While traveling around the world, the family visited the Philippines and decided to combine a double birthday dinner with James. In our chat group, we discussed which restaurants we’d like to dine at, and Mom Violy has been eager to try the all-you-can-eat lobster her best friend recommended at Solaire. Carmina took charge of making the reservation through Solaire's Resort website and asked the family which seating time they preferred, choosing between two options with different time frames. Carmina registered it under Mom Violy's name and phone number. She received an email for our confirmation, and a week beforehand, a reminder was sent to Mom Violy's mobile to confirm if we were going ahead or not. Carmina replied to the SMS since Mom Violy wasn’t sure how to do it. We were told to arrive fifteen minutes before our scheduled entry time, which was 5:30 p.m. on February 12, 2026. When we arrived, we were informed we couldn’t enter the dining area until exactly 5:30 p.m...
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...