Mom Violy wanted to eat crispy pata and pinakbet from Seafood Island Restaurant located in Cubao, Quezon City near the old Shopwise. We had arrived early being the first customers waiting for the restaurant to open. Few minutes later customers began entering the restaurant and we have already placed our order. Mom Violy ordered her crispy pata and pinakbet. Carmina ordered garlic butter shrimp since I don't eat crispy pata. Family member ordered calamari and shrimp fried rice. Everyone had a taste of our meals with leftovers to bring home. Watch my video Running Errands in the Philippines . NOT SPONSORED. Subscribe @ Carmina Lifestyle YouTube Channel a place to look, discover and share. Thank you for your support.
What happens when you are craving for salmon, but it is not possible to eat anything fresh because of your situation is very slim for you to really get something you wanted to eat, but you find so many different brands of salmon in a canned but need to decide what to use and which one is better for a sandwich spread.
- Pink Salmon Boneless & Skinless
- Wild Alaskan Sockeye Salmon Boneless & Skinless
I had picked out #2 just for curiosity wanted to try it out and used three canned to make my salmon spread.
Homemade Salmon Spread Recipe:
Ingredients:
- 3 - Canned Salmon
- Mayo (any brand)
- 1/2 Onion (chopped)
- Black Pepper
- Salt
- Can Opener
- Strainer
- Small Tupperware with lid
- Fork
- 2- Bowl
Step 1:
- Open salmon canned with can opener
- Place in the strainer to drain the liquid inside
- Place in a bowl
Step 2:
- Use a fork to smash it like the picture into small pieces
- Add Mayo
- Add chopped onion (optional)
- Add black pepper and salt to your taste
- Mix together
- Place in Tupperware with lid place in the refrigerator
Note:
Just like in any recipe you can eat it with bread, salad or pasta just your choice how you want to add to your dish or crackers if you want.
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