Performance Task 1 (Preliminary) Instruction: Kindly research of 4 known tourist product (Must be tangible) that the assigned Region per group offered in the tourism industry. Task: You can Bring or Create or Make the 4 chosen tourist products on the scheduled meeting. What you need to do is to present in the class what is the products and must answer the ff questions: 1. Name of the tourist product? 2. Where region/place/destination is it known for? 3. What are the contributions of the Tourist product to the local, to the community and to the economic development of the area? 4. lf food (What are the recipes, how does it cooked, make or created, how much is the estimated price?)5. If Handicraft (How is it created? Where is it made from? How much it cost? 6. Other details: Historical Value, Trivias, Representation, Cultural Value ETC) Group 1- Regions 1, 2, MIMAROPA Group 2- Region 4A, CAR, 3 Group 3- Regions NCR, Region 5, Visayas Region Free options for Group 1 & 2: Regions from Mindanao Island REGION 5: BICOL REGION e Bicol Region - Bicol Express 1. Name of the tourist product? --» Bicol Express 2. Where region/place/destination is it known for? --> Region 5 or Bicol Region. Itis a known delicacy in the Bicol Region.3. What are the contributions of the Tourist product to the local, to the community and to the economic development of the area? Sc aS / ——= : Bicol Express—despite its name being specific to the Bicol region—is popular almost everywhere here in the Philippines. It is a common dish you'll find from the local karinderya to some fancy restaurants. And with this, everyone has their own variation of the dish usually adjusted to their own liking. 4. If food (What are the recipes, how does it cooked, make or created, how much is the estimated price?) --> Ingredientse 1kg pork belly, cut into small slices e 1-2 tbsp fresh bagoong alamang (shrimp paste), see notes on ingredients above e 2cups coconut milk (gata), see notes on ingredients above ¢ 1 cup coconut cream (kakang gata), see notes on ingredients above e 2-3 cloves garlic, minced ¢ 1pcsmall-sized onion, chopped e 3-6 pcs siling haba (green/ finger chilis), thinly sliced e 4-8 pcs siling labuyo (bird’s eye/ Thai chili), thinly sliced e black pepper, to taste e 1tbsp cooking oil Instructions e Pour the cooking oil in a cooking pot and apply medium heat. e When the oil is hot enough, add-in the garlic and onion and saute.When limp and aromatic, add-in the pork meat slices. Cook for 5 to 7 minutes or until Light brown. Add-in the bagoong alamang. Make sure to do a taste test before adding this. If it is too salty for you, try washing with water to reduce the saltiness. Pour in the coconut milk. Make sure all the meat is covered with coconut milk. If not, add more coconut milk or water. Bring to a boil and cover the pot. Cook for about 30-40 minutes or until the meat is tender. Remove the cover and let the remaining coconut milk evaporate. Pour in the coconut cream, add-in the chilis (siling haba and siling labuyo) and the black pepper. Continue to simmer, uncovered, while stirring occasionally, until the sauce thickens and the meat begins to render fat.e Remove from heat and transfer toa serving plate. Enjoy! e Ingredients — Servings: 6-8 persons 1 kilo pork liempo (pork belly), sliced into strips about 1 inch thick, 6 cloves garlic, chopped, 2 pieces onions, chopped, 1/4 cup minced ginger, 6 cups coconut cream, 1 cup green finger chilis (seeds removed), cut horizontally into strips, 1/3 cup red chilis, 2 Tbsps. Turmeric, 1/2 cup bagoong alamang (shrimp paste), and cooking oil. e How to prepare In a pan, heat a small amount of cooking oil. Saute garlic until fragrant and add onions. Cook until onions are tender. Add shrimp paste and continue cooking for about 5 minutes. Turning the stove to high heat, add meat and cook for another 10 minutes or until the meat releases its natural oil. Put in the ginger and cook for few seconds. Add in the coconut cream andchilis. Cook for another 15-20 minutes or until the sauce has been reduced and thickened. e Serve with steamed rice. Amount of chilis may be adjusted depending on your tolerance for spicy dishes. However, chilis are said to help in clearing the nasal passages. Shrimp paste may be omitted since it can cause allergic reactions in some people. For saltiness, you may add fish sauce while cooking the meat (before adding coconut cream) or you may use Salt as an alternative. Then you can have now your Bicol Express. Don't forget to keep a glass of water beside you while eating. 