Embutido is usually served at special occasion such as Christmas, New Year, Fiestas, anniversaries and milestone birthdays. It is a much love food for its taste and its appearance.
2 1/2 lbs minced pork
1/2 cup finely chopped ground ham
2 raw eggs, beaten
1/2 cup bread crumbs
1/2 cup finely chopped carrot
1/2 cup finely chopped onions
1/2 cup sweet pickles
3 hard-boiled eggs
3 Vienna sausages, halved lengthwise
3 tablespoons raisins or sultanas
salt and freshly ground black pepper
Method of preparation:
Using a large bowl, mix together the minced pork with the bread crumbs and bind it with the beaten egg.
Add in the onions, sweet pickles and sultanas or raisins.
Season with salt and pepper. Mix thoroughly.
Lay a large sheet of aluminium foil in a flat surface.
Spread the minced pork mix on the middle of the foil and flatten.
Arrange the boiled eggs and sausages along the length of the minced minced pork (like making up a sushi).
Roll the minced pork to enclose the boiled eggs and sausages, forming a cylinder (please bare in mind the this meaty cylinder will be steamed, therefore, the size should fit the steamer, if steamer is not to big, make three or more rolls stuffed with boiled eggs and sausages each.).
Use the foil to wrap the embutido roll securely, including both ends.
Cook in a steamer for an hour. Ensure that there is always enough water in the steamer.
When cooked, let it cool down and then slice and serve to impress your guests and fellow hungry diners.
Seafood Soup Recipe
Sea Bream Escabeche Recipe
Shrimp Pinakbet Recipe
Grilled Talakitok in Oyster Sauce
• 1 Talakitok (I think this fish is a Long Nose Trevally in English) 🙂
• 6 cloves garlic, minced finely
• 1 inch ginger, sliced thinly
• 1 shallot, sliced finely
. freshly ground black pepper
• 2 tbsp. oyster sauce
+ Banana leaf
+ Aluminium foil
Cooking Procedure :
1. Clean and gut the fish, rub salt all over and then wash it all off to remove all slime.
2. Score the fish skin on both sides ( see above photo). Stuff the ridges with ginger, garlic and shallot.
3. Sprinkle some ground black pepper all over.
4. In a flat surface arrange the aluminium foil. Put the banana leaf on top of the foil.
5. Carefully transfer the talakitok over the banana leaf.
6. Drizzle the fish with the oyster sauce all over.
7. Wrap the fish and ensure to contain all the juices as well.
8. Carefully secure the leaf by wrapping it with the aluminium foil.
9. Put the foil package on a charcoal barbecue and cook for 20- 30 minutes. Check if it is done.
Enjoy with freshly boiled rice.
Lomi (Noodle Soup)
Lomi is a delicious soup made from thick noodles called mike, small pieces of meat, sliced fish balls and vegetables. It can also be made by adding seafood like shrimps.
It is a great favourite afternoon snack back in the Philippines. It can of course be a part of lunch or supper table 🙂
150 g pork belly, sliced in bitesize pieces
50 g pork liver, sliced in bitesize pieces
1 courgette (zucchini) or 1 small patola (sponge gourd), peeled and sliced
1/2 napa cabbage, chopped
1 stalk celery, chopped
2 tbsp dark soy sauce
1 cup water
1 large onion, chopped finely
3 tbsp vegetable oil
2 cloves garlic, finely chopped
2½ lbs egg noodles (mike – canton noodles)
salt & pepper to taste
8-10 fish balls, quartered
Method of preparation:
In a large casserole, heat the oil and fry the garlic and onion until brown.
Add add the pork and stir until golden all over. Add the pork liver & fish balls and saute for a couple of minutes more.
Season with the soy sauce and pour in the cup of water. Bring to a boil.
Drop in all the vegetables. Cover the casserole and leave to simmer for 5 minutes.
Stir in the noodles.
Check the seasoning by adding (or not) salt and freshly ground black pepper.
When the noodles have softened, turn of the heat.
Turn of the heat and break a couple of fresh eggs into the thick noodle soup. Cover the casserole for a minute and it is ready to serve a la subtle Korean style 🙂
Fried Tinapa Recipe
Tinapa is smoked fish.
This is a Filipino recipe. The Philippines is an archipelago, meaning it is made up of islands surrounded by water, therefore, fish is aplenty. Fresh fish is in abundance. Over generations, an enormous amount of fish/seafood recipes have been accumulated. From simple ones to the more cordon blue ones which would dazzle the palates of gourmets.
For today we have a basic recipe which is for the delights of intrepid gourmets. This recipe needs the freshest ingredients, especially for the anchovies to maximise the taste.
2 lbs freshest anchovies (dilis)
6 tablespoons fresh calamansi or lime juice
1 large white onion, finely chopped
1 inch ginger, finely chopped
3 bird’s eye chillies (siling labuyo), chopped finely (remove some of the seed and membrane if not partial to too much heat or just use one chilli) 🙂
salt and freshly ground black pepper to taste
1. Clean up the anchovies one by one. First off, behead then split the bodies in half to remove bones and guts. (This won’t take too much time as the fishes are little 🙂 ) Throw away the heads, bones and guts. Rinse the anchovies in water and then drain.
2. Put the anchovy fillets in a large bowl, cover in vinegar and leave to marinate for at least 5 minutes.
3. Drain off the vinegar, then add the onions, ginger and chillies.
4. Stir in the calamansi/lime/lemon juice.
5. Season with salt and ground black pepper.
6. Cover the bowl with cling film and then leave in the refrigerator for half an hour before serving.
This is delicious eaten with salad or as a side to fried fish/meat and rice.
Chargrilled Chicken Thighs, A Filipino Recipe
Inihaw na manok, photo by Ruben Ortega
Like most Asian countries, street food is big business in the Philippines. I supposed because they are delicious and the smell alone is enough to stop you on your tracks and sample the appetising array of grilled and fried food. Barbecues are particularly popular being portably served in skewers.
If you are craving for a Filipino chicken barbecue, here is a recipe of an authentic one you can try at home or in your garden now that summer season is fast approaching.
By the way those delectable photos above are from my good friend, Ruben, from high school, way back many years ago in the Philippines. Ruben always had a knack for cooking up delicious treats.
- 6 chicken thighs
- ½ cup soy sauce
- 1 lemon or 2 limes or 4 calamansi (Filipino citrus fruit), juiced
- 1tsp brown sugar
- 3 cloves garlic, chopped finely
- 1 teaspoon ground black pepper
- ½ cup banana ketchup or tomato ketchup (I prefer the banana ketchup, I must admit, because it has extra added heat by the addition of chilli)
- Bamboo or steel skewers
Method of Preparations
- In a ceramic or glass dish, arrange the chicken thighs.
- Take time to marinate the meat for a better tasting offering. Make the marinade up by mixing the soy sauce, lemon juice, banana ketchup, garlic, sugar and ground black pepper.
- Stir to mix thoroughly and then pour all over the chicken. Really stir the marinade in. Leave to marinate for at least or an hour or preferably overnight inside the fridge.
- When the chicken had soaked in the lovely marinade, it is time to fire up the charcoal grill.
- Remove the chicken from the marinade and push the chicken thighs through skewers and bang them into the grill. Ensure not to throw the marinade.
- As the chicken cooks through, brush them with the marinade. Chicken takes time to cook, you have to watch carefully that they do not burn at the outside and yet uncooked inside. Just keep testing that the juice is clear and no sigh of blood. 🙂
- Remove from the grill and transfer to a serving plate.
- Serve with rice or salad or both!