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 ...
Talakitok is also local name of Maliputo and in english it is known for Trevally, Jack and Cavalla.
Sinigang sa miso can be cooked by using other fish such as bangus (milk fish), salmon head and tilipia.
Talakitok Sinigang Sa Miso Recipe
Ingredients:
- 2 - Pcs Talakitok (cleaned and sliced)
- 1 - Onion (sliced)
- 2 - Tomato (quartered)
- 1 - Pack Sinigang na may Miso
- 2 - Tbsp Patis (fish sauce)
- 6 - Cup Water
- 1 - Bunch Mustard leaves (separate mustard leaves from stem)
- 3 - Pieces Long Green Chili
- 10 - Pieces Okra (cut top of okra
- In a medium pot pour small amount of cooking oil once hot add onion and tomato
- Add the fish you plan to use for example talakitok
- Add water let it boil
- Add sinigang na may miso and stir
- Add long green chili and okra
- Add mustard leaves
- Cook for 20 minutes
- Transfer to serving boil
- Best served when hot.
Note:
If, you prefer your sinigang to be sour you can add an additional pack of Sinigang na May Miso to your dish.
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