My Journey as Kitchen Personnel: Day 4

Hello everyone, How's your day? It's Lenten season and it's time to reflect ourselves and nourish our spiritual being and have time to talk and serve our redeemer, our Savior, Jesus Christ.Today is Palm Sunday and I hope that we can go to church and pray. But so much on that, since for today I will share with you the 4th day of our Journey as Kitchen Personnel During our Provincial Meet 2024

On the 4th day, we still woke up early since we still doubled our preparation. We will prepare for breakfast and lunch too. Our breakfast menu was scrambled eggs with milk and a hotdog. For our packed lunch I prepared sweet and sour pork or "Paikuat". After cooking we packed their lunch boxes too to be distributed to the coaches of various games.

How I prepared the Sweet and sour pork.

Ingredients

1.8 kilos pork (lean meat)
2.Flour(for coating)
3.egg(for binding)
4.seasonings
5.spices

Procedure

1.Prepare the meat by cutting it into thin medium strips
2.Marinate the meat with seasonings and other spices.
3.Set aside for a few hours.
4.Individually dip the meat in the egg and coat with flour then deep fry.
5.Set aside and prepare the sauce.

For sauce

1.Sweet and source sauce
2.Catsup
3.sugar
4.vinegar
5.Onion
6.Bell pepper
7.garlic
8.carrots
9.pineapple tidbits

Procedure

1.Saute garlic and onion.
2.Add bell pepper and carrots
3.Add the sweet and source
4.Add the mixture to have an enlightened sauce for almost eight kilos of meat.
5.Add sugar and vinegar with a ratio of 1:1 a little soy sauce and taste.
6.Add 🍍 pineapple and mix your cooked meat.

After cooking, we went to Carcar City Market to purchase ingredients for our dinner, breakfast, and lunch for the next day. We went to the fish section, Vegetables, meat, and even the mall again. This time we felt that our feet were now aching due to frequent walking but because it's our responsibility we did our work well and just enjoyed every moment. When we went back to our billeting quarters, we then cooked our dinner. We cooked mangoes with pork and adobo and fried fish.