COSTINGfor ERGO

MAIN DISH
Description:
Tortilla de patata, also known as tortilla española, tortilla, or in
English as Spanish omelet, is a staple in the kitchen of any
Spanish home cook. Each household has their go-to recipe: some
prefer their tortilla runny, while others like it cooked through.
Recipe title Tortilla de patata Category

Yield 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
Olive oil 106 Grams
Yukon gold 454 Grams
potatoes
Onion 148 Grams
Eggs 348 Grams
Crushed sea salt 11.38 Grams
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.
Description:
Croquetas de jamón, or ham croquettes, are a staple on Spanish
tapas menus, and you'll find them offered throughout the country.
These small, lightly breaded and fried béchamel fritters include
delicious Spanish cured ham, and they aren't hard to re-create at home.
Recipe title Croquetas de jamon Category

Size
Selling Price
Price Costs
Olive oil 53.2 Gram
s
All purpose flour 120 Grams
Milk 980 Grams
Chicken broth 70 Grams
pepper 0.60 Gram
s
Bread crumbs 50 Gram
s
Large eggs 30 Gram
s
Spanish cured ham 226.796 Gram
s
Water 100 Gram
s
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.
Description:
Chicken adobo is a popular pinoy braised chicken dish, cooked
slowly in vinegar,soy sauce, and spices until the meat is super tender,
juicy, and flavorful. The adobo sauce is savory, tangy, and a little
peppery to keep your mouth watering the entire time!
Recipe title Chicken adobo Category

Size
Selling Price
Price Costs
Canola oil 29.574 ml
Crushed garlic 6 pc
Onion 1 pc
Chicken 1000 grams
vinegar 29.574 ml
Soy sauce 59.147 ml
water 236.588 ml
Bay leaves 2 pc
pepper 5.69 grams
Brown sugar 5.69 grams
Spinach 30 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.
1. Add sugar and let simmer again for another 10 minutes or until sauce has thickened. Serve
warm.
Description:
Filipino favorite usually starts with a base of oxtails, beef stew cuts,
pork hocks or tripe. Traditionally, the choice meat is simmered for hours
to desired tenderness and and along with a variety of vegetables such as
banana heart, long beans and eggplant, it's pulled together into a stew
with ground peanuts for flavor, toasted ground rice for thickening and
annatto for coloring.
Recipe title Kare-kare Category

Size
Selling Price
Price Costs
Oxtail 0.907 kilograms
Banana heart 1 pc
Egg plant 2 pc
Long beans 10 pc
Petchay 10 pc
Rice flour 30 gram
Annatto powder 14.175 grams
Peanut butter 345 grams
Oil 14.787 ml
Onion 1 pc
Garlic 30 grams
Fish sauce 29.574 ml
salt 0.333 tsp
Pepper 0.333 tsp
Shrimp paste 50.038 grams
Water 236.58 ml
8
Procedure:
1. Rinse oxtail under cold, running water and with a knife, trim excess fat. In a deep pot, place
oxtails and enough water to cover.
2. Over medium heat, bring to a boil, skimming any scum that accumulates to top. Lower
heat, cover and simmer, adding more water as needed to maintain 6 cups, for about 2 to 3
hours or until oxtails are easily pierced with a fork. Drain oxtail, reserving about 6 cups broth.
3. Peel and discard the outer, fibrous skin layers of banana heart until you reach the lighter,
softer core. Trim off stem and discard.
4. Cut banana core into half and into fourths. In a bowl of cold salted water, place cut banana
and soak for about 15 to 20 minutes. Using hands, squeeze to release bitter sap. Rinse with
cold water and drain well, discarding liquid.
5. In a pot over medium heat, bring about 4 cups water to a boil. Add banana heart and blanch
for about 1 minute. With a slotted spoon, remove from liquid and set aside.
6. Add eggplant and blanch for about 1 minute. With a slotted spoon, remove from liquid and
set aside. Add long beans and blanch for about 1 minute. With a slotted spoon, remove from
liquid and set aside. Add pechay and blanch for about 30 seconds. With a slotted spoon,
remove from liquid and set aside.
7. In a skillet over medium heat, add rice flour and cook, stirring occasionally, until lightly
browned and toasted. In a bowl, combine toasted rice flour and ¼ cup reserved broth and
whisk until smooth.
8. In a small bowl, combine annatto powder and ¼ cup reserved broth. Stir until powder is
dissolved and color has dispersed.
9. In a small bowl, combine annatto powder and ¼ cup reserved broth. Stir until powder is
dissolved and color has dispersed.
10. In a large pot over medium heat, heat oil. Add onions and garlic and cook until limp and
aromatic. Add oxtail and cook, stirring occasionally, until lightly browned. Add fish sauce and
cook for about 2 to 3 minutes.
11. Add the remaining 5 cups of reserved broth and bring to a simmer. Add annatto water, rice
flour mixture and peanut butter mixture, stirring well to combine.
12. Season with salt and pepper to taste. Continue to simmer for about 10 minutes or until it
begins to slightly thicken.
13. Add blanched vegetables and cook for about 2 to 3 minutes or until heated through and
tender yet crisp. Serve hot with shrimp paste on the side.
Description:
Kaldereta or Caldereta is a goat meat stew from the Philippines.
Variations of the dish use beef, chicken, or pork. Commonly, the goat
meat is stewed with vegetables and liver paste. Vegetables may include:
tomatoes, potatoes, olives, bell peppers, and hot peppers.
Recipe title Caldereta Category

