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 ...
Manang V had showed me how she had learned how to cook Shabu Shabu from her former boss before she had worked for us.
Manang V's secret ingredients is just using Soup Base Lee Kum Kee for Seafood Hotpot. You can purchase it at the Korean Grocery Store.
Shabu Shabu Recipe
Ingredients:
- 1 - Pack of Soup Base Lee Kum Kee for Seafood Hotpot
- 1 - Stalk Pechay
- 3 - Packs of Shrimp Balls
- 1 Package Vermicelli Noodles
Optional:
- 1/2 Kilo sirloin cut or tenderloin cut
Cooking Instructions:
- Follow the instructions in back of the Soup Base Lee Kum Kee for Seafood Hotpot by boiling water in a large pot.
- Add Vermicelli Noodles, petchay and shrimp balls
Tip:
Best to cook when ready to eat your meal preventing for the Vermicelli Noodles to suck up your soup base.
It is very easy to cook, and you can add other ingredients to your shabu shabu.
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