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Recipe: ( Ingredients & Procedure )

Spaghetti Aglio E Olio

a. Ingredients:
 Kosher salt
 1 pound dried spaghetti
 1/3 cup olive oil
 8 large garlic cloves
 1/2 teaspoon crushed red pepper flakes
 1/2 cup minced fresh parsley
 1 cup freshly grated Parmesan cheese, plus extra for serving

b. Procedure:
 Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and
cook according to the directions on the package. Set aside 1 1/2 cups of the pasta
cooking water before you drain the pasta.
 Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the
pasta, such as a 12-inch saute pan or a large, shallow pot. Add the garlic and cook
for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-
don't overcook it! Add the red pepper flakes and cook for 30 seconds more.
Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a
boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until
the liquid is reduced by about a third.
 Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and
Parmesan and toss well. Allow the pasta to rest off the heat for 5 minutes for the
sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on
the side.

c. Tools to be used:
 Chef’s Knife Stock Pot Measuring Spoon
 Chopping Board Food Tong Measuring Cups
 Dinner Plate Utility Bowl Wooden Ladle
 Colander Spoon & Fork Frying Pan

d. Distribution of Roles:
 Jocelyn Tachado
-Added 2 tablespoons of salt into the large pot of water with the pasta.

 Jenalyn Flores & Danielle Vielette Noel

- Cooked the garlic for two minutes together with the red pepper flakes in
the pan.

 Mark Tabasa & Bembie Mae Laoc

- Added the drained pasta to the garlic sauce, parsley, parmesan cheese and
tossed well.
e. Documentation:
- (Picture of the tools, ingredients, cooking preparations, finished product and
the whole members of the group)

(finished product)

(Whole members of the group)

Recipe: ( Ingredients & Procedure )

HOTOTAY SOUP
 INGREDIENTS:
 1/2 lb pork sliced thinly
 1/2 lb boiled chicken shredded
 1/4 lb pig liver sliced thinly
 4 to 6 cups chicken stock or chicken broth
 2 cups cabbage chopped
 1 1/2 cups fresh Shitake mushrooms chopped
 1 cup carrots sliced
 1 cup green onion chopped finely

 PROCEDURE:
 Heat oil in a cooking pot.
 Saute garlic and onion.
 When the onion becomes soft, add the pork and cook until the color turns
light brown.
 Put-in the chicken and liver, and cook for 3 to 5 minutes.
 Pour-in the chicken stock or chicken broth. Let boil and simmer for 7 to 10
minutes.
 Add carrots and mushroom. Stir and cook for 3 minutes.
 Put-in the cabbage, salt, and ground black pepper. Stir and cook for 2
minutes.
 Turn off heat, and then transfer to individual serving bowls.
 Crack and place one egg per bowl. Sprinkle green onions on top to garnish.

 TOOLS TO BE USED:
 Soup Plate Stock Pot Utility Bowl
 Dinner Plate Chopping Board Measuring Cups
 Frying Pan Chef’s Knife Measuring Spoons
 Wooden Ladle Spoon & Fork Peeler

 DISTRIBUTION OF ROLES:
• Jocelyn Tachado
-Saute’d the garlic and onion in a frying pan.
• Jenalyn Flores & Danielle Vielette Noel
- Cooked the chicken and liver for 3-5 minutes in the stock pot.
• Mark Tabasa & Bembie Mae Laoc
- Added Stirred and cooked the mushroom and carrots for 3 minutes together with
the cabbage, salt and black pepper. Later on, transferred it into serving bowls.
 DOCUMENTATION:
- (Picture of the tools, ingredients, cooking preparations, finished product and
the whole members of the group)

(finished product)
 Recipe: ( Ingredients & Procedure )

COCONUT SHRIMP
 INGREDIENTS:
 1/3 cup all-purpose flour
 1/2 teaspoon salt
 1/2 teaspoon pepper
 2 large eggs, beaten
 3/4 cup bread crumbs
 1 cup shredded coconut
 1 pound raw large shrimp, peeled with tails attached
 vegetable oil or coconut oil

 PROCEDURE:
 In medium bowl, combine egg, 1/2 cup flour, beer and baking powder.
Place 1/4 cup flour and coconut in two separate bowls.
 Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip
in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and
place on a baking sheet lined with wax paper. Refrigerate for 30
minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a
deep-fryer.
 Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until
golden brown. Using tongs, remove shrimp to paper towels to drain.
Serve warm with your favorite dipping sauce.

