3rd Grading Activities

Brochure

Konsepto ng Kalayaan

Kalayaan

Ang kalayaan ba’y para sa mga mayaman lamang or para sa mahirap lang? Ito ba’y karapat-dapat para sa bata lamang or para sa matanda lamang? Ano ba talaga ang kalayaan? Ito ba’y kailangan sa buhay o hindi? Bakit ba madaming tao ang nagsakripisyo para sa kalayaan? Gaano ba ito kahalaga?

Ang kalayaan ay importante sa ating buhay. Dito nakasalalay ang ating mga nararamdaman. Pag mayroong kalayaan, tayo’y makatulong sa ibang tao. Magagawa rin nating maglaro at gumawa ng iba’t ibang mga bagay. Pag wla tayong kalayaan,parang walang saysay ang ating buhay kaya’t tayo’y lumaban!

Gamit ang emotional, intellectual at lakas sa ngalan ng kalayaan!

Bototoy

                                               

Zamboanga's Best

Zamboanga Z-Food Recipes: A Collection of Favorite Filipino Foods

Curacha! (A local Chavacano name given to this sea crab species that is uniquely found in the waters around Zamboanga, and no where else in the world. It is popularly described as a highbred   crustacean, with crossbreed characteristics of a large sea crab and the big spiny lobster.  Thus, it is unusually large [reddish-pink in color] for a hybrid crab and quite meaty, and oh so delicious! A special Zamboanga City treat.) Cooking Instructions: Steam or boil in plain water, until cooked to desired level.  Curacha is best experienced in its natural exotic flavor, cooked minimally so as to preserve its original taste. ***If you care to add a touch of local flavor to it, mix in some lemongrass and about 3-5 cups of coconut milk to sauce, and boil until done.  Sauce topping could be enhanced with ginger, grated coconut meat, sea salt, pepper, red chilis, and choice vegetables. Serve with: Steamed rice and fresh Latu (seaweed/sea grapes) or salad. Ensalada de Latu (seaweed salad) 1 kilo latu (seaweed) 2 medium tomatoes, cut into wedges 1 medium onion, sliced 1 calamansi 1 tablespoon olive oil 1 tablespoon vinegar ½ tsp. sea salt ½ tsp. ground black pepper Wash the seaweed and discard the roots and wilted parts. Arrange latu in a salad bowl and garnish with tomato and onion. Mix together the olive oil, vinegar, sea salt, fresh-squeezed calamansi juice, and pepper, then pour generously over the seaweed. Serving note: If desired, top salad with red chili pepper or toasted coconut meat.

Chicken or Pork Adobo Ingredients: One whole chicken cut up into small pieces, 3 tablespoons vinegar, 4 tablespoons soy sauce, 1ripe tomato cut up into small pieces, salt and pepper, 7 cloves of garlic, 3 or 4 bay leaves. Cooking Instructions: Mix the chicken, vinegar, soy sauce, and cut up tomatoes in a pot. (For better taste let marinade stand for 30 min. to an hour and then cook).  Add salt and pepper to taste. Add bay leaves.  Cook in pot with lid for 40 or 45 minutes in medium heat. Serve with: Steamed rice.