Mom Violy had been wanting to dine at Tapenade , a place that brought back memories of her visit seven years ago. This time, she made a reservation to enjoy Mediterranean dishes in celebration of Carmina’s birthday. Carmina didn’t get to choose where to eat, as Mom Violy usually follows her own cravings. While browsing the menu, Mom Violy couldn’t recall what she had ordered all those years ago. Shocked by the prices, she pondered her options, still unable to remember the dish she once had. In the end, she decided to order the Gambas Al Ajello as an appetizer, while Carmina chose the Norwegian Salmon. Family membered ordered the following: Fried Calamari Croquetas De Pollo Y Trufa Rigatoni Bolognese Spaghetti Alla Gracia Mom Violy got to sample our meals, figure out which ones she liked best, and even take some leftovers home. NOT SPONSORED. Check out my channel @ Carmina Lifestyle YouTube and click on the subscribe button for more videos. Thank you for the su...
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...