COSTINGfor ERGO

APPETIZER
Description:
Lumpia Shanghai is a smaller, meatier type of egg roll that we Filipinos are
very proud of! You could use pork, beef, or both. It's a very easy and
yummy recipe that's great as finger food. We serve these spring rolls with
sweet and sour sauce, soy sauce with lemon, or banana ketchup.
Recipe title Lumpia shanghai Category

Yield 6 Total Food Cost
Portion Size Portion Yield
Mark up Factor Cost Portion
Size
Selling Price
Ingredients As Purchased
WMC UM APC APQ Weight Unit Actual
Price Costs
Lumpia wrapper 50 pcs
Cooking oil 709.65 ml
Ground pork 680.38 grams
Onion 2 pcs
Carrots 2 pcs
Garlic powder 0.78 grams
Ground black pepper 2.84 grams
Parsley 15 grams
Salt 8.53 grams
Sesame oil 14.78 ml
Eggs 2 pcs
Procedure:
1. Combine all filling ingredients in a bowl. Mix well.
2. Scoop around 1 to 1 1/2 tablespoons of filling and place over a piece of lumpia wrapper.
Spread the filling and then fold both sides of the wrapper. Fold the bottom. Brush beaten egg
mixture on the top end of the wrapper. Roll-up until completely wrapped. Perform the same
step until all mixture are consumed.
3. Heat oil in a cooking pot. Deep fry lumpia in medium heat until it floats.
4. Remove from the pot. Let excess oil drip. Serve. Share and enjoy
Description:
baked or fried pastry stuffed with any of a variety of fillings, such as meat,
cheese, vegetables, fruits, and other ingredients. Empanadas can be found
around the world, especially in Latin America, Spain, and Portugal.
Recipe title Beef Empanada Category

Yield 4 Total Food Cost 482.91
Portion Size 4 grams Portion Yield 120.73
Mark up Factor 2.5 Cost Portion 55.19
Size
Selling Price 250.134
Price Costs
Ground beef 454 grams 182.60 500 grams
Raisins 75 grams 52.50 100 grams
Green peas 72.5 grams 13 100 grams
Yellow onion 1 pc 76 350 grams
Beef broth 118.29 ml 476 1000 ml
Salt 5.69 grams 13.50 150 grams
Paprika 1.15 grams 68 39 grams
Ground black pepper 2.84 pcs 18 25 grams
White sugar 4.2 grams 99 1000 grams
Cooking oil 29.57 ml 66.50 500 ml
All purpose flour 360 grams 46.50 400 grams
Unsalted butter 227 grams 55 250 grams
Baking powder 2.84 grams 18.95 50 grams
Cold water 88.72 ml 15 500 ml
Salt 5.69 grams 13.50 150 grams
White sugar 35 grams 99 1000 grams
Cooking oil 709.76 ml 116.50 1000 ml
Procedure:
1. Make the filing by heating 2 tablespoons of cooking oil in a pan.
2. Saute the onion and then add the ground black pepper.
3. Put-in the beef and then cook for 5 minutes.
4. Add the raisins, paprika, sugar, and salt. Stir and then pour-in the beef broth.
5. Cover and then simmer for 10 to 15 minutes.
6. Remove the cover and let the liquid evaporate.
7. Add the green peas.Stir and then cook for 2 minutes.

8. Turn-off the heat. Set aside.
9. Prepare the dough by placing the salt, AP flour, baking powder, and sugar in a mixing bowl.
Use a wire whisk to mix the ingredients.
10. Put the butter pieces in the mixing bowl along with the cold water. Mix using a pastry
blender. If you don’t have one, use 2 kitchen knives instead. You should mix like you are
cutting the dough in several pieces.
11. Grab about 3 tablespoons of the mixture and then shape it into a ball. do this until all the
dough is consumed.
12. Refrigerate the dough balls for about 20 to 25 minutes.
13. Flatten the dough ball by gently pressing the center with your hand against a clean flour-
dusted flat surface. Use a rolling pin to spread the dough and make a flat circle about 4 to 5
inches in diameter.
14. Arrange about 4 to 5 tablespoons of filling in the middle of the dough. Lock the edges by
folding or by pressing the tip of a fork in both sides.
15. Meanwhile, heat about 2 to 3 cups of oil in a cooking pot. Deep fry the empanadas for
about 3 to 5 minutes or until the color turns golden brown.
16. Remove from the cooking pot and then arrange in a plate lined with paper towels. Let the
excess oil drip-off.
17. Transfer to a serving plate.
18. Serve. Share and enjoy!

Description:
Patatas bravas are a classic Spanish dish that was created sometime
after 1542 when the Spanish conquered the Inca empire and tubers
became a more common food in Europe.
Recipe title Simple Patatas Bravas Category

Portion Size 1 grams Portion Yield
Size
Selling Price
Price Costs
Potatoes 907.18 grams 300 1000 grams
Olive oil 44.36 ml 261 250 ml
Salt 6 grams 13.50 150 grams
Garlic powder 1.58 grams 13.50 30 grams
Garlic 3 cloves 88 350 grams
Paprika 1.15 grams
Cayenne flakes 0.90 grams
Tomato paste 180 ml
Hot sauce 9.85 ml
Water 354.88 ml
Vegan Parmesan 11.2 grams
cheese
Parsley 5 grams
Procedure:
1. Soak quartered potatoes in very hot water for 10-15 minutes. In the meantime, preheat oven
to 450 degrees F (232 C).
2. Once potatoes are soaked, dry thoroughly and then add to a baking sheet with 1-2 Tbsp
olive oil and a generous sprinkling of sea salt and garlic powder. Toss to coat.
3. Bake for 20-25 minutes or until golden brown and cooked through, stirring/tossing once.
Test by spearing a potato with a toothpick – it should be easy to pierce and remove.
4. While the potatoes are baking, prepare your spicy tomato sauce. Heat 1 Tbsp olive oil in a
large skillet over medium-low heat. Add onion and garlic and salt and stir. Cook for 7-8
minutes to slowly “sweat” until the mixture becomes translucent and very fragrant. If it begins
brown, turn down the heat to low and stir frequently.
5. Add paprika, garlic powder, cayenne and stir. Then add tomato paste, hot sauce and water
and stir. Cook for 10-12 minutes or until simmering and the flavors are well blended. Reduce
heat if it begins to bubble too vigorously. Taste and adjust seasonings as needed. I added more
hot sauce, sea salt and garlic powder.
6. For a smooth sauce (which I prefer), puree in a small blender or food processor until
smooth. Otherwise, set aside.
7. Remove potatoes from oven and sprinkle with a bit more salt to taste. Place in a serving
dishes and drizzle with tomato sauce. Optional additional toppings include vegan parmesan
cheese, more hot sauce, and fresh herbs.
8. Serve and enjoy!

