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<\/a>\nTo paraphrase Clara Peller, \u201cWhere\u2019s the squid?\u201d I mean, I liked the dish \u2013 after all, anything that\u2019s that crispy and crunchy gets extra stars in my book \u2013 but it was difficult to tease out much squiddy flavor lurking within. We considered sending our Pusit Sisig back for one of the five other varieties they offer, sort of a squid pro quo if you will, but we were assured that our order was right and that\u2019s how they did it there. My theory is that they use deep fried squid tentacles (yum) and chop them so fine as to be beyond recognition. So it was tasty, just not what we were anticipating. A side of garlic rice could have used more garlic, but that\u2019s true of almost anything. We also got an order of Laing, taro leaves cooked in coconut milk with shrimp, which I liked but my dining buddy thought was too sweet.<\/p>\n
So went our brief adventure at Mama Fina\u2019s House of Filipino Sisig, 167 Avenue A, Manhattan. Being a major booster and fan of \ud83c\uddf5\ud83c\udded Filipino food, I wanted to love it; perhaps I was misled by my expectations, perhaps it\u2019s a slightly different style of Filipino cooking than I\u2019m accustomed to. And if I were walking past, yes, I\u2019d give it another chance.<\/p>\n
#clarapeller #goAheadLookHerUp #iCanWait #iKnowImDatingMyself
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Instagram Post 4\/5\/2018 (Click on any image to view it in high resolution.) To paraphrase Clara Peller, \u201cWhere\u2019s the squid?\u201d I mean, I liked the dish \u2013 after all, anything that\u2019s that crispy and crunchy gets extra stars in my … Continue reading