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Fixed Board One Month Cycle Menu (November 2014) Silliman University Food Services
FIXED BOARD ONE MONTH CYCLE MENU (NOVEMBER 2014) SILLIMAN UNIVERSITY FOOD SERVICES Day 1 Tues. Day 2 Wed. Day 3 Thur. Day 4 Fri. Day5 Sat. Day 6 Sun Day 7 Mon. Day 8 Tues. Day 9 Wed. Day 10 Thur. Day 11 Fri. Day12 Sat Day 13 Sun. Day 14 Mon Day 15 Tues. B - Ground pork Corned beef w/ Chicken Hamburger Fish Inun -on Eggball Jumbo Luncheon Meat Bangus Lamayo Hotdog Reg. Beef Tapa Native Longaniza Fried fish Chicken Adobo Pork Tocino F (Pinamala) potatoes Galantina patties Scrambled Tuna Solid in Hotdog Scrambled Egg Pork & Beans Boiled Egg Rice Ampalaya w/ egg Egg Omelette Rice Rice A Rice Rice Tuna Mechado Fried egg egg oil Rice Rice Rice Rice Mango Sliced Rice Rice Bread Papaya S Bread Puto maya Rice Rice Rice Rice Oatmeal Milo Coffee Milo Coffee Milo Coffee Coffee Coffee T Milo Tsokolate Milo Milo Milo Coffee Milo Lechon de L carajay Bicol Express Chicken Halang - Pork w/ Pork Asado Fried chicken Chicken Hawaii Fried Chicken Fish Tinola Pork Piquat Fish Rolls Beef Nilat -an Chicken Afritada Beef Stroganoff Chicken Curry U Squash -dabong Kalubay -carrots halang sauce Sorable Mongo w/ Chopsuey Spaghetti Meatball Bas -oy Bihon calo -calo Lumpiang Hanoi Shrimp Gumbo Cabbage guis. Pensic Frito N w/ guis. Fried Bulad Pinakbet noodle tuno Rice Rice Rice Rice Rice Rice Rice Rice Rice C tuno Rice Rice Rice Rice Rice Banana Water melon Cassava gel Fried Banana Ice candy Banana Cutchinta Ube cupcake Cookie bar H Rice Oatmeal cookies Bocayo Double bar Choco trillion Butterscotch Chocolate candy S Beef strips w/ Chicken Estofa- Breaded Beef Calderita Fish w/ soy Fried Beef w/ oyster Pork w/ mush- Fish w/ butter Beef Teriyaki Pork Barbeque Pork Ginger U Grilled Fish cauliflower Grilled porkchop do Baked Eggplant Salad sauce Fish Escabeche Porkchop sauce room sauce sauce Sauteed mix veg. -
Crisostomo-Main Menu.Pdf
APPETIZERS Protacio’s Pride 345 Baked New Zealand mussels with garlic and cheese Bagumbayan Lechon 295 Lechon kawali chips with liver sauce and spicy vinegar dip Kinilaw ni Custodio 295 Kinilaw na tuna with gata HOUSE SPECIAL KIDS LOVE IT! ALL PRICES ARE 12% VAT INCLUSIVE AND SUBJECTIVE TO 10% SERVICE CHARGE Tinapa ni Tiburcio 200 310 Smoked milkfish with salted egg Caracol Ginataang kuhol with kangkong wrapped in crispy lumpia wrapper Tarsilo Squid al Jillo 310 Sautéed baby squid in olive oil with chili and garlic HOUSE SPECIAL KIDS LOVE IT! ALL PRICES ARE 12% VAT INCLUSIVE AND SUBJECTIVE TO 10% SERVICE CHARGE Calamares ni Tales 325 Fried baby squid with garlic mayo dip and sweet chili sauce Mang Pablo 385 Crispy beef tapa Paulita 175 Mangga at singkamas with bagoong Macaraig 255 Bituka ng manok AVAILABLE IN CLASSIC OR SPICY Bolas de Fuego 255 Deep-fried fish and squid balls with garlic vinegar, sweet chili, and fish ball sauce HOUSE SPECIAL KIDS LOVE IT! ALL PRICES ARE 12% VAT INCLUSIVE AND SUBJECTIVE TO 10% SERVICE CHARGE Lourdes 275 Deep-fried baby crabs SEASONAL Sinuglaw Tarsilo 335 Kinilaw na tuna with grilled liempo Lucas 375 Chicharon bulaklak at balat ng baboy SIZZLING Joaquin 625 Tender beef bulalo with mushroom gravy Sisig Linares 250 Classic sizzling pork sisig WITH EGG 285 Victoria 450 Setas Salpicao 225 Sizzling salmon belly with sampalok sauce Sizzling button mushroom sautéed in garlic and olive oil KIDS LOVE IT! ALL PRICES ARE 12% VAT INCLUSIVE AND SUBJECTIVE TO 10% SERVICE CHARGE Carriedo 385 Sautéed shrimp gambas cooked -
Occurrence of Staphylococcus Aureus in Some Philippine Foods and Its Enterotoxins in Smoked Fish (Sardinella Longjceps C.V.)
