Saturday, August 25, 2018

Filipino Embotido

Here they are, the lovely logs of surprises..you can see the ham, sausage..raisins..meat, cheese and all.. This mysterious meatloaf that represents family, gathering, the richness of flavor..oh they are so good..Just how do you eat this, my friend asked me..well its an appetizer, main course or.. choose whatever you want them for.. but to me I love to eat them..with you know what.. my mountain of rice!!!!

Before I proceed let me say thank you to these wonderful ladies, two of my posts has been featured and I am thrilled and thankful. First post: Filipino Pork Tocino  Marilyn of Wonderful Wednesday and the author/blogger of Marilyns Treats. is the first place I often drop by for partying. I always love to go to her place, she makes such good recipes that I always want to make if only I have much time. Thank you Marilyn, I remember you are the first person to welcome me back.. I always appreciate your kind words.

 Second post: Filipino Leche Plan   Thank you Bev of Over The Moon, I got to know her because of Marilyn. She is so welcoming and with her hospitality, I made it through the first month here in blogger. Too bad, my time is always limited to drop by and say hello. Bev is the author/blogger of Eclectic Red Barn. Last, but not the least of course is Jann of Share Your Cup. She is the author/blogger of Have A Daily Cup of Mrs Olson I got to know her through Marilyn and Bev. She is warm and oftentimes her bright comments assures me that each day is just right.
I am happy to know them, now for my post/recipe:

 The origin of Filipino Embotido can be traced when Spain colonized the Philippines for 333 years. During this time, the Spaniards introduced different recipes of sausages such as Chorizo, Longaniza, and Embotido. It is regarded as a generic term for sausages in the Spanish language. In other words, "Embutido" belongs to a category of sausage recipes during the Spanish colonial period.Like most Filipino dishes in Philippine culinary history, Embotido has evolved over the passage of time from its Spanish origin. Embotido was developed by Filipinos to suit their own taste and liking into some form of meatloaf. At present, Filipino Style Embutido is popularly known as the Philippine version of meatloaf.
Embotido is one of the most favorite Filipino dishes. It can be served as cold cuts; lightly pan a sliced pieces or fried the whole then slice. It is also best to eat this with your favourite sauce such as ketchup..LOL!. This is our version of the typical meatloaf in other countries. I remember when I was young, it is cooked using banana leaves but nowadays we use aluminum foil. This meatloaf was a childhood favorite because it is normally cooked during special occasion. Since we love to celebrate every occasion in our lives, it would also come out as a a common give away whenever the affair is finished...I mean going home in the evening after the fun..when everyone were tired. Most of us would go home with different home cooked food and of course Embotido is on the list. During the good old days it can last up to a week even without refrigeration. I don't know the secret but I guess old folks then has a different way of cooking. It has a smokey flavor effect that makes the meatloaf more delicious and unforgettable. I wish I could give you the most authentic recipe...but I only have the nostalgic memory of its taste. I long to savor the good old taste...but for now the only remedy that I could do is to make my own version... modern, not fancy, purely simple yet it's also delicious.

 Nowadays we put anything we fancy such as egg, ham and hotdogs. In my case I put inside our local hotdog. You can't buy Purefood Hotdogs in Singapore so whenever we go back home, we make sure to bring packs of these sausages here. It is always a surprise for anyone to see a whole jumbo red Filipino sausage inside and they all love it. My children always look forward to eat this.
Printable Recipe
Ingredients:
1 kg- 1.3 kg ground pork
1 cup grated carrot
2 cups (12 slices) finely chopped (sweet or cooked) ham
1 large green bell pepper minced 
1 large red bell pepper minced
2/3 cup sweet pickle relish
6 whole eggs
1/2 cup raisins
1/2 cup grated cheddar cheese or queso de bola
2 tsp liquid seasoning
1 1/2 tsp salt
2 tsp pepper
4 tbsp. cornstarch
6 pcs Vienna Sausage chopped
aluminum foil, 10″ x 12″ sizes , 14 pcs
1 pack of hotdogs 14 pcs

Direction:
Prepare a steamer and set aside.
In a bowl, combine all the ingredients and mix until well blended.
Divide the mixture into 12 to 14 portions about 3/4 cup each(depending on how many you want to make).
Spread and flatten the mixture onto the center of each foil.
Place a sausage at the center of each mixture. 
Hold the foil onto your hand and roll until the ends of the mixture covers the sausages. 
Alternatively, by holding each ends of the foil, roll the mixture back and forth until it covers the sausages in the center.
Finally, roll the aluminum foil into a tightly packed log about 1″ to 2″ in diameter, sealing on both ends. Repeat with the remaining pork mixture.
Place the embutido in a steamer and steam for an hour in a medium fire.
Let it cool and slice into rings. Serve with your favorite catsup or sauces.

This is how  Purefoods Tender Juicy Hotdog looks like. In case you can find it your area, please do try.


Take a closer look, once you open, the sausages are individually wrapped in plastic, I have removed it. But of course, any type of sausage would be fine. Here in Singapore I always substitute with Black Pepper Sausages or you don't have put sausages at all, plain is simply delicious too. 


