DOCSLIB.ORG

Catering Services (PSWDO)

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Catering Services (PSWDO) Republic of the Philippines PROVINCE OF SOUTHERN LEYTE Maasin City Standard Form No.: SF-GOOD-60 Project Reference No. 45 Revised on: May 24, 2004 Name of the Project: _______ Standard Form Title: Request for Quotation Location of the Project: _______ TO: _______________________ Date: April 11, 2018 _______________________ Quotation No. 0055 ABC Php LOT 1 - ABC Php 170,400.00 LOT 2 - ABC Php 170,400.00 Please quote your lowest price on the item/s listed below, subject to the General Condition below, stating the shortest time of delivery and submit your quotation in a sealed envelope duly signed by your representative not later than April 19, 2018 Jose Rizal Hall Provincial Capitol @ 10 AM. JESSE R. QUILANTANG BAC - Chairman 1. DELIVERY PERIOD WITHIN as scheduled CALENDAR DAYS 2. WARRANTY SHALL BE FOR A PERIOD OF SIX(6) MONTHS FOR SUPPLIES & MATERIALS, ONE (1)YEAR FOR EQUIPMENT, FROM DATE OF ACCEPTANCE BY THE PROCURING ENTITY 3. PRICE VALIDITY SHALL BE FOR A PERIOD OF 90 CALENDAR DAYS 4. INDICATE THE BRAND OF THE ITEM BEING OFFERED, if applicable. 5. BIDDERS SHALL SUBMIT ORIGINAL BROCHURES SHOWING CERTIFICATIONS OF THE PRODUCT BEING OFFERED, if applicable. ITEM UNIT ITEM & DESCRIPTION UNIT QTY. TOTAL NO. PRICE LOT 1: CATERING SERVICES Supplemental Feeding Program ti indigent Senior Citizen (SC) and underpriviliged Person's w/ Disabilities at Macrohon, So. Leyte. First Week: Menu: (Day 1) Lunch: Nilagang Manok, Pork Chop, Rice, Melon (Yellow) pax 71 (Day 2) Lunch: Sotanghon with Veggie, Buttered Chicken, Rice, Manggo pax 71 (Day 3) Lunch: Chicken Noodle Soup (Macaroni, Milk, Chix, Carrots), pax 71 Vegetable Lumpia, Fried Fish, Rice, Banana (Day 4) Lunch: Pork Sinigang, Lumpia Shanghai, Rice, Papaya pax 71 (Day 5) Lunch: Fish Tinola, Humba, Guso Kinilaw, Rice, Avocado with milk pax 71 2nd Week: Menu: (Day 1) Lunch: Shrimp Sinigang, Meat Balls, Rice, Banana Lakatan pax 71 (Day 2) Lunch: Tahong Soup, Sauteed Vegetables, Fried Pork, Rice, pax 71 Papaya Cont'n. on next page. TOTAL QUOTATION After having carefully read and accepted your General Conditions, I/We quote you on the item at prices noted above. Printed Name / Signature ______________________ Tel. No./Cellphone No./ e-mail add. ______________________ Date Republic of the Philippines PROVINCE OF SOUTHERN LEYTE Maasin City Standard Form No.: SF-GOOD-60 Project Reference No. 45 Revised on: May 24, 2004 Name of the Project: _______ Standard Form Title: Request for Quotation Location of the Project: _______ TO: _______________________ Date: April 11, 2018 _______________________ Quotation No. 0055 ABC Php LOT 1 - ABC Php 170,400.00 LOT 2 - ABC Php 170,400.00 Please quote your lowest price on the item/s listed below, subject to the General Condition below, stating the shortest time of delivery and submit your quotation in a sealed envelope duly signed by your representative not later than April 19, 2018 Jose Rizal Hall Provincial Capitol @ 10 AM. JESSE R. QUILANTANG BAC - Chairman 1. DELIVERY PERIOD WITHIN as scheduled CALENDAR DAYS 2. WARRANTY SHALL BE FOR A PERIOD OF SIX(6) MONTHS FOR SUPPLIES & MATERIALS, ONE (1)YEAR FOR EQUIPMENT, FROM DATE OF ACCEPTANCE BY THE PROCURING ENTITY 3. PRICE VALIDITY SHALL BE FOR A PERIOD OF 90 CALENDAR DAYS 4. INDICATE THE BRAND OF THE ITEM BEING OFFERED, if applicable. 