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Dessert: 1. Pine-O Gelatin 4 boxes of Alsa Gulaman (unflavored) 2 L Del Monte Pineapple-Orange Procedure: 1. Dissolve the gulaman in a warmed pineapple orange juice. 2. Place in a molder and let it cool.
Main Dishes: 1. Grilled Fish with Corn Kernel 2 kilos of Bariles/Tangige 1 can of Corn Kernel Sauce: 2 tbsp. Oyster Sauce ½ tsp. Corn Starch ½ cup of water
Procedure: 1. Grilled the fish until cooked. 2. Glaze with sauce. 3. Garnish the fish with corn kernel and any leafy vegetables. 4. Served.
100 g Broccoli Pepper 100 g Cauliflower
100 g Sayote 100 g Bell Pepper 200 g Fish Ball Soy Sauce
Vegetable Oil Garlic Onion
100 g Carrots Seasoning 100 g Sitsaro
½ kilo of Chicken Meat
Procedure: 1. Using the vegetable oil, sauté the spices, the chicken, the chicken meat and the fish ball. Let it simmer until cooked. 2. Add little amount of water and let it boil. 3. Add all the vegetables and let it half cook. 4. Add seasoning and Quail eggs. 5. Served.
Side Dishes: 1. Mushroom Soup 1 can of button mushroom (large) Seasoning Egg
Procedure: 1. Boil 1 liter of water. 2. Add button mushroom chopped in cubes. 3. Add seasoning to taste. 4. Add eggs and cornstarch before serving.
2. Seafood Salad 1 kilo of Guso Carrots Ginger Salt Vinegar
Procedure: 1. Add guso to boiling water until cooked. 2. Drain the guso to remove the water. 3. Mix the vinegar, carrots, ginger, onion, and salt. 4. Add guso to the vinegar. 5. Served.
Beverages/Drinks: 1. Watermelon Slush Watermelon (2) Ice Splenda (sweetener)
Procedure: 1. Crush the ice. 2. Slice the watermelon and remove the seeds. 3. Put the watermelon in a blender until it became smooth. 4. Add crushed ice until it is thoroughly mixed with watermelon pureed. 5. Add Splenda for sweetening. 6. Served