The document contains recipes for several Filipino dishes including: 1. Mechado, a beef stew with potatoes, onions and bell peppers. 2. Beef Caldereta, a beef stew with liver paste, mushrooms, olives and cheese. 3. Pork Sinigang, a tamarind based pork soup with vegetables. 4. Several other pasta, seafood, and dessert recipes. The recipes provide lists of ingredients and step-by-step instructions for preparing the dishes.

1. my resto

2. OUTSIDE VIEW
My picture of restaurant
indoor and out door

3. my picTure

4. mechado

5. INGREDIENTS
 1 kilo beef sirloin (cut into chunk cubes)
 6 medium potatoes (quartered)
 Pinch of salt & pepper
 1-cup pork fat (julienne)
 1-cup tomato puree
 1-cup beef stock
 4 onions (quartered)
 2 tablespoons olive oil
 2 -cup vinegar
 2 pieces red bell pepper (quartered)
 2 bay leaves

6. PROCEDURES
1. Make an incision on each beef chunks and
insert pork fat.
2. In a casserole, place beef, bay leaves,
vinegar, tomato puree, salt & pepper and
beef stock.
3. In medium heat, allow simmering until beef
is tender.
4. Add in potatoes, onions, and bell pepper.
5. When potatoes are fork-soft and sauce has
thickened, stir in olive oil.

7. BEEF CALDERETA

8. INGREDIENTS
 1 kilo beef spareribs
 1/2 cup chicken liver, fried, massed in to paste
 2 medium size red bell pepper, cut into 1” square
 2 pcs. whole sweet pickle, sliced crosswise
 1 small can button mushroom
 1/2 cup grated cheddar cheese
 1/2 tsp. ground peppercorns
 2 medium size onion, chopped
 1/2 head garlic, chopped
 ¼ cup vinegar
 1 cup green olives
 1 cup tomato sauce
 ½ teaspoon hot sauce
 3 bay leaf
 salt

9. PROCEDURES
1. Marinate beef meat with vinegar, a dash of salt and pepper for
5-10 minutes.
2. Drain marinade and stir fry meat until color changes to light
brown, keep aside.
3. In a saucepan, sauté garlic and onion, add meat and sauté for
another 2-3 minutes.
4. Add tomato sauce and stir cook for 3-5 minutes.
5. Add 8-10 cups of water, ground peppercorns and bay leaf
simmer for 1 to 1/2 hours or until meat are tender and just
enough sauce remains.
6. Add more water as necessary.
7. Add liver paste,mushroom, green olive and cook for 2-3
minutes or until sauce thickens.
8. Add bell pepper, hot sauce, cheddar cheese and seasonwith salt
and cook for another 2-3 minute, serve hot.

10. Pork sinigang

11. INGREDIENTS
 1 Kilo Pork (cut into chunk cubes)
 12 pcs Tamarind (Sampaloc) (or one packet of
sinigang mix)
 1 big Onion (diced)
 6 big tomatoes (quartered)
 2 pcs Radish (sliced)
 1 bundle Sitaw Stringbeans (cut into 2" long)
 1 bundle Kangkong (cut into 2" long)
 Salt and Patis to taste
 6 cups water

12. PROCEDURES
1. Boil Tamarind to soften. Pound and strain all
juices and set aside.
2. In a casserole, bring pork to a boil, lower fire
and simmer until pork is tender.
3. Add onions, tomatoes and Tamarind juice
(OR sinigang mix).
4. Add in all the vegetables.
5. Season with salt and Patis to taste.
6. Serve hot.

13. SEAFOOD & MUSHROOM PASTA

14. INGREDIENTS
 3 tbsps vegetable oil
 12 lb mushroom (sliced)
 12 cup red bell pepper (chopped)
 34 lb scallops
 34 lb shrimp (peeled and deveined)
 12 ozs fettuccine pasta (fresh)
 14 tsp salt (taste)
 black pepper (fresh ground)
 2 cups fresh basil leaves (firmly packed fresh basil leaves washed and dried)
 2 sprigs parsley
 2 garlic cloves (minced)
 3 tbsps pine nuts
 14 cup freshly grated parmesan (cheese)
 14 tsp salt (taste)
 black pepper (fresh ground)
 3 tbsps olive oil

15. PROCEDURES
1. Make the pesto: in a food processor or blender add all the pesto
ingredients except the oil; process until minced.
2. With the motor running, slowly pour oil through the tube and blend.
Scrape down sides of bowl with spatula; transfer pesto to a bowl,
cover, and refrigerate until ready to use; bring to room temperature
before mixing with pasta.
3. Make the pasta: in a skillet over medium heat, warm 2 tablespoons oil;
add in mushrooms and red pepper; stir/saute until soft, about 5
minutes.
4. Remove to a plate and set aside.
5. Add remaining oil to skillet; stir/saute scallops for 2 minutes; add in
shrimp; stir/saute until scallops are opaque and shrimp are pink, about
2 minutes.
6. Meanwhile, in a large pot of boiling water, cook pasta until al dente;
drain and return to pan.
Add mushrooms, red peppers, seafood, salt, pepper, and basil pesto;
toss gently.
7. Serve immediately on warm plates.

