No, this wasn’t lunch or dinner last weekend but a few months back when I was given a ‘pabaon’ upon attending a friend’s birthday party. Such a treat! There might be another way of cooking leftover lechon but having a … Continue reading Paksiw na Lechon
I hosted a simple dinner with new friends about a month ago and roasted 3 whole chickens. Potluck kami… so I ended up with massive left-overs. Don’t wanna be eating the same dish for days so I thought about paksiw na lechong manok. Perfect! Problem is… I don’t have Mang Tomas lechon sauce. Having no time to buy, I googled “how to make lechon sauce” and ended up reading Marketman’s recipe. Lechon sauce from scratch – fabulous!
I first tried his recipe; replacing cider vinegar with standard mukhasim vinegar and Reno liver spread with a packet of liver pate. Instant sawsawan for fried pork chops. Nice, YUM and chunky. Ubos agad. And so the next day, I decided to use the same recipe but go straight to paksiw na lechong manok.
Continue reading “Roast Chicken Stew (with Home-made Lechon Sauce!)”
We have been quite busy for the past several months and my cooking has been alternately quickies or leisurely-cooking while working. The quickies in the kitchen of course are my stir-fry veggies, quilos, fried meat/fish, halabos (shellfish cooked with salt and from its own juice and no water at all), easy soups and the likes. And when I say leisurely-cooking while working, this is slow-cooking for hours that I always make it a point to set my alarm clock every 30 minutes just so I won’t burn anything and trigger the smoke detector. Of course, leisurely styles of cooking like braising and stewing makes melt-in-the-mouth meals not possible with the quickies.
