Menudo Recipe
Ingredients

2 lbs pork
1/2 lb pig’s liver
1 cup carrots, diced
1 cup potatoes, diced
1/2 cup soy sauce
1/2 piece lemon
1 small onion, chopped
3 cloves garlic, minced
1 teaspoon sugar
3/4 cup tomato sauce
1 cup water
4 pieces hotdogs, sliced diagonally
2 tablespoons cooking oil
2 to 3 pieces dried bay leaves
salt and pepper to taste

Which suggests that you need 1/4 pound pork per person, or about 50 pounds.

I can't do pricing, too much variation.

Filipino menudo for 100
You need a 10-12 gallon pot or 2 roasters.

Ingredients

25 pounds boneless pork shoulder, cut into 1-inch cubes
6-7 pounds liver, cut into 1-inch cubes
OPTIONAL 50 red hot dogs
40 pounds tomatoes, chopped
2 to 3 heads garlic, peeled and minced
8 pounds onion, peeled and chopped
1 #10 can (12 1/2 cups) garbanzo beans
12 pounds medium potato, peeled and cut into 1-inch cubes
12 pounds large carrots, peeled and cut into 1-inch cubes
6-8 pounds red or green red bell pepper, cored, seeded and cut into 1-inch cubes
6-7 cups raisins
OPTIONAL 8 cups green peas
4 1/2 gallons water (reduce 1-2 quarts if no raisins)
3 cups fish sauce
3 cups tablespoon oil
11/3 to 1.2 cup annatto powder
salt and pepper to taste

If you want to marinate the liver cubes, or the pork, make a marinade of 2/3 low salt soy sauce and 1/3 lemon juice, put cubes in baggies and soak in for a couple of hours.

In a small bowl, dissolve annatto powder in 1 quart water. Set aside.
In a pot over medium heat, heat oil. Add onions and garlic and cook, stirring occasionally, until limp and aromatic. Add pork and cook until lightly browned. Add fish sauce and cook for about 2 to 3 minutes.
Add tomatoes and cook, mashing occasionally with back of spoon, until softened and releases liquid. Add water and and annatto water and bring to boil. Lower heat, cover and simmer, adding more water in 1/2 cup increments as needed, until pork is tender.
Add garbanzo beans, raisins, potatoes and carrots. Continue to simmer for around 4 to 5 minutes or until potatoes and carrots are tender.
Add liver, hot dogs and peas if used, and bell peppers. Gently stir to combine. Cook for another 3 to 5 minutes or until liver is cooked through and sauce is thickened. Season with salt and pepper to taste. Serve hot.

TexMex Menudo

The toasted, ground fresh peppers are key; some cooks use a combination of other peppers such as ancho, arbol, dried Hatch (hot) chiles. It’s easiest to cut the tripe when it’s partially frozen. Refrigerate this soup overnight and reheat the next day, to allow the flavors to blend.

Ingredients for 120 generous servings
For the meat base:
40 pounds of clean tripe cut into small bite size pieces (about 1 inch. It’s usually sold already cut up in pieces. A mix of honeycomb tripe and plain tripe is desirable. Strip off any fat before cooking.)
16 cow’s feet or veal knuckles (about 20 pounds), this is where you would use the pig's feet
16 pound marrow bones (can omit if not available, but then consider using beef or chicken broth for part of the water)
64 large garlic cloves
16 medium onions cut into thick slices
1/4-1/3 cup salt to taste
1/2 cup dry oregano
OPTIONAL 1/4 to 1/2 cup ground red pepper
OPTIONAL 1/2 cup coriander seeds
For the chili broth:
60 Guajillo peppers cleaned, seeded, open flat, and deveined
5 tablespoons of freshly ground cumin (optional)
48 garlic cloves
48-60 cups drained cooked hominy
For the garnishing:
1 cup pequin peppers crushed to add when serving if you like hot food.
48 limes/lemons cut into wedges
2 cups dry Mexican oregano
12 cups cup white onion, chopped
4 cups chopped cilantro (about 1 pound)
To be eaten with warm corn tortillas.

Some people soak the tripe in a mixture of 1 part vinegar to 8 parts water for about an hour before cooking.

Simmer the tripe for 1 hour covered with water. Drain off the water.

