SUBMITTED BY:Group 3 (10- Lara)April Lyn Torres Shannia Tipace Albert VerzosaRose Ann Cunanan Dainne LiwanagAira Jean Reyes Aldrin LatogaAbby Soncuan Cedrix GamasaJovy Ann Vinluan Paulo Inggar Inah Patawaran Jimwell Dipad SUBMITTED TO: Mrs. Maria Rubina T. Bautista

Ingredients:Chicken BackboneIodized Salt

Procedure:1. Cut the chicken backbone into 4 pieces and wash well.2. Put in the casserole and add water3. Just add the iodized salt 4. Boiled it in the water for 20-40 minutes.

CLEAR SOUP

Ingredients:2 tbsp oilGreen chiliesCarrotCabbageSpring Onion White and GreenCauliflower Corn flourSoy sauceVinegarSalt to taste Procedure:1. Combine the corn flour and 4 cups of water in a deep bowl, mix well and keep aside.2. Heat the oil in a deep non stick pan, add the green chilies and saut on a high flame for a few seconds.3. Add all the vegetables and saut on a high flame for 3 minutes.4. Add the soy sauce, vinegar, and salt mix well and cook on a high flame for 5 minutes while stirring.

THICK SOUP

Ingredients:1 cup Navy Beans1\3 cup Olive oil1 Onion, chopped1 clove garlic crushed1 stalk celery, chopped2 leeks, thinly sliced6 cups shredded green cabbageProcedure:1. Saut onion, garlic, celery, and leeks in 3 tbsp of the oil.2. Add to nearly cooked beans stock, add green cabbage to soup.3. Add seasoning and simmer about 30 minutes.4. Add 1 tbsp of tomato, salt, and pepper.

FRIED CHICKEN

Ingredients:1 Whole ChickenCornstarchBread Cramps2 eggsIodized SaltGround PepperProcedure:1. Chopped the chicken in 13 pieces, then wash them well2. Marinade the chicken with iodized salt and ground pepper.3. After marinade the chicken, put those into bitted egg, then put in the cornstarch or bread cramps.4. Fried the chicken using the frying fan.

MAYONNAISE

Ingredients:Mayonnaise 20 gramsNestle CreamGarlic/GingerProcedure:1. Put the mayonnaise in mixing bowl2. Add the of nestle cream and the garlic/ginger and mix well.

OYSTER SAUCE

Ingredients:Oyster Sauce (Sachet)Garlic finely choppedGinger finely choppedProcedure:1. Put the oyster sauce in a small mixing bowl.2. Add the garlic and the ginger and mix it well.

SINAMAK

Ingredients:Sukang Paumbong (Vinegar)1 cup fresh Siling Labuyo3 tablespoons ginger, sliced1 head garlic Brown Sugar3 Tbsp Refined saltOnionGround pepperGingerProcedure:1. Clean and slice the Ginger.2. Combine ginger, garlic, ground pepper, and siling labuyo chili in a long neck bottle.3. Pour thevinegarinthe bottlethen tightly cover it.4. Lightly shakethe bottleand store in room temperature for 2 days toallowthe spices to blend with thevinegar, the longer you store it, the spicier it becomes.