Friday, December 27, 2013

Lechon Congee

Yup.  Still on Christmas food... specifically, leftovers...

But still delicious!  Really.

Here's one in defiance of lechon paksiw!  Lechon lugaw!  from leftover lechon and leftover rice...

Ok, the problem here is that this is a dish without a recipe...  I did not measure anything and just winged it... like this -

a big bowl of mixed lechon pata and laman (pata is the leg part and laman is meaty parts)
about a third of the rice cooker "bowl" of leftover rice
about twice as much water or chicken stock as the rice (or more if you like a soupier lugaw)
thin slices of ginger
sliced onions
minced garlic

Saute the ginger, onion and garlic.  Throw in the lechon.  Add the water or chicken stock.  Lastly add the rice.  Then stir, stir, stir.  Cook on low-medium heat until thick and creamy.  For this particular dish, we wanted a soupy congee so I added more water.  Season with salt and pepper (or patis/fish sauce).

It was perfect for breakfast this chilly morning!

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