Trans. Nat. Acad. Science & Tech. (Phils.) 1988: 10: 431-43� OCCURRENCE OF STAPHYLOCOCCUS AUREUS IN SOME PHILIPPINE FOODS AND ITS ENTEROTOXINS IN SMOKED FISH (SARDINELLA LONGJCEPS C.V.) Ida F. Dalmacio, P.P. de Guzman and E.T. deJa Cruz Institute of Biological Sciences, UPLB-CAS College, Laguna, Philippines ABSTRACT Some dried and salted Philippine foods analyzed for the occurrence of S. aureus yielded average counts of 8.2 x 103 - 6.5 x 104/g sample. Eighteen lots of market samples of smoked-crued takban (tinapa) were all found positive for S. aureus with four samples containing enterotoxin A in amounts ranging from 3.24 - 5.52 p.g/g and one sample containing 5.08 p.g/g enterotoxin Din addition to enterotoxin A. The presence of S aureus in a nwnber of our dried and salted foods suggests the poor handling and storage methods given such commodities. Further, smoked Hsh, a commonly consumed product, can be a potential cause of food poisoning. Introduction Staphylococcus aureus Rosenbach continues to be one of the primary food borne disease organisms despite extensive research on its growth requirements, epi demiology and control. Food poisoning caused by the organism is characterized by law mortality and relatively short duration, but the frequency of its outbreaks and the severity of its symptoms mark the disease as an important foodborne hazard. The true incidence of staphylococcal food poisoning is unknown locally since it is not a reportable disease. Most cases are never seen by a physician because of its relatively short duration. Only outbreaks involving large numbers of people as may occur at picnics, group dinners or public institutions are likely to establish the cause of illness. -
CP Breakfast Menu Nov2020
Breakfast Menu Club Paradise Palawan HAPPY MORNING! TO START YOUR MORNING: Seasonal Fruits, Freshly Baked Pan de Sal, Assorted Muffins and our Signature Bomboloni CHOICE OF MAINS OMELETTES & SCRAMBLES All omelettes and scrambled dishes are served with hash browns and choice of toast (white or wheat) DENVER HOLLYWOOD Ham, Bell Peppers, Tomato, Egg whites, Tomatoes, Onions and Cheddar Cheese Mushrooms, and Cheddar Cheese GOD FATHER K-POP Italian Sausage, Onions, Mushrooms, Korean Tornado Omelette, Jasmine, Pepper and American cheese Rice, Curry Sauce and Spring Onions SWEETS, NUTS & GRAINS CHIA SEED & GRANOLA BOWL Almond Milk, Coconut Milk, Dried Cranberries, Raisins, Toasted Pecans, and Honey BLUEBERRY PANCAKES Mascarpone Cheese, Fresh Seasonal Fruits, Maple Syrup and Choice of Bacon or Sausages AMBROSIA WAFFLES Shredded Coconut, Pineapple, Mandarin Oranges, Maple Syrup and Choice of Bacon or Sausages BANANA WALNUT FRENCH TOAST Fresh Banana, Assorted Berries, Maple Syrup and Choice of Bacon or Sausages BREAKFAST IN BREAD All served with your choice of hash browns or French fries SHRIMP BENEDICT Squid Ink Brioche Bun, Citrus Hollandaise, Shrimp Salad, and Baked Egg GOOD MORNING BLT Crispy Smoked Bacon, Portuguese Style Muffin, Fried Egg, Lettuce, Tomato, Sriracha Aioli CHAR SIU BURGER Char Siu Glazed Beef Patty, Bacon, Fried Egg, Toasted Brioche, Scallion Ginger Sauce CROQUE MADAME Toasted Wheat Batard Bread, Breakfast Ham, Fried Eggs, Creamy Brie-bechamel Sauce FILIPNO FAVORITES BEEF TAPA Soy Calamansi Marinated Beef Strips, Ginger Coconut -
Manam-Menu-Compressed.Pdf
