aside

3g thai chili paste

15ml fish sauce (patis)

30ml calamansi juice

white onions (thinly sliced)

green chili (jalapeno) diagonally sliced into thin strips

10g sugar

coriander (wansoy)

1. Put pomelo in a salad bowl. Set aside

2. Mix all the remaining ingredients in a bowl, including boiled chicken breast fillet

3. Mix well and pour on top of pomelo and serve

 STIR FRIED KANGKONG IN OYSTER SAUCE (PHAD PAKBOONG FAI DANG)

Kangkong (cut into 2-inch long portions)

3g salted yellow beans

30ml oyster sauce

15ml soy sauce

minced garlic

sugar

1. Simply mix all the ingredients and set aside

2. Heat cooking oil in a pan and pour the mixture

3. Simmer until kangkong is cooked (Don’t overcook the kangkong to get the best
results)
 LEMON AND ANCHOVY VINAIGRETTE

1 can anchovies (packed in oil)

1 & ½ cups lemon juice

1 tbsp lemon zest

2 cloves garlic

2 & ½ cups olive oil

salt and pepper to taste

1. Place anchovies in a blender with lemon juice and garlic. Blend until well mixed

2. Slowly drizzle in the olive oil until the dressing becomes thick

3. Add the lemon zest and season with salt and pepper before serving
 VONGOLE PASTA WITH PRAWNS

1k clams

½ k prawns (peeled and deveined)

1 head garlic, sliced

1 shallot, diced

2 cups white wine

½ cups olive oil

100g butter, unsalted

1tbsp dried chili flakes

½ cup lemon juice

1 tbsp maggi magic sarap

1 tsp lemon zest

salt and pepper to taste

3 packs Angel hair pasta (cooked al dente)

1. In a large pot, add butter and olive oil

2. Once the butter is melted, add the garlic and shallots and mix.

3. When the garlic starts to brown, add clams and prawns

4. Saute for 30 seconds then add the wine and cover the pot

5. After several minutes, check to see if the clams are open

6. Check the prawns, they should also be cooked by this time

7. Add chili flakes and lemon juice

8. Simmer for 1 min. and season w/salt and pepper and maggi magic sarap

9. Remove from heat and toss in the lemon zest

10. Pour this sauce over pasta

11. Serve with your favorite toasted bread

 OVEN-BAKED FRIES

Olive oil

Fresh thyme

fresh rosemary

fresh garlic (minced)

salt

paprika

1. Combine all ingredients and mix well with fries

2. Bake until fries are cooked

 PORTERHOUSE STEAK W/MUSHROOM & GARLIC SAUCE

4 10-12 oz Porterhouse Steak

Mushroom and Garlic Sauce

1 lb mushroom (of your choice)

3 cloves garlic (minced)

1 Tbsp oil

3 tbsp flour

1 ½ cups beef broth

3 tbsp butter

1. Bring steaks to room temp. Grill on high heat 6 mins or until golden brown. Turn and
cook on other side 5 mins or desired doneness

You can tell when a steak is cooked to medium by touching the fat part of the
palm of your hand under your thumb. Poke your hand and when the steak feels
like that, it is done to medium.

2. Saute mushroom in oil with garlic. Cook for 4 mins and add beef broth. Bring to boil
and cook for another 4 mins.

3. Mix butter and flour together, whisk into mushroom mixture

4. Add salt and pepper to taste

5. Serve steak with sauce