Sliced Lechon Kawali
Sweet Spaghetti Sauce
1/2 K. ground beef
750 grams UFC Sweet Style Spaghetti Sauce
4 pcs. Purefoods regular hotdog, sliced
grated cheddar cheese
Saute garlic and the onion. Add ground beef, cook until it is no longer pink in color. Add the sliced hotdogs... then the UFC sauce. Simmer for 20 minutes over low heat. Pour over the noodles and sprinkle grated cheddar cheese on top.
I was surprised my guests liked it! They even asked me what I used... so I suppose it's a thumb's up! The only kind of spaghetti I like is the sweet kind with hotdog... I don't like pasta dishes that much but will eat it if I have no choice.
While I was attending mass at the Ateneo Chapel, I was already thinking of what I am going to cook for dinner. I didn't want to eat the same food again. I couldn't decide if I will eat pinakbet with the left over lechon or pancit bihon CON lechon! But then... I said to myself... I have to have fiber in my body. Dr. Tricia always tells us we need FIBER. I also bought fresh Tilapia from Rustan's and fried it.
So I had a very delicious but very BAD pinakbet with lechon. I like my vegetables crisp tender and not over done. I've eaten overcooked... mushy ... grayish in color pinakbet. It is a very simple dish to make but very easy to "murder" also.
NOT very healthy Pinakbet but YUM
1 T. pork fat drippings from the broiled lechon kawali (or regular cooking oil if you don't want to clog your arteries but it is going to be ordinary pinakbet only)
half a head garlic, crushed
1 onion, sliced
2 tomatoes, sliced
6 slices of ginger
1 T. fresh alamang (if health conscious) or 2 T. (if not health conscious)
left over lechon kawali
1 C. water
eggplant, sliced diagonally
squash, sliced thinly
sitaw, cut into 2 inch length
okra, sliced diagonally into 3
Heat the pork fat drippings, saute the garlic, onions, tomatoes and ginger. Then add the fresh alamang, continue cooking for a minute... add the lechon kawali pieces and then water. When it begins to boil over the smallest burner, layer the vegetables. Eggplant, then squash on top.. sitaw... okra...jalapeno. Without lowering the heat, cook covered for 3 minutes, then remove the cover and cook until the vegetables are tender but still crisp. Do NOT stir and toss once you've added the vegetables.