TABLE OF CONTENTS

Developed Recipes using Indigenous PREFACE 5 Kitchen Know-How and Practical Tips 13 Health Contributions of Indigenous Vegetables 17 3-Week Cycle Menu 23 The partnership with Food and Nutrition Research Institute-Department Lunch Recipes of Science and Technology (FNRI-DOST) allowed International Institute Misua, Patola at Kulitis 27 of Rural Reconstruction (IIRR) to move its objective of ensuring Pina-Upong Manok 29 utilization of indigenous vegetables planted in the school garden. We have Squash Siomai 31 been successful in influencing institutionalization of school gardens in the Veggie Fish Siningang 32 1980s and enhanced them through the practice of Bio-intensive gardening, Muskadsilog 35 popularly called as BIG. However, we know that access and production Ginataang Gulay Express 36 of vegetables alone are not enough. These have to be utilized not only in Ginataang Sigarilyas at schools but also in homes where parents can prepare dishes for Kalabasa 38 their families, especially their children, in a more appetizing and attractive Gisadong Munggo at Talinum 40 w ay. Gisadong Talinum at Galunggong 43 Snack Recipes GarNESupp is an integrated approach of gardening, nutrition education Linubihang Munggo 44 Maca-Kulitis 59 and supplementary feeding. It is envisioned to help in reducing school age 47 with Saluyot 60 malnutrition and promotes utilization of local vegetables in school as well Miki with Togue 49 as at home. Spaghetti with Malunggabi Tahong with Cassava and Balls 63 Malunggay 50 This work of FNRI on menu-cycle development offers solution and Special Bihon Guisado 64 fulfils the school gardening and feeding links. We urge the feeding center Utan 53 67 teachers, as well as the parents to prepare these nutritious and tasty dishes Cheesy Embutido 55 Ginatan Kadyos 68 that aim to promote better nutrition of our school children. You will truly Monggo 70 love this book! Make it as a partner as you take care of your students and Kamote Buchi Surprise 73 children. Kamote 74 Monggo Balls 77 Teachers’ Corner Kadpilan Con 80 Arroz Lamang Ugat Con Kulitis 81 ala Filipina 82 Tacanachi Spaghetti 83 Yummy Cha-Mo-Bi-Ta 84 In the , malnutrition continues to impact on • Prevalence of anemia among 6-12 years old children is 19.8% while health, growth and development of young children. The recent vitamin A deficiency is 11.%. 2008 National Nutrition Survey data revealed that the prevalence of underweight among 6-10 year old Filipino children is 25.6 % • Micronutrient deficiencies usually result from inadequate food while under height is 33.1%. Micronutrient deficiencies like iron and intake due to poor dietary quality, poor bioavailability (because of vitamin A deficiencies are also widespread. the presence of inhibitors, mode of preparation, and interactions), and/or the presence of infections.

• The Department of Education under DepEd Order No. 87, s.2012, implements a School-Based Feeding Program to address hunger and malnutrition among undernourished school children.

• The Department also collaborated with the Department of Agriculture regarding with the Gulayan sa Paaralan project to grow more vegetables. This allows the school to utilize their locally grown vegetables and root crops for their feeding programs. However, utilization of these indigenous vegetables remains low.

• Integration of school gardens and feeding programs is found to be weak. Incorporation of vegetables in commonly prepared meals in school like porridge, soup and chocolate porridge is very minimal and sometimes no addition at all.

Source: http://www.samarnews.com/news2007/may/f1156.htm

1 2 GarNESupp is a collaborative action research project by:

International Institute of Rural Food and Nutrition Research GarNESupp Reconstruction is a non-profit Institute of the Department of organization that works with Science and Technology is the The International Institute of Rural Reconstruction, the communities to develop lead agency in food and nutrition innovative and sustainable Food and Nutrition Research Institute-Department of Science and research. FNRI envisioned for solutions to poverty. It was Technology and the Department of Education, Districts of Tanza optimum nutrition for all established in 1960 as a global and General Trias have collaborated to implement a three pronged Filipinos, socially and development organization with economically empowered approach towards addressing under nutrition among schoolchildren its headquarters in Silang, Cavite, through scientifically sound, through gardening, supplementary feeding and nutrition education Philippines. In addition, IIRR environment-friendly and (GarNESupp). The challenge is how to integrate these three strategies have country offices in , globally competitive into the classroom setting. The connection between growing Ethiopia, Kenya, South Sudan, technologies. indigenous vegetables which are easy to maintain and pest tolerant in Uganda and Zimbabwe. the school gardens; and using these in supplementary feeding activities of DepEd coupled with nutrition education remains to be piloted and Department of Education, Division of Cavite tested.

With this, low cost recipes that are appealing, palatable, acceptable and with high nutritional value to be used in supplementary feeding programs were developed to increase and Department of Education, Division of Cavite envisioned for every promote the utilization of indigenous vegetables in the Philippines. Filipino to passionately love their country and whose competencies and values enable them to realize their full potentials and contribute meaningfully to building the nation.

3 4 5 Procedures of Recipe Development and Standardization (Table 3) Nutrients were computed using the FCT + Menu Evaluation software developed by FNRI-DOST. 1. Search, Modification and Organization of Recipes: Existing vegetable recipes were modified to add or Of the 18 recipes developed and tested, only 15 recipes were substitute ingredients and indigenous vegetables that would be selected. Two recipes, Malunggabi Balls and Meat available in the school gardens. There were 18 vegetable recipes were eliminated due to failed scores while the other recipe, En- developed. saladang Kulitis with Fried Galunggong, was not included due to its impracticality and unsuitability as main dish for children. 2. Recipe Testing: Initial recipe testing was conducted under highly hygienic 7. Photo Documentation and sanitary conditions. The 15 recipes that passed the sensory evaluation were 3. Sensory Evaluation: prepared again and subjected to photo documentation. A 9-Point Hedonic Rating Scale was used to measure the acceptability of the developed recipes (Figure 2). 8. Costing and Preparation of Market Orders and Quantification of Recipes: 4. Second Modification: The cost per food item in the recipe were calculated and The results of the first sensory evaluation served as summed-up and determined if actual cost meets the allotted inputs for the second modification of the recipes. In the second Php20 budget per student. The costs of recipes were based on the modification, the taste, appearance and color were further prices of ingredients bought in Taguig People’s Market (Lower enhanced. Bicutan) and SM Bicutan Hypermarket.

5. Second Sensory Evaluation: 9. Finalization, Compilation and Organization of Recipes: The results of the second sensory evaluation were used as Ingredients, household measure, food items as purchased a basis of determining which recipe passed the overall sensory and edible portion weights of foods and procedures were finalized evaluation. Recipes which have failed for the evaluation were not and organized to form part of the Recipe Booklet. considered in the suggested cycle menu for the feeding.

6. Nutrient Evaluation: Intensive works were done in the calculation of nutrients to increase the iron and vitamin A contents. Nutrients content of recipes were computed to check if the recipes meet 1/3 of the Recommended Energy and Nutrient Intake of 6-8 years old school children. 6 7 SCORE SHEET PANELIST: ______DATE: ______Please take a sip of water before starting. Taste the product sample and evaluate your acceptability of the product for each given attribute by checking (√) at the corresponding scale that best represents your answer. An honest expression of your personal ratings will help us. Please avoid talking about the product during the test and take a sip of water before evaluating the next product sample. Product Code: ______

Appear- Overall ______ance Color Aroma Taste Texture Liking ______Like extremely ______Like very much ______Like moderately ______Like slightly Neither like nor ______dislike ______Dislike slightly ______Dislike moderately ______Dislike very much ______Dislike extremely

COMMENTS:

______

Suggested Name of the Recipe:

______

Figure 2. Sample Score Sheet

8 9 Table 1. Cost of Recipes per Serving Table 2. Estimated Energy and Nutrient Content of 18 recipes with 1 cup raw Iron Fortified Cost per Cost per serving with serving with- Recipe Energy, Protein, Iron, Vitamin kcal g mg A, µg Recipe cost of in- out the cost Cost Percent digenous of indigenous saved Change Pina-upong Manok 317 9 3 115 vegetables vegetables (Php) (%) Malunggabi Balls 423 9 78 3 (Php) (Php) Veggie Fish 356 16 4 131 Pina-upong Manok 7.72 5.91 1.81 23 Lumpiang Gulay 476 8 4 261 Malunggabi Balls 14.72 5.84 8.88 60 Cheesy Pork Embutido 580 16 4 145 Veggie Fish Sinigang 36.59 30.08 6.51 18 Sweetand Sour 725 11 45 3 Lumpiang Gulay 14.36 10.64 3.72 26 Squash Siomai 393 10 3 53 Cheesy Pork Embutido 23.71 21.93 1.78 8 Misua, Patola at Kulitis 367 12 7 1604 Sweet and Sour Ginataang Gulay Express 764 19 5 469 Meatballs 11.24 9.90 1.34 12 Muskadsilog 463 10 5 177 Misua, Patola at Kulitis 13.76 12.76 1.00 7 Gisadong Talinum Gisadong Talinum at Galunggong 26.67 21.18 5.49 21 at Galunggong 412 8 4 141 Ginataang Gulay Ginataang Sigarilyas at Kalabasa 691 17 5 153 Espress 23.73 21.97 1.76 7 Squash Siomai 12.67 12.67 0.00 0 Gisadong Munggo at Talinum 355 14 4 60 Ginataang Sigarilyas at Kalabasa 22.44 16.08 6.36 28 Tahong with Cassava and Malunggay 394 8 4 159 Muskadsilog 8.41 7.12 1.29 15 Gisadong Munggo Ensaladang Kulitis at Talinum 10.91 8.47 2.44 22 with Fried Galunggong 1038 15 294 6 Tahong with Cassava Linubihang Munggo 457 11 4 59 and Malunggay 10.98 8.73 2.25 20 Utan 340 11 4 3060 Ensaladang Kulitis and Miki with Togue 475 14 4 101 Fried Galunggong 22.55 16.34 6.21 28 Linubihang Munggo 10.87 10.60 0.27 2 ______1/3 RENI of 4-6 years old were met Utan 6.99 5.22 1.77 25 ______1/3 RENI of 7-9 years old were met Miki with Togue 5.33 4.98 0.35 7 1/3 RENI of both age groups were met

