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
Ginataang Bilo Bilo is a dessert that is cooked with langka (jackfruit), saba (banana), kamote, sago (tapica pearl), sweet rice balls and coconut milk. Ginataang Bilo Bilo Recipe Ingredients: 1/2 Kilo - Sweet rice flour (Glutinous rice flour) 3 - Fresh Whole Coconut or 4 Cups Gata (coconut milk) 10 - Pieces Saba (sliced) 1/4 Kilo - Fresh langka (jackfruit) slice small stripes 6 Pieces - Kamote (peel and slice into cubes) 1/2 Kilo - Sago (Tapicaca pearls) Brown Sugar (to taste) Step 1: You're using fresh coconut you will grate the coconut meat out of the coconut shell and squeeze out the milk out and set a side to make four cups. Step 2: In a bowl add the sweet rice flour with 1/4 cup of coconut milk stir it until it becomes sticky to form into a ball to look like this in my video If you have children of your own you can do this together it is like clay doe to form into a small ball with your hands. Tip: Add sweet rice flour in your hands prevent it sticky to form a ball in your han