5. BIDDERS SHALL SUBMIT ORIGINAL BROCHURES SHOWING CERTIFICATIONS OF THE PRODUCT BEING OFFERED, if applicable. ITEM UNIT ITEM & DESCRIPTION UNIT QTY. TOTAL NO. PRICE (Day 3) Lunch: Corn Soup, Tortang Eggplant, Ground Pork with Peas, pax 71 Rice, Melon (Day 4) Lunch: Kinhason with Gata & Veggies, Fried Fish, Sauteed Beans, pax 71 Rice, Manggo (Day 5) Lunch: Lumi Soup, Beef Steak, Squash with Beans, Rice, pax 71 Apple (half) Third Week Menu: (Day 1) Lunch: Veggie with Gata (Fish, Beans, Squash, Gata, Kalamunggay) pax 71 Chicken Adobo, Rice, Pakwan (Day 2) Lunch: Pancit Sinabaw with Veggies, Pork Liver Steak, pax 71 Chopsuey, Rice, Manggo (Day 3) Lunch: Soup, Chicken Halang Halang, Pork Adobo, Rice, pax 71 Fruit in Season (Day 4) Lunch: Nilaw-oy, Buttered Chicken, Sauteed Beans with squash pax 71 and carrots, Rice, Lemonsito Juice w/ Cucumber and carrots (Day 5) Lunch: Beef Nilaga with Veggies, Fried Fish, Langka Kinilaw, pax 71 Rice, Orange Cont'n. on next page . .. TOTAL QUOTATION After having carefully read and accepted your General Conditions, I/We quote you on the item at prices noted above. Printed Name / Signature ______________________ Tel. No./Cellphone No./ e-mail add. ______________________ Date Republic of the Philippines PROVINCE OF SOUTHERN LEYTE Maasin City Standard Form No.: SF-GOOD-60 Project Reference No. 45 Revised on: May 24, 2004 Name of the Project: _______ Standard Form Title: Request for Quotation Location of the Project: _______ TO: _______________________ Date: April 11, 2018 _______________________ Quotation No. 0055 ABC Php LOT 1 - ABC Php 170,400.00 LOT 2 - ABC Php 170,400.00 Please quote your lowest price on the item/s listed below, subject to the General Condition below, stating the shortest time of delivery and submit your quotation in a sealed envelope duly signed by your representative not later than April 19, 2018 Jose Rizal Hall Provincial Capitol @ 10 AM. JESSE R. QUILANTANG BAC - Chairman 1. DELIVERY PERIOD WITHIN as scheduled CALENDAR DAYS 2. WARRANTY SHALL BE FOR A PERIOD OF SIX(6) MONTHS FOR SUPPLIES & MATERIALS, ONE (1)YEAR FOR EQUIPMENT, FROM DATE OF ACCEPTANCE BY THE PROCURING ENTITY 3. PRICE VALIDITY SHALL BE FOR A PERIOD OF 90 CALENDAR DAYS 4. INDICATE THE BRAND OF THE ITEM BEING OFFERED, if applicable. 5. BIDDERS SHALL SUBMIT ORIGINAL BROCHURES SHOWING CERTIFICATIONS OF THE PRODUCT BEING OFFERED, if applicable. ITEM UNIT ITEM & DESCRIPTION UNIT QTY. TOTAL NO. PRICE LOT 2: CATERING SERVICES Supplemental Feeding Program ti indigent Senior Citizen (SC) and underpriviliged Person's w/ Disabilities at Padre Burgos, So. Leyte. First Week: Menu: (Day 1) Lunch: Nilagang Manok, Pork Chop, Rice, Melon (Yellow) pax 71 (Day 2) Lunch: Sotanghon with Veggie, Buttered Chicken, Rice, Manggo pax 71 (Day 3) Lunch: Chicken Noodle Soup (Macaroni, Milk, Chix, Carrots), pax 71 Vegetable Lumpia, Fried Fish, Rice, Banana (Day 4) Lunch: Pork Sinigang, Lumpia Shanghai, Rice, Papaya pax 71 (Day 5) Lunch: Fish Tinola, Humba, Guso Kinilaw, Rice, Avocado with milk pax 71 2nd Week: Menu: (Day 1) Lunch: Shrimp Sinigang, Meat Balls, Rice, Banana Lakatan pax 71 (Day 2) Lunch: Tahong Soup, Sauteed Vegetables, Fried Pork, Rice, pax 71 Papaya Cont'n. on next page. TOTAL QUOTATION After having