The Latest
- Lo mein in less than 15 minutes
- Mussel soup with coconut milk
- How to extract tamarind juice
- Mango cream pie
- Stages in beating egg whites
- Tiramisu, party style
- Ma Po tofu
- Sichuan (or Szechuan) peppercorns
- Lemongrass tamarind chicken
- Anchovies and eggs mish-mash
In the archive
- Samosas, a delightful vegetarian appetizer »
- Pork, spinach and Pinoy pesto »
- Chicken tetrazzini »
- Birthday dinner at Vieux Chalet »
- Lamb adobo »
- Sauteed chicken and squash with fresh tarragon »
- Pili nut delicacies »
- Pasta a la panikera »
- MMLDC’s Areva Pavillion »
- Aristocrat Bakeshop »
Recent Comments
- on 'Lord Stow’s egg tarts and wheat-bread siopao'
- on 'Bangus fritters'
- on 'Lo mein in less than 15 minutes'
- on 'Tiramisu, party style'
- on 'Lo mein in less than 15 minutes'
- on 'Fresh tropical fruits salad'
- on 'Mussel soup with coconut milk'
- on 'Vanilla-mocha marble chiffon cake'
- on 'Buffalo chicken wings'
- on 'Buffalo chicken wings'
Lechon kawali stew
Ingredients:
leftover lechon kawali
1 tbsp. of finely minced garlic
1/2 tbsp. of finely chopped ginger
1 large onion, sliced thinly
3/4 c. of dark soy sauce
1/2 c. of vinegar
1/2 c. of brown sugar
1/4 c. of water
1 tsp. of tapioca starch
1 hot chili pepper (optional)
1 tbsp. of cooking oil
Cooking procedure :
Mix together the soy sauce, vinegar, brown sugar and water. Stir until the sugar dissolves. Add the tapioca starch and stir to dissolve completely.
In a small sauce pan, heat the cooking oil. Saute the garlic and ginger until fragrant. Add the onions and cook, stirring, until transparent. Pour in the sauce and cook, stirring, until thick. Add the leftover lechon kawali and toss to coat the meat with the sauce. Lower the heat and simmer for about a minute.
That’s it. Easy, fast and totally satisfying.
Tip: This lechon kawali stew is best served with hot rice.
In the mood for more food?
Except for personal use, or as legitimate RSS feeds with link back to this page, NO PART OF THIS ENTRY MAY BE REPRODUCED IN ANY MANNER, whether individually or as part of a collection, without the owner's PRIOR written permission. This blog is a FREE service. Help maintain it by respecting the author's copyright.
Some entries have multiple pages. Most recipes are on page 2; others, on page 3 or 4. Click on the pagination links to view them.
Some entries DO NOT contain recipes.
Sorry, I don't e-mail recipes. However, you may opt to receive a weekly summary of recent Pinoy Cook food articles and recipes by using the form below.
Comments
2 Responses to “Lechon kawali stew”
Leave a Reply
I have way more that 2C of left over Lechon. Also I’m a white girl and I have no clue what to do with the head of this thing. Please can you give me some ideas so I can surprise my filipino friends
Hi Mary. You can make a stew out of the leftover lechon. It’s called paksiw na lechon and a Filipino favorite
(recipe)