TOFU AND LECHON KAWALI SISIG
Prep time: 20 minutes
Cooking time: 15 minutes or less
Yields: Seves 4 with steamed rice
1 lb lechon kawali, chopped
1 package extra firm tofu – drained
1 medium size onion, peeled and chopped
3 cloves garlic, minced
1 1/2 tbsp cornstarch
1/2 cup real mayonnaise
1/2 (4 tbsp) softened cream cheese
1 can liver spread
salt and pepper
canned pickled jalapenos, chopped
1/2 lemon juice
4 over easy fried eggs
Pre heat lechon in a hot pan to extract more oil.
After 2 minutes, remove from pan and leave oil
Meanwhile, cut tofu into small cubes.
(to remove more liquid from tofu, drain it and wrap in layers of paper towels and keep in the fridge to dry out before using)
Combine tofu and cornstarch in a bowl
Then fry for 5 minutes until brown and crispy.
Remove and set aside.
Add more oil in the pan if needed.
Saute onions and garlic for 2 minutes.
Meanwhile – combine liver spread, mayonnaise and cream cheese.
Season with salt and pepper and combine well. Set aside.
to the pan – add tofu and lechon kawali back.
Add sauce and keep combining.
Turn off heat and serve.
Garnish with chopped jalapenos, drizzle lemon juice and serve with fried eggs.
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