carefully read and accepted your General Conditions, I/We quote you on the item at prices noted above. Printed Name / Signature ______________________ Tel. No./Cellphone No./ e-mail add. ______________________ Date Republic of the Philippines PROVINCE OF SOUTHERN LEYTE Maasin City Standard Form No.: SF-GOOD-60 Project Reference No. 45 Revised on: May 24, 2004 Name of the Project: _______ Standard Form Title: Request for Quotation Location of the Project: _______ TO: _______________________ Date: April 11, 2018 _______________________ Quotation No. 0055 ABC Php LOT 1 - ABC Php 170,400.00 LOT 2 - ABC Php 170,400.00 Please quote your lowest price on the item/s listed below, subject to the General Condition below, stating the shortest time of delivery and submit your quotation in a sealed envelope duly signed by your representative not later than April 19, 2018 Jose Rizal Hall Provincial Capitol @ 10 AM. JESSE R. QUILANTANG BAC - Chairman 1. DELIVERY PERIOD WITHIN as scheduled CALENDAR DAYS 2. WARRANTY SHALL BE FOR A PERIOD OF SIX(6) MONTHS FOR SUPPLIES & MATERIALS, ONE (1)YEAR FOR EQUIPMENT, FROM DATE OF ACCEPTANCE BY THE PROCURING ENTITY 3. PRICE VALIDITY SHALL BE FOR A PERIOD OF 90 CALENDAR DAYS 4. INDICATE THE BRAND OF THE ITEM BEING OFFERED, if applicable. 5. BIDDERS SHALL SUBMIT ORIGINAL BROCHURES SHOWING CERTIFICATIONS OF THE PRODUCT BEING OFFERED, if applicable. ITEM UNIT ITEM & DESCRIPTION UNIT QTY. TOTAL NO. PRICE (Day 3) Lunch: Corn Soup, Tortang Eggplant, Ground Pork with Peas, pax 71 Rice, Melon (Day 4) Lunch: Kinhason with Gata & Veggies, Fried Fish, Sauteed Beans, pax 71 Rice, Manggo (Day 5) Lunch: Lumi Soup, Beef Steak, Squash with Beans, Rice, pax 71 Apple (half) Third Week Menu: (Day 1) Lunch: Veggie with Gata (Fish, Beans, Squash, Gata, Kalamunggay) pax 71 Chicken Adobo, Rice, Pakwan (Day 2) Lunch: Pancit Sinabaw with Veggies, Pork Liver Steak, pax 71 Chopsuey, Rice, Manggo (Day 3) Lunch: Soup, Chicken Halang Halang, Pork Adobo, Rice, pax 71 Fruit in Season (Day 4) Lunch: Nilaw-oy, Buttered Chicken, Sauteed Beans with squash pax 71 and carrots, Rice, Lemonsito Juice w/ Cucumber and carrots Cont'n.on next page . TOTAL QUOTATION After having carefully read and accepted your General Conditions, I/We quote you on the item at prices noted above. Printed Name / Signature ______________________ Tel. No./Cellphone No./ e-mail add. ______________________ Date Republic of the Philippines PROVINCE OF SOUTHERN LEYTE Maasin City Standard Form No.: SF-GOOD-60 Project Reference No. 45 Revised on: May 24, 2004 Name of the Project: _______ Standard Form Title: Request for Quotation Location of the Project: _______ TO: _______________________ Date: April 11, 2018 _______________________ Quotation No. 0055 ABC Php LOT 1 - ABC Php 170,400.00 LOT 2 - ABC Php 170,400.00 Please quote your lowest price on the item/s listed below, subject to the General Condition below, stating the shortest time of delivery and submit your quotation in a sealed envelope duly signed by your representative not later than April 19, 2018 Jose Rizal Hall Provincial Capitol @ 10 AM. JESSE R. QUILANTANG BAC - Chairman 1. DELIVERY PERIOD WITHIN as scheduled CALENDAR DAYS 2. WARRANTY SHALL BE FOR A PERIOD OF SIX(6) MONTHS FOR SUPPLIES & MATERIALS, ONE (1)YEAR FOR EQUIPMENT, FROM DATE OF ACCEPTANCE BY THE PROCURING ENTITY 3.
