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 ...
Ginataang Bilo Bilo is a dessert that is cooked with langka (jackfruit), saba (banana), kamote, sago (tapica pearl), sweet rice balls and coconut milk. Ginataang Bilo Bilo Recipe Ingredients: 1/2 Kilo - Sweet rice flour (Glutinous rice flour) 3 - Fresh Whole Coconut or 4 Cups Gata (coconut milk) 10 - Pieces Saba (sliced) 1/4 Kilo - Fresh langka (jackfruit) slice small stripes 6 Pieces - Kamote (peel and slice into cubes) 1/2 Kilo - Sago (Tapicaca pearls) Brown Sugar (to taste) Step 1: You're using fresh coconut you will grate the coconut meat out of the coconut shell and squeeze out the milk out and set a side to make four cups. Step 2: In a bowl add the sweet rice flour with 1/4 cup of coconut milk stir it until it becomes sticky to form into a ball to look like this in my video If you have children of your own you can do this together it is like clay doe to form into a small ball with your hands. Tip: Add sweet rice flour in your hands prevent it sticky to form a ball in your han...