If you have leftover Filipino party trays — which happens when Anne’s involved because she packs more than enough — here’s exactly how to reheat everything so it tastes like it just came off the stove. Each dish is a little different, so it’s worth knowing which method works for which.
Pancit Bihon
Pancit reheats best in a pan on the stovetop with a splash of water or chicken broth. Medium heat, lid on for the first two minutes to steam it back to life, then lid off to let any extra moisture evaporate. Don’t microwave pancit — it dries out unevenly and the noodles get rubbery. Two minutes in a pan and it tastes fresh again.
Chicken or Pork Adobo
Adobo is one of the few dishes that’s genuinely better the next day — the sauce keeps soaking in overnight. Reheat in a covered pan on low heat with a splash of water to loosen the sauce, or microwave covered at 50% power for 2 minutes, stir, then another minute. Either way works. Don’t rush it on high heat or the sauce will reduce too fast and get too salty.
Lechon Kawali
The lechon kawali skin will soften after sitting overnight — that’s unavoidable. To get some crunch back, place pieces skin-side up on a baking rack and broil for 3–5 minutes, watching closely. The skin won’t be exactly the same as fresh-fried but it’ll be close enough to be satisfying. Do not microwave lechon kawali — the skin goes completely rubbery and sad.
Rice
Day-old Filipino rice is perfect for garlic fried rice. Heat oil in a pan, add minced garlic until golden, then add the cold rice and stir-fry until it’s heated through. Add a splash of soy sauce and a fried egg on top and you’ve turned leftovers into the best breakfast you’ll have this week.
Lumpia
Reheat lumpia in a 375°F oven or an air fryer for 5–7 minutes. This restores the crunch without making the outside greasy. Microwave lumpia is edible but the wrapper goes limp — avoid it if you have any other option.
Storage
Everything keeps well in the fridge for 3–4 days. Adobo and kare-kare actually improve with time. Lechon kawali and lumpia are best within 2 days. Pancit holds for 2–3 days. Store everything covered in the hotel pans or transfer to airtight containers.
Want to make sure you have leftovers? Text Anne at 602-345-1201 to book your next event.