Lasang Pinoy 15 (Recycled, Reloaded!): Cooking with leftovers
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ ConniePaksiw is the generic name for stews made with vinegar. It has a long history in Philippine cuisine because before there was refrigeration, vinegar acted as a preservative for prolonging the shelf life of meat and fish.
Paksiw is most commonly associated with lechon or whole roasted pig. A rather expensive dish, lechon is often served only on very special occasions like weddings and fiestas. And Filipinos are notorious for going overboard when it comes to party food. Since lechon is not much good the day after, leftovers are cooked as paksiw.
Cooking turkey paksiw is not much different from cooking lechon paksiw except for the substitution of turkey meat for the lechon. Cooking time is also shorter. And because you don’t have leftover lechon sauce, you will either have to use bottled lechon sauce or make it yourself.
Ingredients :
leftover deboned turkey meat*
1 head of garlic, crushed
3 onions, halved and sliced
1/2 to 3/4 c. of vinegar
1/2 c. of dark soy sauce
8 peppercorns, pounded
3/4 to 1 c. of light brown sugar
2 bay leaves
salt
1 c. of meat broth
1 bottle of lechon sauce (about 1-1/2 cups) or 1/4 kilo of chicken livers or 1 can of liver spread
Cooking procedure :
*Unless you have a very heavy butcher’s knife at home, I don’t recommend chopping through the turkey bones.
Place the chopped turkey meat in a large heavy sauce pan, casserole or wok. Add all the ingredients except the lechon sauce. Bring to a boil. Stir well. Lower the heat, cover and simmer for 15 to 20 minutes.
Pour in the lechon sauce and bring to a boil. Add more meat broth, if necessary. Adjust the seasonings. Some people like their paksiw more sour than sweet; other, just the opposite. Simmer for another five minutes. Turn off the heat and leave for the flavors to develop for another 10 minutes before serving.
If you’re using canned liver spread, stir the liver spread in a cup of hot water and pour into the cooking pot. Proceed as above.
If you’re using fresh chicken livers, cook the livers in a little salted water for a few minutes (they cook fast). Cool to room temperature and mash with a fork or puree in a food processor or blender. Pour into the cooking pot and proceed as above.
Top the paksiw with toasted garlic before serving.
Now, we go to that part of the year when Filipinos really go overboard with food–Christmas and New Year. If one can’t be creative with leftovers during the holiday season, it would really be wasteful. On to page 3…
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I always believe in the power of reinventing leftovers
We are really innovative when it comes to food. pinoy food rocks!
Talk about a loaded entry..hehe.
Aba seasonal tong topic nyo… I’ve bookmarked this to print before the XMas/New Year meal’s decided. Siguradong iba-ibang klase magiging sahog ng fried rice namin plus yung potato salad mo.
Pau, being frugal and conscientious have their positive side.
auee, o ‘di ba? para walang sayang. nagwawala asawa ko pag may nasasayang na pagkain dito sa bahay hehehe
hi connie,
thanks for joining this round of lasang pinoy! and thanks for letting me use one of your photos as well . . . ginutom ako sa mga dishes you have here . . .
ahhh… this i think my sub-standard cooking skills can handle!
marc will not have to live on chicken ala king and spaghetti alone 
Awesome entry! Fried rice is my favourite way of using up leftover rice and meat too – it’s just so easy. For tomato-based dishes (stew etc) I like to make shepherd’s pie or pasta bake the day after… anything to stretch the dollar further (am a struggling recent graduate, haha).
thank you, mike, for e-mailing me before you did your round-up. wouldn’t have missed this for anything.
you go, gail! practice lang yan.
Rose, my family loves shepherd’s pie too (we call it farmer’s pie though). leftover afritada, menudo… even pasta sauce.
Dexie, I fished out your comment from the Akismet Spam filter. Grabe, napagkamalan kang spammer nung filter. hehehe
you make cooking sound so easy! will definetely try your version of fried rice – down to the use of the omelette as a garnish rather than mixing it up with the rice. were you able to try the special fried rice of north park — the one with sauce? my hubby and i both l o o o v e it; would like to surprise him one of these days. thank you for sharing your cooking skills with us, GOD BLESS
Wow, that fried rice certainly looks delicious. Nice presentation!
Hi Boo, haven’t had a chance to go to north park lately. sooo far… LOL
thanks, fruityoaty.
wow! ang dami!
I impress even myself sometimes how well we can recycle leftovers. Nothing goes to waste, but it doesn’t mean we have to eat the same dish over and over again until it’s gone.
It’s almost turkey time here again, I’ll be sure to try the paksiw na turkey this time.
JMom, Filipinos give a whole new dimension to the meaning of “frugal gourmet”, no?
hi, we had lots of turkey leftover from thanksgiving and came across your turkey fried rice recipe…guess what, my boyfriend who used to tell me I dont have domestic skills was impressed!!!
thanks for people like u who shares and make cooking so enjoyable!!! 