Manam prides itself in serving a wide variety of local comfort food. Here, we’ve taken on the challenge of creating edible anthems to Philippine cuisine. At Manam, you can find timeless classic meals side-by-side with their more contemporary renditions, in servings of various sizes. Our meals are tailored to suit the curious palates of this generation’s voracious diners. So make yourself comfortable at our dining tables, and be prepared for the feast we’ve got lined up. Kain na! E n s a la d a a n Classics g Twistsf K am a ti s & Ke son Pica-Pica Pica-Pica g Puti S M L s S M L g in Streetballs of Fish Tofu, Crab, & 145 255 430 Caramelized Patis Wings 165 295 525 R id Lobster with Kalye Sauce u q Pork Ear Kinilaw 150 280 495 gs r S in pe Beef Salpicao & Garlic 180 335 595 W ep is & P k Cheddar & Green Finger 95 165 290 at alt la P chy S k Gambas in Chilis, Olive Oil & Garlic 185 345 615 Chili Lumpia Lu d Crun la m e u p iz B ia l Baby Squid in Olive Oil & Garlic 160 280 485 ng e n Deep-Fried Chorizo & 145 265 520 B m o i a r Kesong Puti Lumpia co r a Crunchy Salt & Pepper Squid Rings 160 280 485 l a h E C c x i p h Lumpiang Bicol Express 75 130 255 r C Tokwa’t Baboy 90 160 275 e s s Fresh Lumpiang Ubod 75 125 230 Chicharon Bulaklak 235 420 830 G isin g G Dinuguan with Puto 170 295 595 is in g Balut with Salt Trio 65 110 170 Ensalada & Gulay Ensalada & Gulay S M L S M L Pinakbet 120 205 365 Adobong Bulaklak ng Kalabasa 120 205 365 Okra, sitaw, eggplant, pumpkin, Pumpkin flowers, fried tofu, tinapa an Ensalad g Namn tomatoes, pork bits, bagoong, -
Desserts Starters
DESSERTS STARTERS Sans Rival 5.50 Bangus Paté 7.85 Unrivalled modern Filipino desert made with dulce de leche buttercream, cashews, Smoked milkfish spread with orange segments, orange puree, chewy and sweet meringue with vanilla ice cream caviar & crostini Suman Latik 5.50 Fresh Vegetable Lumpia 5.00 Rice cake with coconut cream and dark coconut sauce Fresh lumpia wrapper filled with vegetables, roasted garlic peanuts in a peanut sauce Banana Turon 5.50 Banana fritters served warm with a side of our banoffee ice cream Crispy Squid 7.25 and toffee sauce Deep fried crispy squid with a chili honey and garlic glaze topped with spring onions Halo Halo 7.00 A merry mix up of flavours and textures from the exotic islands – ube ice cream, Chef Lorenzo’s Pork Sisig 7.50 glazed banana, jackfruit gel, pandan jelly, milk granitee and coconut Chopped seared pork belly with pickled apples and caramelised shallots topped with fried egg Selection of Ice Cream 4.50 Mango, Ube, Coconut or Jackfruit Tuna Kilawin 10.25 Tuna ceviche marinated with cane vinegar with red onions, cucumbers, peppers and radish TEA 3.00 Patotim 7.25 English Breakfast, Jasmine, Earl Grey, Green, Peppermint, Slow cooked duck in a steam bun with lettuce Salabat, Decaf Tea Tinapa Roll 6.00 Shredded smoked fish with red eggs and tomatoes in a spring roll wrapper COFFEE Two hundred years ago, the Philippines was one of the world’s top coffee producers. Barako also known as liberica coffee is a rare and exotic coffee grown primarily in the Philippines. -
11 2019 MENU for IT.Xlsx