After you have started the tripe, in a separate pot, simmer the feet and marrow bones in a large pot with about 6 gallons of water, garlic cloves and onions for about 30 minutes at medium heat without covering. During this time, skim off and discard the foam that forms. Add the tripe and oregano and optional red pepper and cook for about 2 hours approximately until tripe is tender but firm (make sure you do not overcook). The liquid should cover all the bits- add more if needed.

You could also use roasters and set them on 185-200 degrees for about 6 hrs.

Remove the feet and marrow bones from the pot. Skim the fat that forms on top of the broth. Once the feet cool a little, remove the bones and chop the meaty parts; return to the pot.

While the meat is cooking, prepare the Guajillo broth. Toast the dried Guajillo peppers on a griddle over medium heat. Press them down with a spatula, slightly toasting them without burning them.

Place the toasted peppers in a bowl and cover with water. Let them soak for about 25 minutes until soft. After that, process them in the blender in batched; drain the peppers and place them in your blender with the rest of the garlic, a cup of the broth, and cumin if using. Blend until very smooth. Strain the sauce using a sieve and pour into the pot. Add the hominy. Simmer the broth for another 60 minutes, partially covered. Taste to season with more salt if needed.
Serve the soup in large bowls and pass the garnishes; the lime and cilantro are really essential.

www.pinoycookingrecipes.com/kare-kare.html

1, Prices vary too much from region to region and depending on what type store(s) you shop at

20 lbs Pork or Beef hocks or Ox tail ,cut into 2" lengths
6 quarts water
1 tablespoon salt
3 cups peanut butter
8 bundles (about 8 pounds) sitaw or long beans (cut 3" length)
16 bundles bokchoy / pechay
16-32 cloves garlic, minced
8 medium (about 3 pounds)onion, sliced
2 1/2 tablespoons achuete/achiote powder for coloring
8 medium eggplants (cut into about 75 pieces pieces)
1/2 cup fish sauce
bagoong or shrimp paste

HOW TO COOK KARE-KARE:

www.foodnetwork.com/recipes/food-network-kitchens/posole-rojo-recipe.html

cooking.nytimes.com/recipes/1015760-new-mexican-pozole

Elthie, here is a good recipe from my favorite Filipino cooking site:

panlasangpinoy.com/2009/03/01/beef-kaldereta/

panlasangpinoy.com/2009/03/01/beef-kaldereta/

www.panlasangpinoy.com/2009/03/09/filipino-food-chicken-adobo-recipe/

54-60 lbs. chicken, cut into serving pieces
45 pieces dried bay leaves
7 cups low sodium soy sauce
3 1/2 cups vinegar
3-4 heads of garlic, cloves peeled and crushed, or to taste
6-12 quarts water
about 6 cups cooking oil
3/4 cup white sugar
Salt and whole peppercorn to taste,added at the end of cooking. Watch the salt, even the lite soy sauce is VERY salty

The biggest challenge is finding the pots and pans big enough to cook this in. Try to divide the meat and sauce evenly to make it easier on you and keep the flavor equal in all the pans.

Marinate and prepare the chicken
Combine the soy sauce and garlic and divide into large baggies, then add chicken and coat thoroughly. Close tightly, let sit refrigerated for 3 hours or so- overnight is too long. You can turn the bags occasionally to help spread the sauce.
Using the oil, heat the oil, then brown every piece of chicken for about 5 minutes on each side .

Now you begin the braising step.
Take the remaining marinade and add water, enough that when it is poured on the chicken, the chicken is immersed. If you are using several pots, mix water and marinade together first then split it among the pots.
Bring the the pot(s) to a boil for one full minute, this is CRITICAL for food safety, then add the dried bay leaves and whole peppercorn. Turn down to a low simmer, cover and cook until the chicken is tender. This can take from a half hour to an hour depending on how big the pieces are and how old the chickens are.
Add the vinegar. Stir and cook for 10 minutes.
Put in the sugar, and taste for salt. Stir well and turn the heat off.
Serve hot.

So please revise your menu, especially adding the delicious fruits and veg available in your area.

Also, you will need about 6 people assigned to setup, serve, and clean up the party- could be family or hired, but plan ahead.