Description:
This appetizer is super simple to make on a camp stove or campfire while at
camp, but it's also one of those recipes that gets better if the flavors get to mingle
for a while, so it's a great candidate to make at home ahead of your trip and
reheat on-site.
Recipe title Tomato Butter Bean Dip Category

Size
Selling Price
Price Costs
Shallots 25 Gram
s
Garlic 7 Grams
Olive oil 29.57 ml
Tomato paste 30 ml
Paprika 1.15 Gram
s
Butter beans 396.89 Gram
s
Red wine vinegar 29.57 Gram
s
Olive oil 59.14 ml
Salt 0.60 Gram
s
Fresh parsley 1.15 Gram
s
Procedure:
1. Mince the shallot and garlic. In a cold skillet, add the shallot, garlic, 2 tablespoons olive oil,
and tomato paste. Saute over low heat for a few minutes, stirring often, until the oil gently
bubbles.
2. Add the paprika and stir. Add the drained beans, red wine vinegar, and 1/4 cup olive oil.
Stir to coat the beans and cook for another minute or so to warm the beans.
3. Remove from the heat, add salt to taste, and sprinkle with parsley. Serve with pita chips,
crusty bread, or crackers.
Description:
a baked or fried pastry stuffed with any of a variety of fillings, such as
meat, cheese, vegetables, fruits, and other ingredients
Recipe title Empanada Category

Yield Total Food Cost
Size
Selling Price
Price Costs
Olive oil 29.57 ml
White onion 400 grams
Garlic 3 cloves
Red bell pepper 119 grams
Chili powder 2.96 grams
Cumin 6 grams
Paprika 16.8 grams
Dried oregano 1 grams
Beef boullion 5 ml
Ground beef 453.59 grams
Salt 0.35 grams
Pepper 0.35 grams
Green olives 90 grams
Parsley 30.4 grams
Eggs 3 pcs
Flour 592 grams
Salt 11.38 grams
Unsalted butter 115 grams
Egg 1 pcs
Oil 29.57 ml
Procedure:
1. Heat olive oil over medium-low heat. Add onion and cook for 10 minutes, stirring
often.
2. Add garlic and diced red pepper. Cook for another 10 minutes, stirring often. Add
chili powder, cumin, sweet paprika, and oregano. Cook for 2 minutes. Increase heat to
medium and add the ground beef. Season with salt and pepper and cook, crumbling
into small pieces, until browned. Stir in beef boullion.
3. Remove from heat and transfer mixture to a bowl to cool for 10 minutes. Then, stir
in green onion, olives, parsley, and hard-boiled eggs.
4. Cover and chill mixture for at least 1 hour or up to 3 days (depending on freshness
of ingredients). It’s important that the mixture is chilled before filling the empanadas.
5. Add flour and salt to a large bowl and stir to combine. Add egg and butter and stir
well to combine. Add oil and warm water and stir until the mixture starts to come
together into a dough ball. Add more water if it’s too dry.
6. Place dough in clean greased bowl and cover tightly. Allow to rest at room
temperature for 1 hour. (Or, refrigerate for up to 1 day, removing from the fridge 20
minutes before using.)
7. Divide the dough into two pieces. On a greased countertop roll each piece into a
very large circle, about 1/8in thick (not so thin that it might break when filling or
baking).
8. Use a small bowl or round cookie cutters to cut the dough into circles about 6in in
diameter for regular size empanadas or 3 inch for mini empanadas (empanaditas).
9. Remove the excess dough from around the cut circles and keep the circles where
they are for filling them (so they hold their perfect circle shape). Leftover scraps can
be re-rolled to make more dough to cut out.
10. Place about 2 tablespoons of filling (for regular size empanadas) in the center of
each circle, leaving plenty of space around the border. Moisten the edges of the circle
with water, then fold the dough over and match the ends together to form a semi-
circle.
11. Pinch the edges together and then seal the ends by crimping them with a fork or
pinching and twisting/folding it over.
12. Fried Empanadas: (I’ve found it best to refrigerate the empanadas for 20
minutes before frying to help the dough firm up and hold its shape before placing in
the hot oil). Add several inches of hot oil to a pot and heat to about 365° F. Fry one or
two empanadas at a time, flipping once, until golden on both sides (1-2 minutes per
side).
13. Place on a paper-towel lined plate.
Description:
Morcon is a Filipino meat roll stuffed with sausage or hotdogs, carrots,
pickles, cheese, and egg.
Recipe title Morcon Category

Size
Selling Price
Price Costs
Flank Steak 907 grams
Beef broth 700 ml
Salt 1.42 grams
Lemon 1 pc
Soy Sauce 118.29 ml
Carrot (med size) 61 grams
Flour 120 grams
Cooking oil 125 ml
Hatdog 64 grams
Pickled cucumber 330 grams
Eggs 3 pcs
Cheddar Cheese 89 grams
Procedure:
1. Marinate the beef in soy sauce and lemon juice for at least 1 hour
2. Place the beef in a flat surface and arrange the hotdogs, pickle, carrot, cheese, and egg on
one side.Roll the beef enclosing the fillings and tie with a cooking string to ensure that the
meat will not open-up.
3. Place cooking oil in a pan and apply heat.
4. Dredge the rolled beef in flour and fry until the color of the outer part turns medium
brown.
5. Transfer the fried rolled beef in a casserole and pour-in the beef broth then bring to a boil.
6. Pour-in half of the soy sauce-lemon juice marinade,salt and simmer until the beef is tender
(about 2 hours using ordinary casserole or 30 minutes if a pressure cooker is used)
7. Optional: Fry the simmered meat for at least 2 minutes
8. Remove the strings and slice into serving pieces
9. Place in a serving dish and add the sauce.
10. Serve hot. Share and enjoy!

