LUMPIA- This is a traditional Filipino dish. It is the Filipino version of the egg rolls.

It can be served as a side

dish or as an appetizer."

LUMPIANG SARIWA- An appetizer filled with hearts of palm, turnips, green

beans, chicken and shrimps, wrapped in homemade thin crepe wrapper and
topped with sweet thick sauce, and minced garlic in water.

SOUP
CREAM OF SOUP-is a simple type of soup where a basic roux is thinned with cream or milk and then
mushrooms and/or mushroom broth are added.

French onion - soup is a type of soup usually based on meat stock, and often served gratined with
croutons and cheese on top

SALAD
Caesar salad is a salad of romaine lettuce and croutons dressed with parmesan cheese, lemon juice,
olive oil, egg, Worcestershire sauce, garlic, and black pepper.

ATSARA- is the process of preserving food by anaerobic fermentation in brine or vinegar. The resulting
food is called a pickle. This procedure gives the food a salty or sour taste. In South Asia, vinaigrette is
used as the pickling medium

MAIN COURSE

Pinakbet or pakbet is an indigenous Filipino dish from the northern regions of the Philippines. Pinakbet is
made from mixed vegetables steamed in fish or shrimp sauce.

SINIGANG(BABOY/HIPON/SALMON)- is a Filipino soup or stew characterized by its sour and savory

flavor most often associated with tamarind. It is one of the popular viands in Philippine cuisine.

FRIED RICE- is a dish of steamed rice stir-fried in a wok, often mixed with other ingredients, such as
eggs, vegetables, and meat. It is sometimes served as the penultimate dish in Chinese banquets

CHOPSUEY- is a dish in American Chinese cuisine and other forms of overseas Chinese cuisine,
consisting of meat and eggs, cooked quickly with vegetables such as bean sprouts, cabbage, and celery
and bound in a starch-thickened sauce

SIZZLING TOFU-with chopped onions, red and green bell peppers glazed with a special sauce
topped with chilies. This dish is slightly spicy, which added to its already flavorful taste. If you like
sizzling food and is a bit health conscious, then this is a must try.

DAING NA BANGUS- is actually marinated milkfish in vinegar, garlic and peppercorns. It is not the
usual daing or sun dried salted fish which we are so accustom of calling it daing. Maybe because of
the similar preparation of splitting and slicing of the dorsal side of the fish and butterflied that is why
this is also called daing

Lechon Kawali is a crispy deep fried pork belly.

Pork Adobo is pork cooked in soy sauce, vinegar, and garlic. This is considered by many as the
Philippines national dish because of its popularity, ease in preparation, and long storage life.
Adobo is not only limited to pork and chicken,

Kare-kare is a Philippine stew. It is made from a base of stewed oxtail, pork hocks, calves feet, pig feet,
beef stew meat; and occasionally offal, or tripe

Kaldereta is a popular dish in the Philippines, especially on Luzon Island. The common ingredients is goat
shoulders with tomato paste and liver spread.

Ensalada or salad is usually paired with a fried food, especially fried whole fish.The eggplant
is grilled over open flame to soften and cook, while charring the skin a bit to easily peel off.

Crispy pata is a Filipino dish consisting of deep fried pig trotters or knuckles served with a soy-vinegar
dip. It can be served as party fare or an everyday dish. Many restaurants serve boneless pata as a
specialty.

Fried chicken(WHOLE/HALF/BUCKET) is a dish consisting of chicken pieces usually from broiler

chickens which have been floured or battered and then pan-fried, deep fried, or pressure fried. The
breading adds a crisp coating or crust to the exterior.

Bicol Express is a popular Filipino dish which was popularized in the district of Malate, Manila but made in
traditional Bicolano style. It is a stew made from long chilies, coconut milk, shrimp paste or stockfish,
onion, pork, and garlic.

Tokwat baboy is a typical Philippine appetizer. It usually includes pork ears, pork belly and deep-fried
tofu, and is dipped in a mixture of soy sauce, pork broth, vinegar, chopped white onions, scallions and red
chili peppers.

Pinapaitan, is an exotic soup dish with a bitter taste. Papaitan was derived from
the Ilocano word "pait" or "napait" which means "bitter" or "bitter taste",
respectively.

Nilagang Baka Recipe is a delicious beef stew made with petsay, cabbages and other vegetables.

DESSERT

Bukayo is a very sweet Filipino dessert made from coconuts. It is made by simmering strips of young,
gelatinous coconut in water and then mixing with white or brown sugar. It can also be used as garnishing
for other desserts

Maz con hielo is a kind of snack in the Philippines. It is a mix of shaved ice, corn kernels, sugar and milk.
Usually popular in the summer months, it is a variation of the more renowned halo-halo.

Sans Rival is a Filipino dessert cake made of layers of buttercream, meringue and
chopped cashews.

Halo-halo is a popular Filipino dessert with mixtures of shaved ice and evaporated milk to which are
added various boiled sweet beans, jello and fruits. It is served in a tall glass or bowl

GUINUMIS-

LECHEPLAN-

Fruit salad is a dish consisting of various kinds of fruit, sometimes served in a liquid, either in their own
juices or a syrup. When served as an appetizer or as a dessert, a fruit salad is sometimes known as a
fruit cocktail or fruit cup.

Buko Pandan Salad is my favorite filipino dessert served during any kind of party and
special

Ice cream is a frozen food usually made from dairy products, such as milk and cream and often combined
with fruits or other ingredients and flavours. Most varieties contain sugar, although some are made with
other sweetener

Macaroni salad is a type of pasta salad, served cold made with cooked elbow macaroni and usually
prepared withmayonnaise.