CONCEPT 1 SCRIPT…
FLOW OF DISCUSSION & CONTENT
Slide 1
Bless: Good morning dear panelists, and our fellow classmates. I am Bless Anabe
Mary: I am Mary Miranda
Cess: and I am Cess Abalos, your speakers for this presentation
Bless: We are Group 2 Sub Group 1 from Gr. 12 St. Peter Faber
Cess: and today our proposed business is called Peter's Pan.
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(BACKGROUND)
Cess: Peter's Pan is inspired by the versatility of Pateros Delicacies and Tradition, especially
Pateros' famous salted egg and quail egg. It is also inspired by the lively atmosphere of a
night market.
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Cess: The name Peter’s Pan combines the group’s section name and the pan that is used
as a tool for preparing dishes. This also correlates to the character Peter Pan, known for his
nighttime adventures.
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Cess: The reasons for proposing Peter's Pan as a business. Peter's Pan preserves Pateros’
cultural traditions with the premise that street food can be entertaining and will stand out for
its unique blend of tradition and creativity. This serves as a bridge between legacy and
innovation, through reconceptualizing salted eggs and quail eggs to appeal to modern
tastes.
Mary: According to Admin (2024), street food is more than just a quick bite on the go; it’s a
vibrant expression of culture, history, and community. Street food vendors often rely on
recipes and techniques that have been handed down through generations, ensuring that
traditional flavors are preserved for future generations.
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(OBJECTIVES)
Bless: Peter’s Pan aims to connect consumers to the heritage of the town of Pateros while
making these traditions more accessible to a modern audience.
Bless: Also, our business offers delicious and appealing meals, committed to ensuring
customer satisfaction, and we hope to create a positive experience that keeps our customers
returning.
Bless: Lastly, Peter's Pan aims to preserve Pateros’s culinary traditions while ensuring that
innovation and sustainability go hand in hand.
Bless: Peter's Pan aims to promote culture and tradition through street food, focusing on
Pateros' culture from conceptualization to product creation. The business aims to capture the
essence of the Pateros festival and its night market experience while combining Pateros
delicacies with other countries to create unique products and reintroduce them to the market.
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Mary: Now, here are the following Proposed Products we have in mind.
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Mary: First, we have Puff Bites, inspired by Scotch Eggs, a delicacy from England, but with a
twist. Rather than a chicken egg, we replaced it with quail eggs inspired by Pateros, a
Delicacy coated with ground pork mixed with diced potatoes and spices and deep-fried for a
better taste. [Yum]...
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Mary: Our Puff Bites have 10 quail eggs boiled and peeled, ⅛ kg ground pork, 2 salted egg
mash, ½ medium potato diced and cooked, breadcrumbs, 1 tbsp all-purpose flour, 1 egg
beaten, ½ tsp paprika, 2 tsp garlic powder, 1 tsp ground black pepper, 2 tsp salt, 2 tsp sugar,
Parsley chopped, Oil for deep fry.
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Cess: For the procedure, first In a large bowl, combine ground pork, mashed salted eggs,
cooked diced potato, parsley, paprika, salt, pepper, garlic powder, and flour until evenly
mixed.
: Second, Take a small portion of the pork mixture, flatten it, place a boiled quail egg in the
center, and wrap the mixture around it to form a ball. Repeat for all quail eggs.
: Third, Set up three bowls for breading: one with all-purpose flour, one with beaten egg, and
one with breadcrumbs. Dip the balls in each bowl until fully coated.
: Fourth, Heat oil in a deep pan to medium heat.
: Fifth, Deep fry the coated eggs in batches for 3–4 minutes until golden brown and cooked
through, ensuring the oil is heated to medium and not smoking to prevent burning the
breadcrumbs.
: Sixth, Remove the fried eggs and let them drain on paper towels.
: Lastly, Garnish with extra parsley if desired and serve warm with a dipping sauce, such as
ketchup or mayo-ketchup, as a snack or appetizer.
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Mary: For our Next Propose Product we have:
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Mary: Pan-shots inspired by chicken poppers, a delicacy from the United States. A mashed
chicken and reshaped with a mix of breading mix and fried to get that crispy texture but we
added a new sauce dip, rather than Ketchup or Mustard we have Salted egg sauce inspired
by Pateros delicacy.
