Chef Lau and Sunnywood Turn Leftovers Into Holiday Classics

For Filipinos, Christmas is highlighted by one feast after another. During this time of the year, diets fade in the background and kitchens become the busiest rooms in the house.

But what happens to leftovers once the parties are over? This Christmas, Chef Rolando Laudico and Sunnywood—a local rice distributor—have teamed up to teach you how to turn leftover food into Noche Buena-worthy dishes.

“With exciting celebrations here and there, we often forget about our leftovers,” says Chef Lau.“But with a little resourcefulness and creativity, you can ensure that nothing in the kitchen goes to waste during the holidays.”

Pork Binagoongan Wraps

Skip the usual Christmas hams and roast porks and opt for this local favorite instead. With its rich flavor and impressive presentation, your guests would never believe you whipped it from leftovers.

Ingredients

For the Rice

¼ cup olive oil (or any oil)
500g porkliempo (small cubed)
salt and pepper to taste
4 tbsp cooking oil
1 cup white onion (small diced)
2 tbsp garlic (minced)
1 tbsp ginger (minced)
1 tbsp lemongrass (minced, optional)
½ cup carrots (small diced)
4 tbsp (more to taste) bagoongalamang
1 cup tomatoes (diced)
½ cup sitaw or string beans (small diced)
4 cups Harvester’s Dinorado Rice (cooked)
8-10 pcs petchay leaves (big, blanched)

For the Garnish

2 tbsp green mangoes (thin strips, optional)
2 tbsp carrots (thin strips, optional)
1 tbsp green onions (chopped, optional)

Procedure

1. Season pork with salt and pepper. Heat oil in a sauce pan to medium high heat and brown pork on all sides. Add onions, garlic, ginger, lemongrass, carrots and sauté for 5 minutes. Add bagoong and tomatoes and cook for 5 minutes more. Lastly add string beans. Add cooked Harvester’s Dinorado Rice and stir-fry for 5 minutes until all ingredients are mixed well. Wrap in blanched petchay like a spring roll or lumpia tied with carrot strings (optional) Garnished with green mangoes and green onions.
2. To blanch petchay: Boil salted water and cook petchay leaves for 10 seconds and immediately transfer to ice water to stop the cooking, drain then pat dry with cloth or paper towel.