10 11 Table 3. Recommended Energy and Nutrient Intakes (RENI); 4-6 years old and 7-9 years old ______4-6 years old 7-9 years old ______Energy, kcal 1410 1600 ______Protein, g 38 43 ______Calcium, mg 550 700 ______Iron, mg 9 11 ______Vitamin A, µg 400 400 ______Thiamin, mg 0.60 0.70 ______Riboflavin, mg 0.60 0.70 ______Niacin, mg 7 9 ______Vitamin C, mg 30 35 ______

12 13 In Buying… Dried Seeds and Beans - These should be free form holes, insects and other foreign materials and should not be Poultry - Skin must be smooth and should not have powdery. bruises. There should be no signs of discolorations along armpits and necks as these are signs of injected water. In Preparation and Cooking…

Beef/Pork - Meat should be firm and smooth to touch Vegetables - Wash them thoroughly before cutting and paring. Pare them without bad odor. Fresh must be bright red in color as thinly as possible to retain more nutrients and minimize wastage. Cut while fresh pork must be light pink. them according to the dish requirement. Prepare them close to cooking time to avoid discoloration and loss of nutrients. Fish - Eyes should be clear and full, not sunken, cloudy and wrinkled. The smell should be fresh inside and at the Rice - Wash rice once or twice without rubbing the grains to preserve the gills. Scales should be tight, bright colored, glossy and nutrients. Cook them with just right amount of water to avoid wastage. adhering to the skin. Flesh should be firm, elastic and not separating from the bones. Meat and Poultry - Match the cut of the meat with the cooking method to be used. Use the drippings of meat in making and stocks. The scum Seafoods - In general, all seafoods should be clean and on the surface when boiling meat should not be removed as it contains fresh, with a seaweedy smell and shells should be firm water soluble vitamins and gives flavour to meat. and tightly closed. Fish/Shellfish - Wash them under clean, running water then remove entrails. In general, these require lesser cooking time than meat and Eggs - They should be clean, free from cracks and in poultry. Overcooking these may lead to tough and dry meats. When normal shape. Fresh eggs are usually heavy and have frying fish, do so in moderate heat until golden brown to prevent from dull-looking and rough shells. sticking to the pan.

Rootcrops - These should be smooth, firm, well-shaped, In Storing… have no sprouts and free from cuts, bruises and decay. • Avoid overcrowding and overloading to allow circulation of air.

Vegetables - Choose ones that have no defects, bruises, • Practice First-In First-Out (FIFO) method. appear crispy, at the right degree of maturity and in good color. Buy those in season. • Place cooked foods in shallow pans to allow quick cooling. Cover before placing inside the refrigerator. Fruits - Select those that are firm, bright-colored, in right maturity, of good color and aroma to assure ripe- • Store foods on shelves or flat form in tightly closed containers in order ness. They should be free from dirt, decay and bruises. to protect them from dust, insects and animals.

14 15 References:

1. Food and Nutrition Research Institute-Department of Science and Technology (FNRI-DOST). 2010. Philippine Nutrition Facts and Figures 2008. DOST Complex, FNRI Bldg., Bicutan, Taguig City, Metro Manila, Philippines.

2. Ramakrishnan, U. (2002) Prevalence of Micronutrient Malnutrition Worldwide. Nutrition Reviews vol. 60 no. 5. S46-S52.

3. Luistro orders strengthening of health and nutrition programs in schools. (2011). Retrieved April 2, 2013 from http://www.gov. ph/2011/07/06/luistro-orders-strengthening-of-health-and-nutrition- programs-in-schools/

4. Dela Cruz, R. (2009). BAR promotes ‘unpopular’ veggies to address malnutrition and dwindling genetic resource. Retrieved April 2, 2013 from http://www.bar.gov.ph/chronicle-home/archives-list/177- april-2009-issue/1091-bar-promotes-unpopular-veggies-to-address- malnutrition-and-dwindling-genetic-resource Live long and live healthy as indigenous vegetables do wonders in preventing and treating sickness. Stash the medicines away as these 5. Winger, R. (2006). Food Product Innovation: A Background Paper. natural wonders are complete with vitamins and minerals A to Z. Retrieved March 30, 2013, from http://www.fao.org/docrep/016/j7193e/ j7193e.pdf

6. Food and Nutrition Research Institur-Department of Science and Technology (FNRI-DOST). Improving Streetfood Quality and Safety: Training Manual for Trainers of Streetfood Vendors. DOST Complex, FNRI Bldg., Bicutan, Taguig City, Metro Manila, Philippines.

16 17 Vegetable Nutritional Content Nutritional Benefit Uses Vegetable Nutritional Content Nutritional Benefit Uses

ALUGBATI • Excellent source of • Treatment for • A good substitute for • Seeds are rich in • Inhibits and cures • Seeds and pods calcium and iron headaches, consti- spinach in soup or KADYOS, carbohydrate and sickle cell anemia serve can be mixed • Good source of pation, inflammation broth FRESH protein with sliced meat, vitamins A, B, and C, and ulcers • Used in stews • Fair source of calcium boiled in salt as side potassium • Can be used as and iron dish, an ingredient in • High in fiber diuretic and mild • Good source of local laxative vitamin B

ALUKON • Good source of • Used in making • Used in meat and KAMOTE • Source of Vitamin • Treatment of diabetes, • Prepared as salad, vitamin A, calcium, diuretic tea vegetable recipes TOPS A, B, C, calcium, digestive problems, sautéed, adobo iron, phosphorus and • Adds texture and such as pinakbet, iron, phosphorus, high blood pressure • Mixed with other potassium roughage to many bulanglang and stir- magnesium, sodium, • Boost the immune vegetables vegetable dishes fries potassium, zinc, fiber system, prevent and antioxidants infections and BATAW • Young leaves and pods • Used in treatment • Can be added in diseases are good sources of of fevers, stomach pinakbet calcium, iron, vitamins problems and prevent • Can be boiled as KAMOTE, • Rich in complex • Anti-inflammatory and • Eaten with salty fish B1 and C cholesterol build-up salad or mixed in YELLOW carbohydrates, dietary helps prevent arthritis or little shrimps, used • Source of protein, • Treatment of obesity curries fiber, beta-carotene, • Can help the body as salad or added to phosphorus vitamins B6 and C, respond to insulin stewed meals with magnesium, iron and and stabilize blood other vegetables CASSAVA • Roots are very rich in • Lowers total • Made stir fry or used potassium sugar starch, has significant cholesterol levels, LDL, as sweet snack calcium, phosphorus, and triglyceride levels • Partial substitute for • Rich in vitamins A, C • Decreases the • Can be a substitute iron, potassium, fiber • Good for digestive rice KANGKONG and K, iron, dietary risk of developing for lettuce in salads and vitamins B and C health • Can be eaten fiber, protein osteoporosis and • Used in sour fish or • Leaves are good • Leaves have boiled, steamed or • Good source of hemorrhage meat stews, appetizer source of protein, antioxidants and anti- roasted calcium, vitamin B • Can be used as a and salad vitamins A, B1 and C, cancer that ward off cure for diabetes • Add at the last minute calcium and iron free radicals; stimulate mellitus of cooking as they appetite wilt quickly

EGGPLANT • Good source of • Used to reduce blood • Used as comple- KATURAY • Flowers are an • Used to prevent • Can be eaten raw or potassium, folate, glucose levels of type II mentary ingredient excellent source of anemia, headache steamed to make for magnesium, copper, diabetes, weight loss, that balances the calcium, fair source of and osteoporosis an excellent salad manganese, niacin, and reduced risk of flavors of other iron and phosphorus • Normally cooked fiber and several cancer more pronounced and good source of with other vegetables vitamins ingredients vitamins A and B (bulanglang, ) GABI • Leaves and root • Its high dietary fiber is • Cooked tuber crops are rich in important for proper is consumed as • Rich source of iron, • Used as good food • Stews, sinigang, protein, vitamin A and digestive health and sweets, or KULITIS vitamin A and calcium with medicinal ensalada, B-complex, C and E, regularity used in vegetable properties for young dinengdeng calcium, phosphorus, • Has low glycemic index dishes children, lactating • Can be used zinc, magnesium, • Can be a substitute mothers and for as a substitute manganese and for patients with fever, for malunggay, copper and iron hemorrhage, anemia kangkong, spinach, or kidney complaints kamote

18 19 Vegetable Nutritional Content Nutritional Benefit Uses Vegetable Nutritional Content Nutritional Benefit Uses