Load more

Recommended publications
  • Chefmanship™ Academy
    Healthy Dishes Chef Robin Ho Wai Kwong, Singapore “As people travel, they are becoming more aware of what they will eat, how their food is cooked, how it is dealt with, and how germs spread. People want to know how food is coming in and being grown.” What’s Inside This Module? Introduction Why Health? Introducing Healthier Menus 8 Ways to Healthier Cooking Create “Just Right” Portions Offer Less Salt Use Healthier Fats Offer Less Sugar What’s Inside This Module? Add More Fruits & Veggies Limit Calories Making Healthy Soups, Sauces, & Gravies Making Healthy Desserts Guilt-Free Cooking Methods Promote Healthy Choice Menus Recap & Summary Diners are concerned about their health, and yet they don’t have time to cook. Why Health? Food is more than just about taste • While taste still ranks high among reasons for food preference, nutrition is gaining more attention. • Increased awareness about wellness and how diet affects people’s health and even life spans, have caused people to seriously consider the nutritional content of the food they eat. Operators’ Responsibility • To educate our diners on the value of good nutrition. • To provide our diners with healthy menu options. • To effectively show that nutritious food can be equally exciting and flavorful. Introducing Healthier Menus Chef Dhillon Ng, Malaysia “Vegetarian options are requested more. It is about eating healthy. The market is becoming more knowledgeable.” Chefs and foodservice professionals play an important role in the health and nourishment of their customers. 1. Identify customers’ needs and wants. 2. Develop 5. Educate action plans diners to to address become customers’ more health needs and conscious.
    [Show full text]
  • Valentines Menu 14022020
    VALENTINE’S MENU (February 14, 2020) 4 Course Set Menu available from 6pm to 9:45pm £45 including a glass of champagne or a glass of red/white wine or Valentine’s cocktail “Pasyon” Chef Jeremy’s special Hors d’oeuvre Soup SUAM NA HALAAN AT MAIS Clam broth served with roasted corn kernels and fried chili leaves Appetizers SAN MIGUEL CAMARON REBOSADO Sam Miguel beer battered deep fried shrimp served with Crab Fat Aioli or SOY BRAISED SAYOTE (V, VE) Fragrant soy braised chayote stuffed with tofu, spinach and cashews or SMOKED BANGUS PATE Creamy smoked milkfish on pandesal chips topped with hollandaise sauce Entremet Citrus sherbet with ginger bits Main Courses BISTEK KINILAW Grill-seared sirloin steak dressed in spiced cane vinegar and sisig vinaigrette or PORK BELLY HUMBA Visayan Braised pork belly cooked in soy sauce, vinegar and aromatics served with banana blossoms, peanuts and plantain or SEAFOOD BICOL EXPRESS Combination of prawns, squid, mussels and shrimp cooked in coconut milk and served with rice or RED PEPPER STUFFED WITH SPICY BIHON NOODLES (V,VE) Roasted red pepper stuffed with paprika spiced rice noodles and peanuts served with a peanut sauce Dessert UBE MOUSSE WITH WHITE CHOCOLATE Creamy dessert made with whipped egg whites and cream flavoured with purple yam and white chocolate or BAKED ALASKA Dulce de leche buttercream ice cream dessert covered with scorched meringue or CHAMPORADO Filipino chocolate rice pudding Coffee or Tea with Petit Fours A discretionary service charge of 12.5% will be added to your bill .
