It’s the last week of the schoolyear and things can’t get more hectic than they are right now. My younger daughter will be graduating from grade school and everyone is just in the thick of preparations. Let me play the proud mom for a bit–she got accelerated, no grade 7 for her, she’s going straight to high school. :) After two weeks of half-day classes, both girls’ schedules are stretched to 5.00 p.m. this week. The culminating activity will be on Friday and my older girl will be performing in a play and a musical number as well. Actually, the girls are performing together in the musical number and that’s why we had to buy a second guitar yesterday.
So, it’s back to solo lunches for me. Today, it was a stew that used leftover spare ribs from the kids packed lunches and a piece of fried chicken from dinner a few days ago. The most interesting part is that I mixed kakanggata (pure coconut cream) with my own version of pesto to make the sauce. That was one great lunch. Strange as the combination may seem, everything just blended together wonderfully.
Pre-cooked (fried, grilled or broiled) pork spare ribs
Pre-cooked (fried, grilled or broiled) chicken
about a tablespoonful of minced garlic
1 cup of undiluted coconut cream (I used powdered)
1 tablespoonful of Pinoy pesto
salt and pepper to taste
2 tbsps. of vegetable cooking oil
Cooking procedure :
Chop the pork spare ribs and chicken through the bones into smaller pieces, about 2-inch cubes.
Finely slice the shallot and dice the tomatoes.
Heat the vegetable oil in a shallow cooking pan. Saute the garlic, shallot and tomatoes just until the tomatoes starts to render color. Add the chopped pork spare ribs and chicken and cook, stirring until heated through. Pour in the coconut cream and add the pesto. Stir to blend well. Lower the heat and simmer, uncovered, for a few minutes or until almost dry. Taste and season with salt and pepper, if you prefer.
Try it. You’ll never believe how good it tastes, and smells, until you do. :)