LABANOS • Excellent source of • Used as detoxifier, • Can be made into PECHAY • Excellent source of • Helps in healthy • Often used in stews, iron, good source of cleans and inhibits salad, dip for fried vitamins A, C, K and digestion, lower blood soups and stir-fried calcium and vitamins B kidney infections fish or as an ingredi- B-complex and fiber pressure levels dishes and C • Anti-congestive, good ent in sinigang • Moderate source of • Beneficial for eye • Meals with pechay disinfectant • Potato substitute calcium, phosphorus, health, prevention are often completed • Regulates metabolism, potassium, maganese, of cataracts and with other vegetables improves blood iron and magnesium macular degeneration and fish or meat circulation, treatment • Effective in for headache, acidity, strengthening the constipation, obesity immune system and gastric problems SALUYOT • Contains beta- • Can be used for its • Can be used fresh MALUNGGAY • “Powerhouse of • Essential in preventing • Can be added carotene, iron, anti-inflammatory or dried and as soup nutritional value” 300 diseases in soup, fish and calcium, antioxidants, treatment thickener • High in calcium, according to medical chicken dishes and phosphorus, • Connected with • Mixed in either vitamin A, vitamin C, studies salad potassium, Vitamin B1 curing the chronic sautéed or pureed potassium and protein & B2, ascorbic acid inflammation of the form and fiber urinary bladder • Added to monggo MUSTASA • Rich in folic acid, • Known to prevent • Can be eaten raw, dishes antioxidants, vitamin arthritis, osteoporosis, pickled, boiled or A, vitamin C, IDA sautéed SIGARILYAS • Has the highest • Can adequately • Often used as vitamin K, calcium, • Believed to protect • Often added to meat calcium content among nourish a protein- main ingredient in iron, magnesium, from CVD, asthma and dishes and sinigang all legumes starved infant vegetable dishes potassium, zinc, colon and prostate • High source of protein • Helps in the selenium and cancer • Good source of vitamin production and manganese A and C, folate, niacin, maintenance of the iron, phosphorus, bones OKRA • Rich source of dietary • Rich source of dietary • Used for soups, zinc, magnsesium and • Provides strength to fiber, vitamins A, fiber, vitamins A, stews or as a fried selenium overcome diseases B-complex and C B-complex and C or boiled vegetable • Good source of vitamin • Good source of vitamin • Cooked as little as SITAW • Source of vitamin A, • Beneficial for mens- • Stir fry, simmer or K, folate, iron, calcium, K, folate, iron, calcium, possible C, K, manganese, truating women and steam until tender- manganese and manganese and iron, potassium, folate, at risk of iron deficiency crisp magnesium magnesium calcium, magnesium • Healthy development and thiamin, of the baby’s heart PAKO • Good source of • Used for treatment • Can be added to fiber, silicon and during pregnancy, calcium, phosphorus, of hemoptysis and adobo, ginisa, stews antioxidants improved cardiovas- iron and vitamins A ordinary coughs and pickles cular health and and B • Can be made into immune booster salad • Helps prevent consti- pation and control the PATANI • Excellent source • Provide protection • Cooked with pinak- blood glucose levels of antioxidant - against a number of bet or bulanglang anthocyanins diseases and • Used for salads, SQUASH • Rich in vitamins A • Control blood pres- • Can be made • Good source of protein ailments soups, dips and and B sure, improves lung into pies, soups, B-vitamins, fiber, iron, • Beneficial for cardio- spreads for crackers • Good source of health, promotes vegetable dishes, copper, molybdenum vascular system and vitamin C, calcium, cardiovascular health, desserts, kakanin digestive system phosphorus, potassium helps fight diseases • Can be sautéed, oven and fiber and improves vision roasted or grilled

20 21 Vegetable Nutritional Content Nutritional Benefit Uses 3-WEEK CYCLE MENU

TALINUM • Packed with vitamin • Used as aid for • Boiled, steamed or A and C, iron and lactating mothers sautéed antioxidants who have problems • Can be eaten raw • High in calcium producing milk as salad or added to Monday Tuesday Wednesday Thursday Friday • Induce sweating, soups and stews treatment for liver and • Can be an alterna- kidney problems tive of ampalaya • Helps in the tops or spinach management of CVD such as stroke and obesity Pina- Lumpiang Ginataang Veggie Gisadong

TOMATO • High in vitamin C and • Potent protector • Can be added to Week 1 Upong Gulay Gulay Fish Munggo at lycopene against heart disease salads, cooked with Manok Express Sinigang Talinum • Contain significant • Lower high cholesterol other vegetables as amount of vitamins levels, helps prevent sautéed, stir-fried A, B, magnesium, colon cancer, • Used in sauces, phosphorus and reduce frequency of dips calcium headaches • Good source of • Reduced risk of chromium, folate and obesity fiber

UBE • Source of vitamins A • Useful as an • Can be eaten as a Tahong and C and potassium antioxidant sweetened , Squash Cheesy with Cassava Gisadong • Has powerful • Encourage the smooth as an addition to Siomai Pork and Talinum at Linubihang antioxidants circulation of blood in dessert Week 2 the body Embutido Malunggay Galunggong Munggo

• Can be a source of • Used for coughs and • Used in stir-fry and UPO calcium asthma soups, stews or • Good source of iron, • Juice of the fruit used cooked with fish phosphorus, calcium for stomach acidity, • Added to salads and and B-vitamin indigestion and ulcers vegetable dish • Effective in treating constipation, urinary disorders, hair fall • Improves liver functions Week 3 Misua, Ginataang • Helps to control the Patola Muskadsilog Sigarilyas at Utan Miki with blood sugar levels at Kulitis Kalabasa Togue • Natural diuretic

REFERENCES: 1. 2012 Menu Guide Calendar. FNRI-DOST. DOST Compound, General Santos Avenue, Bicutan, Taguig City. 2. Lutong FNRI: Mga Katutubong Gulay. (2011). FNRI-DOST. DOST Compound, General Santos , Bicutan, Taguig City.

22 23 ¹ recommended for use in supplementary feeding programs

25 Misua, Patola at Kulitis Yield 20 servings Serving size 1 cup (200g) Procedure 1. In a pan, heat oil. Sauté , 4. Add the misua and patola, and pork liver. stirring continuously. Cover and 2. Season with patis and pepper. cook for 3 minutes. 3. Add water, pork cube and 5. Add the kulitis. Simmer covered carrots. Simmer until liver is for 2 minutes. Remove from heat. cooked. 6. Serve with half piece of egg per serving.

Estimated Energy and % RENI per serving portion Nutrient Nutrient Content per 4-6 y.o 7-9 y.o. serving

Energy, kcal 142 10 9 Protein, g 8.1 21 19 Calcium, mg 60 11 9 Iron, mg 4.9 55 45 Vitamin A, µg 1657 414 414 Thiamin, mg 0.11 18 16 Ingredients Riboflavin, mg 0.46 77 66 Niacin, mg 4.2 61 47 1/4 cup Cooking oil 2 pcs Pork cube (optional) 2 Tbsp Garlic, chopped 1 cup Carrot strips Vitamin C, mg 10 33 28 1/4 cup Onion, Bombay, 1 pack Misua chopped 4 cups Patola, quartered Market Order Guide 1 cup Pork liver, sliced 4 cups Kulitis leaves Cooking oil 60 g Pork cube 2 pcs 1/4 cup + Patis 10 pcs Chicken egg, hard Garlic 30 g Carrot 150 g 2 Tbsp cooked, shelled cut Onion, Bombay 45 g Misua 1 pack (250g) 1/4 tsp , ground into half Pork liver 1/4 kg Patola 1/2 kg 12 cups Water Patis 90 g Kulitis leaves 1/4 kg Black pepper, ground 5 g Chicken egg 10 pcs

26 27 Pina-Upong Manok Yield 20 servings Serving size 1 cup (205g) Procedure 1. In a pan, heat cooking oil. 4. Add sotanghon and carrots. Sauté garlic, onion, Cover and simmer for 3 and chicken. minutes. 2. Season with patis, chicken 5. Add upo and sigarilyas. cube, salt and pepper. Simmer for 3 more minutes. 3. Add water and boil (or boil 6. Serve hot. water separately then add to the sautéed ingredients).

Estimated Energy and % RENI per serving portion Nutrient Nutrient Content per 4-6 y.o 7-9 y.o. serving

Energy, kcal 85 6 5 Protein, g 4.9 13 11 Calcium, mg 22 4 3 Iron, mg 0.9 10 8 Vitamin A, µg 113 28 28 Ingredients Thiamin, mg 0.05 9 7 3 Tbsp Cooking oil 1/2 tsp Iodized salt Riboflavin, mg 0.03 4 4 Niacin, mg 3.0 43 33 2 Tbsp Garlic, chopped 1/4 tsp Black pepper, Vitamin C, mg 5 15 13 3 Tbsp Onion, Bombay ground Chopped 10 cups Water Market Order Guide 1/3 cup Tomato, chopped 1 1/2 packs Sotanghon, Cooking oil 45 g Iodized salt 5 g 1 1/2 cup Chicken breast soaked in water Garlic 20 g Black pepper, ground 5 g fillet, sliced 3/4 cup Carrots, cubed Onion, Bombay 40 g Sotanghon 150 g (1pack=100g) 4 1/2 Tbsp Patis 3 cups Upo, seeded cubed Tomato 45 g Carrots 150 g 1 1/2 pc Chicken cube 1 1/2 cup Sigarilyas, sliced Chicken breast fillet 1/2 kg Upo 1/2 kg (optional) sliced crosswise Patis 65 g Sigarilyas 100 g Chicken cube 1 1/2 pc

28 29 Ingredients 2/3 cup Shrimp, shelled deveined, chopped 2 Tbsp Cooking oil Squash Siomai 2 cups Pork kasim, ground 5 1/3 cups Water Yield 20 servings 1 1/3 cup Squash, chopped 1 pc Chicken cube (optional) Serving size 2 pcs siomai (50g) + 1/2 cup stock (25g) 1/4 cup Onion, Bombay, chopped 1 1/2 Tbsp Patis 2 Tbsp Green onion, chopped 1/8 tsp Black pepper,Ground 2 Tbsp oil 3 cups Pechay Baguio, sliced 1 Tbsp 1/8 tsp Black pepper, ground Procedure 1. In a clean, dry mixing bowl, com- siomai in an enclosed container (e.g. bine shrimp, pork, squash, onion llanera) to avoid the molo wrapper and green onion. Mix well. from falling. 2. In a separate bowl, mix sesame oil, 5. Steam for 30 minutes or until soy sauce, pepper and egg. Add into cooked. Set aside. the mixture. Blend well. Set aside. 6. In a saucepan, sauté the remaining 3. Place 1 Tbsp (20g) of mixture in 1 cup of mixture. molo wrapper. Do the same with the 7. Add water and chicken cube. Boil. rest of the mixture. Reserve 1 cup 8. Season with patis and pepper. of the mixture for the stock. 9. Add pechay baguio and cook for 5 4. Brush the steamer with oil to avoid minutes. the siomai from sticking or place the 10. Serve altogether.

