This document provides menu items and recipes for an online restaurant. It includes recipes for beef steak, beef stew, pork sinigang, lumpia shanghai, humba, picadillo, paksiw na bangus, tinolang manok, and chicken ala kiev. The restaurant is owned by Ralph Matthew Dizon Amorsolo and customers can order online by calling 09178885692.

1. My Online Restaurant

2. OWNER/FOUNDER:
Ralph
Matthew
Dizon
Amorsolo

3. My Restaurant

4. VIANDS

5. Beef Steak

6. BEEF STEAK
Ingredients:
 -8 slices of tender steaks
 -2 t soy sauce
 -2 t calamansi juice
 -1/2 t pepper
 -3 t cooking oil
 -1 pc sliced onion (cut crosswise)

7. BEEF STEAK
Procedure:
 Marinate staeks in calamansi juice, soy sauce and pepper.
 Pan fry in 3 t of oil.
 When steaks are cokked, remove from pan and transfer to a
serving dish.
 With the remaining oil in the sauce pan, fry the onion until
tender.
 Arrange on top of the steaks.
 Serve.

8. Beef Stew

9. -1 can tomato sauce
INGREDIENTS: -2 pcs carrots
-2 t cooking oil -2 pcs potatoes (also
-1 kg stewing (beef cubed) cut into cubes)
-2 cloves garlic (mined)
-1/4 c bread crumbs
-1 large onion (diced)
-1 stalk celery (chopped) -1 c green peas
-1 pc bay leaf
-1 can chicken sausage
-2 pcs tomatoes
-few salt and black pepper -1 box raisins
-2 t soy sauce -2 pcs red and green
sweet pepper

10. PROCEDURE
 Heat oil in a saucepan. Place beef cubes in hot oil, a handfull
at a time.
 Remove whatever oil is left. Return beef to pan.
 Add garlic, diced onions, celery, bay leaf, tomatoes and salt,
pepper and soy sauce. Add 2 cups water and tomato sauce.
 Bring to a boil and simmer again until the vegetables are
tender.
 Thicken broth with bread crumbs. Stir well until blended. Add
sweet peas, raisins and sweet pepper.
 Simmer for five minutes more and correct seasoning.
 Serve hot.

11. Pork Sinigang

12. INGREDIENTS
-1/2 kg cubed pork
-1/2 kg pork ribs
-10 c rice washing or water
-3 tomates
-1 medium sixed onions and sliced sampaloc
-6 pcs gabi cut in half
-2 pcs raddish
-1 bunch sitaw and kangkong
-3 pc long green chili
-3 pieces of calamansi

13. PROCEDURE
 In a large pot, put together the cubed pork, 3 cups of water,
onion and tomatoes. Cover and simmer for 30 mintues till
meat is tender.
 In another pot, put in the sampaloc with 2 cups of water. Boil
for 10 mintues until the sampaloc is soft and mushy. Strain
sampaloc water.
 When the meat is just tender but not over cooked, pour the
sampaloc water an the rest of the water into the large pot.
Add the vegetables according to firmness, beginning with the
gabi. Then the raddish, sitaw, and kangkong in the last few
minutes of cooking. Season with patis. The chili may be added
if desired.
 Serve with hot patis and calamansi.

14. Lumpia Shanghai

15. LUMPIA SHANGHAI: ingredients
-1/4 kg lean ground beef -1 t salt
-1/4 kg shrimp -1/4 t pepper
(finley chopped) -1 pc egg
-1/3 c singkamas (chopped) -1 t soy sauce
-1 l oil -30-35 pcs lumpia wrapper
-4 pcs dried mushrooms or egg roll
(soaked then chopped)
-1/2 c spring onion
(cut very finely)

16. PROCEDURE
 In a bowl combine first 5 ingredients.
 Season with salt and pepper
 Blend in egg and soy saunce.
 Beat mixture thoroughly.
 At one end of a lumpia wrapper, spoom about 2 tablespoon of the pork
mixture and thightly.
 Brush end of wrapper to seal
 Cut rolls into pieces.
 Deep fat fry. Drain then cut into 2 pieces.
 Serve hot with sweet and sour sauce.

17. Humba

18. Ingredients
-1 kg pork pigue (whole) -1/2 c vinegar
-2 cloves garlic (minced) -1 sprig oregano
-1 c water -2 pcs bay leaf
-2 t soy sauce
-2 t brown sugar
-1 t salt
-1 heaping t tausi
-2 t fat

19. Procedure
 Mix all the ingredients and cook until
pork is tender.
 Slice pork into serving pieces.
 Arrange on a platter and set aside.
 Strain sauce and pour over pork.
 Serve hot.

20. Picadillo

21. Ingredients
-1 t oil -grnd pepper
-1 clove garlic (minced) -½ c water
-1 pc onion (thinly sliced) -1 t patis
-½ kg ground beef
-1 t salt
-4 pcs tomatoes (pared and diced)

22. Procedure
 Heat oil in saucepan and saute garlic, onions, tomatoes
and beef until brown.
 Seasoned with patis, salt amd pepper.
 Add water and bring to a boil. Simmer until meat is half
way done.
 Add diced potatoes. And add cover.
 Let simmer some more until potatoes and meat are
done.
 Serve hot.

23. Paksiw na Bangus

24. Ingredients
-1 kg fresh, fat bangus -salt to taste
-1 small quartered ampalaya -¼ c water
-1 small quartered eggplant
-1 pc (1-inch long) pounded ginger
-4 pc hot green pepper
-1 c vinegar

25. Procedure
 Clean bangus without removing the scales.
Cut into 3 or 4 pcs. Salt pcs and set aside.
 Prepare vegetables. Arrange ampalaya,
eggplant and ginger pcs in clay pot.
 Arrange fish and whole peppers over the
vegetables.
 Bring to a boil without stirring. Add water
and continue simmering until fish is cooked.

26. Tinolang Manok

27. Ingredients
-2 t cooking oil -1 kg chicken
-2 t fresh ginger -2 t patis
-6 c water
-1 clove garlic
-2 c sliced
-1 big onion (sliced)
green papaya
-1 c dahon sili

28. Chicken ala kiev

29. Ingredients
-2 pc chicken breasts -½ c flour
-2 pc drumsticks -1/8 pepper
-115 g. Butter -¼ t salt
-1 clove garlic, crushed -1c bread
-2 eggs slightly beaten with 2 t water -Cooking oil
-salt for seasoning chicken meat
-Parsley and radish for gamishing

30. Procedure
 Separate chicken from bones.
 Make cutlet of the breast meat and drumstick.
 Flatten out. Season with salt. Set aside.
 Combine garlic, salt, and pepper.
 For the center of the cutlet, place a finger of butter mixture.
 Roll meat tightly. Chill thoroughly.
 Dredge in flour, then in a slightly beaten eggs, then in bread
crumbs.

31. Come and visit
us at Resorts World.
 And for your online
orders please call
09178885692
We hope to hear
from you very soon.