Yield 5 Total Food Cost
Size
Selling Price
Price Costs
Oil 9.34 Gram
s
Garlic 16.9 Grams
Onion 50 Grams
Beef 650 Grams
Liver spread 50 Gram
s
water 568 Gram
s
Tomato paste 150 Gram
s
Potato 325 Gram
s
Bay leaf 0.60 Gram
s
Salt 0.60 Gram
s
pepper 0.60 Gram
s
Siling labuyo 30 Gram
s
Green peas 110 Gram
s
Bell pepper red 1 Pc
Bell pepper green 1 Pc
Cheese 160 Gram
s
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 DEL MONTE Original Style Tomato Sauce, 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.
Description:
Bicol Express is the ultimate comfort food! With pork cubes cooked in
coconut milk and chili peppers, it's rich, creamy, spicy and delicious!
Serve with steamed rice for a hearty and big flavored meal!
Recipe title Bicol Express Category

Size
Selling Price
Price Costs
Oil 13.4 Gram
s
Garlic 12 Grams
Onion 1 pc
Pork belly 300 Grams
Fresh shrimp paste 28.3 Gram
s
Water 240 Gram
s
Thai chili papers 14 Pc
Finger chilies 5 Gram
s
Coconut cream 228 Gram
s
Salt 0.60 Gram
s
pepper 0.60 Gram
s
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
Recipe title Kare-Kare Bagnet Category Main dish