Estimated Energy and % RENI per serving portion Nutrient Nutrient Content per 4-6 y.o 7-9 y.o. serving

Energy, kcal 178 13 11 Protein, g 6.5 17 15 Calcium, mg 35 6 5 Iron, mg 1.2 13 11 Vitamin A, µg 56 14 14 Thiamin, mg 0.13 22 19 Riboflavin, mg 0.08 14 12 Niacin, mg 2.6 37 29 Vitamin C, mg 6 18 16

30 Ingredients 11 cups Water for kadyos 4 cups Fish fillet, cleaned, sliced Veggie Fish Sinigang 1 1/3 cup Kadyos, dried 3 cups Gabi, cubed Yield 20 servings washed 3 cups , sliced 6 cups Water for tamarind 1 cup Sigarilyas, sliced Serving size 1 cup (235g) 23 pcs Tamarind 6 cups Kamote tops, violet 11 cups Water 6 pcs Siling haba, green 1 cup Onion, Bombay, quartered 2Tbsp+1tsp Iodized salt 1 cup Tomato, quartered

Procedure 1. In a pot, soak kadyos for 30 minutes. 4. Add onion, tomato and gabi. Boil and simmer kadyos in the Simmer until gabi is tender. covered pot in the soaking water for 5. Add eggplant and sigarilyas. Cover 10 minutes. Set aside. and cook for 3 minutes. 2. In another pot, boil the tamarind in 6. Add the fish, kamote tops and sili. water until tender. Mash the fruit, Cook for another minute. strain the juice and add the juice to 7. Season with salt. Add the kadyos 11 cups of water. and simmer for a minute. 3. Cover and bring to a boil. 8. Serve.

Estimated Energy and % RENI per serving portion Nutrient Nutrient Content per 4-6 y.o 7-9 y.o. serving Energy, kcal 130 9 8 Protein, g 12.0 32 28 Calcium, mg 78 14 11 Iron, mg 1.6 18 15 Vitamin A, µg 122 30 30 Thiamin, mg 0.16 27 23 Riboflavin, mg 0.10 17 15 Niacin, mg 5.0 71 55 Vitamin C, mg 11 36 31 Market Order Guide Kadyos seeds 1/4 kg Eggplant 300 g Onion 150 g Sigarilyas 75 g Tomato 150 g Kamote tops, violet 1/4 kg Fish 1 1/2 kg Siling haba, green 60 g Gabi 1.1 kg Iodized salt 35 g 32 33 Ingredients Procedure 1. In a pot, soak kadyos for 30 minutes. garlic, onion and tahong. Water for kadyos 2 1/2 Tbsp Patis 10 cups Boil and simmer kadyos in the 4. Season with patis, salt and pepper. 1 1/4 cup Kadyos, dried, 2 1/2 tsp Iodized salt covered pot in its soaking water for 5. Add carrots, kadyos and rice. washed 1/4 tsp Black pepper, 10 minutes. Set aside. 6. Mix well and cook for 3 minutes. 2. Steam tahong in water with 7. Add the mustasa and egg. Toss and 2 1/2 cups Tahong, steamed ground for 5 minutes. Remove from shells. blend well. opened, shelled 1 cup Carrots, cubed 3. In a pan, heat oil. Sauté ginger, 8. Serve. Ginger, crushed 10 cups Rice, cooked 5 Tbsp Estimated Energy and % RENI per serving portion 1/3 cup Cooking oil 2 1/2 Tbsp Cooking oil Nutrient Nutrient Content per 4-6 y.o 7-9 y.o. serving 3 Tbsp Ginger, crushed 5 pcs Chicken egg, 3 Tbsp Garlic, chopped scrambled Energy, kcal 233 17 15 1/3 cup Onion, Bombay, Protein, g 5.6 15 13 Calcium, mg 81 15 12 chopped Iron, mg 2.6 28 23 Vitamin A, µg 221 55 55 Thiamin, mg 0.08 13 11 Riboflavin, mg 0.10 17 14 Niacin, mg 2.3 33 25 Vitamin C, mg 7 25 21

Market Order Guide Kadyos seeds 1/4 kg Iodized salt 10 g Tahong 3 kg Black pepper, ground 5 g Ginger 140 g Carrots 200 g Cooking oil 150 g Rice 2 kg Garlic 30 g Mustasa 1/4 kg Onion, Bombay 55 g Chicken egg 5 pcs Patis 35 g Muskadsilog (Mustasa-Kadyos-Sinangag-Itlog)

Yield 20 servings Serving size 1 cup (150g)

35 Procedure 1. In a pan, sauté ginger, garlic, 5. Add the pure milk. onion and alamang. Simmer uncovered. 2. Add the pork strips. 6. Add the malunggay leaves 3. Add diluted . and bell pepper. Remove Simmer. from heat. 4. Stir in the carrots and patola. 7. Serve. Simmer for 5 minutes.

Estimated Energy and % RENI per serving portion Nutrient Nutrient Content per 4-6 y.o 7-9 y.o. serving

Energy, kcal 533 38 33 Protein, g 14.6 39 34 Calcium, mg 86 16 12 Iron, mg 2.5 28 23 Vitamin A, µg 458 115 115 Ginataang Gulay Thiamin, mg 0.34 57 49 Riboflavin, mg 0.20 33 29 Niacin, mg 5.8 83 65 Express Vitamin C, mg 25 85 73 Yield 20 servings Serving size 1/2 cup (120g) Market Order Guide Ingredients Cooking oil 120 g Coconut milk 3 heads 1/2 cup Cooking oil 4 cups Carrot strips 1/4 cup Ginger strips 4 cups Patola wedges Ginger 60 g Carrots 1/2 kg 1/4 cup Garlic, chopped 1 cup Pure coconut milk Garlic 50 g Patola 1/2 kg 1/2 cup Onion, Bombay, chopped 8 cups Malunggay leaves Onion, Bombay 100 g Malunggay 300 g 2 Tbsp+2tsp alamang 3/4 cup Red bell pepper, diced Bagoong alamang 40 g leaves 8 cups Pork kasim, strips 2 cups Pure coconut milk Pork kasim strips 1 1/2 kg Red bell pepper 150 g diluted in: 4 cups Water

36 37 Estimated Energy and % RENI per serving portion Nutrient Nutrient Content per 4-6 y.o 7-9 y.o. Ginataang Sigarilyas serving Energy, kcal 461 33 29 Protein, g 12.5 33 29 at Kalabasa Calcium, mg 128 23 18 Iron, mg 3.0 33 27 Yield 20 servings Vitamin A, µg 153 38 38 Serving size 3/4 cup (180g) Thiamin, mg 0.33 55 47 Riboflavin, mg 0.15 25 22 Ingredients Niacin, mg 4.9 71 55 Vitamin C, mg 24 79 68 1/2 cup Cooking oil 1/2 cup Patis 1/4 cup Garlic, chopped 4 cups Pure coconut milk diluted in: 1/2 cup Onion, Bombay, chopped 8 cups Water 2 cups Tomato, chopped 8 cups Squash, cubed 1/4 cup Bagoong alamang 2 cups Pure coconut milk +2Tbsp 8 cups Sigarilyas, sliced crosswise 4 cups Pork kasim, ground

Procedure 1. In a pan, heat oil. Sauté garlic, onion, tomato, bagoong and pork. 2. Season with patis. 3. Add diluted coconut milk. Cover and bring to a boil. 4. Add squash. Cover and simmer for 3 minutes. 5. Add sigarilyas and pure coconut milk. 6. Cook for 5 minutes. 7. Serve. Market Order Guide

Cooking oil 120 g Patis 120 g Garlic 50 g Coconut milk 4 heads Onion, Bombay 100 g Squash 1.6 kg Tomato 1/2 kg Sigarilyas 1/2 kg Bagoong alamang 120 g Pork kasim 1 1/2 kg ground

38 39 Ingredients 7 cups Water for munggo 1/4 cup Patis 4 cups Munggo seeds 2 pcs Chicken cube (optional) 1/4 cup Cooking oil 1/4 tsp Black pepper, ground 2 Tbsp Garlic, chopped 4 cups Water 1/4 cup Onion, Bombay, chopped 4 cups Upo, seeded 1/2 cup Tomato, chopped and cubed 2 cups Chicken breast fillet, sliced 7 cups Talinum leaves Procedure 1. Boil munggo for 20 minutes in 5. Add water and let it boil. briskly boiling water. Set aside. 6. Add the munggo and upo. 2. In a pan, heat oil. Sauté garlic, Simmer for 3 minutes. onion and tomato. 7. Add the talinum and remove 3. Add the chicken and cook for 3 from heat. minutes. 4. Season with patis, chicken cube and pepper.

Estimated Energy and % RENI per serving portion Nutrient Nutrient Content per 4-6 y.o 7-9 y.o. serving Energy, kcal 212 15 13 Protein, g 14.7 39 34 Calcium, mg 81 15 12 Iron, mg 3.6 39 32 Vitamin A, µg 61 15 15 Thiamin, mg 0.31 52 44 Riboflavin, mg 0.12 21 18 Niacin, mg 6.5 93 72 Vitamin C, mg 11 35 30

Gisadong Munggo at Market Order Guide Munggo seeds 800 g Patis 60 g Talinum Cooking oil 60 g Chicken cube 2 pcs Garlic 30 g Black pepper, ground 5 g Yield 20 servings Onion, Bombay 45 g Upo 3/4 kg Serving size 3/4 cup (220g) Tomato 150 g Talinum leaves 300 g Chicken breast fillet 1/2 kg

40 41 Gisadong Talinum at Galunggong Yield 20 servings Serving size 1 pc fish (15g) + 1/2 cup sauce (115g) Procedure 1. Season galunggong with salt. Fry. 5. Add the sigarilyas. Cook for Set aside. a minute. 2. Heat oil. Sauté garlic, onion and 6. Add the patola and simmer tomato. for 2 minutes. 3. Add the tomato sauce and water. 7. Add the talinum leaves. 4. Season with salt and pepper. Cover and remove from heat. Simmer for 3 minutes. 8. Serve with galunggong.

