Mom Violy told me she wanted to order the Paella Negra from Dean & Deluca. Carmina suggested we dine in since we’d never really tried their main courses, always just getting takeout with the cream puffs . Mom Violy agreed, and we arrived about thirty minutes before the lunch rush began. The service was very slow, even though we had ordered ahead of time. They mistakenly brought out the Paella Valenciana , despite Mom Violy repeating the order three times to the person who took it. It turned out the cook on duty made the error, even though it was written down clearly. We know Paella Negra takes a long time to prepare, which is why Mom Violy had requested it to be cooked beforehand. She wanted it as her main meal, but because of the mix-up and feeling hungry, she took a piece of Carmina’s Turkey Club Sandwich and asked for the bacon on the side. I didn’t expect the turkey to be just one piece, and the bread was toasted so hard that it removed one layer of the sandwich. Since ...
Chicken Tinola Recipe:
Ingredients:
- 1 - Whole chicken (slice per parts) or 1 pack of choice
of chicken parts
- 1 - Small piece fresh ginger (peel and slice matchbox
size)
- 1 - chicken broth cubes or 1- can chicken stock
- 4 Tbs - Patis (fish sauce)
- 1 - Vegetable choice of green papaya or chayote (peel
and sliced)
- 1 - Cup Spinach leaves or malunggay leaves
- 2 cloves - Garlic (chopped)
- 1/2 onion (chopped)
- Small amount cooking oil
- Medium Pot
Step 1:
- Add small amount cooking oil in hot pot add onions,
garlic, ginger and patis mix together
- Add sliced chicken
- Add water and chicken stock
- Add papaya or chayote
- Cook for 25 minutes
- Add spinach or malunggay
- Cook another 5 minutes and it is fully cooked.
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