    [Show full text]
  • Mondays to Sundays Dial 19 for Room Service
    6:00AM - 11:30PM | MONDAYS TO SUNDAYS DIAL 19 FOR ROOM SERVICE BREAKFAST American Breakfast P250 Breakfast Burrito P250 • Two fried eggs Sausage patty, bacon, 2 pieces eggs, hash brown with • Ham or Crispy Bacon cilantro leaves wrapped in tortilla, • Bread, butter & jam served with sliced tomatoes • Coffee or tea and grilled button mushrooms on the side • Chilled orange juice or sliced fresh fruit in season with choice of coffee, tea or chilled orange juice. Filipino Breakfast P250 Dirty Breakfast P269 • Two fried eggs Our version of the English breakfast: crispy bacon • Choice of Beef Tapa, Pork Longganisa, Chicken and sausage patty, two fried eggs, beans served Longganisa, Skinless Longganisa, Pork Tocino, with hash browns and grilled button mushrooms, Chicken Tocino, or Corned Beef with choice of coffee, tea or chilled orange juice. • Garlic fried rice • Pickled papaya Pancake/Waffles P120 • Coffee or tea Served with butter and maple syrup • Chilled orange juice or sliced fresh fruit in season with ham P180 with bacon P220 Breakfast Ala Carte Fried Eggs P100 Extra Bacon P120 Plain Bread P80 Plain Omelette P100 Oatmeal with Fresh Milk P100 Wheat Bread P80 Vegetable Omelette P120 Cornflakes with Fresh Milk P100 Garlic Bread P80 Ham & Cheese Omelette P150 SOUP Cheddar Broccoli Soup P150 Minestrone Soup P120 Rich cheddar cheese perfectly balanced A hearty Italian clear soup made wholesome flavorful with fresh broccoli. Served with a slice of toast. vegetables. Served with a slice of toast. Cream of Zucchini Soup Cream of Mushroom Soup P120 with Herbs P130 Creamy mushroom soup topped with croutons. Freshly pureed zucchini in a creamy soup.
    [Show full text]
  • Page 1 DOCUMENT RESUME ED 335 965 FL 019 564 AUTHOR
    DOCUMENT RESUME ED 335 965 FL 019 564 AUTHOR Riego de Rios, Maria Isabelita TITLE A Composite Dictionary of Philippine Creole Spanish (PCS). INSTITUTION Linguistic Society of the Philippines, Manila.; Summer Inst. of Linguistics, Manila (Philippines). REPORT NO ISBN-971-1059-09-6; ISSN-0116-0516 PUB DATE 89 NOTE 218p.; Dissertation, Ateneo de Manila University. The editor of "Studies in Philippine Linguistics" is Fe T. Otanes. The author is a Sister in the R.V.M. order. PUB TYPE Reference Materials - Vocabularies/Classifications/Dictionaries (134)-- Dissertations/Theses - Doctoral Dissertations (041) JOURNAL CIT Studies in Philippine Linguistics; v7 n2 1989 EDRS PRICE MF01/PC09 Plus Postage. DESCRIPTORS *Creoles; Dialect Studies; Dictionaries; English; Foreign Countries; *Language Classification; Language Research; *Language Variation; Linguistic Theory; *Spanish IDENTIFIERS *Cotabato Chabacano; *Philippines ABSTRACT This dictionary is a composite of four Philippine Creole Spanish dialects: Cotabato Chabacano and variants spoken in Ternate, Cavite City, and Zamboanga City. The volume contains 6,542 main lexical entries with corresponding entries with contrasting data from the three other variants. A concludins section summarizes findings of the dialect study that led to the dictionary's writing. Appended materials include a 99-item bibliography and materials related to the structural analysis of the dialects. An index also contains three alphabetical word lists of the variants. The research underlying the dictionary's construction is
    [Show full text]
  • Brought to You By
    Brought to you by .com Probinsya is a buffet restaurant located in downtown Davao City. The restaurant serves breakfast, lunch and dinner. With the tagline "A Taste of Home", they offer provincial delicacies from all over the Philippines. The restaurant's interior is simplistic which speaks of the simplicity of life in the province (probinsya). Most of the fixtures are made of polished wood. Even the condiments containers are made of wood, much like what you would find on tables in provincial homes. Filipinos like to alter the flavors of their food so condiments are always present on dining tables. Probinsya's food features Filipino cuisine, emphasizing on dishes that are not usually found in city restaurants. Although they serve Filipino classics like humba, kinilaw, kare-kare and caldereta, you can also find fern salads and fermented fish locally called ginamos. One of the most popular food items is the pako salad which is made of fern, mixed with vinegar, ginger, onions, tomatoes and steamed okra. It may look weird but it's very healthy. Probinsya also serves rice cakes called kakanin. Pictured is palitaw, a rice pastry coated with sugar and grated coconut. It is made of ground rice, balled and boiled until it floats (litaw), thus the name. Also on offer more popular kakanin called puto and kutsinta. The former is perfect with dinuguan (blood stew) while the latter is always topped with grated coconut for added texture and taste. Other offerings at Probinsya restaurant's breakfast spread are the usual Filipino fare: rice, eggs, salted fish, longganisa and cured meat.
