CHOPSUEY

1. Heat the oil on the pan and saute the onion and garlic for 50-20 seconds.
2. Cook the sliced chicken breast. Continue to saute until it becomes light brown then add soy sauce
and oyster.
3. Pour water then cover the pan.
4. Adjust heat to medium and wait until the sauce reduced in half.
5. Add the sliced carrots then cover for 3 minutes.
6. Add the remaining veggies and cornstarch slurry; young corn, cauli flower, red & green bell
pepper, broccoli, cabbage. Then cover.
7. Sprinkle ground black pepper and salt.
8. Add the boiled quail eggs then cover for 30-45 seconds.
Tools & equipment: Knife, chopping board, sandok, wok, mixing bowls, bowl, fork,

UTAN
1. Bring the water to a boil.
2. Add the ginger and squash. Continue to boil for 8 minutes (covered).
3. Stir-in the string beans, scallions, okra, and tomato. Let the liquid re-boil and then add the long
green pepper and eggplant.
4. Stir and add the fish. Cover and cook for 10 minutes.
5. Add the patola and malunggay leaves. Cover and cook for 3 to 5 minutes. Add some salt to taste
and spinach.
6. Transfer to a serving bowl. Serve.
Tools & equipment: Knife, chopping board, sandok, casserole, mixing bowls, fork, spoon
Objectives: The fish in this recipe, along with the long green pepper, are optional ingredients. Therefore,
we will achieve the desired taste without the fish and will only use salt and monosodium glutamate for
spices.