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 ...
After seeing for the first time the most colorful pancit ever been made in the Philippines I realize after I had tasted it and why it looked the way it does it is because it is half palabok and half pancit canton made with sotanghon and canton noodles mixed together.
The way it looks different from being mixed with palabok and pancit ingredients combined and the unique flavor is not the sauce usually made from a palabok it is flavored with soy sauce.
It also has peanuts, shrimp, pork, calamansi just like what you normally see in a noodle dish in the Philippines.
You may purchase this pancit at O'ini Authentic Kapampangan Cuisine to check out their location and menu.
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