5. /f Handicraft (How is it created? Where is it made from? How much it cost?) -->6. Other details: Historical Value, Trivias, Representation, Cultural Value ETC) --> Historical Value: Bicol express is a spicy Filipino stew consisting of bite sized pieces of pork with chilies, coconut milk, shrimp paste (bagoong), onions, tomato and garlic. The dish is named after the train in the Bicol region of the Philippines, known for its spicy food. Bicol Express, known natively in Bikol as sinilihan (Lit.'spiced with chil’), is a popular Filipino dish which was popularized in the district of Malate, Manila but made in traditional Bicolano style. Cely Kalaw is a native of Laguna and an owner of a restaurant located in Malate, Manila. She is believed to have been the woman behind this spicy and appetizing dish. She went to Naga when she was three years old and was exposed to the palatable dishes of Bicol. When she grew up andreturned to Manila, she created Bicol Express. She named the dish after the train that travels from Paco Station to Bicol. Bicolanos also claim that it was derived from an original native recipe of Bicol, Gulay na Lada, which is cooked the same way as Bicol Express but originally had no meat. According to some historians, there are traces of Indonesian traders who came to the region about two thousand years ago, and Bicol Express might have been one of the influences that the people of Indonesia left to the natives. Indeed it is quite similar to some Indonesian dishes. REGION 6: WESTERN VISAYAS e Iloilo - Pinasugbo 1. Name of the tourist product? --» Pinasugbo or Consilva2. Where region/place/destination is it known for? --> Region 6 or Western Visayas. It is a known delicacy in Iloilo. 3. What are the contributions of the Tourist product to the local, to the community and to the economic development of the area? --> Pinasugbo is a common pasalubong item among the sugar producing places in the Visayas and Iloilo being one of them has a number of bakeries having their own version. 4. If food (What are the recipes, how does it cooked, make or created, how much is the estimated price?) --> INGREDIENTS: 5 raw bananas (Saba) peeled Oil for deep frying 1 tablespoon Vanilla flavoring 1/2 cup Brown sugar (or 1 cup Mollasessyrup/karo syrup/maple syrup) 1/2 cup Water Toasted Sesame seeds INSTRUCTIONS: 1. Slice the bananas thinly into slivers style, around half a millimetre to a millimetre per slice. 2. Heat oil over medium to high heat until very hot. 3. Deep fry the slices of bananas by small batches, until crispy. Add a few slices at a time. Adjust heat as needed from medium to low. 4. Prepare the coating: Make a paste texture of Y2 cup water, V2 cup brown sugar and 1 tsp vanilla. If available, it’s better to use molasses syrup, or karo syrup, or maple syrup. 5. Once done frying crispy banana, soak it in sugar paste/karo syrup for about two to three Minutes. Drain well in your strainer. 6. Return in hot cooking oil and fry againuntil golden brown or when the bubbling ceases. Refry it by batch. 7.Do the same process until all bananas are refried. 8. Dip the slivers of bananas in a bowl of toasted sesame seeds while hot. Drain and let it cool in a tray separately. Then wrap in paper cones. 9. Serve and enjoy! Cooking Tips: you may add butter to add flavor. 5. /f Handicraft (How is it created? Where is it made from? How much it cost?) a 6. Other details: Historical Value, Trivias, Representation, Cultural Value ETC) --> Pinasugbo, also known as consilva, is a Filipino banana chip dessert made from thinly sliced saba bananas that are deep-fried and coated with caramelized sugar and sesame seeds. It originates from the Hiligaynon people of the Western Visayas islands. It is traditionally sold in white paper cones. e Pinasugbo is acommon Ilonggo pasalubong item usually sold in Iloilo and Bacolod. It is one of the favorite delicacies in Western Visayas particularly in Ilollo, Bacolod, Aklan and Roxas. Trivias: The province of Iloilo is famously known as the Heart of the Philippines since it is located in the middle of the archipelago. Its capital, Iloilo City, is also known as the City of Love, and Ilonggos are famous for being soft-spoken and sweet. REGION 7: CENTRAL VISAYAS e Cebu - Otap 1. Name of the tourist product?