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    C P C P: Hicken Astel Hicken Ochero

    Uploaded by

    Anonymous 11nIuvXc8
    This document appears to be a weekly menu that includes breakfast, lunch, and dinner options from Monday to Sunday. Some of the meals listed include mishua for breakfast on Monday; ginisang upo for lunch that day; and pinakbet/beef steak for dinner. Other meals mentioned are batchoy, chicken pastel, chicken pochero, and sinigang sa miso. The document also includes several recipes for dishes like chicken pochero, chicken curry in coconut milk, and pata humba (pork hocks stew).

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    C P C P: Hicken Astel Hicken Ochero

    Uploaded by

    Anonymous 11nIuvXc8
    52 views4 pages
    This document appears to be a weekly menu that includes breakfast, lunch, and dinner options from Monday to Sunday. Some of the meals listed include mishua for breakfast on Monday; ginisang upo for lunch that day; and pinakbet/beef steak for dinner. Other meals mentioned are batchoy, chicken pastel, chicken pochero, and sinigang sa miso. The document also includes several recipes for dishes like chicken pochero, chicken curry in coconut milk, and pata humba (pork hocks stew).

    Original Description:

    Meal Plan

    Original Title

    Meal Plan

    Copyright

    © © All Rights Reserved

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    DOCX, PDF, TXT or read online from Scribd

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    This document appears to be a weekly menu that includes breakfast, lunch, and dinner options from Monday to Sunday. Some of the meals listed include mishua for breakfast on Monday; ginisang upo for lunch that day; and pinakbet/beef steak for dinner. Other meals mentioned are batchoy, chicken pastel, chicken pochero, and sinigang sa miso. The document also includes several recipes for dishes like chicken pochero, chicken curry in coconut milk, and pata humba (pork hocks stew).

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    52 views4 pages

    C P C P: Hicken Astel Hicken Ochero

    Uploaded by

    Anonymous 11nIuvXc8
    This document appears to be a weekly menu that includes breakfast, lunch, and dinner options from Monday to Sunday. Some of the meals listed include mishua for breakfast on Monday; ginisang upo for lunch that day; and pinakbet/beef steak for dinner. Other meals mentioned are batchoy, chicken pastel, chicken pochero, and sinigang sa miso. The document also includes several recipes for dishes like chicken pochero, chicken curry in coconut milk, and pata humba (pork hocks stew).

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 4

    MONDAY

    BREAKFAST
    Mishua

    LUNCH
    Ginisang
    upo

    TUESDAY

    Batchoy

    CHICKEN
    PASTEL

    WEDNESDA
    Y
    THURSDAY
    FRIDAY

    SATURDAY
    SUNDAY

    DINNER
    Pinakbet/B
    eef steak
    Pork
    Caldereta

    CHICKEN
    Beef
    POCHERO
    Caldereta
    Grilled Pork Sinigang sa
    miso
    Tortang
    Nilagang
    BEANS
    talong/Corn
    Baka
    and/Fried
    ed Beef
    Fish(galung
    gong
    Paksiw)
    Tapa/Ensala
    Menudo
    Tinola
    dang talong
    Red
    Halaan/Shri Kare-kare
    egg/Longani
    mp
    sa

    SWIFT CHICKEN POCHERO

    INGREDIENTS:
    1 whole SWIFT SARIWANOK CHICKEN (1.2a.5.kg), cut into serving pieces
    1/2 kg. beef kenchi, cut into serving pieces
    2 pcs. chorizo Bilbao, sliced
    2 slices of Swift Cooked Ham
    1 small cabbage
    3 stalks leeks, cut 3-inch long diagonally
    2 med. pcs. sweet potato (camote), cubed and
    fried

    6 saba bananas, cut lengthwise and fried


    2 tbsp. oil
    1 tsp. garlic, minced
    1 onion, chopped
    1/2 cup tomato sauce
    3/4 cup cooked garbanzos
    salt and pepper to taste

    DIRECTIONS:
    1. Cut chicken into serving pieces. Put chicken and beef into a heavy pot and cover with water. Add
    ham and chorizo and bring to a boil and simmer until tender. Season with salt and pepper.
    2. Remove meat from pot and use chicken stock to boil in cabbage, garbanzos and leeks.
    3. Saut garlic and onion in oil. Add tomato sauce. Add chicken and a little broth to make a thick
    sauce. Correct seasonings.
    4. Arrange cooked vegetables in a shallow serving platter and the meat and broth in a soup tureen
    ("supera").

    INGREDIENTS:
    1 young chicken
    1 can vienna sausage
    1 tsp. lemon juice
    5 cups cold water

    1 spanish sausage
    1 can drained peas (16 oz.)
    6 tbsps. butter
    salt and pepper to taste
    3 hard boiled eggs

    3 tbsps. soy sauce

    DIRECTIONS:
    Press and bone the chicken. Cut into small pieces and place in a bowl. Squeeze the lemon into the
    chicken and add the soy sauce. Let stand for 15 minutes and put the chicken meat into the
    saucepan with water, salt and black pepper to taste, simmer until the meat is tender and most of the
    liquid has evaporated. Slice the hard boiled, Vienna sausage and spanish sausage. Fry the cooked
    chicken and spanish sausage in butter until brown. Remove from pan and place in a pyrex serving
    dish with the remaining sauce. Arrange the sliced eggs, peas and vienna sausage on top of the
    chicken, then let it cool. Cover top with pie crust and press the edges. Bake in moderate oven until
    brown. Serve hot.

    THAI CHICKEN CURRY IN COCONUT


    MILK
    Contributed by: Nell Diamante-Ross

    INGREDIENTS:

    Grated rind of 1 medium lemon


    1 tbsp. vegetable oil
    1 cup light coconut milk
    1 tsp. Thai or indian curry paste (medium)
    1 1/4 lbs. boneless, skinless chicken breasts or 1 tbsp. asian fish sauce (patis) or soy sauce
    (toyo)
    thighs cut in thin strips
    1 tbsp. lemon juice
    1 onion coarsely chopped
    1/3 cup chopped fresh coriander
    1 sweet red pepper cut in thin strips

    DIRECTIONS:
    In a large skillet, heat oil over high heat. Add curry paste. Stir fry for 30 seconds. Add chicken. Stir
    fry for 3 minutes. Stir in onion. Add red pepper and lemon rind. Stir in coconut milk, fish sauce or soy
    sauce and lemon juice. Bring to a boil until the liquid is slightly reduce. Stir in coriander. Serve hot
    over steam rice. Bon Apetite!

    PATA HUMBA (PORK HOCKS STEW)

    INGREDIENTS:
    1/4 cup cooking oil
    4 pcs saba banana, sliced
    1 pc pata (hind quarter),
    1/2 cup Mama Sita's Barbecue Marinade

    2 tsp garlic, crushed


    1 petal star anise
    1 tsp brown sugar
    1 tbsp cornstarch, dissolved in:

    3 tbsp calamansi (lemon) juice


    6 cups water
    2 pcs oregano leaves
    2 pcs laurel leaves

    1/4 cup water


    1 tsp Mama Sita's Oyster Sauce
    3 pcs eggs, boiled and halved

    DIRECTIONS:
    Fry banana in cooking oil. Set aside. In a saucepan, marinate pata in Mama Sita'sBarbecue
    Marinade and calamansi juice for 2 hours, turning occasionally. Add water, oregano leaves, bay
    leaves, garlic, and star anise. Boil and simmer until tender. Add brown sugar, dissolved cornstarch
    and Mama Sita's Oyster Sauce. Stir and simmer until sauce thickens. When almost done,add boiled
    eggs. Granish with fried banana.

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