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Mary: The ingredients of our Salted Pan Shots are, 1kg of chicken thigh deboned and sliced
(with the skin on), 3 tbsp of soy sauce, 1 tbsp of ground black paper, 1 bottle of sprite
mismo, 2 eggs, all-purpose flour, cornstarch, and cooking oil.
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Cess: For the procedure, first, cut the chicken thighs into bite-sized pieces and rinse them
well.
: Second, in a bowl, combine chicken, sprite mismo, soy sauce, salt, pepper, and eggs,
mixing well to coat the chicken evenly.
: Third, let the chicken marinate, covered, for at least an hour, or preferably overnight.
: Fourth, In a separate bowl, mix flour and cornstarch in a 70:30 ratio.
: Fifth, Slowly add sprite to the flour mixture, mixing until you have a smooth, thin batter.
: Sixth, in a separate bowl, mix flour and cornstarch in a 70:30 ratio.
: Seventh, heat oil in a deep fryer or frying pan to medium heat.
: Eighth, coat each piece of marinated chicken completely in the batter.
: Ninth, toss the battered chicken into the dry coating and shake off any excess.
: Tenth, fry the chicken in batches until golden and crispy.
: Eleventh, remove the chicken and drain on paper towels.
: Lastly, coat it with the salted egg sauce, and serve and enjoy!
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Mary: For the Salted egg sauce for coating, the ingredients are 3 salted eggs mashed, ½
cup heavy cream, 2 cloves minced garlic, and 2 tbsp butter.
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Bless: For the procedure, first make the salted egg yolk sauce by mashing the egg in a
bowl, adding heavy whipping cream, and stirring until well combined.
: Second, melt butter in a pan, then add garlic and cook for a minute.
: Third, stir in the salted egg mixture and cook for another 2 minutes
: Fourth, add the fried chicken to the sauce and toss to coat.
: Lastly, transfer to a serving plate, Serve and enjoy!
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Mary: For the Mayo-Ketchup Dipping Sauce the ingredients are, 6 tbsp mayonnaise, 2 tbsp
of ketchup, ½ tbsp of mustard, ½ tsp of soy sauce, ¼ tsp of garlic powder, ¼ tsp of onion
powder, ½ tsp of paprika.
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: And for the procedure, we have only two procedures for this, first of all combine
mayonnaise, ketchup, and mustard in a small bowl.
: Afterwards, stir in the paprika, soy sauce, garlic powder, and salt until well mixed.
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Mary: Now for our Last Propose Product, we present to you.
(Slide ng Picture)
Mary: Peter Pockets, this dish is inspired by Jollibee's Tuna Pie but with a Pateros twist,
made with flattened sliced bread filled with mayonnaise with crushed salted egg and onion
and fried for the final result. (Yum)
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Cess: The ingredients of our peter pocket are sliced white bread, 1 canned tuna drained
(century tuna) salted egg mashed, 1 small red onion finely chopped, 1 small carrot finely
grated, 1 stalk of celery finely chopped, 3 tbsp of mayonnaise, 2 beaten eggs, breadcrumbs,
salt and pepper to taste and cooking oil for frying.
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: For the procedure, start by preparing the tuna and other ingredients
: First, drain each tuna can before adding it.
: Second, put the tuna in a medium bowl.
: Third, add the finely chopped onions, celery, parsley, grated carrots, mayonnaise, salt,
and pepper to the bowl.
: Fourth, Mix everything with a fork, breaking up any large tuna pieces to your preferred
consistency.
: Fifth, Cut off the crusts of the bread slices and roll them out very thinly.
: Sixth, Place the tuna filling on the bottom half of the bread.
: Seventh, Fold the top half of the bread over the filling and crimp the edges with a fork
to seal.
: Eighth, Whisk eggs and milk together. Quickly dip the bread pockets in the mixture, then
roll in crumbs, pressing gently to coat completely.
: Lastly, Deep-fry the breaded pies in hot oil (about two inches deep) in a single layer until
golden and crunchy. Remove and drain on a wire rack.
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Mary: For the Garlic Mayo Dipping Sauce
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:The ingredients here are 2 garlic cloves, finely grated, 6 tbsp mayonnaise, 1 tsp melted
butter, 1 tsp calamansi juice, and salt and pepper to taste.
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: And lastly, for the instructions, first, in a small bowl, combine the mayonnaise, finely
grated garlic, and melted butter.
: Then, season with salt, pepper, and calamansi juice.
Bless: And that will conclude our presentation.
Everyone: Thank you very much!
