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Mom Violy's Birthday Lunch at Mamou, Gateway 2

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

Chicken Nilagang with Asparagus Recipe

 


Carmina got tired eating asparagus steamed up. Carmina gave Manang V some asparagus to cook for our dinner.

Manang V's daily menu was supposed to be Chicken Tinola and replace the asparagus for chayote. Manang V got worried that her boss might complained.

Manang V decided to change the menu to a new dish to Chicken Nilagang with Asparagus.

Chicken Nilagang with Asparagus

Ingredients:
  • 1/2 Kilo - Chicken
  • 1 - Onion (quartered)
  • 2 - Pieces Garlic (chopped)
  • 2 - Potato (quartered)
  • 12 - Pieces Asparagus (sliced 2 inches)
  • 1 - Tsp Peppercorns
  • 4 - Tbsp. Patis (fish sauce)
  • 4 - Cup water or chicken stock
  • 1 – Chicken cube
  • Small amount cooking oil
  • Medium Pot

Cooking Instructions:

Step 1:

  • In a medium pot add small amount cooking oil in medium heat
  • Add onion, garlic, asparagus and fish sauce to sauté
  • Add chicken and peppercorn
  • Add four 4 cups of water or chicken stock
  • Add potato 
  • Let it cook for one hour in low heat.
  • Ready to serve while hot in a serving bowl.

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