Estimated Energy and % RENI per serving portion Nutrient Nutrient Content per 4-6 y.o 7-9 y.o. serving Energy, kcal 251 18 16 Protein, g 8.3 22 19 Calcium, mg 66 12 9 Iron, mg 2.4 27 22 Vitamin A, µg 160 40 40 Thiamin, mg 0.13 22 19 Ingredients Riboflavin, mg 0.12 19 17 6 cups Cooking oil for fish 1 cup White sugar Niacin, mg 4.6 66 51 Vitamin C, mg 22 74 63 1 tsp Iodized salt 1 tsp Black pepper, 1 1/2 kg Galunggong, small, cleaned ground Market Order Guide 1/4 cup+2Tbsp Cooking oil 3 cups Sigarilyas, cut 1cm Cooking oil 1 liter Tomato sauce 440 g 3 Tbsp Garlic, chopped crosswise Iodized salt 10 g Sugar, white 1/2 kg 1/3 cup Onion, Bombay, chopped 3 cups Patola wedges Galunggong, small 1 1/2 kg Black pepper, ground 5 g 1 cup Tomato, chopped 11 cups Talinum leaves Garlic 40 g Sigarilyas 200 g Onion, Bombay 100 g Patola 1/2 kg Tomato sauce 6 cups Water 2 cups Tomato 1/4 kg Talinum leaves 1/2 kg

42 43 Linubihang Munggo Yield 20 servings Serving size 1/2 cup (125g) Procedure 1. Boil munggo for 20 minutes in squash. Simmer covered until briskly boiling water. Set aside. squash is tender. 2. In a pan, heat oil. Sauté garlic, 5. Add the munggo. Cook for onion and pork. Simmer until another 5 minutes. tender. 6. Add the pure coconut milk 3. Season with patis, salt and and saluyot. Simmer for 2 pepper. minutes. 4. Add diluted coconut milk and 7. Serve.

Estimated Energy and % RENI per serving portion Nutrient Nutrient Content per 4-6 y.o 7-9 y.o. serving Energy, kcal 269 19 17 Protein, g 9.8 26 23 Calcium, mg 61 11 9 Iron, mg 2.2 24 20 Vitamin A, µg 61 15 15 Thiamin, mg 0.24 40 34 Riboflavin, mg 0.10 17 15 Niacin, mg 3.6 51 40 Vitamin C, mg 6 22 18 Ingredients 8 cups Water for munggo 2 1/2 Tsp Iodized salt 2 cups Market Order Guide Munggo seeds 1/4 tsp Black pepper, ground 1/4 cup Cooking oil 1 cup Pure coconut milk Munggo seeds 400 g Iodized salt 10 g 2 Tbsp diluted Cooking oil 60 g Black pepper, ground 5 g Garlic, chopped Garlic 30 g Pure coconut milk 2 heads 1/4 cup Onion, Bombay, chopped 7 cups Water Onion, Bombay 45 g Squash 400 g 2 cups Pork kasim, ground 2 cups Squash, diced Pork kasim, ground 1/2 kg Saluyot leaves 150 g 1 Tbsp Patis 1/2 cup Pure coconut milk Patis 10 g 2 cups Saluyot leaves, sliced

44 45 Lumpiang Gulay Yield 20 servings Serving size 1 pc (45g) Procedure 1. In a pan, sauté garlic, onion and the wrapper. Roll tightly, pork. Cover and simmer until pork is securing both sides by moistening thoroughly cooked. with water. Seal. Do the same with 2. Season with patis, soy sauce and the rest of the mixture. pepper. 6. Deep fry in hot cooking oil until 3. Add the carrots, kamote, pechay and golden brown or cooked, kinchay. Blend well. Cover and cook 7. Drain lumpia upright to remove for 2 minutes. excess oil. 4. Remove from heat. Cool the mixture. 8. May be serve with dip or 5. Place 2 Tbsp of the mixture on catsup.

Estimated Energy and % RENI per serving portion Nutrient Nutrient Content per 4-6 y.o 7-9 y.o. serving Energy, kcal 276 20 17 Protein, g 4.4 11 10 Calcium, mg 42 8 6 Iron, mg 1.7 18 15 Vitamin A, µg 257 64 64 Thiamin, mg 0.11 19 16 Ingredients Riboflavin, mg 0.06 10 8 3 Tbsp Cooking oil 3 cups Carrot strips Niacin, mg 1.9 28 22 2 Tbsp Garlic, chopped 3 cups Kamote, yellow, cubed Vitamin C, mg 10 35 30 3 Tbsp Onion, Bombay, chopped 3 cups Pechay, sliced Market Order Guide 1 1/2 cup Pork kasim, ground 3 Tbsp Kinchay, chopped Cooking oil 1 liter Soy sauce 25 g Lumpia 1 1/2 Tbsp Patis 20 sheets wrapper, Garlic 30 g Carrots 1/2 kg 1 1/2 Tbsp Soy sauce separated Onion, Bombay 50 g Pechay 1/4 kg 1/4 tsp Black pepper, ground 5 cups Cooking oil for lumpia Pork kasim, ground 1/2 kg Kinchay 30 g Patis 25 g Lumpia wrapper 20 sheets

46 47 Ingredients 1 1/2 cup Chicken breast fillet, 3 Tbsp Cooking oil Miki with Togue boiled and flaked 1/4 cup+2Tbsp Tengang daga, soaked Yield 20 servings Sauce in water, drained, sliced Serving size 1/2 cup (100g) 3 cups Chicken stock 1 cup Carrot strips Procedure 1/4 cup+2Tbsp Oyster sauce 3 cups Pechay strips 1. Combine all ingredients for sauce. 4. Add the sauce to the noodles. Stir 3 Tbsp Soy sauce 1 1/2 packs Miki noodles, rinsed, Set aside. occasionally. Allow to simmer. 1 1/2 tsp Sesame oil drained 2. In a pan, heat oil. Sauté garlic, onion 5. Add the togue and pechay. Cook 1 1/2 tsp Sugar, white 1 1/2 cup Togue, cleaned, sorted and mushroom. for a minute. Stir again to avoid 1 1/2 tsp Cornstarch 3. Add carrots, chicken and miki. Cook burning as the sauce dries up. for 2 minutes. 6. Remove from heat and serve.

Estimated Energy and % RENI per serving portion Nutrient Nutrient Content per 4-6 y.o 7-9 y.o. serving Energy, kcal 240 17 15 Protein, g 9.4 25 22 Calcium, mg 45 8 6 Iron, mg 2.2 24 20 Vitamin A, µg 100 25 25 Thiamin, mg 0.09 15 13 Riboflavin, mg 0.04 7 6 Niacin, mg 4.5 64 50 Vitamin C, mg 5 15 13

Market Order Guide Chicken breast fillet 1/2 kg Onion, Bombay 40 g Oyster sauce 75 g Tengang daga 15 g Soy sauce 45 g Carrot 150 g Sesame oil 5 g Pechay 120 g Sugar, white 5 g Miki noodles 750 g (1 pack = 500 g) Cornstarch 5 g Togue 100 g Cooking oil 45 g Garlic 20 g

49 Tahong with Cassava and Malunggay Yield 20 servings Serving size 1/2 cup (125g) Ingredients 4 cups Cassava tuber, cubed, 1/4 cup Onion, Bombay, chopped boiled 2 pcs Chicken cube (optional) 4 cups Tahong, cooked and shelled 8 cups Water 1/4 cup Ginger, crushed 4 cups Corn, yellow, grated 1/4 cup Cooking oil 1/4 cup Patis 2 Tbsp Ginger strips 4 cups Kamote tops, green 2 Tbsp Garlic, chopped 2 cups Malunggay leaves Procedure 1. Steam tahong in water with ginger 5. Add the kamote tops and for 5 minutes. Remove from shells. malunggay and simmer covered 2. In a pan, heat oil. Sauté ginger, for 2 minutes. garlic and onion. 6. Add tahong and boiled cassava. 3. Add the chicken cube and water. Blend well. Simmer. Let it boil. 7. Serve. 4. Add the corn and season with patis. Simmer until corn is tender.

Estimated Energy and % RENI per serving portion Nutrient Nutrient Content per 4-6 y.o 7-9 y.o. serving Energy, kcal 164 12 10 Protein, g 4.1 11 9 Market Order Guide Calcium, mg 76 14 11 Iron, mg 2.3 25 21 Cassava tuber 1 kg Chicken cube 2 pcs Vitamin A, µg 158 40 40 Tahong 4 kg Corn 3 kg Thiamin, mg 0.14 23 20 Ginger 90 g Patis 60 g Riboflavin, mg 0.10 17 14 Cooking oil 60 g Kamote tops 400 g Niacin, mg 2.1 30 23 Garlic 30 g Malunggay leaves 100 g Vitamin C, mg 20 65 56 Onion, Bombay 45 g 50 51 Ingredients 1/4 cup+1Tbsp Cooking oil 2 1/2 Tbsp Soy sauce Utan 3 Tbsp Garlic, chopped 3 3/4 cup Water Yield 20 servings 1/2 cup Onion, Bombay, 1 1/4 cup Kamote, yellow, cubed Serving size 1/2 cup (105g) chopped 2 1/2 cup Okra, sliced Procedure 1 1/4 cup Tomato, diced 2 1/2 cup Sitaw, cut into 1/2” 1. In a pan, heat oil. Sauté garlic, 4. Add the kamote, okra and sitaw. 2 1/2 cup Chicken liver, sliced length onion, tomato and liver. Cook covered for 2 minutes. 2 1/2 tsp Iodized salt 1 1/4 cup Kangkong leaves, strips 2. Season with salt and soy sauce. 5. Add kangkong and simmer for a 3. Add water and let it boil. minute. 6. Serve.