Brent International School Manila NOVEMBER 2019 BREAKFAST MENU MAIN CAFETERIA Monday Tuesday Wednesday Thursday Friday 4 5 6 7 8 BEEF TAPA BEEF TAPA BEEF TAPA BEEF TAPA BEEF TAPA BACON CORNED BEEF HASH CORNED BEEF HASH CORNED BEEF HASH BACON CHICKEN CHIPOLATA PORK LONGANISA RECADO CHICKEN FRANKS FARMERS MEATLOAF CHICKEN RECADO SPANISH MILKFISH SAUTEED TUNA AND DAING NA BANGUS SARDINES CRISPY DANGGIT CABBAGE CHAMPORADO WITH DILIS PANCAKE BITES FRENCH TOAST PLAIN WAFFLE BLUEBERRY PANCAKE BREAKFAST BURRITO ONION AND TOMATO PLAIN SCRAMBLE EGG SPANISH OMELETTE OMELETTE PLAIN SCRAMBLED EGG CHEESE OMELETTE FRIED EGG FRIED EGG FRIED EGG FRIED EGG FRIED EGG PLAIN AND GARLIC RICE PLAIN AND GARLIC RICE PLAIN AND GARLIC RICE PLAIN AND GARLIC RICE PLAIN AND GARLIC RICE YOGURT AND CEREALS YOGURT AND CEREALS YOGURT AND CEREALS YOGURT AND CEREALS YOGURT AND CEREALS SEASONAL FRUIT PLATE SEASONAL FRUIT PLATE SEASONAL FRUIT PLATE SEASONAL FRUIT PLATE SEASONAL FRUIT PLATE 11 12 13 14 15 BEEF TAPA BEEF TAPA BEEF TAPA BEEF TAPA BEEF TAPA BACON CORNED BEEF HASH CORNED BEEF HASH CORNED BEEF HASH BACON BOCKWURST SAUSAGE BELL PEPPER LYONNER ITALIAN GARLIC SAUSAGE BREAKFAST SAUSAGE CURRYWURST SAUSAGE SAUTEED TUNA AND ONION FISH TINAPA DAING NA BANGUS TORTANG DULONG RELLENONG BANGUS CARAMEL FRENCH TOAST STRAWBERRY PANCAKE PLAIN WAFFLE PANCAKE BITES CHEESE WAFFLE CRAB MEAT OMELETTE VEGETABLE OMELETTE SHRIMP OMELETTE HAM AND CHEESE OMELETTE TUNA OMELETTE FRIED EGG FRIED EGG FRIED EGG FRIED EGG FRIED EGG PLAIN AND GARLIC RICE PLAIN AND GARLIC RICE PLAIN AND GARLIC -
Lonely Planet's Global Chocolate Tour 1 Preview
CONTENTS Introduction 3 Costa Rica 60 Europe 146 The Beans 4 Cuba 64 Austria 148 Cacao to Chocolate 6 Ecuador 66 Belgium 152 INTRODUCTION Types of Chocolate 8 Honduras 70 Eastern Europe 160 From camel milk chocolate in Dubai to honeycomb We couldn't cover every worthy Swiss chocolatier or Glossary 11 Mexico 72 France 164 chocolate in Australia, single-origin chocolate ice incredible Parisian chocolate boutique, but we included Nicaragua 80 Germany 176 cream in San Francisco and chocolate-covered blueberries favourites from Lonely Planet writers across the world. The Africa & The Middle East 12 Peru 82 Iceland 184 from Trappist Monks in Quebec, the world of chocolate has major cacao-growing countries are represented as well, Cote d’Ivoire 14 Chocomuseos 84 Ireland 186 never been more diverse...or more delectable. Innovative often with tours of cacao farms where it's possible to see Ghana 16 USA 86 Italy 188 chocolatiers are thinking up novel ingredient combinations the crop as it's grown and harvested. While most production Israel & Palestinian Territories 18 Top Chocolate Festivals 116 Netherlands 194 from Ho Chi Minh City to Texas and finding new means of of chocolate is done elsewhere and growers in places like São Tomé & Príncipe 22 Portugal 200 sourcing from and supporting small cacao farmers in the Côte d'Ivoire and Costa Rica primarily export the raw crop South Africa 24 Asia 118 Spain 202 race to elevate each bite into chocolate heaven. Yet not without much in-country chocolate production of their own, United Arab Emirates 30 India 120 Switzerland 206 every chocolate destination in this book is a craft bean-to- new bar-makers are popping up all over to challenge the Top Hot Chocolates 32 Indonesia 122 United Kingdom 212 bar maker; beloved Hershey's Chocolate World, chocolate- traditional paradigm and capture more of the revenue from Japan 124 Top Flavour Pairings 228 themed hotels and classic old-world cafes serving famous the chocolate trade domestically. -
Mother Tongue-Based Multi-Lingual Education