SALAD
Description:
Ensalada de Cangrejo is often served as a starter or light main course. The salad is
a great way to enjoy seafood in a lighter form.
Recipe title Ensalada de Cangrejo Category

Size
Selling Price
Price Costs
White Crab Meat 200 Grams
Cucumber 75 Grams
Red bell pepper 90 Grams
Small Tomatoes 90 Grams
Spring onion 90 Grams
Black olives 10 Grams
Radishes 85 Grams
Hass avocado 136 Grams
Fresh coriander 16 Grams
Mayonnaise 57.5 Grams
Soured cream 61.3 Grams
Lemon 115 Grams
Salt 0.60 Grams
Procedure:
1. In a small bowl, mix the soured cream and mayonnaise. Set aside.
2. In a large bowl, add the crab meat and crumble it. Then add all the vegetables, olives, mixture of
mayonnaise and soured cream. Add salt and mix well. Squeeze the juice of half lemon and mix.
3. Let the salad sit in the fridge for at least 30 minutes before serving, so all the flavors have time to
meet each other.
4. Serve over some baked corn tostadas and add some Mexican Food Memories Salsa Macha to add
another layer of flavour.
SOUP
Description:
Pamplina is a Spanish soup dish that was embraced by Filipinos. It is usually made
from leftover soup dishes such as beef nilaga or pork nilaga.
Recipe title Pamplina Category

Size
Selling Price
Price Costs
Pork pata 907.185 Grams
Chorizo de bilbao 70 Grams
Pork broth 264 Grams
Water 240 Grams
Pork and beans 175 Grams
Yellow onion 110 Grams
Plum tomatoes 62 Grams
Napa cabbage 1106 Grams
Salt 0.60 Grams
Pepper 0.60 Grams
Procedure:
1. Combine the pork, pork and beans, onion, tomato, chorizo, and pork broth in a slow cooker. Slow
cook in high mode for 5 hours. This will make the pork pata very tender and the soup more flavorful
because of the flavors extracted from the ingredients.
2. Once the pata becomes tender. Add water and Napa cabbage. Continue to slow cook for 1 to 1 1/2
hours.
3. Add salt and pepper to taste. Stir.
4. Transfer to a serving bowl. Serve.

Description:
Cocido is a Spanish dish that has been adapted by Filipinos. It is a hearty stew that
includes different kinds of meat and pulses such as beans or chick peas, much like the
original dish. It is a hearty, warming dish with everything in it that is perfect for cold
weather.
Recipe title Cocido Category

Size
Selling Price
Price Costs
Canola oil 41 Grams
Saba banana 150 Grams
Bone in beef shank 453.592 Grams
Onion 148 Grams
Garlic 8 Grams
Peppercorn 2.3 Grams
Water 1890 Grams
Chorizo de bilbao 500 Grams
Ham 113.398 Grams
Salt 0.60 Grams
Chicken 1500 Grams
Garbanzo beans 425 Grams
Cabbage 500 Grams
Green beans 1000 Grams
Pechay 250 Grams
Egg plant 95 Grams
Vinegar 28.7 Grams
Procedure:
1. In a pot over medium heat, heat about 1 tablespoon of oil. Add beef shank and cook on both sides
until lightly seared. Remove from pot and set aside.
2. Add water to the pot and bring to a boil. Return beef shanks and continue to boil, skimming scum
that floats on top.
3. When the broth has cleared, add onions, garlic, peppercorns, and salt. Lower heat, cover, and
simmer for about 1 ½ to 2 hours or until meat is tender.
4. In a wide pan, heat about 1 tablespoon of oil. Add bananas and cook, turning on sides as needed,
until lightly browned. Remove from pan and set aside.
5. Add chorizo de bilbao. Cook, turning as needed, for about 1 to 2 minutes or until chorizo de bilbao
releases color. Remove from pot and set aside.
6. Add another tablespoon of oil if needed. Add chicken and cook, turning on sides, until lightly
browned. Remove from pot and drain on paper towels.
7. Add chicken, ham, and chorizo de bilbao to the pot and cook, skimming scum that floats on top,
for about 15 to 20 minutes or until chicken is cooked through.
8. Add garbanzo beans and saba bananas and cook for about 3 to 5 minutes or until heated through.
9. Add green beans and cabbage and cook until tender yet crisp.
10. Add pechay and cook for another 1 minute. Season with additional salt as needed.
11. To serve, arrange meat and vegetables on a serving platter. Transfer broth into a serving tureen.
Serve hot with berenjana sauce.
For The Berenjana Sauce

1. Open stove flames, roast eggplant until skins are charred. Under cold running water, peel and
discard skins.
2. In a bowl, mash eggplant. Add garlic, vinegar, oil and salt to taste.
Description:
his Filipino noodle soup is loaded with chicken, macaroni, vegetables, hot dogs, and
flavorful broth for the ultimate comfort food.
Recipe title Chicken Sopas Category