Estimated Energy and % RENI per serving portion Nutrient Nutrient Content per 4-6 y.o 7-9 y.o. serving Energy, kcal 110 8 7 Protein, g 7.3 19 17 Calcium, mg 49 9 7 Iron, mg 2.1 23 19 Vitamin A, µg 3061 765 765 Thiamin, mg 0.15 25 22 Riboflavin, mg 1.51 252 216 Niacin, mg 5.4 77 60 Vitamin C, mg 28 94 80

Market Order Guide

Cooking oil 75 g Soy sauce 35 g Garlic 35 g Kamote, yellow 1/4 kg Onion, Bombay 60 g Okra 310 g Tomato 260 g Sitaw 300 g Chicken liver 650 g Kangkong 280 g Iodized salt 10 g

53 Cheesy Pork Embutido Yield 20 servings Serving size 3 slices (100g) Procedure 1. In a bowl, combine the first 101 4. Divide into 10 (200g) equal portions. ingredients together and mix well. 5. In a piece of aluminum foil, spread 2. In another bowl, combine egg, salt, the pork mixture lengthwise. soy sauce and black pepper. Mix well. 6. Roll the foil into a log. Secure both Combine with pork mixture. Blend ends by rolling carefully in opposite well. directions. 3. Add flour little by little in the meat 7. Place in a covered steamer and cook mixture. Blend well after each for 30 minutes. addition. 8. Set aside to cool and serve. Estimated Energy and % RENI per serving portion Nutrient Nutrient Content per 4-6 y.o 7-9 y.o. serving Energy, kcal 359 25 22 Protein, g 11.9 31 28 Calcium, mg 63 11 9 Iron, mg 1.9 21 17 Vitamin A, µg 152 38 38 Thiamin, mg 0.26 43 37 Riboflavin, mg 0.16 27 23 Niacin, mg 4.6 66 51 Ingredients 1 1/4 cup Malunggay leaves Vitamin C, mg 8 26 22 5 cups Pork kasim, ground 1/3 cup Kamote, yellow, Market Order Guide 1/3 cup Onion, Bombay, chopped chopped Pork kasim, ground 1.3 kg Kamote, yellow 45 g 1 1/4 cup Carrots, chopped 1 cup Cheese, filled, grated Onion, Bombay 60 g Cheese 1 box (175g) 1/3 cup stalks, chopped 3 pcs Chicken egg Carrots 150 g Chicken egg 3 pcs Celery 75 g Iodized salt 10 g 3/4 cup Pickle relish 2 1/2 tsp Iodized salt Pickle relish 345 g Soy sauce 75 g 3/4 cup Raisins 1/3 cup Soy sauce Raisins 120 Black pepper, ground 10 g 1/3 cup Red bell pepper, diced 1/2 cup All purpose flour Red bell pepper (1pack=100g) All purpose flour 50 g Gabi 60 g Aluminum foil 1 roll 1 1/4 cup Gabi, grated +2Tbsp Malunggay leaves 1/4 kg

54 55 ¹ recommended for use in supplementary feeding programs

57 Maca-Kulitis Soup Yield 20 servings Serving size 1 cup (190g) Procedure 1. Cook macaroni according to package 2. In a pan, heat oil. Sauté garlic, onion direction. and pork until tender. a. Boil 4 liters of water. 3. Season with patis and pepper. b. Add 1/2 Tbsp salt and 1/2 Tbsp oil. 4. Add water and pork cube and let it boil. c. Add the macaroni into rapidly boiling 5. Add carrot and paayap. Boil for 2 water. Cook uncovered and maintain minutes. water at a rolling boil. 6. Add the cooked macaroni. Stir d. Stir constantly to prevent from constantly. sticking together. Cook for 10-12 7. Add milk and blend well. Simmer minutes or until tender. uncovered for 2 minutes. e. Drain immediately and set aside. 8. Add the kulitis. Remove from fire. 9. Serve hot.

Estimated Energy and % RENI per serving portion Nutrient Nutrient Content per 4-6 y.o 7-9 y.o. serving Energy, kcal 246 52 46 Protein, g 4.4 35 31 Calcium, mg 41 22 17 Iron, mg 1.6 53 43 Ingredients Vitamin A, µg 261 196 196 2 cups Macaroni, elbow 1/4 tsp Black pepper, ground Thiamin, mg 0.11 57 48 Iodized salt 12 cups Water Riboflavin, mg 0.06 30 25 1/2 Tbsp Niacin, mg 2.0 85 66 1/2 Tbsp Cooking oil 2 pcs Pork cube (optional) Vitamin C, mg 11 105 90 8 cups Water 1 cup Carrots, diced Market Order Guide 2 Tbsp Cooking oil 1 cup Paayap, sliced Macaroni, elbow 250g (1pouch=400g) Black pepper, ground 5 g 2 Tbsp Garlic, chopped 2 cups Milk, evaporated filled Cooking oil 30 g Pork cube 20g (2 pcs) 1/4 cup Onion, Bombay, 2 cups Kulitis leaves Garlic 50 g Carrots 1/4 kg chopped 1 cup Pork kasim, ground Onion, Bombay 100 g Paayap 150 g Pork kasim, ground 1/2 kg Milk, evaporated, filled 520 g 1/4 cup+2Tbsp Patis Patis 90 g Kulitis leaves 100g

58 59 Estimated Energy and % RENI per serving portion Lomi with Saluyot Nutrient Nutrient Content per 4-6 y.o 7-9 y.o. serving Yield 20 servings Serving size 1 cup (235g Energy, kcal 424 90 80 Protein, g 13.8 109 96 Ingredients Calcium, mg 68 37 29 1/4 cup+2Tbsp Cooking oil 3 packs Miki noodles, rinsed Iron, mg 6.0 201 164 3 Tbsp Garlic, chopped and drained Vitamin A, µg 1985 1489 1489 1/4 cup+2Tbsp Onion, Bombay, 1/2 cup All purpose flour Thiamin, mg 0.19 96 82 chopped dissolved in Riboflavin, mg 0.51 253 217 1 cup Pork liver, sliced 1/2 cup Water Niacin, mg 6.3 270 210 Vitamin C, mg 8 84 72 3 Tbsp Patis 3 pcs Chicken egg, beaten 3 Tbsp Soy sauce 3 cups Saluyot leaves 10 cups Water 1/2 tsp Black pepper, ground

Procedure 1. In a pan, heat oil. Sauté garlic, 5. Add the flour mixture. Stir well. onion and liver. 6. Pour in the beaten egg. Stir 2. Season with patis, soy sauce and constantly until egg is well pepper. incorporated. 3. Add water. Let it boil. 7. Add the saluyot leaves. Remove 4. Add the miki noodles then cook from fire. for 2 minutes. 8. Serve hot.

Market Order Guide

Cooking oil 90 g Black pepper, 5 g Garlic 50 g ground Onion, Bombay 100 g Miki noodles 3 packs (1.5 kg) Pork liver 1/4 kg All purpose flour 40 g Patis 45 g Chicken egg 3 pcs Soy sauce 45 g Saluyot leaves 1/4 kg

60 Spaghetti with Malunggabi Balls Yield 20 servings Serving size 1 cup (150g)

Ingredients 1 kg Spaghetti noodles 3 cups Cheese, filled, grated 1/2 Tbsp Iodized salt 3 cups Pork kasim, ground 1/2 Tbsp Cooking oil 1 cup Malunggay, coarsely chopped Balls Balls 1 cup Kulitis, coarsely chopped 2 cups Gabi, grated 1 1/2 tsp Iodized salt 3 pcs Chicken egg, beaten 1 1/2 tsp Black pepper, ground 1/2 cup Tomato, chopped 7 cups Cooking oil for frying 3 cups Bread crumbs 1/2 cup Carrots, grated Spaghetti sauce 1/2 tsp Black pepper, ground 1/4 cup+2Tbsp Cooking oil 3 tsp Iodized salt 3 Tbsp Garlic, chopped 7 cups Spaghetti sauce, sweet style Estimated Energy and % RENI per serving portion Procedure Nutrient Nutrient Content per 4-6 y.o 7-9 y.o. 1. Cook macaroni according to package 3. Deep fry under low fire for 3 minutes serving direction. or until golden brown. Energy, kcal 246 52 46 a. Boil 4 liters of water. 4. Set aside. Protein, g 4.4 35 31 b. Add 1/2 Tbsp salt and 1/2 Tbsp oil. Sauce: Calcium, mg 41 22 17 c. Add the macaroni into rapidly boiling 1. In a pan, heat cooking oil. Sauté garlic Iron, mg 1.6 53 43 water. Cook uncovered and maintain and onion. Vitamin A, µg 261 196 196 water at a rolling boil. 2. Season with salt. Thiamin, mg 0.11 57 48 Balls: 3. Add spaghetti sauce and pepper. Riboflavin, mg 0.06 30 25 1. Combine all ingredients except oil. Simmer. Niacin, mg 2.0 85 66 2. Divide into 2 equal parts. Then further 4. Add the balls. Blend well. Make sure Vitamin C, mg 11 105 90 divide each part and form into 20 balls balls do not break. each.