2 Mother Tongue-Based Multi-lingual Education KAGAMITAN NG MAG-AARAL Tagalog Ang kagamitan sa pagtuturong ito ay magkatuwang na inihanda at sinuri ng mga edukador mula sa mga publiko at pribadong paaralan, kolehiyo, at / o unibersidad. Hinihikayat namin ang mga guro at ibang nasa larangan ng edukasyon na mag-email ng kanilang puna at mungkahi sa Kagawaran ng Edukasyon sa [email protected]. Mahalaga sa amin ang inyong mga puna at mungkahi. Kagawaran ng Edukasyon Republika ng Pilipinas i Mother Tongue- Based Multi-lingual Education – Ikalawang Baitang Kagamitan ng Mag-aaral: Ikalawang Bahagi Unang Edisyon, 2013 ISBN: 978-971-9601-31-9 Paunawa hinggil sa karapatang-sipi. Isinasaad ng Seksiyon 176 ng Batas Pambansa Bilang 8293: Hindi maaaring magkaroon ng karapatang-sipi sa ano mang akda ng Pamahalaan ng Pilipinas. Gayon pa man, kailangan muna ang pahintulot ng pamahalaan o tanggapan kung saan ginawa ang isang akda upang magamit sa pagkakakitaan ang nasabing akda. Kabilang sa mga maaaring gawin ng nasabing ahensiya o tanggapan ay ang patawan ng bayad na royalty bilang kondisyon. Ang mga akda / materyales (mga kuwento, seleksiyon, tula, awit, larawan, ngalan ng produkto o brand names, tatak o trademarks, atbp.) na ginamit sa aklat na ito ay sa nagtataglay ng karapatang-ari ng mga iyon. Pinagsikapang mahanap at mahingi ang pahintulot ng mga may karapatang-ari upang magamit ang mga akdang ito. Hindi inaangkin ni kinakatawan ng mga tagapaglathala (publisher) at may-akda ang karapatang-aring iyon. Inilathala ng Kagawaran ng Edukasyon Kalihim: Br. Armin A. Luistro FSC Pangalawang Kalihim: Yolanda S. Quijano, Ph.D Development Team of the Learner’s Module Consultant and Editor: Agnes G. -
Specialty of the House Sinigang Na Corned Beef
SPECIALTY OF THE HOUSE SINIGANG NA CORNED BEEF | 595 “You’ve got to try it to believe it!” Corned beef short plate and boneless beef shanks in tamarind broth with native vegetables PICA – PICA DUCK PANCAKES | 195 4pcs Peking pancakes filled with strips of native duck slow-cooked in beer, rhum vinegar, soy sauce and muscovado sugar FRIED KESONG PUTI | 295 Native white cheese, breaded and deep-fried until golden brown. Served with sweet chili guava sauce and garlic dip ORGANIC SISIG | 180 enderized chopped organic pork face tossed in onions and soy- vinegar-calamansi sauce CRISPY DRUNKEN SHRIMPS | 320 Sentro’s version of “nilasing na hipon” fried to crispy crunchiness FRIED SQUID WITH TOASTED GARLIC | 395 Lightly fried squid tossed in salt, sugar, browned garlic, dried mango and a little chili SIZZLING TOFU | 260 Diced tofu in a special soy sauce and mayonnaise dressing. Parang sisig pero tofu! FRESH SMOKED FISH SPRING ROLLS | 280 Fresh lumpia of tinapang bangus, salted eggs, mustasa, onions and tomato MACAU CHORIZO AND CHEESE TIDBITS | 240 Mini spring rolls filled with Macau chorizo, shallots and keso de bola SENTRO SIGNATURE DISHES RATED GG | 295 Galunggong fillets fried in garlic oil and topped with browned garlic CATFISH SENTRO STYLE | 370 Fillets of catfish glazed with ponzu sauce CRISPY PORK RIBS | 550 Deep-fried baby back ribs drizzled with mayonnaise and served with guava dip. LAMB CALDERETA | 550 Boneless lamb shoulder stewed in tomato sauce, with peppers, carrots and spices. Canbe mild or spicy FILIPINO FAVORITES SOTANGHON GUISADO | 320 Stir-fried glass noodles with cabbage, carrots, Baguio beans, chicken, pork and shrimp BONELESS CRISPY TROTTER | 620 Deboned crispy pata. -
PANSIT PALABOK Rice Noodles with Shrimp Sauce
