To be honest i really don’t like Lechon but after tasting MM Pricked Lechon i can say i’ve been converted, but the problem now is FINDING a TASTY Lechon here in manila with out using the sauce to put taste in it.

I loved the corn and the SISIG.

THANKS agian MM

MM…have you received my most recent e-mail? …Oh, what am I thinking…it is still 2 a.m. there….so sorry!

2 cups malagkit (preferably tapul or black)
3/4 cup brown sugar
1/2 tsp salt
1 big coconut, grated
1 1/2 c water
1 tbsp finely chopped peel calamansi or grated lemon rind
2 tbsps pounded ginger

Cook 2 cups malagkit or sticky rice in rice cooker pot or thick pot using an equal amount of water. Add 1/2 tsp salt and pounded ginger; push the ginger to the bottom of the pot. Cook until done. Add 1 1/2 cups water to the grated coconut and extract the milk. Mix coconut milk, 3/4 cup brown sugar and chopped calamansi peel in a thick wok (kawali, kawa). Bring to a boil, then put in medium heat and keep on stirring until the mixture is thick. You need to stir continuously to prevent the coconut milk-brown sugar mixture from curdling. [To test the mixture for thickness, put a drop of the coco milk-sugar mixture (latik) in 1/4 cup water.] If it dissolves in the water, it isn’t ready yet so continue simmering until it is thicker. Stir in the cooked malagkit and mix thoroughly with the latik.