Tuesday, November 10, 2009

Lechon Paksiw Special

Cooking cut-up roasted pig in rich liver sauce....

2 tbsps. cooking oil
2 tbsps. crushed garlic
1 pc onion, sliced or chopped
1 kg. leftover lechon, cut into serving pieces
1 pack Maggi Magic Sarap (8grams)
salt ang pepper to taste
1/4 cup vinegar
2 cups lechon liver sauce
1 cup water
1/4 cup brown sugar
1/4 cup liver spread
siling pansigang(optional)


1. Heat cooking oil. Saute garlic and onion until limp. Stir in leftover lechon and cook for
5 minutes. Season with Maggi Magic Sarap, salt and pepper to taste.
2. Pour in vinegar. Do not stir until mixture boils.
3. Add liver sauce and water. Cover and bring to a boil.
4. Add sugar and liver spread. Simmer for another 5 to 10 minutes or until sauce slightly
Add siling pansigang if a little heat is desired.

Dogs in a blanket


1/4 kg. hotdogs (about 7 pcs)
1 pack Maya Chocolate Hotcake Mix (200 grams)
8 tsps. water
1/4 cup oil for brushing


1. In a steamer, boil water and steam hotdogs. set saide.
2. Combine chocolate hotcake mix and water. Form into a ball.
Roll out shorbread dough into approximately 1/4-inch thickness, cut
then cut into 1-1/2x3-inch rectangles.
3. Preheat a teflon coated frying pan. Brush with a little oil. Place one
cut -out shortbread dough in the center of the pan. Cook slightly.
Place hotdog at one end of rolled out dough, then roll.
Continue cooking until fully cooked. Do the same with the remaining ingredients.
4. Serve with catsup or mayonnaise if desired.