CHICKEN SOPAS

INGREDIENTS  1 onion, peeled and chopped

 2 pounds bone-in chicken parts
 1 onion, peeled and quartered
 1 teaspoon peppercorns
 4 cloves garlic, peeled and crushed
 2 bay leaves
 salt and pepper to taste
 10 cups water
 1 tablespoon canola oil
 4 hot dogs, sliced diagonally into
1/2-inch thick
 2 stalks celery, cubed
 2 large carrots, peeled and cubed
 2 cups uncooked elbow macaroni
pasta
 1 can (12 ounces) evaporated milk
 salt and pepper to taste
 1/2 small napa cabbage, chopped
 4 hard-boiled eggs, peeled and
halved
 green onions, chopped

PROCEDURE

 In a large pot, combine chicken, quartered onions, peppercorns, garlic, bay leaves,
1 tablespoon of salt, and 10 cups water.
 Over medium heat, bring to a boil, skimming scum that may float on top. Once the
broth clears, lower heat and cover. Continue to cook for about 20 to 30 minutes or
until chicken is cooked through and fork-tender. With a slotted spoon, remove
chicken from the broth.
 Allow chicken to cool to touch, pull meat from the bones, shred and set aside.
 Return the bones to the pot and bring to a boil. Lower heat, cover, and simmer for at
least 30 minutes to 1 hour. Using a fine-mesh sieve, strain Using a fine mesh sieve,
strain broth to remove sediments and reserve about 8 cups.
 In another pot over medium heat, heat oil. Add hot dogs and cook, stirring regularly,
for about 1 to 2 minutes or until lightly browned. With a slotted spoon, remove from
pan and drain on paper towels. Keep warm.
 Add the chopped onions, celery, and carrots to the pan. Cook, stirring regularly, for
about 3 to 5 minutes or until softened
 Add macaroni and cook, stirring regularly, for about 1 to 2 minutes.
 Add the reserved broth and bring to a boil.
 Lower heat and simmer, stirring occasionally, for about 8 to 10 minutes or until pasta
is tender.
 Add evaporated milk, shredded chicken, and hot dogs. Continue to cook simmer until
heated through. Season with salt and pepper to taste.
 Add napa cabbage and cook for about 1 minute or until tender-crisp.
 To serve, ladle soup in individual bowls and garnish with eggs and green onions, if
desired. Serve hot.
 POPCORN CHICKEN

INGREDIENTS

3 cups flour

2 teaspoons garlic powder

1/2 teaspoon salt

1/4 teaspoon ground black pepper

2 eggs

2 tablespoons lemon juice

oil for frying

3 skinless, boneless chicken breasts, cubed

PROCEDURE

Mix flour, garlic powder, salt, and black pepper together in a bowl. Beat eggs and lemon juice together in a
separate bowl.

Heat 1 1/2 to 2 inches of oil in a large pot over medium heat.

Dip the chicken pieces into the flour mixture, then the egg mixture, and again into the flour mixture.

Test the oil to make sure it is hot enough: a small amount of flour dropped in should sizzle. Place 10 pieces
of chicken into the hot oil; cook until golden brown, about 8 minutes. Remove from the oil and drain on a
paper towel lined plate and season with salt. Repeat with remaining chicken.
 EXTREME CABBAGE
Ingredients
1/2 pound bacon
1 large onion, thinly sliced
1 clove garlic, minced
1 sm head cabbage, thinly sliced
salt & pepper

PROCEDURE

1. Cut bacon into small pieces, fry over medium heat, stirring often, until crispy. Leave bacon and
grease in the pan.
2. While the bacon is cooking, thinly slice an onion and a head of cabbage.
3. Add the onion, cabbage and garlic to the pan of bacon. Cooking over medium heat, fry the
cabbage in the bacon grease until the cabbage is tender. Season with salt and pepper before
serving.
 SPICY TUNA PASTA
INGREDIENTS
1 400-gram pack spaghetti
2 tablespoons oil
1 medium red onion, peeled, thinly sliced
4 cloves garlic, peeled, thinly sliced
3 tomatoes, thinly sliced
1 180-gram can tuna, hot and spicy-flavored
1 180-gram can canned tuna flakes in oil

PROCEDURE
Bring a pot of water to a boil. Cook spaghetti according to package instructions. Drain, and
set aside.
Meanwhile, in a large sauté pan over medium heat, heat oil. Add and sauté onion then
garlic until softened and translucent. Add tomatoes and cook, stirring, until softened.
Add both kinds of tuna, and cook until heated through. Season with salt and pepper to
taste. To serve, add cooked pasta and toss in tuna mixture before serving.
 BISTEK TAGALOG
Ingredients
 250 grams beef, sliced thinly
 2 Tbsp soy sauce
 4 pcs calamansi,(extract juice)
 1 Tbsp Knorr liquid seasoning
 ½ cup soup stock
 2 Tbsp oil
 1 pc big onion, sliced into rings
 ground pepper

PROCEDURE
1. Marinate beef in calamansi juice, soy sauce, Knorr liquid seasoning, pepper, and MSG
for at least an hour.
2. In a pan, heat some oil and stir fry onions until half cooked. Set aside.
3. Fry beef in oil until brown. Add soup stock and marinade then boil until meat becomes
tender.
4. Add more water if necessary until the beef is tender and there is some liquid left.
5. Season to taste. Garnish with onion rings. Serve hot.
 FISH FILLET
INGREDIENTS
1 egg
2 tablespoons prepared yellow mustard
1/2 teaspoon salt
1 1/2 cups instant mashed potato flakes
1/4 cup oil for frying
1/4 cup oil for frying
PROCEDURE
In a shallow dish, whisk together the egg, mustard, and salt; set aside. Place the potato flakes in
another shallow dish.
Heat oil in a large heavy skillet over medium-high heat.
Dip fish fillets in the egg mixture. Dredge the fillets in the potato flakes, making sure to
completely coat the fish. For extra crispy, dip into egg and potato flakes again.
Fry fish fillets in oil for 3 to 4 minutes on each side, or until golden brown.

PORTFOLIO
 IN
HPC 1

SUBBMITTED BY: FRANCIS F. DRAPITE BSHM 1-C

SUBBMITTED TO: MARYFLOR ABELLA