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
Manang V had showed me how she had learned how to cook Shabu Shabu from her former boss before she had worked for us.
Manang V's secret ingredients is just using Soup Base Lee Kum Kee for Seafood Hotpot. You can purchase it at the Korean Grocery Store.
Shabu Shabu Recipe
Ingredients:
- 1 - Pack of Soup Base Lee Kum Kee for Seafood Hotpot
- 1 - Stalk Pechay
- 3 - Packs of Shrimp Balls
- 1 Package Vermicelli Noodles
Optional:
- 1/2 Kilo sirloin cut or tenderloin cut
Cooking Instructions:
- Follow the instructions in back of the Soup Base Lee Kum Kee for Seafood Hotpot by boiling water in a large pot.
- Add Vermicelli Noodles, petchay and shrimp balls
Tip:
Best to cook when ready to eat your meal preventing for the Vermicelli Noodles to suck up your soup base.
It is very easy to cook, and you can add other ingredients to your shabu shabu.
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