RECIPE

book
Group 3
CHERRY LOU S. IGUBAN

MHYRIL SHANE D. RONDARIO

IZEL I. IMAN

ELLAIZA JADE S. PACHECO

 SPICY KOREAN

Chicken Barbeque
WITH COLESLAW
soy sauce hot sauce

chili p.
pepper
salt
sesame seeds

ginger

garlic
ketchup

mayo lemon
carrots

cabbage cornstarch
oil

sugar chicken breast

 SPICY KOREAN

Chicken Barbeque
WITH COLESLAW
Chicken Marinade
1.75 kg. Chicken breast
12 cloves grated Garlic
2 tbsp grated Ginger
Salt and Pepper
2 cups Cornstarch

Coleslaw
2 heads of Cabbage
2 pcs. Carrots
6 cloves grated Garlic
4 tbsp Lemon juice
500g Mayonaise
1 tbsp Sugar
Salt and Pepper

Barbeque Sauce
250g Ketchup
350ml Water
Others
5 tbsp Soy sauce
1 liter Oil
6 cloves grated Garlic
Sesame seeds
2 tbsp Hot sauce
4 kilos Rice
2 tsp Chili powder
4 tbsp Lemon juice Packaging
Salt and Pepper 64 pcs Rice cups
Cornstarch slurry 64 pcs Disposable spoons
 SPICY KOREAN

Chicken Barbeque
WITH COLESLAW
Chicken
11.. Cut the chicken breast into strips.
2. In a bowl add the chicken, then marinade with garlic, ginger, lemon, salt,
2.
and pepper, Adjust according to taste.
3. Heat the pan and add oil deep enough for deep frying.
3.
4. While waiting for the oil to heat up, drench the chicken into cornstarch.
4.
5. Fry the chicken strips until golden brown, drain excess oil.
5.
Coleslaw
11.. Thinly slice the cabbage and carrots.
2. In a bowl add the mayonnaise, garlic, lemon and season with salt and
2.
pepper. Adjust according to taste.
3. Toss in cabbage and carrots until well combined. Keep the salad in the
3.
refrigerator until ready to serve.
Barbeque Sauce
1. In a non-stick pan add the ketchup, water, soy sauce, grated garlic, hot
1.
sauce, chili powder, lemon juice, and season with salt and pepper. Adjust
according to taste.
2. Bring the mixture to a bowl while continuously mixing.
2.
3. Then add cornstarch slurry to thicken the sauce.
3.
Rice
1. Cook the rice over high heat until the water reduces, then lower the
1.
heat.
2. Transfer the cooked rice to a container and let cool.
2.
Packing
11.. Toss the fried chicken into the sauce.
2. Add 1 cup of rice into the container, top with the Coleslaw and the
2.
Spicy Korean Chicken Barbeque.
3. Sprinkle with sesame seeds.
3.
 SPICY KOREAN

Chicken Barbeque

Production
WITH COLESLAW

"Cooking is at the
heart of our lives. It's
not just about
feeding people, it's
about bringing people
together."
 SPICY KOREAN

Chicken Barbeque

Production
WITH COLESLAW

"A recipe is just a

starting point.
Don't be afraid to
experiment and add
your own personal
touch."
 SPICY KOREAN

Chicken Barbeque

Production
WITH COLESLAW

"The only way to do

great work is to love
what you do. If you
haven't found it yet,
keep looking. Don't
settle."
- Steve Jobs
 SPICY KOREAN

Chicken Barbeque

Production
WITH COLESLAW

"Once you understand

the foundations of
cooking—whatever kind
you like, whether it's
French or Italian or
Japanese—you really
don't need a cookbook
anymore".
 SPICY KOREAN

Chicken Barbeque

Production
WITH COLESLAW

"Cooking is like painting

or writing a song. Just
as there are only so
many notes or colors,
there are only so many
flavors—it's how you
combine them that sets
you apart".
 SPICY KOREAN

Chicken Barbeque

Production
WITH COLESLAW

“Food brings people

together on many
different levels.
It's nourishment of
the soul and body;
it's truly love.”
 Corndog
EXTRA CHEESE

salt
pepper
hotdog
cheese
sauce

mayo

ketchup

margarine

cheese

evaporated
milk
flour
yeast
oil

sugar
 Corndog
EXTRA CHEESE

Corndog
1 kilo Hotdog (150 pcs.)
2 bars Cheese
2 cups Flour
BBQ sticks

Corndog Batter
3 cups Warm water
9 tbsp White sugar
5 tbsp yeast
7 cups All-purpose flour
5 tsp Salt

Mayo-Ketchup Sauce
250 grams Ketchup
500 grams Mayonnaise
Salt & Pepper

Cheese Sauce
250 grams Margarine Others
6 tbsp All-purpose flour 1 liter Oil
6 tbsp Cheese powder 1 kilo Breadcrumbs
300 ml Evaporated milk Cheese powder
300 ml water
2 tbsp Sugar Packaging
Hot sauce Brown paper bag
Salt & Pepper
 Corndog
EXTRA CHEESE