    [Show full text]
  • 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.
    [Show full text]
  • Catering Menu
    621 W Carson Street NOODLE MENU Carson CA 90745 • GUISADO : BIHON, MIKI, CANTON or SOTANGHON (310) 834-6289 • (310) 533-0907 $22 (1/2) • $35 (S) • $55 (M) • $85 (L) www.titacelias.com • PALABOK • SWEET SPAGHETTI $40 (S) • $65 (M) • $95 (L) Open daily from 7am - 7pm REAL FILIPINO HOME COOKING SINCE 1990 BEEF MENU $35 $65 $95 $135 * MORCON ($20 per pound • 5 pound minimum) Rolled marinated Beed flank sheet with Red Bell Pepper, Carrots, Sausage, Pork Fat pan roasted with Spices, Onions, Tomatoes. MIKI BIHON PALABOK * MECHADO Beef chunks stewed in Spices, Tomato Sauce, DESSERT MENU Pineapple Juice, Red Bell Peppers and Potatoes. KARE-KARE $1.80/stick $1.75/pc * CARIOCA * BUCHI Beef Cheek meat and Tripe cooked in Caramelized rice flour balls. (3 balls / stick) Caramelized rice flour balls with red beans. Peanut Butter Sauce with Mixed Vegetables. TURON $0.80/pc BANANA-Q $1.75/stick Banana and Jackfruit fritters. Caramelized sweet Plantains. BISTEK TAGALOG Marinated thin sliced Angus Beef $35 (1/2) * KALAMAY HIRIN $35 (1/2) * GINATA'ANG BILO-BILO cooked in Soy Sauce and Onions BEEF KARE-KARE Rice Flour in Coconut Milk sauce. $70 (Full) Concoction of Tapioca Pearl, $70 (Full) Jack Fruit, Plantain, Sweet Potato, Rice Flour BEEF CALDERETA ESPASOL $70 (Full) Balls cooked in Coconut Milk. Beef chunks stewed in Tomato Sauce, Spices, Onions, Cheese, Coconut Milk, Chili. Rice Flour with Coconut Milk, tossed in toasted Flour. $35 (1/2) POCHERO (small tray minimum) GINATA'ANG MUNGGO Green Mung Beans and $70 (Full) Beef chunks stewed in Pork and Beans, mixed with vegetables, plantain and sweet CASSAVA CAKE $35 (1/2) • $70 (Full) Sweet Sticky Rice cooked in Coconut Milk potatoes.
    [Show full text]
  • A La Carte Menu
    Exotic Fruit Pavlova Raspberry sorbet Cebuano Mango Float Mango coulis and vanilla ice cream Oreo Brownie Trie Brownies, chocolate mousse, chocolate pudding, fresh cream, Oreo cookies Dulce de Leche Flan Fresh orange Island Fruit Seasonal Cebuano selection Sorbet or Ice Cream (2 scoops) Vanilla, chocolate, strawberry, LOBBY BAR ube, raspberry or mango sorbet A LA CARTE MENU FIRST Shrimp Lumpia PHP 300 Shrimp egg rolls, carrot, shitake mushroom, baby corn, spicy mango dipping sauce Bualo Chicken Wings PHP 550 Blue cheese dipping sauce PHP 580 Gambas al Aijillo Seared Spanish style garlic shrimp, garlic bread Turmeric and Mustard Hummus PHP 360 Warm garlic naan bead Indian Pea and Potato Samosa PHP 300 Garlic raita yogurt Japanese Vegetable Gyoza PHP 260 Bok choy, tofu and shitake mushrooms, ginger, green onions ROUGHAGE Traditional Greek Salad PHP 350 Cherry tomatoes, green pepper, red onion, cucumber, olives, feta cheese, oregano PHP 360 Mexican Grilled Chicken Salad Romaine lettuce, cherry tomatoes, coriander, green onion, bacon, feta cheese, lime ranch dressing PHP 520 Seared Squid and Chorizo Salad Polenta croutons, rucola salad, cherry tomatoes, sundried tomatoes, red onion, chili, garlic, lemon VEGGIES Spicy Vegan Tantanmen Ramen PHP 480 Mushrooms, edamame beans, Gochujang, green onion, tofu, chili, soy milk, sesame, bok choy Vietnamese Rice Paper Rolls PHP 400 Tofu, coriander, carrot, mint, cucumber, noodles, siracha, peanut sauce Vegetarian Contains pork Spicy Should you have any dietary restrictions, please inform your server
    [Show full text]
  • 305-454-0135 PEMBROKE PINES: 954-435-2772 Noodles Pork Pansit Bihon $35.00 Pork BB
