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
Chicharo is known for sweet peas in another country and is cooked in our home adodo style along with pork.
Adobo
Chicharo Recipe:
Ingredients:
- 1/3 cup - Soy Sauce
- 3 - Cloves Garlic (minced)
- 1 - Medium Onion (chopped)
- 3 Tbs - Vinegar
- 2 - Tbs Cooking Oil
- 1/4 Kilo Pork (chopped)
- 1/2 Kilo Chicharo/Sweet Pea (remove
the sides)
- 1/2 Tsp - Black Pepper
- 1/2 Cup - Water
Cooking Instructions:
Step 1:
- Cook in a large pan in medium heat add cooking oil add garlic and onion saute
- Add pork cook for two minutes
- Add soy sauce, vinegar and water until sauce begins to boil
- Add chicharo/sweet pea mix together cook for 10 minutes season with black pepper.
Ready to eat!
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