Size
Selling Price
Price Costs
Water 1362 Grams
Onion 50 Grams
Chicken bone 454 Grams
Garlic powder 1.58 Grams
Onion powder 1.58 Grams
Carrots 100 Grams
Fish sauce 18 Grams
Chicken bouillon 2.60 Grams
Ground black pepper 2.3 Grams
Elbow macaroni 454 Grams
Evaporated milk 127 Grams
Butter 42.52 Grams
Salt 0.60 Grams
Procedure:
1. Combine water and onion in a pot and bring to a boil. Add chicken, garlic powder, and onion
powder. Bring back to a boil and reduce heat to medium-low. Simmer broth until chicken thighs are
tender, about 30 minutes.
2. Remove chicken and add carrots to the broth. Stir in 2 tablespoons fish sauce, chicken bouillon,
and black pepper.
3. Shred chicken meat and discard bones; return meat to the broth and simmer until carrots are
tender, about 10 minutes.
4. Add macaroni; cook until tender, about 20 minutes, adding more water if needed. Stir in
evaporated milk and butter; simmer until butter is melted.
5. Add more fish sauce and season with salt and pepper to taste. Pour soup into serving bowls.
Description:
a Filipino soup or stew characterized by its sour and savory taste. It is most often
associated with tamarind (Filipino: sampalok), although it can use other sour fruits
and leaves as the souring agent. It is one of the more popular dishes in Filipino
cuisine.
Recipe title Sinigang Category

Size
Selling Price
Price Costs
Water 1890 Grams
Onion 110 Grams
Pork ribs 907.185 Grams
Tomatoes 180 Grams
Gabi 44 Grams
Radish 123 Grams
Fish sauce 18 Grams
Finger chilies 3 Grams
Long beans 178 Grams
Egg plant 166 Grams
Okra 188 Grams
Tamarind 15 Grams
Salt 0.60 Grams
Pepper 0.60 Grams
Pechay 250 Grams
Procedure:
1. Rinse pork ribs and drain well.
2. In a pot over medium heat, combine pork and enough water to cover. Bring to a boil, skimming
scum that accumulates on top.
3. Once broth clears, add tomatoes, onion, and fish sauce. Lower heat and simmer for about 1 to 1 ½
hours or until meat is tender, adding more water as necessary to maintain about 8 cups.
4. Add gabi and cook for about 4 to 6 minutes or until tender.
5. Add chili peppers and radish. Continue to simmer for about 2 to 3 minutes.
6. Add long beans. Continue to cook for about 2 minutes.

7. Add eggplant and okra and cook for another 1 to 2 minutes.
8. Rinse pork ribs and drain well.
9. In a pot over medium heat, combine pork and enough water to cover. Bring to a boil, skimming
scum that accumulates on top.
10. Once broth clears, add tomatoes, onion, and fish sauce. Lower heat and simmer for about 1 to 1
½ hours or until meat is tender, adding more water as necessary to maintain about 8 cups.
11. Add gabi and cook for about 4 to 6 minutes or until tender.
12. Add chili peppers and radish. Continue to simmer for about 2 to 3 minutes.
13. Add long beans. Continue to cook for about 2 minutes.
14. Add eggplant and okra and cook for another 1 to 2 minutes.
MAIN DISH
Recipe title Tortilla de patata Category