 TOOLS TO BE USED:
 Chopping Board Measuring Cups Frying Pan Wire Whisk
 Chef’s Knife Measuring Spoons Ladle Mixing Bowl
 Dinner Plate Spoon & Fork Food Tong
 Ramekin Utility Bowl Colander

 DISTRIBUTION OF ROLES:

• Jocelyn Tachado
- Combined the egg, ½ cup flour, beer, coconut and baking powder in two
separate bowls.

• Jenalyn Flores & Danielle Vielette Noel

- Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in
egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on
a baking sheet lined with wax paper.

• Mark Tabasa & Bembie Mae Laoc

- Added Fried the shrimp in batches until golden brown while using the tongs,
they removed the shrimp and placed it in paper towels to drain.
 DOCUMENTATION:
- (Picture of the tools, ingredients, cooking preparations, finished product and the
whole members of the group)

(finished product)
 Recipe: ( Ingredients & Procedure )

CURRIED CASHEW, PEAR AND GRAPE SALAD

 INGREDIENTS:
 3/4 cup cashew halves
 4 slices bacon, coarsely chopped
 1 tablespoon butter, melted
 1 teaspoon fresh rosemary, chopped
 1 teaspoon curry powder
 1 tablespoon brown sugar
 1/2 teaspoon cayenne pepper
 3 tablespoons white wine vinegar
 3 tablespoons Dijon mustard
 2 tablespoons honey
 1/2 cup olive oil
 1/2 teaspoon kosher salt
 1 recipe (to taste) salt and black pepper
 1 package (10 ounce) mixed salad greens
 1/2 medium Bosc pear, thinly sliced
 1/2 cup seedless red grapes, halved

 PROCEDURE:
 In a large, dry skillet over medium-high heat, toast cashews until golden
brown, about 5 minutes. Remove cashews to a dish to cool slightly.
 Return skillet to medium-high heat, cook bacon strips until crisp on both
sides, about 7 minutes. Remove bacon with a slotted spoon, and soak up
grease with a paper towel. Coarsely chop bacon, and set aside.
 In a medium bowl, stir together butter, rosemary, curry powder, brown sugar,
kosher salt, cayenne pepper, and toasted cashews. Set aside.
 In a small bowl, stir together white wine vinegar, mustard, and honey. Slowly
whisk in olive oil, and sprinkle with salt and pepper to taste.
 In a large salad bowl, toss dressing with greens, pear slices, grapes, and
bacon, and sprinkle with nut mixture.

 TOOLS TO BE USED:
 Chopping Board Salad Plate Utility Bowl Measuring Cups
 Chef’s Knife Spoon & Fork Mixing Bowl Measuring Spoons

 DISTRIBUTION OF ROLES:
• Jocelyn Tachado
- cooked the bacon strips until crisp on both sides for about 7 minutes. Removed it
with a slotted spoon, and soaked up grease with a paper towel. Coarsely chopped
the bacon, and set aside.
• Jenalyn Flores & Danielle Vielette Noel
- Stirred together butter, rosemary, curry powder, brown sugar, kosher salt, cayenne
pepper, and toasted cashews. Set aside

• Mark Tabasa & Bembie Mae Laoc

- tossed the dressing with greens, pear slices, grapes, and bacon, and sprinkle with
nut mixture.
 DOCUMENTATION:
- (Picture of the tools, ingredients, cooking preparations, finished product and the
whole members of the group)

(finished product)