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    • How the client will maintain the website after delivery (what coding environment they may wish to use).


ADOBO

Someone may be able to identify where you’re from depending on how you make adobo. But just like any other Filipino dish, each region and household has something different that makes their adobo stand out from the rest. 

This cooked chicken is so juicy and tender as it is seared and simmered in a tangy savory adobo sauce and rendered chicken fat. The soy and vinegar sauce with the black peppercorns, onion and garlic give this dish its signature savory tangy garlicky taste. Don't forget to pour the remaining sauce from the finished dish onto your rice, it compliments it perfectly.his cooked chicken is so juicy and tender as it is seared and simmered in a tangy savory adobo sauce and rendered chicken fat. The soy and vinegar sauce with the black peppercorns, onion and garlic give this dish its signature savory tangy garlicky taste. Don't forget to pour the remaining sauce from the finished dish onto your rice, it compliments it perfectly.


2 tablespoons canola oil
5 chicken drumsticks (about 1 3/4 pounds)
5 bone-in chicken thighs (about 1 3/4 pounds)
1 large yellow onion, quartered and sliced 1/4 inch thick
8 cloves garlic, smashed
5 bay leaves
¼ teaspoon whole black peppercorns
1 cup cane vinegar (see Tips) or unseasoned rice vinegar
⅓ cup reduced-sodium soy sauce


Step 1
Heat oil in a large pot over medium heat until it starts to shimmer. Add drumsticks and cook until brown on all sides, 4 to 6 minutes. Transfer to a plate. Add thighs to the pot and cook until browned, about 3 minutes per side. Transfer to the plate with the drumsticks.

Step 2
Add onion, garlic, bay leaves and peppercorns to the pot; cook, stirring occasionally, until the garlic just begins to brown, about 3 minutes. Add vinegar and soy sauce and bring to a simmer, scraping up any browned bits. Return the chicken to the pot and turn to coat with the sauce. Reduce heat to maintain a gentle simmer, cover and cook, stirring occasionally, until the chicken is very tender, about 1 hour.

Step 3
Transfer the chicken to a clean plate and cover loosely with foil to keep warm. Bring the sauce to a boil and cook, stirring often, until reduced by about one-third, 3 to 5 minutes. Serve the chicken with the sauce.

Tips
Tips: Although cane vinegar is made from fermented sugarcane syrup, it's not sweet. It is fresh, light and less sharp than other vinegars. Find it at Asian markets or online.


PORK ADOBO

* .8 -1.0 kg pork shoulder or butt cut into 4 -5 cm cubes
1/3 cup vinegar
2 tbsp soy sauce
1 tsp salt
3 cloves garlic minced
1 - 2 small bay leaf
1/4 tbsp pepper
1 tbsp sugar
1/2 cup water
2 tbsp cooking oil


Procedure:
1. Combine all ingredients except cooking oil, in a pot and let stand for at least 30 minutes.

2. Simmer covered for 1 hour or until meat is tender. Drain and reserve sauce.

3. Heat cooking oil in skillet.Brown meat on all sides. Transfer to a serving dish.

4. Pour off all remaining oil from skillet. Add reserved sauce and cook for a minute or two scraping
   all browned bits sticking to pan. Pour sauce over meat and serve.
   
   *** Variation: May be done with chicken or a combination of chicken and pork. Beef or chicken livers may
       be added too if desired.
	   
	   
Submit the following completed documentations to your lecturer.  See session plan for actual submission date.

The easiest way to submit all items is in a zipped folder.
    • Website with a minimum of 4 webpages (html documents):
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        ◦ rhondas-spicy-mango-chutney.htm
        ◦ submit-a-recipe.htm
        ◦ Q-and-A.htm
    • Sitemap (xml document).
    • CSS files as required (at least one).
    • A word document or text document containing the link (URL) to the website’s homepage (index.html page).
    • This assessment instrument (ICTWEB304 AT2 Project).  Don’t forget to enter your details on the first page of this document.
	
	    • Submitted to your lecturer’s CDU staff email account.
    • The submission must be from student CDU student email account.
    • The subject must include student number, course code, unit code, assessment title, activity numbers and the assessor name, for example: s123456, ICT30120, ICTWEB304, AT2, assessor name.