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.
Galunggong in English is mackerel scard.
Chamba chamba means when you invent on something with no expectation how it will taste like after being cooked.
I was interviewing Ike to get his chamba chamba recipe he laughed and said I don't think I want to cook anymore.
Manang V said you will get interview by Carmina you will be recognized by her blog.
I wanted to take his picture he said he is not prepared well until now I will share you his recipe on what other ingredients he had added to his chamba chamba recipe.
Chamba Chamba Recipe
Ingredients:
- 2 Pieces - Galunggong Fish
- 1/4 Cup - Fresh Ube (peel and slice to cubes)
- 1 Cup - Malunggay Leaves
- 1 - Onion (peel and chopped)
- 1 - Tomato (chopped)
Frying:
- Heat pan and pour small amount of cooking oil add galunggong once oil is hot cook both sides.
- Set aside and drain oil from fish placing it on a strainer.
Cooking:
- In a pot add four cups of water add onion, tomato, galunggong and malunggay leaves cook for thirty minutes place on a serving bowl ready to serve.
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Subscribe @Carmina Lifestyle YouTube Channel a place to look, discover and share.
Thank you.
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