    LUTONG PINOY FILIPINO CUISINE CATERING MIAMI: 305-454-0135 PEMBROKE PINES: 954-435-2772 Noodles Pork Pansit Bihon $35.00 Pork BBQ $55.00 Pansit Sotanghon $35.00 (per stick) Regular $2.50 Pansit Canton $40.00 Sotanghon Soup $30.00 Lumpiang Shanghai (50pcs) $40.00 Palabok $40.00 Lechon Kawali $50.00 Pansit Malabon $40.00 Crispy Pata (chopped) $50.00 Spaghetti $40.00 Sisig $55.00 Pansit Molo $35.00 Embotido (per piece) $9.00 Pansit Bihon-Canton $35.00 Dinuguan $60.00 Pansit Canton-Sotanghon $35.00 Menudo $50.00 Vegetables Paksiw na Lechon $55.00 Pinakbet $40.00 Pochero $45.00 Chopseuy $45.00 Binagoongan $50.00 Adobong Kangkong $40.00 Paksiw na Pata $50.00 Laing $45.00 Igado $50.00 Ginataang Langka $50.00 Adobo $50.00 Ginataang Sitaw at Kalabasa $40.00 Afritada $50.00 Ampalaya Con Carne $45.00 Humba $50.00 Ginisang Ampalaya $40.00 Kare Kare (Pata) $50.00 Ginisang Sayote $35.00 Tokwa't Baboy $45.00 Ginisang Upo $35.00 Picadillo $45.00 Lumpiang Sariwa (per piece) $4.99 Pork chop Inihaw $50.00 Tortang talong (per piece) $3.99 Pork Kilawin $50.00 Lumpiang Toge (per piece) $2.00 Dinakdakan $50.00 Ginisang Monggo $30.00 Pork KareKare $50.00 Lumpia Hubad $45.00 Bicol Express $50.00 Chicken (Bone In) Desserts Fried Chicken $35.00 Chicken Afritada $45.00 Leche Flan $10.00 Chicken Adobo $45.00 Cassava Cake $40.00 Chicken Pastel $45.00 Ginataang Bilo-Bilo $35.00 Chicken Pochero $45.00 Ginataang Mais $30.00 Chicken Pineapple $45.00 Ginataang Monggo $30.00 Chicken Kaldereta $45.00 Kuchinta (50 pcs.) $35.00 Chicken Curry $45.00 Puto (50 pcs.) $35.00 Chicken
    [Show full text]
  • (Part 1) By: Vic Thor A. Palarca the Community Quarantine Prompted
    Home cooking, eating and surviving a health crisis (part 1) by: Vic Thor A. Palarca Binahon Agroforestry Farm (BAFF) purveys organic produce bags which are available for door-to-door delivery. A commendable initiative in light of the recent Enhanced Community Quarantine (ECQ) to help make food available for patrons in Malaybalay City. (photo appears courtesy of BAFF) The community quarantine prompted some of us to avail the work from home scheme. Aside from sticking with the targets and sending accomplishment reports, most of us must have been cooking regularly and are already a self-confessed cook by now. We make the most of whatever resources available since the majority of us have limited exposure outside and are discouraged from leaving home. Like my family and everyone else, we are not prepared for a coronavirus lockdown. Some of our gardens were already empty from last month’s harvest. Our kitchen not well stocked. We do some grocery often but buying only what we need. And because of the onslaught of covid-19, staying home is our best bet to safety and wellness. For years, the country’s farmers, food producers, and the agriculture sector at large have been urging us to join their cause. To make us food sufficient and secure by planting altogether. Now more than ever, we cherish the value of a well-planted garden and a well-stock pantry or kitchen. This global health crisis prompted us to plant, cook and eat together. How do we come up with three decent meals a day for weeks at a time with limited access to the outside world? And given our appetite and saturation point---is it possible to keep our meals interesting? Here, I have enlisted the help of friends here and abroad from chefs, home cooks, food bloggers, farmers, food lovers, nutritionists and dietician for tips and some gastronomic inspiration: Phoebe Galeon Studied Food Science at UP-Diliman Faculty Member, USTsP My conversation with Ms.