Portion Size 121 Portion Yield 57.45
2.5 Size 2.85
WM UM APC APQ Weight Unit Actual
C Price Costs
Olive oil 106 ml 295.50 250 ml 1.18 125.29
Yukon gold potatoes 454 grams 119.00 500 grams 0.24 108.05
Onion 148 grams 88.00 350 grams 0.25 37.21
Eggs 6 pcs 72.00 6 pcs 12.00 72.00
Crushed sea salt 11.38 grams 19.00 100 grams 0.19 2.16
Procedure:
1. Add sliced potato and onion to the pan; they should be mostly covered with olive oil (add a
little more oil if needed).Season with 1 ½ teaspoon sea salt.
2. Cook on medium-high heat, maintaining a gentle boil, for 8-12 minutes, turning
occasionally, until potatoes are just fork tender. Don’t overcook them.
3. Drain potatoes, reserving oil for later use. Taste and season potatoes with more salt, if
needed. Allow them to cool for a few minutes.
4. Meanwhile crack the eggs into a bowl and season with about ½ teaspoon of salt. Beat the
eggs together and pour over the cooked potatoes and onion and toss to coat.
5. Add a little bit of oil to the bottom of a 10-inch non-stick skillet over high heat. Once hot,
pour potato mixture into it and cook on high heat for 1 minute. Reduce heat to medium-low
and cook for about 5 minutes.
Recipe title Croquetas de jamon Category
Main Dish
2.5 Size 1.76
Price Costs
Olive oil 53.2 ml ml
All purpose flour 120 grams grams
Milk 980 ml ml
Chicken broth 70 ml ml
pepper 0.60 grams grams
Bread crumbs 50 grams grams
Large eggs 2 grams grams
Spanish cured ham 226.79 grams grams
Water 100 ml ml
Procedure:
1. Gather the ingredients. Heat 1/2 cup olive oil in a large skillet over medium heat. Add the
flour and cook for 3 minutes, stirring constantly, until a smooth paste forms.
2. Very slowly drizzle in the milk and chicken broth, stirring constantly, until well combined.
This can take up to 30 minutes.
3. Add the nutmeg, and salt, and pepper to taste. Cook over medium heat, stirring
constantly until the mixture is thick, smooth, with a consistency similar to mashed potatoes.
4. Lower the heat to low. Add the minced ham, stirring constantly until well combined, 2 to 3
minutes. Remove from heat. Adjust seasoning if necessary.
5. Let cool, 5 to 10 minutes. Refrigerate until the mixture is cold, about 3 hours. If you are
preparing a day or so ahead, you can cover the mixture tightly and keep refrigerated until you
are ready to fry the croquettes.
6. Beat the eggs with the water in a separate small, shallow bowl.
7. Pour the breadcrumbs into another small, shallow bowl.
8. Cover your hands in flour, then divide the mixture into 1-inch balls or oblong pieces. Set on a
plate so that they are not touching.
9. Add about 1/2-inch oil to a large skillet or other heavy-duty pan and heat to 355 F.
10. Dip the croquet's in the egg, then coat with breadcrumbs. Fry the croquettes in batches,
turning several times, until golden.
11. Remove the croquettes with a slotted spoon to a paper-towel-lined plate. Serve immediately.
Recipe title Chicken adobo Category Main Dish
2.5 Size 0.99
Price Costs
Canola oil 29.574 ml ml
Garlic 15 grams grams
Onion 150 grams grams
Chicken 1000 grams grams
vinegar 29.57 ml ml
Soy sauce 59.14 ml ml
Water 236.58 ml ml
Bay leaves 0.15 grams grams
pepper 5.69 grams grams
Brown sugar 5.69 grams grams
Spinach 30 grams grams
Procedure:
1.Heat oil in pan and saute garlic and onions. Then add chicken to the pan and sear on all
sides, until you have a little browning in the chicken skin.
2.Pour in vinegar, soy sauce and water. Add bay leaves, pepper and Knorr Chicken Cubes.
Bring to a boil over high heat then reduce heat to simmer, but do not cover the pan. Continue
to simmer for 10 mins.
3.Remove chicken pieces from sauce and fry in another pan until nicely browned. Put back
fried chicken pieces into sauce.
4. Add sugar and let simmer again for another 10 minutes or until sauce has thickened. Serve
warm.
Recipe title Kare-kare Category Main Dish
2.5 Size 3.53
Price Costs
Oxtail 1360.78 grams 2400.05 1588 grams 1.51 2057.19
Banana flower 450 grams 64.00 500 grams 0.13 57.60
Egg plant 348 grams 106.80 500 grams 0.21 74.33
String beans 250 grams 61.25 250 grams 0.25 61.25
Pechay 250 grams 270.00 1000 grams 0.27 67.50
Ground peanuts 132 grams 105.50 500 grams 0.21 27.85
Annatto powder 100 grams 153.80 160 grams 0.96 96.13
Peanut butter 125 grams 179.50 340 grams 0.53 65.99
Ground rice 125 grams 72.50 500 grams 0.15 18.13
Oil 14.78 ml 40.00 250 ml 0.16 2.36
Garlic 8.43 grams 76.00 350 grams 0.22 1.83
Salt 0.33 grams 19.00 100 grams 0.19 0.06
Pepper 0.33 grams 18.00 25 grams 0.72 0.24
Shrimp paste 254 grams 189.50 500 grams 0.38 96.27
Water 1005.5 ml 40.00 1500 ml 0.03 26.81
Procedure:
1. In a large pot, bring the water to a boil
2. Put in the oxtail followed by the onions and simmer for 2.5 to 3 hrs or until tender (35
minutes if using a pressure cooker.
3. Once the meat is tender, add the ground peanuts, peanut butter, and coloring (water from
the annatto seed mixture) and simmer for 5 to 7 minutes
4. Add the toasted ground rice and simmer for 5 minutes
5. On a separate pan, saute the garlic then add the banana flower, eggplant, and string beans
and cook for 5 minutes
6. Transfer the cooked vegetables to the large pot (where the rest of the ingredients are)
7. Add salt and pepper to taste
8. Serve hot with shrimp paste. Enjoy!
Recipe title Caldereta Category Main dish
2.5 Size 1.51
Price Costs
Oil 9.34 ml 40.00 250 ml 0.16 1.49
Garlic 16.9 grams 76.00 350 grams 0.22 3.67
Beef 650 grams 238.7 grams
0 500 0.48 310.31
Liver spread 50 grams 23.23 85 grams 0.27 13.66
Water 568 ml 25.00 1000 ml 0.03 14.20
Tomato paste 150 grams 29.50 150 grams 0.20 29.50
Potato 325 grams 199.0 grams
0 500 0.40 129.35
Bay leaf 0.6 grams 9.25 10 grams 0.93 0.56
Salt 0.6 grams 19.00 100 grams 0.19 0.11
Black pepper 0.6 grams 18.00 25 grams 0.72 0.43
Siling labuyo 30 grams 49.00 80 grams 0.61 18.38
Green peas 110 grams 14.00 155 grams 0.09 9.94
Red bell pepper 119 grams 124.5 grams
0 250 0.50 59.26
Green bell pepper 119 grams 124.5 grams
0 250 0.50 59.26
Cheese 160 grams 51.50 160 grams 0.32 51.50
Procedure:
1. Saute garlic, onion, and beef until beef turns light brown. Add liver spread and water. Bring
to a boil then simmer for 2-3 hours or until beef is tender.
2. Add Tomato paste, potato, laurel leaf, salt, pepper, and siling labuyo. Bring to a boil and
turn down heat to simmer. Cook for 10 minutes.
3. Add green peas, bell peppers, and cheese. Bring to a boil then simmer for 15 minutes or
until vegetables are tender.
Recipe title Bicol Express Category Main dish
2.5 Size 0.81
Price Costs
Oil 13.4 grams 40.00 250 grams 0.16 2.14
Garlic 12 grams 76.00 350 grams 0.22 2.61
Pork belly 300 grams 169.4 grams
0 550 0.31 92.40
Fresh shrimp paste 28.3 grams 189.5 grams
0 500 0.38 10.73
Water 240 grams 15.00 500 grams 0.03 7.20
Thai chili papers 30 grams 41.00 100 grams 0.41 12.30
Finger chilies 15 grams 48.00 250 grams 0.19 2.88
Coconut cream 228 ml 65.50 400 ml 0.16 37.34
Salt 0.6 grams 19.00 100 grams 0.19 0.11
Black pepper 0.6 grams 18.00 25 grams 0.72 0.43
Procedure:
1. In a wide pot over medium heat, heat oil. Add onions and garlic and cook, stirring
occasionally, until softened.
2. Add pork and cook, stirring occasionally, until lightly browned.
3. Add shrimp paste and cook, stirring occasionally, for about 1 to 2 minutes.
4. Add coconut milk, water, and chili peppers. Bring to a simmer and cook for about 35 to 35
minutes or until pork is tender and liquid is reduced and begins to render fat.
5. Add finger chilies and cook, stirring regularly, for about 1 to 2 minutes.
6. Add coconut cream and continue to simmer until thickened and begins to render fat.
7. Season with salt and pepper to taste. Serve hot.
DESSERT
Description:
Churros Con Chocolate is a Spanish favorite and it is guaranteed to become
your favorite too. These little treats have spread all around the globe and I
can easily understand why. Crispy cinnamon-y sticks served with hot
chocolate for dipping.
Recipe title Churros con chocolate Category

