Vegetables and eggs
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! ~ Connie
Here is a good accompaniment for lechon kawali or any grilled meat, poultry and seafood dish. This vegetable-and-egg dish is actually a combination of a stir-fry and a soup. The vegetables are stir-fried and set aside while the soup is being prepared. When cooked, the soup is poured over the vegetables. Needless to say, you will need about 2 cups of the soup if the vegetables are to be served as a side dish.
I was thinking of the classic Chinese hototay soup when I cooked this dish. The procedure would have been the similar except for the addition of some dumplings, meat, liver and, naturally, more broth.
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