Family was informed by their friends to try Blackbird at the Nielson Tower and asked Mom Violy if she has ever been there before. Mom Violy had no clue what it was asked Carmina to look it up and see what kind of food they serve. Carmina gave the phone number to Mom Violy make a reservation for a family lunch. On the day of the reservation, we arrived early and were allowed to enter before the official opening time of eleven o’clock in the morning. We decided to stay in the lobby, where we were asked if we wanted anything to drink. Carmina took videos inside and learned about the history by talking to the staff. One hour later, people started coming into the restaurant and took their seats at the reservation table, browsing the menu to decide what to order. Our family members were running late, but we didn’t get bored thanks to the friendly staff. More customers kept arriving and placing their orders, and we couldn’t help but glance at their dishes, curious about what ...
Today is the last Sunday of the month of November the menu for the employee is cooked by Ike who is Manang V's assistant in the kitchen. Ike decided to do chamba chamba recipe out of malunggay leaves, galunggong fish which they call it GG for short in the Philippines. 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 p...