While traveling around the world, the family visited the Philippines and decided to combine a double birthday dinner with James. In our chat group, we discussed which restaurants we’d like to dine at, and Mom Violy has been eager to try the all-you-can-eat lobster her best friend recommended at Solaire. Carmina took charge of making the reservation through Solaire's Resort website and asked the family which seating time they preferred, choosing between two options with different time frames. Carmina registered it under Mom Violy's name and phone number. She received an email for our confirmation, and a week beforehand, a reminder was sent to Mom Violy's mobile to confirm if we were going ahead or not. Carmina replied to the SMS since Mom Violy wasn’t sure how to do it. We were told to arrive fifteen minutes before our scheduled entry time, which was 5:30 p.m. on February 12, 2026. When we arrived, we were informed we couldn’t enter the dining area until exactly 5:30 p.m...
This is a popular dish when you feel
like eating for a change you can either wrap this up in banana leaf or aluminum
foil of your choice.
Ingredients:
- 3 – Large Pusit (squid) (clean and remove scales)
- 2 - Pieces Ripe Tomato (chopped)
- 1 - Onion (chopped)
- 1 - Tsp Ginger (minced)
- 1 - Tbsp Calamansi or Lemon Juice
- 1 – Cup Soy sauce
- Salt
- Black Pepper
Step 1:
- In a bowl add tomato, onion, ginger and calamansi or
lemon juice
- Add salt, black pepper and soy sauce
- Mix well
Step 2:
- Add Step 1 and place inside the squid with a spoon.
- Rub cooking oil on the squid prevent stick to the
aluminum foil or banana leaf.
Step 3:
- Wrap the squid in aluminum foil or banana leaf seal
tightly by folding both ends secure.
Step 4:
Grilling:
Cook for 6 to 8 minutes each side on
a charcoal.
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