Carmina asked Mom Violy what kind of food she would like to eat for her upcoming birthday. Mom Violy said she was craving for a restaurant that serves steak and lobster. Carmina gave Mom Violy a list of restaurants for her to decide with a link of the websites for her to see which one look something she would like to try. One week before Mom Violy's birthday she made her final choice where she would like to try Mamou . Carmina had picked up Mom Violy at her home before heading to Gateway 2 located in Cubao, Quezon City. Mamou is located ground floor inside Gateway 2. Upon entering the person asked if we had any reservations however, they do except walk as well was seated at the table of our choice. The person had handed us the menu. Beverages Menu Bread and butter were served after we had placed our order. Our appetizer was the Mamou's Bacon Steak. Mom Violy decided to order her lobster tail with rice. Carmina had ordered Beer Battered Fish and Malt Vinegar with choice of pot
In the Philippines we have variety of different type of vegetables that are cooked in our Filipino dishes.
Sayote
- Chicken tinola
- Sauté vegetables cooked with shrimp or pork
Upo
- Saute vegetable with shrimp or pork
- Made into a soup
Mungo Beans
- Cooked with spinach and shrimp or pork
Malunggay
- Cooked with mungo beans
- Soup
- Made into pandesal (bread)
Ampalaya (bitter melon)
- Cooked in gata (coconut milk)
- Saute with shrimp
- Salad with vinegar, onion, tomato, salt and black pepper
- Eaten with buro (fermented rice)
Kamote (sweet potato) comes in color purple
or yellow
- Fried
- Boiled
- Baked
- Added in Dessert such as ginatan
- Added in Fresh lumpia
Pechay or Chinese cabbage
- Cooked in Nilagang
- Steam
- Stir-fried
Kangkong
- Cooked with sinigang (sour soup)
- Fried by adding batter
- Steam eaten with bagong (shrimp paste)
Puso ng saging or Banana Blossom
- Cooked has salad
- Soup
Gabi (taro)
- Cooked in singigang (sour soup)
Mustasa
- Cooked in salad
- Soup
- Be boiled and eaten with buro (fermented rice)
Singkamas or Jicama
- Eaten raw by adding it with vinegar, soy sauce
- Salt
Alugbati
- Cooked as soup
- Salad
- Stew cooked with fish
Sigarilyas
- Cooked with coconut milk (gata)
Sitaw or String Beans
- Cooked in singigang (sour soup)
- Sauté with soy sauce, onion, pork and garlic
Kamoteng
kahoy Cassava root
- Cassava cake
- Boiled yucca
Tanglad (Lemon grass)
- Added in rice when cooking in rice cooker
- Dessert
- Juice
Taro Leaves
- Cooked to make Laing and coconut milk
Sweet Potato Leaves
- Stir fry
- Boiled made into salad
Patola
- Cooked soup
- Sautéd vegetable with shrimp
Ubod – (coconut
palm heart)
- Fresh lumpia
Atsuete
- Food coloring
Bawang
- Native garlic – use for longanisa
Green Papaya
- Cooked with chicken tinola
Japanese Eggplant
- Fried dip with vinegar
- Steam made into a salad with vinegar, tomato, onion, salt and black pepper
- Cooked with pinakbet or Kare kare
- Torta (omelette)
Squash
- Pinakbet
- Ukoy
Okra
- Pinakbet
- Sinigang (sour soup)
- Steam
Calamasi (Philippine Lime)
- Citrus juice
- Dipping sauce by adding soy sauce and hot pepper
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