Corndog
11.. Wash the BBQ stick, soak it for at least 10 minutes, then drain.
2. Cut the cheese and hotdog into uniform sizes that are half-inch thick and 1 inch
2.
long.
3. Start skewering the hotdog and cheese in alternating order, hotdog-cheese-
3.
hotdog.
4. Next, drench the skewers in flour and set aside.
4.
Corndog Batter
11.. In a large mixing bowl, mix the warm water, yeast, and sugar.
2. Once it forms bubbles, gradually add the flour until it resembles a thick pancake
2.
batter.
3. Set aside to proof for at least 30 minutes to 1 hour.
3.
Frying
11.. In a large frying pan heat up the oil.
2. Pour some of the batter into a tall glass and prepare the breadcrumbs.
2.
3. First, dip the skewered hotdog and cheese into the batter until it is completely
3.
coated.
4. Then, coat with breadcrumbs.
4.
5. Fry until golden brown, drain the excess oil using a strainer.
5.
Mayo-Ketchup Sauce
11.. In a bowl mix together mayonnaise and ketchup.
2. Add salt and pepper to taste and optional you can also add hot sauce.
2.
Cheese Sauce
11.. In a non-stick pan add margarine and flour creating a roux.
2.
2. Gradually add the milk and water while continuously mixing.
3.
3. Season with salt, pepper, sugar, and hot sauce.
4.
4. Cook until the sauce thickens.
Packaging
11.. Toss the corndogs into the cheese powder.
2. Place one corndog into a paper bag.
2.
3. Drizzle with the Cheese Sauce and Mayo-Ketchup Sauce.
3.
 Spicy Tomato
Pumpkin Pasta
AND LEMON-BUTTERNUT VEGGIES
baguio salt
beans corn
pepper pasta
kernels
garlic
bell pepper

hot
sauce
carrots

butter
oil

lemon
cheese chilli f.
tomato
paste
parsley
porkchops onion pumpkin

cream
nuts
 Spicy Tomato
Pumpkin Pasta
AND LEMON-BUTTERNUT VEGGIES
Spicy Tomato Pumpkin Sauce
3T Oil
3T Butter
40 grams grated Garlic
100 grams grated Onion
150 grams Tomato paste
400 grams Pumkin puree
250ml All-purpose cream
2 small Bellpeppers
5 grams Chili flakes
2T Hot sauce
Salt & Pepper
Lemon Pork Chops
600 grams Pork chops
3T Butter
6T Oil
40 grams Garlic
Lemon-Butternut Veggies
2T Butter
2T Lemon juice
2T Oil
Salt & Pepper
30 grams Garlic
Pasta 50 grams Peanuts
5 liters Water 3T Lemon juice
500 grams Pasta 50 Grams Onion
Salt & Oil 200 grams Baguio beans
Garnish 200 grams Carrots
Parsley 1 can Corn
Peanuts Salt & Pepper
 Spicy Tomato
Pumpkin Pasta
AND LEMON-BUTTERNUT VEGGIES
Pasta
11.. In a large pot boil 5 liters of water and add oil and salt.
2.
2. Once it is boiling add in your pasta and cook until Al dente.
3.
3. Drain and reserve some of your pasta water.
4.
4. Once the pasta is fully drained add oil or butter to your pasta to avoid sticking.
Spicy Tomato Pumpkin Sauce
1. Prepare and chop your ingredients, boil and mash your pumpkin, char the bell
1.
peppers then mince.
2. Add oil and butter in a large non-stick pan and saute your onion, garlic and chili
2.
flakes.
3. Once fully sauteed add the tomato paste and cook for at least 3-4 minutes,
3.
then add the pumpkin puree.
4. Add the milk then season with salt, pepper, and hot sauce. Adjust the thickness
4.
of the sauce by adding the reserved pasta water.
5. Lastly, add the bell peppers and the grated cheese.
5.
Lemon Pork Chops
11.. Marinate the pork chops in lemon, salt, and pepper.
2.
2. In a large frying pan heat up the oil.
3.
3. Sear the pork chops on each side until it turns golden brown.
4.
4. Add butter and garlic, then baste the meat.
5.
5. Remove from heat and let rest until ready to serve.
Lemon-Butternut Veggies
11.. Blanch the carrots and baguio beans in salted water.
2. In a non-stick pan add oil and butter, then saute the garlic and nuts.
2.
3. Add the carrots, onions, corn, and Baguio beans and lightly saute then season
3.
with lemon, salt, and pepper, optional some sugar.
Cheese Sauce
11.. In a plate add in your desired amount of pasta and sauce.
2. Add your veggies and meat.
2.
3. Garnish with parsley and nuts. Serve hot.
3.
 Spicy Tomato

Production
Pumpkin Pasta
AND LEMON-BUTTERNUT VEGGIES

“I always say
that I don't
believe I'm a
chef. I try to be a
storyteller.”
 Spicy Tomato

Production
Pumpkin Pasta
AND LEMON-BUTTERNUT VEGGIES

“I watch cooking
change the cook,
just as it
transforms the
food.”
 Spicy Tomato

Production
Pumpkin Pasta
AND LEMON-BUTTERNUT VEGGIES

“Taste as you go.

When you taste
the food
throughout the
cooking process,
you can make
adjustments as
you go.”

“A recipe has
no soul. You,
as the cook,
must bring
soul to the
recipe.”
 Spicy Tomato

Production
Pumpkin Pasta
AND LEMON-BUTTERNUT VEGGIES

“Cooking requires
confident guesswork and
improvisation—
experimentation and
substitution, dealing with
failure and uncertainty
in a creative way”
 Spicy Tomato

Production
Pumpkin Pasta
AND LEMON-BUTTERNUT VEGGIES
 Spicy Tomato

Production
Pumpkin Pasta
AND LEMON-BUTTERNUT VEGGIES

“Cooking is at once
child's play and
adult joy. And
cooking done with
care is an act of
love.”