Yield 8 Total Food Cost 1758.96
Portion Size 472 Portion Yield 219.87
2.5 Size 3.73
Selling Price 549.676
Price Costs
Pork Belly 907.18 grams 183.0 grams
0 400 0.46 415.03
Water 828.05 ml 25.00 100 ml 0.25 207.01
Vegetable oil 377.06 ml 40.00 250 ml 0.16 60.33
Egg plant 500 grams 106.8 grams
0 500 0.21 106.80
Garlic 4 grams 76.00 350 grams 0.22 0.87
Pork broth 8 ml 67.25 120 ml 0.56 4.48
Annatto seed 86.4 ml 153.6 ml
0 180 0.85 73.73
Onion 150 grams 88.00 350 grams 0.25 37.71
Salt 17.07 grams 19.00 100 grams 0.19 3.24
Ground Peanut 125 grams 105.5 grams
0 500 0.21 26.38
Banana flower 103 grams 64.00 500 grams 0.13 13.18
String beans 150 grams 61.25 250 grams 0.25 36.75
Pechay 250 grams 270.0 grams
0 100 2.70 675.00
Shrimp paste 254 grams 189.5 grams
0 500 0.38 96.27
Toasted ground rice 15 grams 72.50 500 grams 0.15 2.18
Procedure:
1. Prepare the pork. Boil water in a large cooking pot. Add pork. Continue boiling for 35 minutes.
Remove the pork from the pot and let it cook down. Rub salt all over and let it stay for 5 minutes.
2. Heat oil in a large pan. Once the oil gets really hot, fry the pork belly (skin side down). Note: BE
CAREFUL! Splash 1 1/2 tablespoons of water on the oil every 3 minutes or until the skin gets
golden brown and very crispy.
3. Flip the pork and continue frying until the opposite side turns golden brown. Remove pork from
the cooking pot and place it over a wire rack to let the excess oil drip. Set aside.
4. Start to make the sauce. Grind the peanuts using a food processor until the texture becomes paste-
like. Set aside.
5. Make annatto water by soaking annatto seeds in hot water for 5 minutes. Constantly stir until the
water turns deep orange. Filter the water using a kitchen strainer. You may discard the seeds
afterwards. Set aside.
6. Heat oil in a pan. Saute garlic and onion. Once the onion softens, add the peanut paste. Stir and
cook for 1 minute.
7. Pour water and then stir until the mixture becomes smooth. Let the liquid boil.
8. Add Knorr Pork Cube and annatto water. Cover and continue cooking for 3 minutes. Remove the
cover and cook until the mixture reduces to your desired consistency. Add toasted rice powder. Mix
well. Turn off the heat. Make sure to cover the pot to keep the sauce warm.
9. Cook the vegetables by steaming. Arrange string bean, banana blossom, and eggplant on a
steamer. Steam for 5 minutes. Add pechay and continue steaming for 2 to 3 minutes.
10. Assemble your crispy kare-kare by combining the sauce, steamed vegetables, and crispy pork in
one plate. Serve with rice and shrimp paste. Share and enjoy!
Recipe title Spanish Pork Secreto Category Main dish
2.5 Size 1.85
Price Costs
Iberia Secreto 453.59 grams 980.00 1000 grams 0.98 444.52
Extra Olive oil 2 ml 265.00 227 ml 1.17 2.33
Coarse Salt 5 grams 68.00 100 grams 0.10 0.50
Black pepper 5 grams 362.00 25 grams 0.72 3.60
Lemon 58 grams 25.00 58 grams 0.43 25.00
Spanish paprika 6.80 grams 78.00 34 grams 2.29 15.60
Procedure:
1. Generously season the Secreto with salt and ground pepper and dust with paprika.
2. Lay the Secreto directly on the grill grate. Sear for about 2 minutes per side. Do not overcook.
3. Transfer the meat to a cutting board and let rest for 1 to 2 minutes.
4. Slice thinly on a diagonal against the grain.
5. Transfer the meat and its juices to a platter or plates, then drizzle lightly with olive oil. Squeeze
fresh lemon juice on top.
6. Lastly, serve
Recipe title Spanish salmon filet Category Main dish
2.5 Size 2.83
Price Costs
Salmon 200 grams 619.00 500 grams 1.24 247.60
White wine 150 ml 382.00 750 ml 0.51 76.40
Onion 150 grams 88.00 350 grams 0.25 37.71
Potato 60 grams 59.50 250 grams 0.24 14.28
Olive oil 10 ml 295.50 250 ml 1.18 11.82
Paprika 6.8 grams 78.00 34 grams 2.29 15.60
Salt 6 grams 19.00 10 grams 1.90 11.40
Black ground pepper 2.3 grams 18.00 25 grams 0.72 1.66
Parsley 10 grams 55.00 80 grams 0.69 6.88
Procedure :
1. Put it in a small bowl and add the white wine. Set aside.
2. Wash, peel, and cut the potatoes into thin slices. Peel and cut the onions in julienne style.
3. Cover a cooking tray with olive oil and put the potato and onion slices. Cover them
completely with the wine and garlic mixture and cook for 20 minutes at 200°C.
4. In the meantime, clean the salmon. Remove the spines and optionally you can remove the
skin (or clean it well if you are going to leave it). Season with salt and pepper.
5. Take the cooking tray where the potatoes and onions are, put the salmon fillets in, and cook
for 20 minutes at the same temperature.
6. After that time, check that everything is cooked and let it rest for 5 minutes out of the oven
before serving.
7. Pour chopped fresh parsley on top of the dish. Then serve
Recipe title Pollo al ajillo Category Main dish
(Garlic Chicken)
2.5 Size 1.02
Price Costs
Chicken 300 grams 139.50 500 grams 0.28 83.70
All purpose flour 30 grams 46.50 400 grams 0.12 3.49
Salt 6 grams 19.00 100 grams 0.19 1.14
Pepper 2.3 grams 18.00 25 grams 0.72 1.66
Olive oil 11.36 ml 295.50 250 ml 1.18 13.43
Bay leaves 0.6 grams 9.25 10 grams 0.93 0.56
White wine 80 ml 382.00 750 ml 0.51 40.75
Parsley 5 grams 55.00 80 grams 0.69 3.44
Procedure:
1. Place the chicken pieces into a plastic bag together with flour, salt and pepper. Shake to coat.
2. Heat the oil in a frying pan that has a lid and add the chicken and garlic. The frying pan should be
big enough to fit the chicken in one layer. Fry, turning it over from time to time until the skin begins
to brown.
3. Add the wine and bay leaves and boil for 1 minute. Reduce the heat, cover with a lid, and cook
over low heat for 25-30 minutes.
4. Remove the bay leaves and sprinkle with chopped parsley. Pour a little bit of the garlic sauce over
the chicken.
5. Serve and enjoy!

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MAIN DISH

Recipe title Tortilla de patata Category

Recipe title Croquetas de jamon Category

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

Recipe title Chicken adobo Category

Recipe title Kare-kare Category

Recipe title Caldereta Category

Recipe title Bicol Express Category

2. Add pork and cook, stirring occasionally, until lightly browned.

7. Season with salt and pepper to taste. Serve hot.

Recipe title Kare-Kare Bagnet Category Main dish

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