Hungry Alan
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Stew on toast

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Stew on toast

The pork stew, simmered hot and spooned over toast. A work lunch.

Before you cook

This is the second cook. I wrote it for a hardworking parent, a student, or anyone who cooked yesterday and needs the next meal to be short.

Serves
2
Time
20 min
Level
Easy
Energy
263kcal
  • Next day

No gluten, dairy, egg, nuts, or shellfish in the written list.

Equipment

  • Saucepan
  • Toaster or frying pan
Make it fit

Each serving

An estimate from average ingredient values, not a lab test.

Energy
1100 kJ
263 kcal
Protein
22 g
Fat
11 g
Carbohydrate
18 g
Sugars
8 g
Fibre
5 g
Salt
1.2 g
Sodium
480 mg

This batch, 2 servings, is about 2201 kJ (526 kcal), with 16 g sugars and 2.4 g salt.

Ingredients

Tick them off as you go. They reset when you leave.

Shops near you

Use where you are, including when you travel. Nothing is sent until you tap. Or type a suburb. Prices are not listed, because they change every week.

Bagoong, Mang Tomas, Mama Sita’s, and fresh curry leaves are often missing from the big shops. A Filipino or Asian grocer is the backup. Do not swap bagoong for plain salt and expect the same dish.

Method

  1. 01

    Put the stew and water in a pot. Simmer until the pork is steaming hot.

  2. 02

    Toast the bread in the oil or butter, or in a toaster.

  3. 03

    Spoon the stew over the toast.

Times are a guide. If it needs another minute, give it another minute.

To serve

Eat it straight away, the way you just reheated it. This is already the whole plate.

Keeping it

The first stew keeps 3 days. Eat this toast when you make it.

Leftovers

  • I have not written a leftover dish for this yet.

What you made

Members can send a photo of this second cook. If I keep it, it becomes the cover, with your name. See plans

A note for me

Members can leave a rating and a short note. It is not public until I accept it. See plans