Size
Selling Price
Price Costs
Eggs 168 Grams
Sugar 300 Grams
Vegetable oil 101 Grams
Flour 360 Grams
Baking powder 4.8 Grams
Milk 240 Grams
Vanilla essence 8.67 Grams
Procedure:
The churros.
1. In a small saucepan, heat the water, salt, sugar, and butter. Meanwhile, in a bowl, sift the
flour.
2. When water reaches a rolling boil, add the sifted flour and stir continually until you get a
dough and it unsticks from the sides.
3. Remove from heat and transfer the dough to a bowl. Let it cool for few minutes (but only
for few, it should still be warm).
4. Beat the eggs and add to the dough while stirring. Now transfer the dough into a piping
bag with a star nozzle.
5. Heat the oil in a deep frying pan until it reaches 360°F (180°C). Squeeze strips of dough
into the oil and fry, turning once, until golden brown. Do not overcrowd the pan.
6. When done, drain on paper towels. Mix sugar and cinnamon together and roll your
churros in this mixture.
The hot chocolate.

1. Dissolve the cornstarch in 1 cup of the milk. Set aside.
2. Place the remaining cup of the milk in a saucepan together with the chocolate.
3. Cook on a low heat, stirring continuously, until the chocolate has melted.
4. Add the cornstarch and milk mixture and whisk well.
5. Add the sugar. Cook for 5 minutes more, whisking, until the mixture has thickened. If it's
not smooth, whisk a little bit more.
6. Pour the hot chocolate into a cup or a bowl and dip your churros into it. Enjoy!
Description:
Spanish sponge cake comes to save us, one of the most popular breakfasts in Spain,
and a tasty Spanish dessert as well, which will undoubtedly win your heart
(and stomach) immediately.
Recipe title Spanish sponge cake Category

Size
Selling Price
Price Costs
Water 250 Grams
Unsalted butter 110 Grams
Strong flour 150 Grams
Caster sugar 2 Grams
Salt 2 Grams
Large eggs 105 Grams
Sunflower oil 910 Grams
Cinnamon powder 2.6 Grams
Toblerone Chocolate 150 Grams
Dark chocolate 50 Grams
Whole milk 207.2 Grams
Single cream 101.4 Grams
Procedure:
1. To start making this easy sponge cake recipe, you have to separate the whites from the yolks of the
eggs. Reserve the whites and add the yolks in a bowl or other large bowl.
2. Then beat the yolks together with the sugar. You can use a whisk or a hand mixer, as you prefer.
Beat until you get a whitish mixture. Add the oil, milk, and vanilla essence, and continue beating.
3. On the other hand, whip the egg whites to the point of snow. To make it easier for you, before you
start add a pinch of salt to the egg whites. The trick to knowing that the egg whites have risen well is
to turn the container upside down and make sure they don’t spill.
4. Sift the flour together with the baking powder. Once sifted, you must add the flour little by little to
the liquid mixture that you had prepared and continue beating so that it is integrated and avoids
lumps.
5. Then add the egg whites that you had reserved and stir gently to incorporate them into the dough
but without letting them go down too much.
6. The next step in this Biscocho recipe is to put butter and flour in the tray you will use for your
sponge cake. Pour the mixture into the tray, spread it evenly, and put it in the preheated oven at
200ºC.
7. Cook for 30-45 minutes, checking with a toothpick or other pointed utensil to see if it’s done.
When it is ready and reaches room temperature you can remove the sponge cake from the tray.
Description:
Originating in the Philippines, halo-halo is a shaved ice dessert that beats any snow
cone on a hot summer day. Meaning "mix-mix" in Tagalog, the icy treat gets its
name from a concoction of sweet ingredients in interesting flavors and textures that is
topped with shaved ice and evaporated milk.
Recipe title Halo-Halo Category

Size
Selling Price
Price Costs
Shaved ice 250 Grams
Evaporated milk 127 Grams
Sugar 4 Grams
Sweetened saba 0.6 Grams
Sweetened sweet 0.6 Grams
potatoes
Sweetened red munggo 0.6 Grams
Sweetened chickpeas 0.6 Grams
Fresh sweetened jack 0.6 Grams
fruit
Coconut strips 0.6 Grams
Natata de coco 0.6 Grams
Sago 0.6 Grams
Leche flan 0.6 Grams
Ube jam 0.6 Grams
Procedure:
1. In a tall glass, add a teaspoon of each of your selected ingredients. Add sugar if you like.
2. Fill the glass with shaved ice up to the brim.
3. Drizzle with milk
4. Add the toppings of choice.
5. Serve with a long spoon to mix ('halo') and enjoy.

