Thank you my good friend Margie and to Teddy Montelibano, for inviting me to this wonderful experience!! Margie and I didn’t eat the whole day in preparation for our anticipated Lechon dinner
We arrived at this house…
The home of Dedet 🙂 and the dinner was organized by Spanky. Dedet told me that a few years ago she took lessons from Reggie Aspiras on how to make lechon and when she finally did learn, she experimented and did her own version which to me is really a very unique way of serving lechon. More power to you Dedet!
Other guests who shared the dinner with us
I sat down to this cute table setting –
I of course chose the one with the pink piggy 🙂
and there was a piggy on the table made out of bread! I was waiting for someone to eat it so i could taste it too, but since no one did, I figured it was just for decoration! 🙂
There are two ways to have Pepitas Lechon. First is to come over to Dedet’s home and she will prepare a degustation meal with 3 lechons of your choice for 14 people. Bring your own bottle of wine if you wish, sodas come with the dinner. The second way is to just order the lechons from her and serve it in your home or parties
That evening, she hosted our dinner. Good thing I didn’t eat the whole day! 🙂 I didn’t know they were going to serve 4 lechons! I love the fact that everything in the menu is PINOY! Even if it has a twist, the dishes are using PINOY ingredients.
Our degustation!
Pinoy Pate made with balut
Pinoy caviar made with fish roe ( bihod )
This was supposed to be rellenong bulaklak but instead this crispy lumpia wrapper with quesong puti and melon was served
Pinoy pasta – Carbonara pasta with chicharon 🙂
Our table when everyone left to get their first lechon dish!
You go to the terrace where there is a lady waiting by the lechon….waiting for us to come so she can cut the lechon 🙂
And here it is
Always made with love 🙂
Everyone loved the sound of the crunch coming from cutting the lechon – someone said it would be nice as a ringtone! haha!! Watch the video to hear the crackling of the crispy skin!
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The first lechon was the Filipino lechon which had sisig rice inside! I liked it but I think I would have liked it even more if the sisig was also crispy! WOW!!! Sorry Iw as not able to take a proper photo as I was on the other side of the table and believe me the lechon disappears fast! 🙂 I heard someone asking if she serves lechon sauce and Dedet told him that she does not have any lechon sauce because it would be an insult to her 🙂
Back to the table. Dedet’s table normally fits 14 people but we were a little more than that that evening
Eto Naiba – There is a palate cleanser after each lechon. A Pinoy salad with mango, Chicco and longgan with a sampaloc brandy dressing
Dedet ringing her bell before every dish so she can get our attention and explain to us the next dish 🙂
The next lechon was the GERMAN lechon
Stuffed with herb, garlic, potato and pandan leaves! YUMMY!!! Dedet saw my plate and told me to go back to make sure I got the roasted garlic inside! It made a world of difference so make sure not to forget the roasted garlic. Sorry no photo of the garlic
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Palate Cleanser Calamansi Sherbet
Third Lechon – CHINESE LECHON which had Machang rice inside – cashew nuts, castañas and mushrooms. YUMMY!
Sabachara
And the last lechon
Dedet took me out to show me her pugon ovens where the pigs were cooked
She has 4 pugon ovens! These are all made by special order and takes about 3 months lead time to produce
The last and my most favorite lechon was the FRENCH lechon with truffle rice. YUMMY!!!
All the 4 lechons we had that evening! WIPED OUT!!! I think that a lot of the taste comes from the rice inside so I recommend that you eat the lechon together with the rice and do not eat any on its own or else you might say the rice is too salty or the lechon did not have much taste. Have the complete experience by eating it together
Dedet said that at the end of the day, all the leftover from the dinners, she divides it among the staff at her place so they can take it home to their family
Cholestreol Sweeper – Champorado made with oats
Dedet’s daughter, Darna, who prepared her special concoction called Darna’s Surprise 🙂
Butterbeer from Harry Potter 🙂 I liked it! Darna will be selling this in her booth in the upcoming BEST FOOD FORWARD
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Homemade Sorbetes – Guava ice cream
Special Dessert which Dedet explained she dumps all her favorite sweets on this – it’s sticky rice with Choc Nut, pastillas, peanut brittle etc etc
Dedet gives a comment card at the end of the meal to everyone, I wrote her a Thank you note 🙂 Thank you Dedet for discovering a great way to serve lechon!
The Tatler pose is what they call this – a group photo after the dinner 🙂
If you have not tried Pepita’s lechon yet, Give Dedet a call! 🙂
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