Lechon Paksiw Recipe

Lechon Paksiw is a Filipino pork dish made from leftover roast pig which is known as “Lechon”. Can make this recipe with any leftover lechon or just buy 1.5 to 2 kilos of cooked lechon from your favorite lechon stand, even leftover Lechon kawali used as main ingredient and use either the sauce provided or any of the bottled lechon sauces available in the supermarket.  A delicious Lechon paksiw lies on the sauce used in this recipe. I included in my blog on how to prepare Lechon sauce.

Lumpiang Sariwa (Fresh Spring Roll) Recipe

Lumpiang Sariwa or Fresh Spring Roll is a vegetable dish composed of different consist of shredded fresh vegetables with a soft (unfried) wrapper garnished with sweet sauce, minced garlic and crushed peanuts. Lumpiang Sariwa’s accompanying sauce is made from chicken or pork stock, a starch mixture, and fresh garlic. The preferred size for this Lumpia is to be around 5 inches in diameter and 8-12 inches in length. Lumpiang Sariwa is best eaten right away, before the wrapper dries out or gets soggy.

Rellenong Bangus (Stuffed Milkfish) Recipe

Rellenong bangus or relyenong bangus (Stuffed Milkfish) is a very special Filipino dish and considered a party dish of sorts. Not because any of the ingredients are prohibitively expensive but because of the amount of work involved in cooking it. Like preparing the vegetables and fish, removing the fish meat leaving the fish skin intact, steaming, de-boning, flaking, marinating, stuffing and frying. In the end, you will satisfied in the yummy taste of milkfish.