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 ...
There are some people who just dip it with soy sauce and calamansi topped with rice in their meal.
The other option is the following:
- Atchara
- Ripe tomato with salted egg
- Spicy vinegar
- Kimchi
- Salsa with mango
Ingredient:
- 2 Pieces Tilapia (clean and remove scales)
- 2 Tsp Salt
- Cooking Oil
Preparing the Tilapia:
- Add 1 tsp of salt on both and the inside try rubbing with your hands
- Leave for 15 minutes for the salt to absorb to the fish.
Cooking Instructions:
- Heat oil in the frying pan
- When oil is hot add small amount of cornstarch, flour or baking soda this prevent the oil to splatter once you have added the fish.
- Fry each side for 6 to 10 minutes on each side on medium heat.
- Strain fish on a strainer to remove excess oil
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