University of Perpetual Help System Laguna - JONELTA

COLLEGE OF INTERNATIONAL HOSPITALITY MANAGEMENT

International/Classical Cuisine w/ Food Styling

GROUP NAME: DATE PERFORMED:

SECTION: H3A DATE SUBMITTED:
International Cuisine: Bicol Region

GROUP NAME TASK REMARKS

Salasiban, Christian Diego Chef

Napolis, Miguel Andrei Marketer

Rabano, Aldrin Housekeeper

Labong, John Mitchelle Researcher

Villacorta, Jan Martin Dishwasher

EVALUATION FORM

CRITERIA POSSIBLE SCORE SCORE

Authenticity 5

Technique 5

Plating 5

Palatability 5

Presentation 5

Time / Sanitation 5

Written Report 5

TOTAL 35
 University of Perpetual Help System Laguna - JONELTA
COLLEGE OF INTERNATIONAL HOSPITALITY MANAGEMENT
International/Classical Cuisine w/ Food Styling

Recipe of Sinanglay na Tilapia

Sinanglay na Tilapia stuffed with onions and tomatoes, wrapped in pechay leaves, and
cooked in coconut milk is a Bicolano dish everyone will love. It’s moist, flavorful and best served
with steamed rice.
INGREDIENTS

 2 whole tilapia, cleaned, scaled and gutted

 2 large Roma tomatoes, diced
 4 shallots, peeled and chopped
 1 thumb-sized ginger, peeled and minced
 1 teaspoon tamarind powder or 1 tablespoon lemon juice
 2 bunches large pechay leaves, stems trimmed
 4 (about 1 foot long each) pandan leaves
 1 can (13.5 ounces) coconut milk
 2 finger chili peppers
 salt and pepper to taste
INSTRUCTIONS

1. Wash fish and make sure innards are completely removed. Season with salt and pepper to
taste.
2. In a bowl, combine tomatoes, shallots, ginger, and tamarind powder.
3. Rinse pandan leaves and pat dry.
4. Divide tomato-onion mixture and gently spoon into the belly cavity of each fish.
5. Wrap fish with pechay and tie with pandan to completely secure.
6. In a wide pan, arrange prepared fish parcels in a single layer.
7. Add coconut milk and chili peppers. Season with salt and pepper to taste.
8. Cover and bring to a simmer over low heat. Continue to cook for about 20 to 25 minutes
or until fish is cooked through and sauce is reduced. Serve hot.
 University of Perpetual Help System Laguna - JONELTA
COLLEGE OF INTERNATIONAL HOSPITALITY MANAGEMENT
International/Classical Cuisine w/ Food Styling

Recipe of Laing
Laing made of dried taro leaves cooked with pork belly, coconut milk, and chili peppers is
easy to make and sure to deliver big flavors. This classic Bicolano dish is creamy, spicy and
delicious with steamed rice!
INGREDIENTS
 2 ounces dried gabi leaves
 2 lemongrass stalks
 1 tablespoon canola oil
 1 onion, peeled and chopped
 4 cloves garlic, peeled and minced
 1 thumb-size ginger, peeled and minced
 1 pound pork belly, diced
 pepper to taste
 1 tablespoon shrimp paste
 4 cups coconut milk
 8 Thai chili peppers, chopped
 1 cup coconut cream
 salt to taste

INSTRUCTIONS
1. Go through the dried leaves, and shred into pieces. Inspect for any other stray leaves
accidentally mixed in during the drying process and discard.
2. Remove and discard the dark green layers of the lemongrass until you get to the lighter
green part. Using the back of a knife, pound ends of stalks to release flavor and then
chop.
3. In a wide pan over medium heat, heat oil. Add onions, garlic, and ginger and cook,
stirring occasionally, until softened and aromatic.
4. Add pork and cook until lightly browned. Season with pepper to taste.
5. Add shrimp paste and cook, stirring occasionally, for about 1 to 2 minutes.
6. Add coconut milk and bring to a simmer.
7. Add lemongrass and chili peppers.
8. Add gabi leaves and with the spoon, push down into the liquid until moistened. Do not
stir for the first 15 to 20 minutes.
9. Lower heat, cover, and cook for about 25 to 30 minutes or until pork is fully cooked and
leaves have softened.
10. Add coconut cream and continue to cook for about 10 to 15 minutes or mixture is almost
dry and begins to render fat. Season with salt to taste.
 University of Perpetual Help System Laguna - JONELTA
COLLEGE OF INTERNATIONAL HOSPITALITY MANAGEMENT
International/Classical Cuisine w/ Food Styling

Recipe of Kalingking
Kalingking is a native delicacy from the Bicol region and it is made out of pan fried battered
sliced sweet potatoes.
INGREDIENTS

 2 large pcs yellow kamote peeled

 1/2 cup brown sugar
 3 cups rice flour
 1 cup water
 1 & 1/2 cups oil for deep frying
 Banana leaves
INSTRUCTIONS

1. Cut the kamote into strips.

2. Add the sugar and flour to the water and stir until well blended.
3. Combine kamote strips with the flour mixture and mix well with a spoon until well
coated.
4. Heat oil in a frying or deep pan.
5. Layered the battered kamote on a saucer with banana leaves.
6. Pat to flatten, then from saucer slip into hot cooking oil.
7. Fry until golden brown.