Product Proposal

GROUP 2

Members:
Fiona Balmedina

Yang Parado

Arwen Acordon

Jamesjoseph Mallari

Angelo Jerome Popa

Deviled
Egg

Procedure:

Step 1: Boil Eggs

Ensuring you have properly-boiled eggs that also peel well is key to making deviled eggs look
their best.

Step 2: Make Deviled Egg Filling

Slice peeled hard-cooked eggs lengthwise and remove yolks. Place yolks in a bowl and mash
with a fork or potato masher, which works great for large batches. Add mayonnaise, mustard,
and vinegar. Season with salt and pepper.

Step 3: Fill Egg Whites

Fill the egg white halves with the deviled egg yolk mixture. You can simply use a spoon or for a
fancier take, place the egg yolk mixture in a piping bag or re-sealable plastic bag with the end
snipped off to pipe the filling into the egg whites.

Step 4: Chill and Serve Deviled Eggs

Cover and chill the deviled eggs until it's time to serve. Garnish some spring onion and bacon
and then the food is ready to serve.

Ingredients:

 Egg
 Salt and pepper
 Bacon-Ham
 Paprika
 Spring Onion
 Mayonnaise
Dijaj Curry
Spring
Rolls

Procedure:

Step 1:

Prepare the chicken by boiling the breast part for 30 minutes, then letting it rest until it's ready to
shred.

Step 2:

Cut the cabbage, carrots, ginger, and onion into tiny pieces. Then, combine all of the ingredients
and stir-fry them with the curry powder, raisins, and shredded chicken. Add fish sauce and black
pepper for flavor.

Step 3:

Rest and let the stir-fried filling to dry so that the juices can separate.

Step 4:

Now that the wrapper is ready, you can start making the rolls. Next, roll it in a mixture of eggs
and then roll it in bread crumbs.

Step 5:

Fry them in a deep oil and wait it until its golden brown and then serve it with a garlic sauce.

Ingredients:

 Chicken Breast
 Cabbage
 Carrot
 Black pepper
 Curry Powder
 Raisin
 Fish Sauce
 Wrapper
 Bread Crumbs
 Egg
Bang
Bang
Shrimp

Procedure:

Step 1:

Whisk mayonnaise, sweet chile sauce, and Sriracha hot sauce together in a bowl. Set aside.

Step 2:

Place cornstarch in a shallow bowl. Gently press shrimps into cornstarch to coat; shake off any
excess.

Step 3:

Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

Step 4:

Working in batches, cook the shrimp until they are lightly browned on the outside and no longer
transparent in the center, about 3 to 5 minutes.

Step 5:

Transfer shrimp to paper towels to drain.

Step 6:

Put cooked shrimp in a bowl and pour chile sauce mixture over the shrimp; toss gently to coat.

Step 7:

Line a serving bowl with lettuce leaves. Pour shrimp into bowl and top with chopped green
onion.
Ingredients:

 mayonnaise
 sweet chili sauce
 Sriracha hot chile sauce, or to taste
 ½ cup cornstarch, or as needed
 medium shrimp, peeled and deveined
 oil for frying
 lettuce leaves
 1 bunch green onion, chopped, or to taste