--> Otap 2. Where region/place/destination is it known for? --> Region 7 or Central Visayas. It is a known tourist product in Cebu. 3. What are the contributions of the Tourist product to the local, to the community and to the economic development of the area? --> The key benefit of OTAP is the ability to change a radio's features from afar. Without OTAP, changing a police radio's features involves a technician making the changes during radio downtimes. 4. If food (What are the recipes, how does it cooked, make or created, how much is the estimated price?) --> 4. For the First Dough 1 cup warm milk (105-115 F) 2 1/4 teaspoons active dry yeast 1/2 cup sugar1/2 teaspoon salt Tegg 1/4 cup vegetable shortening, very soft 2 tablespoons butter, melted 3 cups all-purpose flour (plus up 1/4 cup for rolling) sugar for rolling For the Second Dough 1/4 cup butter, softened 1/4 cup vegetable shortening, softened 3/4 cup flour STEP 1 In the bowl of a stand mixer, pour the warm milk. Sprinkle the yeast and about 1 teaspoon of the sugar. Let the mixture stand for about 5 to 10 minutes, or until foamy. STEP 2 Add the remaining sugar, salt, egg, shortening, and the melted butter. Stir with a wooden spoon until incorporated. STEP 3 Add the flour, and using the dough hook, slowly beat the mixture on low until the flour is moistened.STEP 4 Turn the speed to medium-high and beat the dough for 12 to 15 minutes, or until the dough gathers in the center and pulls from the side of the bowl. STEP 5 If the dough is still very sticky after 10 minutes of kneading, sprinkle a little bit of flour to help with the stickiness. STEP 6 Place the dough in a bowl and cover with a clean kitchen towel. Let it rise for 1 hour, or until doubled in size. STEP 7 Meanwhile, make the second dough. Mix the softened butter and shortening together using the back of the spoon until creamy and smooth. Gradually stir in the flour and keep mixing until a smooth and soft dough forms. STEP 8 Deflate the risen first dough and turn it over on a lightly floured surface. Using a rolling pin, roll into a rectangle about 1/4-inch thick, with the long edge facing you. STEP 9Fold the upper third of the dough towards the center, then fold the lowerthird over to the center. Fold both the left and right sides of the dough towards the center to form a rectangular "envelope" shape. STEP 10 Roll the dough into a rectangle again, about 1/4 inch-thick. Using an angled spatula, spread the second dough over the rolled first dough until well- distributed. STEP 11Fold the dough again in the same way. Roll it out again into a rectangle as thin as possible without tearing. STEP 12 Starting on the long edge, roll the dough into a tight log. STEP 13Preheat oven to 350 F. STEP 14 Use a knife to slice the dough into 1/2-inch portions. Take one portion, and roll it out very thinly (paper-thin) into an oval shape. Lightly dust the rolling pin to keep the dough from sticking. STEP 15 Carefully dip the shaped dough on a plate of white sugar to coat. Repeat with remaining dough portions.STEP 16 Arrange the otap dough ina single layer on parchment-lined baking sheets and bake in the preheated 350 F oven for about 15 to 18 minutes, or until the top is golden and crisp. STEP 17 Allow the otap to cool completely and remove from pan. 5. /f Handicraft (How is it created? Where is it made from? How much it cost?) --> 6. Other details: Historical Value, Trivias, Representation, Cultural Value ETC) --> The otap is an elongated puff pastry that is about four to six inches long and about two inches wide. It has a flaky, brittle and crumpled surface that is sprinkled with sugar. Eating this pastry would entail a lot of cautiousness, as fragments and bits of sugar may fall on the floor as you take a scrumptious bite.The native delicacy is especially common