Description:
Leche Flan is a dessert made-up of eggs and milk with a soft caramel on top. It
resembles creme caramel and caramel custard. This delicious dessert is known
throughout the world.It has been a regular item in the menu of most restaurants
because of its taste, ease in preparation and long shelf life.
Recipe title Leche flan Category

Size
Selling Price
Price Costs
Sugar 200 Grams
Evaporated milk 368.544 Grams
Condensed milk 368.544 Grams
Egg yolk 240 Grams
Vanilla extract 13 Grams
Water 171 Grams
Procedure:
1. Preheat the oven to 325 degrees F (165 degrees C).
2. Combine sugar and water in a saucepan over medium-high heat. Bring to a boil without stirring to
avoid the mixture crystallizing. Continue to boil, swirling the pan occasionally, until sugar syrup
begins to brown, 7 to 10 minutes.
3. Reduce the heat to medium low and watch the color. Once the caramel is a deep brown,
immediately pour it into a flan mold. Carefully tilt the mold to make sure the whole bottom surface is
covered.
4. Combine evaporated milk, condensed milk, egg yolks, and vanilla extract in a large bowl. Stir
lightly to prevent bubbles or foam from forming. Strain batter slowly into the caramel-lined flan
mold. Cover with aluminum foil.
5. Place a baking dish large enough to hold the flan mold on the oven rack. Set the covered flan in
the baking dish and add enough hot water to come halfway up the side of the mold.
6. Bake in the preheated oven until firm, about 1 hour. Carefully remove the flan mold from the
oven. Let cool, about 30 minutes.
7. Run a paring knife around the edges of the flan. Cover the mold with a rimmed platter and
carefully flip it over to release the flan from the mold for serving.
Description:
Ensaymada is a type of Filipino soft, sweet dough pastry covered with butter
and sugar then topped with lots of grated cheese. It was adapted from the
Spanish Ensaïmada but has evolved throughout the years to become what it is
now that is loved by many Filipinos.
Recipe title Ensaymada Category

Size
Selling Price
Price Costs
Sugar 67 Grams
Milk 240 Grams
Shortening 95.5 Grams
Active dry yeast 9 Grams
Flour 210 Grams
Egg yolk 85 Grams
Salt 5.7 Grams
Butter 58 Grams
Powdered sugar 60 Grams
Kraft cheese 106 Grams
Procedure:
1. In a mixing bowl, mix together milk, shortening, sugar and salt.
2. Add half of the flour and the bloomed yeast and mix for 3-5 minutes at medium speed until a
paste-like consistency is achieved.
3. Add the egg yolks and the rest of flour and mix for another 3 minutes. Add more flour if the
mixture is too liquid or too sticky but not too much.The dough is supposed to be sticky.
4. Scrape the sides while folding the dough in the middle of the bowl and then cover with
kitchen towel. Let it rest and rise in a warm place for 2-3 hours or until it doubled its size.
5. Scrape the sides of the bowl while tipping the sticky dough over to the thinly floured working
surface.
6. Roll the dough into a log and cut into 2. Roll each log again and cut into 2. Repeat this
process until you end up with 16 slices.
7. Using a rolling pin, roll a slice into a rectangle (about 8x4 inch) and brush the surface with
softened butter. Roll it from one end of the long side to the other end, creating a long, thin log
then shape it into a coil (spiral) with the end tucked under.
8. Place each coiled dough in a greased mold and let it rest in a warm place for about 30
minutes to 1 hour until it has risen to almost double its size.
9. Bake them in a preheated oven at 300°F /150°C for 20-25 minutes. Once baked let them cool
down for a few minutes before removing from molds.Then let them cool completely.
10. Meanwhile, prepare the buttercream by creaming ½ cup of softened butter and ½ cup
powdered sugar.
11. Using a knife or spoon, cover the top of the ensaymadas with buttercream and lastly with a
generous amount of grated cheese.
Description:
Yema is a sweet custard confectionery from the Philippines. It is made with egg
yolks, milk, and sugar. The name yema is from Spanish for "egg yolk". Like other
egg yolk-based Filipino desserts, it is believed that yema originated from early
Spanish construction materials.
Recipe title Yema Category

Size
Selling Price
Price Costs
Egg yolk 318 Grams
Condensed milk 396.893 Grams
Butter 42.52 Grams
Walnuts 37.5 Grams
Procedure:
1. Combine egg yolks and condensed milk. Mix well.
2. Add chopped walnuts. Whisk until well blended.
3. Melt butter in a cooking pot or pan. Pour the egg yolk mixture into the pan.
4. Continue to cook until the consistency becomes very thick to the point that it can easily form a
shape when molded. Transfer the mixture to a bowl. Let it cool down.
5. Cut the cellophane into 3x3 inch pieces. Scoop 1 tablespoons of mixture and place at the middle of
the cellophane.
6. Wrap the yema while molding to form a pyramid shape piece (note: watch the video for details).
Continue to wrap the yema until all the mixture are consumed. Then serve.
FRUIT SHAKE
Description:
Healthy Banana Smoothie, made with just 4 ingredients. This easy smoothie blends
up deliciously thick and creamy. It's full of rich banana flavor and is a good source of
potassium..
Recipe title Banana smoothie Category

Size
Selling Price
Price Costs
Banana 150 Grams
Greek yogurt 70 Grams
Milk 61.3 Grams
Procedure:
1. Place all ingredients in a blender. Blend until smooth, adding more milk if needed to reach desired
consistency.
2. Serve immediately.
Description:
A blend of frozen watermelon cubes, strawberries, and yogurt, with the optional
addition of mint or basil if you feel so inclined, this pink drink is the grown-up
equivalent of zipping down a Slip-n-Slide or drinking cold water right from the hose
on the hottest day.
Recipe title Watermelon smoothie Category

Size
Selling Price
Price Costs
Watermelon 450 Grams
Vanilla Greek Yogurt 125 Grams
Honey 10.6 Grams
Unsweetened almond 60 Grams
Mint leaves 7.51
Procedure:
1. Place all of the ingredients in a high-powered blender: watermelon, yogurt, honey, water, and
mint.
2. Blend until smooth, adding more water as needed if the smoothie is too thick.
3. Taste and add additional honey if you'd like the smoothie sweeter
4. Enjoy immediately, with an additional spring of mint or basil as desired.