16. PASTA MACKEREL

17. INGREDIENTS
 2 chopped sweet potatoes
 2 chopped leeks
 150 ml (¼ pint) vegetable stock
 15 mls olive oil
 300 gram(s) mackerel fillets
 200 gram(s) on-the-vine cherry tomatoes
 50 gram(s) pitted black olives
 juice of 1 lemon

18. PROCEDURES
1. Preheat oven to 200°C (180°C fan) mark 6.
2. Put the sweet potatoes and leeks into a
roasting tin. Pour the vegetable stock over,
then drizzle with the olive oil. Season and
roast for 15-20min.
3. Add the mackerel fillets, cherry tomatoes
and olives to the tin. Squeeze the lemon
juice over. Roast for 10min or until mackerel
is cooked through and tomatoes are starting
to soften.

19. SPAGHETTI

20. INGREDIENTS
 1 kilo spaghetti noodles
 3/4 kilo ground beef
 750g Spaghetti sauce
 1/2 cup water
 1 cup minced onion
 1 head of garlic finely minced
 3/4 kilo hot dogs
 1/4 cup sugar
 1 bottle banana ketchup
 1 box quick melt cheese
 salt and pepper to taste

21. PROCEDURES
Cook the noodles as per package direction.
1. Slice the hot dogs preferably in wedges.
2. Heat some oil. Saute garlic and onions. Then add in the
meat. Cook till brown. Season with some salt and pepper.
3. Pour in the spaghetti sauce, ketchup, sugar and water.
4. Mix and let it simmer for about 10 minutes until it gets
thick and red.
5. Add the hotdogs.
6. Mix and just let the hot dogs heat through. Sauce is done!
7. Top the noodles with the warm sauce. Sprinkle with quick
melt cheese and then, you can now enjoy the Filipino
Style Spaghetti!

22. CHOCOLATE CAKE

23. INGREDIENTS

24. PROCEDURES
1. Mix sugar and margarine until smooth.
Then, add the cassava and coconut milk.
Add vanilla and stir.
2. Bake for 30 minutes at 400 degrees F.
3. Pour the condensed milk on top of the
cassava cake and sprinkle the grated cheese
on top.
4. Place in the oven and brown the topping.

25. CASSAVA BIBINGKA

26. INGREDIENTS
 4 cups grated cassava
 2 tablespoon melted butter
 2 cups coconut milk
 2 eggs
 2 cups brown sugar
 1 teaspoon salt
 1/2 cup pure coconut milk
 1 cup grated young coconut

27. PROCEDURES
1. Mix all ingredients except the pure coconut
milk and grated coconut.
2. Pour in greased baking pans or clay ovens lined
with wilted banana leaf.
3. Add grated coconut and pour the pure coconut
milk on top. Sprinkle with sugar.
4. Bake for 40 to 45 minutes.
5. Serve with freshly grated coconut.
6. Serves 10 to 12

28. KUTSINTA

29. INGREDIENTS
 4 cups enriched rice, soaked in 4 cups water
overnight
 1/2 cup cooked rice
 4 - 1/2 cups sugar
 3 eggs
 3 teaspoons lye
 1 big can milk, evaporated

30. PROCEDURE
1. Grind the raw and cooked rice together.
2. Combine the milk, sugar, and slightly beaten
eggs.
3. Stir the ground rice with the milk mixture.
4. Add lye and mix well.
5. Cook in the same way as Puto
6. Serve with freshly grated coconut.
7. Serves 10 to 12
8.

31. ICE TEA

32. INGREDIENTS
 4 bags of Lipton Quality Black Tea
 1 tablespoon vanilla essence
 4 tablespoon sugar
 1 lime,juice
 2 Liter boiling hot water

33. PROCEDURE
1. Add dry ingredients to jug.
2. Poor in hot water and allow ingredients to
infuse for five to ten minutes. Stir occasionally
to help dissolve sugar.
3. Remove tea bags and lime wheels before
chilling.
4. Before serving add ice and garnish with fresh
lemon wheels.