20275_Filipino_p044-185_OTP.indd 50 7/20/18 12:41 PM ADOBONG MANOK AT BABOY Classic Adobo THE CLASSIC ADOBO most commonly known in homes and in restaurants throughout the Philippines and in America, adobong manok at baboy, has a silky, fatty, sour sauce. The ingredients for this dish—soy sauce, vinegar, black peppercorns, bay leaves, garlic, chicken (manok), and pork (baboy)—are easy to find in any grocery store. Despite the simplicity of the ingredients, you’d be surprised at how different the dish can taste from cook to cook, based on shifts in cooking time or a predilection for sour or salty. Some people add coconut milk; some cooks add a bit of sweetness in the form of sugar, honey, ripe fruit, or even preserves to round out the adobo’s sharp acidity and saltiness. Think of it like you do music: the notes are familiar, but the arrangement is what makes it unique. This is a “dry” adobo, which is less saucy. Try this method at least once, then adjust the proportions to your own preferences. Serve it with rice and crunchy cucumber relish. SERVES 4 TO 6 1 cup (240 ml) white sugarcane 2 bone-in, skin-on chicken thighs Notes: This recipe vinegar (see Key Ingredients, requires long 2 bone-in, skin-on chicken legs page 42) marinating, preferably overnight. 1 pound (455 g) fresh pork belly, 1 cup (240 ml) soy sauce cut into 1-inch (2.5 cm) cubes You could make this dish without the pork 10 garlic cloves, minced 2 tablespoons vegetable oil belly; just double the 2 teaspoons whole black amount of chicken 4 to 6 cups (800 g to 1.2 kg) pieces. -
Background the Philippines Is an Archipelago (Chain of Islands) Comprised of Over 7,100 Islands in the Western Pacific Ocean. Or
Beatriz Dykes, PhD, RD, LD, FADA Background The Philippines is an archipelago (chain of islands) comprised of over 7,100 islands in the western Pacific Ocean. Originally inhabited by indigenous tribes such as the Negroid Aetas and the pro-Malays. Beginning in 300 BC up to 1500 AD, massive waves of Malays (from Malaysia, Sumatra, Singapore, Brunei, Burma, and Thailand) immigrated to the islands. Arab, Hindu and Chinese trading also led to permanent settlements during by these different groups during this period. In 1521, Spain colonized the Philippines, naming it after King Phillip II and bringing Christianity with them. The Spanish colonization which lasted 350 years, imparted a sense of identification with Western culture that formed an enduring part of the Philippine consciousness, unmatched anywhere else in Asia. The prevalence of Spanish names to this day (common first names like Ana, Beatriz, Consuelo, Maria and last names as Gonzales, Reyes, and Santos) reflects this long-standing influence of the Spanish culture. The United States acquired the Philippines from Spain for 20 million dollars after winning the Spanish-American war through the Treaty of Paris in 1898, introducing public education for the first time. During this period, health care, sanitation, road building, and a growing economy led to a higher standard of living among Filipinos and the Philippines became the third largest English speaking country in the world. Above all, the US occupation provided a basis for a democratic form of government. World War II had the Filipinos fighting alongside the Americans against the Japanese. The Death March and Corregidor became symbolic of the Philippine alliance with the United States.