Friday, March 18, 2011
LAST NIGHT'S DINNER....EMBUTIDO!
Here it is...my first official post. Sometimes my family would crave for a traditional Filipino dish. So,
last night, i've decided to prepeare a special meal for them.This one is a favorite! It's simple and easy to prepare. My husband found this recipe on a website,(but i already forgot which website) and i thought i'd give it a try. It's really good and the ingredients are inexpensive and easily available. As promised, if it taste good...i'll share it!
1 lb ground pork
1/2 c finely chopped carrots
1 c (6 slices) finely chopped ham (sweet or cooked)
3 T minced green bell pepper
3 T minced red bell pepper
1/3 c sweet picle relish
1/4 c raisins
3 whole eggs
1/2 c grated cheddar cheese
dash of liquid seasoning
salt & pepper to taste
1 T cornstarch
slices (wedges) of hard-cooked eggs(2-3 eggs)
slices (wedges) of vienna sausage( 1 small can)
aluminum foil, 10"x12" sizes
Preheat oven to 350 deg. F
Boil some water, pour onto the prepared baking pan and a wire rack(steam-bake).
1. Slice the hard-cooked eggs and vienna sausage and set aside.
2. In a bowl, combine all of the ingredients and mix until well blended.
3. Divide mixture into 2 to 4 portions (depending on the size or how many you want to make)
4. Spread and flatten the mixture onto the center of each foil, divide the slices of hard cook eggs and sausages. Place each slices at the center of each mixture. Hold the foil onto your hand and roll until the end of the mixture covers the eggs and the sausages.
5. Finally, roll the foil into a tightly packed log about 1" to 2" in diameter, sealing both ends. Repeat with the remaining pork mixture.
7. Remove from the oven. let it cool and slice into rings. Serve with your favorite catsup or sauces.
8. Freeze unused Embutido. When ready to serve, reheat in the oven or simply unroll and fry the whole Embutido in a little bit of oil, over medium heat to give it a nice golden brown color.