Entrep

Chowfan

Step1
1.)5 Min Heat 1 tbsp of oil in a pan, pour beaten egg and cook until barely set. Remove and set
aside.
2.)10 Min Sauté garlic, onion, ground pork and carrot in remaining 1 tbsp of oil. Pour water and
Oyster Sauce.
3.)5 Min Add rice and season with maggic sarap. Pour 2 tbsp of water on the side, add scrambled
egg and gently fluff until steaming hot. Transfer on a serving plate and serve immediately.

Chicken Popcorn

1. Chop 1 lb (450 to 500 grams) chicken to bite sized pieces and add them to a mixing bowl.
2. Add all the seasonings:
 ½ to 1½ teaspoon paprika (or cayenne pepper or red chili powder, adjust to taste)
 ¾ to 1 teaspoon Salt (adjust to taste)
 ½ teaspoon ground black pepper (pepper powder)
 1 teaspoon onion powder (optional)
 1½ teaspoons garlic powder (or 1 tbsp ginger garlic paste)
 ¼ teaspoon allspice or 2 tsp garam masala

3.Mix and cover. Refrigerate for at least 30 mins to 8 hours.

4. Add 4 tablespoons corn starch in 2 batches, mixing after each addition. (2 tablespoons each
time). We do this to avoid the starch clumping up.

5. At this stage the batter has to be thick and moist enough to coat the chicken well. We don’t
want dry chicken at this stage.

6. Arrange panko crumbs and chicken, side by side to work.

7. Pick up each piece of chicken and dredge in the panko crumbs. Press down the crumbs with
your fingers. This step makes a huge difference.

8. Place them on a tray. On a medium flame, heat oil in a deep pan for frying.

9. After 2 mins, stir them gently and fry until golden and super crisp. Remove them from oil and
its ready to serve.

Sauce
For the sauce, you will be needing ½ cup of tomato ketchup, 2 tablespoons of brown sugar, 2
tablespoons of Worcestershire sauce, 1 tablespoon of white vinegar, 1 teaspoon of garlic powder,
and ¼ teaspoon of salt. Put these all together in a saucepan, and then heat it, letting it simmer for
2 minutes. Stir them together then turn off your heat. After you’ve let your ingredients cool,
you’re all good to go with your thick, savory barbecue sauce.

Procedure:
1. Remove the mango from its seed ( use only 1 piece of mango) then put into the blender
together with the water, then blend until smooth.
2. Combine the cooked tapioca, blended mango, cream and milk then mix well, now use the
remaining 2 mangoes by slicing it and put as a topping.
3. Refrigerate for few hours before serving. Enjoy!