MAIN COURSE: POACHED EGG
Step 1: Gather the tools and
ingredients (mis en place) ready.
Eggs, vinegar, water, salt,
perforated spoon (not available at
home so I used an ordinary long
spoon to collect the egg from the
pot), measuring cup and strainer to
strain excess water
Step 2: Boil the water. While
waiting for the water to be hot
enough. Crack the eggs and put it
in a small cup.
Step 3: When the water is hot
enough, stir in the water like you are
making a whirlpool and carefully put
the egg in it to avoid the white egg
to scatter. The aim is to make the
egg firm.
Step 4: Put some salt and
vinegar into the pot.
Step 5: Collect the egg from the pot. Strain the excess water using a strainer. If a perforated
spoon is available, no need to use a strainer.
Finished product! Serve the egg and put some garnish like parsley if available. Best paired with
pancake for breakfast and coffee. Enjoy
DESSERT: BUKO PANDAN
Step 1: Gather the ingredients
and tools: Condensed milk,
heavy cream, gelatin powder
(you can also use gelatin sheet),
shredded coconut, water, mixing
bowl and spoon.
Step 2: Put water in a pan. Let it
boil before putting the gelatin
powder.
Step 3: Put the gelatin
powder (make sure it is
color green) and bring to a
boil.
Step 4: Put the water and
gelatin mixture into a clean
pan. Let it sit for a couple of
minutes until the gelatin
texture become firm
Step 5: Once the gelatin is
firm, cut it into small cubes.
Add in the shredded
coconut, heavy cream and
condense milk. Make sure
that the sweetness is just
right.
Step 6: mix together the
ingredients. Make sure to
wear face mask for
sanitation purposes
Finished product. Put in a fridge and let it cool first. Serve the buko pandan in a goblet for better
presentation. You may also add garnishes like pandan leaves to make it more attractive.
Consume as soon as possible because the shredded buko and condense milk belong to PHF or
potentially hazardous foods. Maintain the temperature and do not let it expose for too long on
temperature danger zone (5-60 degree Celsius) to avoid bacterial hazards. Enjoy!
SUBMITTED TO: MS. MARIE
DANIELLE SISON
SUBMITTED BY: RONEL QUINTOS
HE11-A
PHOTO CREDITS: PAOLA CASTRO
AND HELEN QUINTOS