Mom Violy told me she wanted to order the Paella Negra from Dean & Deluca. Carmina suggested we dine in since we’d never really tried their main courses, always just getting takeout with the cream puffs . Mom Violy agreed, and we arrived about thirty minutes before the lunch rush began. The service was very slow, even though we had ordered ahead of time. They mistakenly brought out the Paella Valenciana , despite Mom Violy repeating the order three times to the person who took it. It turned out the cook on duty made the error, even though it was written down clearly. We know Paella Negra takes a long time to prepare, which is why Mom Violy had requested it to be cooked beforehand. She wanted it as her main meal, but because of the mix-up and feeling hungry, she took a piece of Carmina’s Turkey Club Sandwich and asked for the bacon on the side. I didn’t expect the turkey to be just one piece, and the bread was toasted so hard that it removed one layer of the sandwich. Since ...
Kamote que is one of my favorite merienda that we cook in our home and each day this is a common food that Filipinos love to eat. Kamote is known as a sweet potato. Kamote que is brown sugar coated on the kamote that has been fried up. This is a common street food you will see when you walk around outside that has three pieces on a barbecue stick. Homemade Kamote Cue Recipe: Ingredients: 4 Pieces Kamote (sweet potato) - sliced 2 Cup - Brown Sugar Cooking Oil Bamboo Stick Cooking Instructions: In a pan you will add enough cooking oil and heat it up once it starts to boil add the brown sugar until it turns brown. Add the kamote fry for 10 minutes and flip both sides to be cooked once the sugar has stuck on the kamote remove the kamote. Add three pieces on the kamote slices in a bamboo stick. My favorite is adding cinnamon powder on my kamote cue to add more flavor this is optional.