Since last year, Mom Violy and Carmina had been wanting to try the much-talked-about Bebang's Halo-Halo , but even when we passed by, the timing was never right. Mom Violy kept saying she’d wait until a branch opened closer to us. Then Becky told Carmina there was one along her commute route to work. The best part was that the Tomas Morato branch in Quezon City had just opened. When we arrived at CTTM Square , we found plenty of restaurants on the second floor. While checking the menu, we let the customers behind us order first. Mom Violy asked them for recommendations, and they suggested the Presidential for first timers. Unlike other places, Bebang’s Halo-Halo doesn’t have size options—everything comes in a standard size, making ordering easier. Seniors and PWDs get a discount per order, and you’re given something that lights up when your halo-halo is ready for pickup. Service was quick, so the wait wasn’t long at all. Each order comes in its own green plastic bag with a table...
I will give you a secret ingredient Manang V also put in this dish to add more flavor.
Miso Maya Maya Recipe
Ingredient:
- 1 Medium size Fresh Maya Maya (clean scale with brush, inside and sliced 1 inch)
- 2 Tbsp - Fresh Miso
- 2 - Tomato (quartered)
- 2 - Onion (quartered)
- 1 Tbsp - Sinigang ng Tamarind Mix (secret ingredient)
- 5 Cup - Water
- 1 - Bunch Mustard leaves (separate mustard leaves from stem)
- 1 - Piece Long Green Chili
Cooking Instructions:
- In a medium pot pour small amount of cooking oil once hot add onion and tomato
- Add Maya Maya
- Add water let it boil
- Add miso and stir
- Add long green chili
- Add mustard leaves
- Cook for 20 minutes
- Transfer to serving boil
- Best served when hot.
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