62 63 Special Bihon Guisado Yield 20 servings Serving size 1 cup (160g) Procedure 1. In a covered pot, simmer pork 7. Add vegetables. Cook covered for strips for 10 minutes until tender. 2 minutes. Drain. Reserve stock. Set aside. 8. Remove all ingredients in the pan 2. In a pan, heat oil. Sauté garlic, except for the liquid and set them onion and pork. aside. 3. Season with patis, soy sauce, 9. Add noodles, mix well. Simmer sesame oil, pepper and salt. covered for 3 minutes or until 4. Add the stock. Simmer for 3 liquid is absorbed. minutes. 10. Put back the removed ingredients. 5. Add liver. Cook for 5 minutes. Mix well. 6. Add water and chicken cube. 11. Serve hot. Bring to a boil. Estimated Energy and % RENI per serving portion Nutrient Nutrient Content per 4-6 y.o 7-9 y.o. serving Energy, kcal 267 57 50 Protein, g 7.5 59 52 Calcium, mg 49 27 21 Iron, mg 4.0 134 110 Vitamin A, µg 1451 1088 1088 Thiamin, mg 0.12 59 51 Riboflavin, mg 0.32 158 136 Niacin, mg 3.4 146 114 Vitamin C, mg 12 120 103 Ingredients Market Order Guide 1 pack Bihon noodles 3 Tbsp Sesame oil 3 cups Water for pork 1 tsp Black pepper, ground Bihon noodles 1 kg Black pepper, ground 5 g 2 cups Pork strips, sliced Pork strips 1/2 kg Iodized salt 5 g 1 tsp Iodized salt Cooking oil 45 g Pork liver 1/4 kg 3 Tbsp Cooking oil 1 cup Pork liver, sliced Garlic 50 g Chicken cube 2 pcs 3 Tbsp Garlic, chopped 2 pcs Chicken cube (optional) Onion, Bombay 100 g Carrots 1/2 kg 1/2 cup Onion, Bombay, chopped 3 cups Carrot strips Patis 45 g Kinchay 30 g 3 Tbsp Patis 3 Tbsp Kinchay, chopped Soy sauce 60 g Pechay 300 g 1/2 cup Soy sauce 3 cups Pechay strips Sesame oil 30 g

64 65 Ingredients 1 cup Kadyos, dried Champorado 2 cups Malagkit rice, washed and drained Yield 20 servings 14 1/2 cups Water Serving size 1 cup (250g) 1/2 cup Cocoa powder diluted in Procedure 1 cup Water, warm 1. Toast the kadyos in a pan for 10 minutes over low heat, stirring constantly. 2 cups Sugar, white 2. Place kadyos in a plastic bag and seal. Crack the kadyos using a rolling pin. Set aside. 3. Combine rice and water in a pot. Let boil. Simmer uncovered. Stir once in a while to prevent lumps and from sticking to the pot. Make sure cooking water does not overflow during cooking. 4. When half done, add diluted cocoa. Blend well after Each addition to dissolve any lumps. Cook for 2 minutes. 5. Add kadyos. Blend well. 6. Add sugar, stir to dissolve and cook for 3 more minutes. 7. Serve.

Estimated Energy and % RENI per serving portion Nutrient Nutrient Content per 4-6 y.o 7-9 y.o. serving

Energy, kcal 197 42 37 Protein, g 3.8 30 27 Calcium, mg 21 12 9 Iron, mg 1.2 39 32 Vitamin A, µg 0 0 0 Thiamin, mg 0.09 44 38 Riboflavin, mg 0.03 15 13 Niacin, mg 1.3 56 44 Vitamin C, mg 0 0 0

Market Order Guide Kadyos, dried 1/4 kg Cocoa powder 50 g Malagkit rice 1/2 kg Sugar, white 1/2 kg

66 67 Ingredients 2 cups Malagkit rice, 1 cup Water washed and drained 2 1/2 cups Sugar, white 1 cup Kadyos, dried 1 1/2 cup Langka, ripe, 20 cups Water shredded 1 cup Pure coconut milk 2 cups Pure coconut milk dilluted in: Procedure 1. Toast the kadyos in a pan for 10 4. Bring to a boil with constant minutes over low heat, stirring stirring to avoid scorching. constantly. 5. Add sugar, stir. Cover and simmer 2. Place kadyos in a plastic bag and for 2 minutes or until thick. seal. Crack the kadyos using a 6. Add langka and pure coconut milk. rolling pin. Set aside. Simmer for 2 more minutes. 3. In a pot, combine rice, kadyos, 7. Serve hot. water and diluted coconut milk.

Estimated Energy and % RENI per serving portion Nutrient Nutrient Content per 4-6 y.o 7-9 y.o. serving

Energy, kcal 356 76 76 Protein, g 5.8 46 41 Calcium, mg 28 15 12 Iron, mg 1.6 52 43 Vitamin A, µg 3 2 2 Thiamin, mg 0.11 57 49 Riboflavin, mg 0.04 20 17 Niacin, mg 1.9 81 63 Vitamin C, mg 1 7 6

Market Order Guide Ginatan Kadyos Malagkit rice 1/2 kg Sugar, white 520 g Yield 20 servings Kadyos, dried 1/4 kg Langka, ripe 1 kg Serving size 1 cup (250g) Pure coconut milk 4 heads

68 69 Monggo Congee Yield 20 servings Serving size 1 cup (240g) + 2 pcs egg Ingredients 1 1/2 cup Monggo seeds 17 cups Water 16 cups Water for monggo 1 cup Malagkit rice, washed and 1/4 cup Cooking oil drained +2Tbsp 1 cup Ordinary rice, washed and 3 Tbsp Ginger strips drained 3 Tbsp Garlic, chopped 3 pcs Chicken cube (optional) 1/4 cup Patis 3 cups Malunggay leaves +2Tbsp 40 pcs Quail eggs, boiled 1/4 cup Onion, Bombay, chopped + 2Tbsp Procedure 1. Boil monggo seeds in briskly 4. Add water, malagkit and ordinary boiling water for 20 minutes. Let rice.Bring to a boil, with constant stand for 1 hour to tenderize. Set stirring to avoid scorching. Simmer aside. until rice is cooked. 2. In a pan, heat oil. Sauté ginger, 5. Add boiled monggo. Blend well. garlic and onion. 6. Add the malunggay. Remove from 3. Season with patis. heat. 7. Top with 2 quail eggs per serving.

Estimated Energy and % RENI per serving portion Nutrient Nutrient Content per 4-6 y.o 7-9 y.o. serving Market Order Guide Energy, kcal 237 51 45 Protein, g 8.9 71 62 Monggo seeds 300 g Malagkit rice 1/4 kg Calcium, mg 61 33 26 Cooking oil 90 g Ordinary rice 1/4 kg Iron, mg 2.2 73 60 Vitamin A, µg 107 80 80 Ginger 50 g Chicken cube 3 pcs Thiamin, mg 0.18 91 78 Garlic 50 g Malunggay leaves 150 g Riboflavin, mg 0.18 91 78 Onion, Bombay 100 h Quail eggs 40 pcs Niacin, mg 3.1 132 103 Patis 90 g Vitamin C, mg 7 69 59

70 71 Ingredients 5 cups Malagkit, galapong Filling 3 1/3 cups Kamote, yellow, 3 1/3 cups Kamote, purple,peeled, peeled, sliced, sliced, boiled, mashed steamed, grated 1 cup Milk, condensed 1 2/3 cup Sesame seeds 3 1/2 tsp Vanilla flavoring 13 1/2 cups Water, cold Frying 13 1/3 cup Cooking oil

Procedure Dough: 5. Drop in a bowl of cold water, drain 1. Combine galapong and yellow excess water and roll in sesame kamote. Blend well to form seeds. dough. 6. Deep fry in hot cooking oil until 2. Divide the dough into 40 equal golden brown. parts. Filling: 3. Flatten each piece of dough. 1. In a saucepan, blend well kamote, Put ½ Tablespoon of the cooked milk and vanilla. kamote filling. 2. Cook over low heat with constant 4. Cover the filling with dough ends stirring until thick. 3. Cool and set and form securely into a ball. aside.

Estimated Energy and % RENI per serving portion Kamote Buchi Nutrient Nutrient Content per 4-6 y.o 7-9 y.o. serving Surprise Energy, kcal 237 51 45 Yield 20 servings Protein, g 8.9 71 62 Serving size 2 pcs (100g) Calcium, mg 61 33 26 Iron, mg 2.2 73 60 Market Order Guide Vitamin A, µg 107 80 80 Thiamin, mg 0.18 91 78 Malagkit, galapong 1/2 kg Milk, condensed 300 g Riboflavin, mg 0.18 91 78 Kamote, yellow 3/4 kg Vanilla flavoring 15 g Niacin, mg 3.1 132 103 Sesame seeds 95 g Cooking oil 1 liter Vitamin C, mg 7 69 59 Kamote, purple 970 g

72 73 Estimated Energy and % RENI per serving portion Kamote Palitaw Nutrient Nutrient Content per 4-6 y.o 7-9 y.o. serving Yield 20 servings Serving size 2 pcs (120g) + 2 Tbsp sugar (30g) Energy, kcal 534 114 100 Protein, g 8.4 66 58 Ingredients Calcium, mg 37 20 16 6 cups Kamote, purple, peeled, sliced, steamed, grated Iron, mg 3.2 107 87 9 cups Malagkit, galapong Vitamin A, µg 1 1 1 17 cups Water for boiling Thiamin, mg 0.11 57 49 6 cups Coconut, grated Riboflavin, mg 0.22 109 93 3 cups Sugar, white Niacin, mg 3.3 141 110 Vitamin C, mg 10 103 88 1 cup Sesame seeds, toasted

Procedure 1. Combine kamote and galapong. Blend well to form dough. 2. Divide into 40 equal parts. 3. Flatten and form mixture into a round shape. 4. Drop in boiling water and wait until mixture floats. 5. Dredge in grated coconut. 6. Serve with combined sugar and toasted sesame seeds.