4 pounds celery
1 pound onions
2 pounds other veg (carrots, bean sprouts, mushrooms)
1 pound snow peas
4-5 quarts broth,
1/2 cup soy sauce
1 1/2 cup cornstarch to thicken dissolved in
1 1/2 cup water

May I know the quantity of every ingredients for chapsuey good for 150 persons.

iloco igadom- 1 kilo mixed meats for 10. Can be 1/2 pork meat and 1/2 organ meats.

pork calderata

chop suey-
Stir fry chop suey, which is made with fresh veg and meats quickly sauteed. Lots of veggies- the most time is spent cutting these up.The only big problem with this is you need a really big grill, or a lot of big fry pans/ woks, to cook it for 150 people at once.
This only requires about 13-15 kilos of meat for 150 if you have lots of veggies and plenty of rice.

Low-sodium chicken broth- 5 gallons
Low-sodium soy sauce-1 quart
Ground black pepper-1tablespoon
Garlic powder-1tablespoon

1. Combine broth, soy sauce, pepper, and garlic powder in a large stock pot. Bring to a boil.

*Fresh celery, diced 1/2" (cut at an angle)- 17 pounds=3 gallons, 2 quarts
Fresh onions, chopped 1/4"- 4 pounds= 3 quarts

2. Add celery and onions. Reduce heat to low and simmer uncovered for 10-12 minutes. Set aside..

Cornstarch- 6 cups=2 pounds 4 ounces
Water- 6 cups
3. Combine cornstarch and water in a small bowl. Stir well.
4. Add cornstarch mixture to broth mixture. Stir well. Simmer uncovered over medium heat until thickened for 6-8 minutes, stirring.

Precooked sliced or diced pork or chicken- 13-15 kilos
Snow peas- 4 pounds=3 quarts
Assorted slivered and sauteed veg (broccoli, carrot, etc)- 20 pounds
5. Add meat, veg and snow peas. Continue to simmer over medium heat, uncovered, for 3-5 minutes.

6. Critical Control Point: Heat to 165 °F or higher for 15 seconds.

Filipino Chicken Adobo for 40
This is a garlicky , spicy dish where the meat is marinated, simmered, then drained and caramelized under the broiler and finally returned to the thickened hot sauce for a short poach before serving. Huge flavor from time invested in inexpensive ingredients

10 cups coconut milk
2 cups soy sauce (low sodium is the best choice here)
12 cups rice vinegar- do NOT use a stong vinegar here
6 full heads garlic, peeled (about 120 garlic cloves, peeled)
24 whole bird’s-eye chilies or other fiery chili
24 bay leaves
3 tablespoons freshly ground black pepper
30 to 40 pounds bone in chicken thighs

igado (Fil), Ilocano style menudo, pork based stew with vegetables
embotido, meatloaf prepared Filipino style, pork wrapped around hardcooked eggs, with cheese, ground veggies and pickles, and sometimes sausages
fried chicken (assorted cuts),
beef broccoli

This s a meat-heavy menu, and people will eat more meats because they will try more than one. I would plan on 4 chickens plus about 8 kilos total of meats, divided according to how much of each dish you decide to make. If it is a Filipino group, just make sure you have a slice of embotido for each person!

can you please give me a total ingredients and how to cook pork afritada, good for 70 persons

Instructions

In a wide pan over medium-high heat, heat oil. Add potatoes and carrots and cook until lightly browned. Remove from pan and drain.
Add bell peppers (add a little oil if needed) and cook for about 30 seconds. Remove from pan and drain.
Add onions and cook until softened. Add garlic and cook barely color changed. DO NOT brown garlic!
Add pork and cook until lightly browned.
Add fish sauce and cook for about 1 minute.
Add tomato sauce and water and bring just to a boil. Lower heat to simmer, cover, and continue to cook for about 40 to 45 minutes or until pork is tender.
Add potatoes and carrots. Continue to simmer UNCOVERED until tender, usually about 15-20 minutes depending on size of chunks, and sauce is thickened and reduced.
Add bell peppers and cook for 1 to 2 minutes or until tender yet crisp. Season with salt and pepper to taste. Serve hot.
This can be made ahead and reheated, but f you do that, don't add the bell peppers until you reheat it.

Can you please give me an idea how many kilos of fillet fish do I need to cook Sweet & Sour Fish for 100 persons. It is for catering.