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Custodio restaurant

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Custodio restaurant

  1. 1. BukoHalo – Halo Together
  2. 2. Chocolate Cake
  3. 3. Ice Cream
  4. 4. Side Dishes: California Maki, Fried Pao, Century Egg, Japaese Steamed Egg, Chinese Dimsum, Vegetable Salad, Tossed Lettuce/Carrots/Cucumbers/Onions (SaladDressing: Thousand Island Sauce), Macaroni Salad
  5. 5. Desserts: Seasonal Fresh Fruits(Watermelon/Papaya/Pineapple), Buchi, Bilo-Bilo with Peanut Toppings, BukoPandan, Assorted Gelatin, Maja Blanca, Assorted Puto Drinks: Soda, Shakes, Mineral Water
  6. 6. Ingredients1 gallon water1 cup white sugar15 tea bags1 (12 fluid ounce) can frozen cranberryjuice concentrateDirectionsPut water in large pot, and heat on highuntil boiling. Add sugar and stir untildissolved. Add teabags and let steepuntil desired strength is acquired. Stir incranberry juice concentrate, and allowto cool.Makes 14 servings
  7. 7. 1 ripe large banana2 ripe mangoes or 1 cup canned ripe mango1 cup firm gelatin set into gel and cut into 1/2-inch cubes1 cup canned ripe jackfruit1/2 cup sweet corn or chick peas (garbanzos)1 cup young shredded coconut, fresh or canned1 cup cooked sweet yams or (ube halaya) glutinous purpleyam, cut into 1-inch cubes2 cup shaved ice2 cup milk4 scoops of favorite ice cream1/2 cup chopped peanuts or rice krispiesPeel mangoes and slice the meat into 1/2-inchcubes. Discard the seeds.Prepare 4 tall glasses. Divide each ingredient into 4 equalparts.In each glass place 1/4 of each ingredient, adding layer bylayer starting with corn or chick peas, cooked sweetyams, jackfruit, bananas, coconut, and gelatin.Top with 1/2 cup shaved ice.Pour 1/4 cup milk over shaved ice and top with a scoop ofice cream.Sprinkle nuts or rice krispies over it.
  8. 8. • Sisig• Kaldereta • Crab
  9. 9.  1/2 kilo beef (round or sirloin cut) cut into cubes (for a more traditional kare kare, use cleaned beef tripe instead of beef) 1/2 kilo oxtail, cut 2 inch long 3 cups of peanut butter 1/4 cup grounded toasted rice 1/2 cup cooked bagoong alamang (anchovies) 2 pieces onions, diced 2 heads of garlic, minced 4 tablespoons atsuete oil 4 pieces eggplant, sliced 1 inch thick 1 bundle Pechay (Bok choy) cut into 2 pieces 1 bundle of sitaw (string beans) cut to 2" long 1 banana bud, cut similar to eggplant slices, blanch in boiling water 1/2 cup oil 8 cups of water Salt to taste
  10. 10. MENU

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