Market Order Guide

Kamote, purple 1 kg Malagkit, galapong 2.3 kg Coconut 540 g Sugar, white 3/4 kg Sesame seeds 140 g

74 Ingredients 2/3 cup Monggo seeds, washed 1 1/3 cup Powdered milk and drained 2/3 cup All purpose flour 2 2/3 cups Water for monggo 2/3 cup Sugar, white 4 cups , ripe, 8 cups Cooking oil peeled and mashed

Procedure 1. Boil monggo seeds in briskly boiling water for 20 minutes. Let stand for 1 hour to tenderize. Set aside. Mash. 2. Add banana, milk, flour and sugar. 3. Divide into 80 equal balls. 4. Deep fry until golden brown. Drain to remove excess oil. 5. Serve.

Estimated Energy and % RENI per serving portion Nutrient Nutrient Content per 4-6 y.o 7-9 y.o. serving Energy, kcal 372 79 70 Protein, g 4.5 35 31 Calcium, mg 83 45 36 Iron, mg 1.1 36 30 Vitamin A, µg 69 52 52 Thiamin, mg 0.10 48 41 Riboflavin, mg 0.17 85 73 Niacin, mg 1.7 73 57 Vitamin C, mg 19 188 161 Monggo Banana

Market Order Guide Balls Yield 20 servings Monggo seeds 140 g All purpose flour 80 g Serving size 4 pcs (80g) Saba banana, ripe 2 kg Sugar, white 145 g Powdered milk 150 g Cooking oil 500 ml

76 77 Teachers take it into the next level as they improved ordinary recipes to a healthy snacks using beans, legumes, root crops and leafy vegetables.

The following snack recipes were enhanced and developed by the home economics teachers coming from the 25 pilot schools in the Province of Cavite under the research project Integrated Approach to Address Food and Nutrition Security in the Philippines.

¹ recommended for use in supplementary feeding programs

79 KADPILAN ARROZ ARROZ LAMANG- CALDO CON UGAT CON KULITIS Yield: 20 servings (Kadyos-Tapilan) Serving size: 1 cup per serving Yield: 20 cups Ingredients Serving size: 1 cup per serving 1/4 cup Cooking oil 2 pcs Chicken cubes Ingredients 2 Tbsp Ginger, strips 2 cups Malagkit rice, washed 1/4 cup Cooking oil 1 pc Chicken cube 2 Tbsp Garlic, crushed and drained 1/4 pc Ginger, strips 1 cup Malagkit rice, washed 1/4 cup Onion, Bombay, chopped 3 liters Water 2 cloves Garlic, crushed and drained 1/4 kg Chicken, cubed 3 cups Kamote, orange, strips 2 pcs Onion, Bombay, chopped 1 cup Ordinary rice, washed 1 tsp Patis 2 cups Kamoteng kahoy, cubed 1/4 kg Chicken breast, boiled and drained 1/4 tsp Black pepper, ground 1/2 cup , strips and flaked 2 liters Water 1 cup Kulitis, coarsely chopped 2 tsp Patis 1/2 cup Kadyos, boiled 1/8 tsp Black pepper, ground 1/2 cup Tapilan, boiled Procedure 1. Prepare all the ingredients and put in a tray. Procedure 2. Heat oil. Sauté ginger, garlic and 1. Sauté ginger, onion, garlic onion. and chicken. 3. Add the chicken and season with patis, 2. Season with little patis, black pepper and cube. 4. Add the malagkit rice. Add 5 cups black pepper and cube. water and boil for 10 minutes. 3. Pour in the rice. 5. Add the kamote, kamoteng kahoy and Add water and let it boil. uraro. 6. Add 10 cups water and let it boil until the rice is cooked and the ingredients are tender. Blend well. 7. Add the kulitis. 8. Serve.

80 81 SOPAS ALA FILIPINA TACANACH SPAGHETTI Yield: 12 servings (Tapilan-Camote-Spinach) Serving size: 1 cup per serving Yield: 20 servings Serving size: 1 cup per serving Ingredients Ingredients 3 Tbsp Cooking oil 1/4 kg Macaroni, elbow 1 kg Spaghetti noodles 1 Tbsp Garlic, chopped 1 Tbsp Cooking oil 6 cloves Garlic, chopped 1/2 kg Kamoteng kahoy or 2 Tbsp Medium size Onion, 1 Tbsp Iodized salt Bombay, chopped 1 pc Onion, Bombay, chopped kamote, yellow, cubed 1 Tbsp Olive oil 1 cup Kamote, orange, chopped 1/2 cup Patis 1/4 kg Kulitis, sliced 1 Tbsp Garlic, chopped 1 kg Spaghetti sauce (Filipino 2 Liters Water 3/4 cup Evaporated milk, filled 2 Tbsp Onion, Bombay, style) chopped 1 1/2 cup Tapilan, boiled 1 cup Spinach, chopped Iodized salt 1/4 cup Talinum, sliced Black pepper, ground 1 Tbsp Olive oil 1 pack (250 ml) All purpose cream 1 pack Cheese, filled, grated Procedure 1. Heat oil. Sauté Procedure garlic and onion. 1. Boil water for spaghetti noodles. Add oil and salt. Add the 2. Season with patis. noodles. Cook until . 3. Add water and let it Drain. Set aside. boil. 2. Sauté garlic, onion, spinach and 4. Add the macaroni. talinum. When cooked, remove Cook for 2-3 from heat. Set aside. minutes. 3. Sauté garlic and onion. Add 5. Add the kamote or kamote. When slightly cooked, kamoteng kahoy. add the spaghetti sauce, tapilan 6. When the root crops and the spinach-talinum mixture. 4. Season with salt, pepper and all- are cooked, add the purpose cream. kulitis and milk. 5. Boil for 3-5 minutes. Boil. 6. Remove from heat.

82 83 ACKNOWLEDGEMENT YUMMY! CHA-MO-BI-TA Thank you so much for your participation in making these nutritious recipes!

(Champorado-Kamote- Home Economics Teachers in the Province of Cavite, Philippines

Gabi-Tapilan) Annaliza C. Atendido Alulod Elementary School Yield: 10-12 servings Catalina M. Mojica Alfonso Central Elementary School Serving size: 1 cup per serving Charito T. Campos Bulihan Sites and Services Project Elementary School Ingredients Corazon C. Dimaisip Maragondon Elementary School Criselda C. Penus Diego Mojica Memorial Elementary School 1/4 kg Malagkit rice, washed 1 1/2 cup Tapilan, boiled and drained 1/4 kg Sugar, white Cristeta G. Cueno Indang Central Elementary School 3/4 cup Cocoa, sweetened 1 small can Evaporated milk, Delia A. Dela Peña Talaba Elementary Schoool 1 cup Kamote, orange, cubed filled Editha A. Nocon Rosarion Elementary School 1 cup Gabi, strips 2.5 liters Water Emeryn G. Deri Amadeo Elementary School Era P. Espina Imus Pilot Elementary School Eugenia P. Ignacio San Roque Elementary School Procedure Flerida R. Panganiban Anuling Elementary School 1. Cook the malagkit rice. 2. Add the gabi, kamote Fredenila S. Angosta Potol Sta. Isabel Elementary School and tapilan. Gemma O. Alvarez Pacifico Aquino Elementary School 3. Stir constantly to Jennelyn Gudao Real Elementary School avoid sticking in the Joeper E. Verdeflor San Gabriel 1 Elementary School pan. Leticia M. Sevilla Gov. D.M Camerino Elementary School 4. In a bowl, mix the Lolita D. Hermoso Magallanes Elementary School cocoa and sugar. Add Lorna A. Morabe Lapidario Elementary School this in the boiling Lourdes H. Tordecilla Malabag Elementary School mixture. Mix well. Luzviminda C. Dimapilis Bailen Central Elementary School 5. Serve hot. May be Marilyn S. Barrera Bancaan Elementary School served with milk. Procerfida L. Olano Ternate Central Elementary School Rosalinda A. Mapanoo Carmona Elementary School Teresita J. Amilong Carlos Batino Elementary School 84

Research Team from FNRI-DOST

Dr. Mario V. Capanzana - Director Dr. Imelda Angeles-Agdeppa - Assistant Scientist and Project Leader Ms. Clarita R. Magsadia - Senior Science Research Specialist and Project Coordinator Ms. Amphy D. Rivero - Science Research Analyst Ms. Hanna Nikka L. Torino - Project Assistant I Ms. Marietta M. Bumanglag - Senior Science Research Specialist Ms. Maylene D. Pua - Science Research Analyst Ms. Maricel C. Muga - Science Research Specialist II Ms. Bernadine Darlene P. Sy - Project Assistant II Ms. Joyce Loesterli B. Velasco Mr. Mark Angelo L. Angeles - Project Assistant II

Research Team from IIRR

Dr. Julian F. Gonsalves - Senior Program Advisor Ms. Emilita Monville-Oro - Director, Philippine Program, Regional Center for Asia (RCA) Ms. Maria Christy Jesusa G. Tacugue - Project Coordinator, Philippine Program, RCA Ms. Irish P. Baguilat - BIG Program Coordinator, Philippine Program, RCA Mr. Ronnie M. De Castro - BIG Facilitator, Philippine Program, RCA Ms. Jeline Marie M. Corpuz

Research Team from DepEd, Division of Cavite

Dr. Diosdado M. San Antonio - Regional Director, Region IV-A Dr. Victoria R. Pamienta - Schools Division Superintendent Dr. Romeo E. Endraca - Education Program Supervisor, Agriculture Dr. Victoria M. Carungcong - Education Program Supervisor, Home Economics Ms. Norma N. Ponsaran - Program Coordinator, Home Economics Ms. Laura O. Garcia - District Supervisor, Tanza Mr. Saturnino A. Hernandez - Principal, General Aloña Memorial Elementary School Ms. Merle A. Baybay - Principal, Felipe Calderon Elementary School