Name: Jhing Jhing L Manlongat

Course & Year: BECED 2B

Course Code: PROF ED 110
Course Subject: BUILDING NEW LIERACIES ACROSS THE CURRICULUM
Instructor: Mariluz D. Segui, Ph.D.

PROF ED 110
NARRATIVE REPORT: SNACKS
AND BEVERAGES

SNACKS
Title: Crispy Potato Fritters
Ingredients:
4 medium potatoes, peeled and grated
¼ cup all-purpose flour
1 egg
Malunggay leaves
Salt and pepper, to taste
Vegetable oil, for frying
Benefits:
Potatoes are a good source of potassium, vitamin C, and dietary fiber
The egg provides protein and the flour adds some carbohydrates to the dish
Procedure:
In a large bowl, mix together the grated potatoes, flour, egg, malunggay leaves,
salt, and pepper.
Heat the vegetable oil in a large skillet over medium-high heat.
Using a spoon or your hands, form the potato mixture into small patties.
Carefully place the patties in the hot oil and fry for 3-4 minutes on each side or
until golden brown and crispy.
Remove from the oil and drain on a paper towel-lined plate.
Serve hot with your favourite sauce.
 BEVERAGES

Tittle: Dalgona Coffee

Ingredients:
2 tablespoons instant coffee
2 tablespoons sugar
2 tablespoons warm water
Benefits:
Dalgona coffee is a whipped coffee that is made using instant coffee, sugar, and
warm water. The whipped coffee can be served over milk, creating a delicious and
creamy coffee drink.
Procedure:
In a large mixing bowl, combine the instant coffee, sugar, and warm water.
Using an electric mixer, beat the mixture on high for about 3-5 minutes, or until it
becomes thick and creamy.
Pour milk into a glass and spoon the whipped coffee mixture on top.
Serve and enjoy.