    [Show full text]
  • Food and Nutrition Research Institute of the Choose From, Several Food Items and Combinations Over Nutrition in the Same Household
    FOOD and NUTRITION in cooperation with RESEARCH INSTITUTE UNILEVER Philippines Department of Science and Technology T H E FNRI’S Mandates Mission Quality Policy As per E.O. 336, November 13, 2009: As the lead agency in food and nutrition research We are committed to provide products and and development, the FNRI’s mission is the: services in food and nutrition to both the • Undertake researches that define the government and private sectors and other citizenry’s nutritional status, with reference • provision of accurate data, correct stakeholders with the highest standards of to the malnutrition problem, its causes and information, and innovative technologies quality and reliability within our capabilities and effects; to fight malnutrition. resources according to customer requirements • Develop and recommend policy options, and to continually improve the effectiveness of strategies, programs and projects which our Quality Management System (QMS) at all address the malnutrition problem for Vision times in order to meet our customers’ satisfaction. implementation by appropriate agencies; and Consistent with the FNRI’s mandate is its vision of: • Diffuse knowledge and technologies in food Core Values and nutrition and provide S&T services to • optimum nutrition for all Filipinos, socially relevant stakeholders. and economically empowered through • Excellence scientifically sound, environment-friendly and globally competitive technologies. • Action-oriented • Teamwork • Sincerity MESSAGE FROM THE SECRETARY he school age period is critically important in food mixes and combinations in order to develop the life of a growing child. Experts agree that nutritious and satisfying supplementary food for Timproving nutrition during these growing up school children. years is one of the best investments we can make to achieve lasting progress in global health and The 2014 Menu Guide Calendar of the Food and development.
    [Show full text]
  • Meetings & Events
    Meetings & Events Our corporate packages cater to all kinds of meetings and events. Our eight function rooms can accommodate 10 to 120 persons, comfortably. From sit-down lunch meetings to a buffet set up, lunch press conference or mid-afternoon tea, we can organize and tailor fit the service to your company’s needs. If you can think it, we can make it happen! Round Table Set-up Meetings & Events Packages *All rates are subject to VAT, service charge and applicable local tax. *All prices may change without notice prior to contract signing. Rate Inclusions AM/PM Snacks Selection *Choice of two (2) items per snack period • Lunch or Dinner with One Round of Iced Tea • Free-flowing Coffee and Hot Tea Sweet Savory Crullers - Choco Frosted, Viennese Carnival, Berry Jelly Filled “The Suites” Club Sandwich • Use of Meeting Room Cookies - Chocolate Chips, Danish Sugar, Double Chocolate – Turkey and Pineapple, Pastrami, Salami,Emmenthal • Wardrobe with safety deposit box Macaroon - Ganache, Buttercream or Jam Filled Croissant • Wireless Internet Access Manchet Buns - Chelsea Bun, Philly Sticky – Bacon, Lettuce & Tomato or Tuna Salad & Egg Brownies – Fudge or Walnut Tortilla Wrapped Fried Lechon de leche, Tomatoes & Lettuce • Podium with Microphone Honey Glazed Fruit – in Toasted Brioche or Custard Tart Beef Fricandelle on a Toasted Bun with Gherkins • Basic Sound System Muffettes – Raisin, Blueberry, Banana Italian Sausage in Flaky Pastry • Whiteboard with Markers and Eraser Pinoy Ube Ensaymada Cheese and Jalapeno Quesadillas with Salsa Verde Caramelized
    [Show full text]