in the province of Cebu where it originated. However, the otap is also a popular snack in other provinces in the Visayas region, like Negros Oriental and Negros Occidental. The native delicacy is usually composed of flour, shortening, coconut, and sugar. In order to achieve the distinctive texture of the otap, it usually undergoes a two-stage baking process. The first stage is to partially cook the dough and then sprinkle the top with sugar. The second stage involves baking again the dough, but a little bit over the usual baking time in order to create an oval-shaped, flaky pastry that will become the otap. There are many otap makers in Cebu City, but the most famous are Shamrock, La Fortuna and Masterline. All of them havespecialty bakeshops in Cebu that sell otap and other native snacks. Whether you are a Filipino or a tourist visiting Cebu, people who eat otap for the first time will love its flaky and sweet taste that will make them want to eat more of the native delicacy. Since otap is considered a fragile food because it breaks easily, it is advisable to eat it while holding your other palm or a plate under your mouth so you could catch the bits of pieces of the otap falling from your mouth as you eat the pastry. REGION 8: EASTERN VISAYAS e Leyte - Cassava chips 1. Name of the tourist product? --> Cassava Chips 2. Where region/place/destination is it known for?--> Region 8 or Eastern Visayas. It is a known tourist product in Leyte. 3. What are the contributions of the Tourist product to the local, to the community and to the economic development of the area? --> It soon became a staple food in many of these places because of its tolerance to drought, poor soil conditions and generally difficult crop environments. Cassava is produced mostly by smallholders on marginal or submarginal lands of the humid and subhumid tropics. Cassava will spur rural industrial development and raise incomes for producers, processors and traders. Cassava will contribute to the food security status of its producing and consuming households. The crop has long been used as a famine reserve and food security crop. 4. If food (What are the recipes, how does it cooked, make or created, how much is theestimated price?) --> Ingredients: e 2 fresh cassava e 1 quart water, iced, or more or less as needed e Vegetable oil or canola oil, for frying e Garlic or Malunggay flavor, to taste Steps to Make It: 1.Gather the ingredients. 2. Slice off about a half-inch from each end of the cassava, root. 3. Peel the brown bark-like skin from the root. 4. With a vegetable slicer or mandoline, slice the root into thin rounds (about 1/8 inch or less). You can use the straight blade or crinkle-cut blade. 5. Put the slices into the ice water right away and allow them to steep for 45 minutes. 6. Remove the slices from the water.7. Drain and dry on paper towels. (You do not want them to be wet when you put them in hot oil.) 8. Fry in hot oil at 370 F until lightly brown and crisp. Don’t crowd the fryer. Instead, fry in batches if necessary. 9. Drain the chips on paper towels and sprinkle with salt. 10. Serve immediately or allow the chips to cool and store them sealed in plastic bags or an airtight container. 11. Enjoy! 5. If Handicraft (How is it created? Where is it made from? How much it cost?) --> 6. Other details: Historical Value, Trivias, Representation, Cultural Value ETC) --> History: the history of cassava chips will be a lots because is a traditional snack food, that is already been in some tropic country for a loong time ago.Trivia: Cassava (Manihot esculenta Crantz) is a native of Brazil and during the sixteenth and seventeenth centuries it was dispersed widely by the Portuguese in tropical and subtropical areas of Africa, Asia and the Caribbean. : Cassava is able to tolerate drought and grow in poor soil, and naturally resists pests and plant disease. It can be stored for two years in the ground without rotting! Cassava is known by many names including yuca, manioc, mandioca, yucca root, casabe, and tapioca. Representation: Cassava chips made from finely grated cassava tubers processed into bite-sized cassava wafer and crisply fried in oil. It comes with garlic and malunggay flavor.