Lechon

Lechon Kawali

Mom is on a cooking mode again. This time, we tried the Maggi Lechon presented by Chef Boy Logro of Idol sa Kusina cooking show in Channel 11.

Think lechon kawali and you’ll be thinking of pork liempo swimming in oil.
This version of lechon kawali is the “healthier” version (baked) than the traditional lechon kawali which is deep fried in oil.

Procedure:

Boil 1 kilo whole liempo in about 2 liters of water with 2 packs of pork granules for 45 mins or until tender. Remove from broth and rub with 2 pcs 8-gram MAGGI MAGIC SARAP. Let stand for 15 minutes.

Wrap liempo in foil and bake in a 350 F pre-heated oven (I used our turbo
for this, setting it to "Roast"function) for 1 ½ hours or until golden and crispy.

Let the liempo rest for 10 minutes before chopping into serving pieces.
Serve with lechon sauce or your favorite dip.

WHB# 344 Sinantolan

 When our family transferred to Pila, Laguna, I tasted new dishes.
There's sinampalukan (tamarind based dish) and kinamatisan
(tomato-based dish). There is also Sinantolan(Santol dish),
a great side dish to fried and grilled foods.

Santol

Santol

Santol (Sandoricum koetiape), also known as wild mangosteen,
is usually eaten ripe. The fruit is sour-sweet with a pleasant tart
taste. There are varieties that are very sour even when ripe.
These varieties are good with sinantolan dish.

Sinantolan

Sinantolan

Ingredients

• 15 pcs Santol
• 1 Cup coconut cream
• 2 Cups coconut milk
• 3 pcs Siling Haba (finger Chillies)
• 3 to 4 TBSP Alamang (fermented tiny shrimps or krill)
• 4 cloves Garlic (crushed)
• 1 medium onion (sliced)

Cooking Directions

1. Cut Santol in half and remove seeds. Prepare a bowl with water
2. and grate santol pulp on it using a kudkuran (a bench coconut grater).
3. If you don't have a kudkuran, you can peel off the skin of the santol,
4. remove the seeds and grate in a food processor adding a little amount
5. of water. Squeze grated pulp to remove the juice. This is done to 
6. remove the "tart" taste.
8. Place all ingredients in a pan except the coconut cream. Bring to a boil,
9. stirring occasionally. When the mixture is almost dry, add the coconut
10. cream and simmer until oil appears on the side of the pan.
11. Remove from heat and serve.

I am submitting this entry to
Weekend Herb Blogging (WHB) 
hosted by dear Marta of  
Miangare e un po come viaggare. 
WHB is a weekly event featuring
specific herb or plant ingredient 
in your recipe. Halo of 
Cook Almost Anything oversees
the event.

I eat in Phitsanulok

Twice, I was able to visit my sister in Phitsanulok, Thailand.
Being food lovers, we based out sightseeing in places
where there are good food. My sister joked that I have alreayd
toured the whole Phitsanulok, checking out these food stops
and we even got lost a few times.

Paephufathai restaurant along the Nan River serves the tastiest
Tom Yum in Phitsanulok.

Tom Yummy!

These sheds on the other side of the Nan river becomes alive at night
as tables are set up for diners.

Most customers are students and teenagers who wants to hang out
for cold drinks and shakes.

I wanted something exotic shake but the waiter had trouble understanding
I ended with plain milk shake with some corn flakes on top.

We did got lucky with this delicious squid salad for only 50 Baht

Stir fried chicken with nuts at Vinmarn Din Restaurant.
It was the first time I was served with whole chilies mixed in the recipe

I saw these weird looking fruit in the grocery called Sa-la. It's sour.

Near my sister's place, you can buy Pork Krapao for only 30Baht.
I forgot to tell the cook not to make it too spicy and she even served it
with hot sauce on the side!




















A few meters from Wat Phra Mahathat is the Hanging Feet restaurant.

There are no chairs provided you sit on the side of the restaurant
with your fee hanging beside the wall, hence the name.

Inside there are tables where you can squat while eating.



Basil, celery, cucumber, string beans,cabbage are the usual
vegies served raw with your meal. Take you pick.