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
Filipino chicken or pork
tocino is one of the breakfasts served at home. We often eat this with garlic
fried rice with sunny side up egg and sliced tomato.
Some people buy readymade
tocino at the grocery store or make it on their own.
Filipino Chicken or Pork Tocino Recipe
Ingredients:
- 1 -Kilo Chicken Boneless chicken (sliced to 1/4 inch
thick)
- 1 - Kilo Pork Butt (sliced to 1/4 inch thick)
- 1 Cup Brown Sugar
- 1 Small can Del Monte Pineapple Juice
- Banana Ketchup (Food Coloring)
- 1 Tbs Salt
- 1 Tbs Garlic (minced)
- Anise wine
Step 1:
- Combine all ingredients together let it marinate over
night
Frying Instructions:
1.
Add little amount of
cooking oil add tocino on the pan fry until brown and cook both side
Tip:
It is best to add water in frying pan once all tocino is cooked.
It is easier to clean the pan you will notice the pan is a bit sticky with its
sugar based on the sauce.
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