Description:
This creamy and refreshing blueberry smoothie is made with juice, yogurt, frozen
blueberries and banana, all blended together into a frosty drink. An easy and delicious
way to start off your day!
Recipe title Blueberry smoothie Category

Size
Selling Price
Price Costs
Apple juice 248 Grams
Banana halved 152 Grams
Frozen blueberries 140 Grams
Vanilla Greek yogurt 210 Grams
Mint sprigs 60
Procedure:
1. Place the apple juice, banana, blueberries and Greek yogurt in a blender.
2. Blend until completely smooth.
3. Pour into glasses and serve, topped with blueberries and mint if desired.
Description:
This Tropical Mango Smoothie is bursting with the sweetness of ripe mangoes. A
little coconut milk gives it a deliciously tropical flair.
Recipe title Tropical Mango Smoothie Category

Size
Selling Price
Price Costs
Ripe Mangoes 165 Grams
Coconut milk 57 Grams
Honey Greek yogurt 227 Grams
TB Agave nectar 21.9 Grams
Crushed ice 0.593 Grams
Procedure:
1. Combine all ingredients in blender. Blend until desired consistency or smoothness is reached.
Serve immediately.
Description:
This strawberry smoothie recipe blends fresh strawberries, milk, yogurt, sugar, and
vanilla for a tasty, icy treat
Recipe title Strawberry smoothie Category

Size
Selling Price
Price Costs
Low Fat Milk 250 Grams
Strawberry Greek yogurt 170 Grams
Frozen Banana 180 Grams
Frozen Strawberries 100 Grams
Procedure:
1. Place ingredients in blender in the order written.
2. Puree until smooth, adding a bit more milk or water if smoothie is too thick to blend. Taste, and
add a bit of honey if desired to sweeten.
COFFEE
Description:
made by pouring hot water over one or two Americano, resulting in a drink of similar
volume and strength to regular coffee.
Recipe title Hot Americano Category

Size
Selling Price
Price Costs
Coffee americano 15 Grams
Sweetener 5 Grams
Hot Water 250 Grams
Procedure:
1. Combine the hot water and Coffee Americano , stir well.
Description:
made by pouring hot water over one or two espresso shots, resulting in a drink of
similar volume and strength to regular coffee.
Recipe title Hot espresso Category

Size
Selling Price
Price Costs
Coffee Espresso 15 Grams
Sweetener 5 Grams
Hot Water 250 Grams
Procedure:
1. Combine the hot water and Easy Coffee Espresso, stir well.
Description:
Rich, full-bodied espresso blended with milk and vanilla syrup, served over ice.
Recipe title Iced Vanilla Latte Category

Size
Selling Price
Price Costs
Vanilla syrup 56.7 Grams
Milk 240 Grams
Brewed coffee 10 Grams
Procedure:
1. Fill two tall cups with ice.
2. Add 1-2 tablespoons of vanilla syrup to each of the cups.
3. Divide the milk between the two glasses, pouring over the ice and syrup.
4. Top with coffee or espresso, mix, and enjoy.

Description:
Rich espresso, milk and vanilla syrup are topped with caramel for a delightfully
refreshing start to your day.
Recipe title Iced caramel Machiatto Category

Size
Selling Price
Price Costs
Vanilla syrup 20 Grams
Milk 184 Grams
Caramel sauce 15 Grams
Cold Brew Concentrate 119 Grams
- House Blend
Procedure:
1. Pour vanilla syrup into a drinking glass.
2. Add ice cubes, then pour in milk.
3. Slowly pour in cold brew concentrate.
4. Drizzle drink with caramel sauce.

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APPETIZER

Recipe title Lumpia shanghai Category

Recipe title Beef Empanada Category

3. Put-in the beef and then cook for 5 minutes.

5. Cover and then simmer for 10 to 15 minutes.

6. Remove the cover and let the liquid evaporate.

7. Add the green peas.Stir and then cook for 2 minutes.

12. Refrigerate the dough balls for about 20 to 25 minutes.

17. Transfer to a serving plate.

18. Serve. Share and enjoy!

Recipe title Simple Patatas Bravas Category

8. Serve and enjoy!

Recipe title Tomato Butter Bean Dip Category

Recipe title Empanada Category

Recipe title Morcon Category

3. Place cooking oil in a pan and apply heat.

8. Remove the strings and slice into serving pieces

9. Place in a serving dish and add the sauce.

10. Serve hot. Share and enjoy!

Recipe title Ensalada de Cangrejo Category

Recipe title Pamplina Category

3. Add salt and pepper to taste. Stir.

4. Transfer to a serving bowl. Serve.

Recipe title Cocido Category

For The Berenjana Sauce

Recipe title Chicken Sopas Category

Recipe title Sinigang Category

4. Add gabi and cook for about 4 to 6 minutes or until tender.

6. Add long beans. Continue to cook for about 2 minutes.

8. Rinse pork ribs and drain well.

13. Add long beans. Continue to cook for about 2 minutes.

Recipe title Tortilla de patata Category

7. Pour the breadcrumbs into another small, shallow bowl.

Recipe title Churros con chocolate Category

The hot chocolate.

4. Add the cornstarch and milk mixture and whisk well.

Recipe title Spanish sponge cake Category

Recipe title Halo-Halo Category

2. Fill the glass with shaved ice up to the brim.

3. Drizzle with milk

4. Add the toppings of choice.

5. Serve with a long spoon to mix ('halo') and enjoy.

Recipe title Leche flan Category

Recipe title Ensaymada Category

Recipe title Yema Category

2. Add chopped walnuts. Whisk until well blended.

Recipe title Banana smoothie Category

Recipe title Watermelon smoothie Category

4. Enjoy immediately, with an additional spring of mint or basil as desired.

Recipe title Blueberry smoothie Category

2. Blend until completely smooth.

Recipe title Tropical Mango Smoothie Category

Recipe title Strawberry smoothie Category

Recipe title Hot Americano Category

Recipe title Hot espresso Category

Recipe title Iced Vanilla Latte Category

2. Add 1-2 tablespoons of vanilla syrup to each of the cups.

4. Top with coffee or espresso, mix, and enjoy.

Recipe title Iced caramel Machiatto Category