Here is the mixture, the combination is truly exciting, the mixture of flavor is again a chaos in our palate..but who cares? as long as it is edible and good..why not?

The mixture is now ready to go..how I love to look at it..the variation of color is amazing and I love the fact that it has plenty of cheese...

Just an hour more and they will be ready..my lovely logs of surprise... take a look at my steamer..I treasure so much this gentle beauty..very rich in history, multi cultural façade of people and races... hmm,,really lovely and interesting.


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Saturday, August 18, 2018

Filipino Pork Steak



Pork Bistek Tagalog

What I posted today is one Filipino Fusion Cuisine that I always go back after sometime. There are dishes that you will truly miss every once in a  while and so your tendency is to make it and enjoy with cups of steamed hot white rice... ha ha ha! and not only that.. you will go back to it for breakfast lunch and dinner. 
I made it the other week and it was worth it.  As I shared before, Philippines has been under the Spanish regime for 300 years and more. During Spanish colonisation, most of the soldiers came from Spain, Portugal and Mexico. They brought different dishes that Filipinos adapted and use whatever spices/ingredients available in substitute of the original ingredients. Bistek is a simplified Tagalog version of  Beefsteak and for it to become local, Tagalog has been added to it and we call it Bistek Tagalog. But Filipinos would always experiment, if Beef is not available then we also use Pork. Nowadays, even fish, chicken, pork/chicken liver is used for Bistek Tagalog. In my case, I use pork because of its availability here in Singapore. Theres beef but mostly its frozen and I don't want to use frozen meat. 
Here is a little history of Bistek Tagalog or Beefsteak.
Bistek (Spanish: bistec) or Bistek Tagalog, is a dish of pieces of salted and peppered sirloin, usually flattened with a meat tenderizing tool, cooked in coconut vinegar, Philippine brand soy sauce, onions bistek Tagalog, a specialty of the Tagalog region, is typically topped with onions and the strips of sirloin beef slowly cooked in soy sauce and vinegar juice.[1] It is known in the Spanish-speaking world as bistec encebollado or bistec tagalo. It is usually Anglicized in Philippine English as "beefsteak."
Bistek Tagalog is one of the simplest, yet most appetizing dishes of Tagalog region, in the Southern Luzon, Philippines, where “bistek” is believed to have originated. The Bistek Tagalog Recipe is a local version of western beef steak. It comes from Spanish word “bistec”, it is a type of Filipino dish that made of salted and peppered meat.[2]
Now for the recipe :
Printable Recipe
Ingredients:
1 kg pork loin sliced thinly
1/2 cup soy sauce
1/2 cup calamansi juice 
1 tsp salt
3 tbsp rice wine
1 to 2 tsp ground black pepper
3 large purple onion
1/2 cup oil
Slice the meat thinly and transfer to a bowl.
Marinate the meat with the ff: 1/2 cup soy sauce, 1/2 cup calamansi juice, rice wine,salt and black pepper. Set aside in the fridge for about 6 hours or overnight.
Start cooking by slicing the onions in rings.
In a pan, add 3 tbsp of oil and fry the onion rings until the fragrance comes out.
Remove the cooked onions from the pan and set aside. ( half cooked pls)
Using the same pan, fry the meat slices until the raw color is gone.
Once done, return all the fried meat in the pan together with left over marinate sauce in the bowl.
Cook by simmering until the sauce is thick or it depends upon to your preferred consistency.
Once you reach your preferred consistency, add the cooked onion rings.
Add the oil from the cooked onion down to the last drop..please..
Stir until the onion and oil is well incorporated with the meat.
Now its done.. enjoy! 
Note: The secret to this tasty Tagalog  dish is the use of purple onion rings and calamansi.
You can fry some eggplant slices like I always did and don't be afraid with onion rings.. theyre half cooked but its so delicious.

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Sunday, August 12, 2018

Filipino Leche Flan





A few weeks ago, I posted my Filipino Custard Cake and on top of it is a custard with caramel sauce. My son commented that it is kinda confusing because in his opinion, he prefers only the Leche Flan, theres not a need for a lemony chiffon cake below.. ha ha ha. I really laughed and one of my friend told me that I should tell my son the purpose of this cake is to confuse him. ha ha ha. Anyway here is the recipe of the custard itself only.

Before I go on..I wanna say thank you to Jen of JENerally Informed and Leslie of The Happy Now Blog Link Up. My Filipino Pandesal is by chosen by Jen. Oh I am so thrilled seeing my Pandesal in the array of choices. If you love parties, please consider their place as its happy with great ideas for recipes and parties. Yes, Im thrilled again for the second time because Michele, The Queen Bee Baker picked my Filipino Pandesal as one of her featured posts. These things make me happy because our cuisine is barely existing in other parts of the world.

Leche Flan ( from Leche, Spanish for Milk ), is a caramel custard made with eggs, milk and sugar and flavoured with vanilla. It originated from the regions along the border of France and Spain. It was brought to the Philippines at the time of Spanish colonisation. the ingredients are mixed and poured in an oval or round pan which is then placed in a larger pan of water and cooked on a stove or in an oven. The dessert once firm is chilled before serving. The sugar, after cooking, turns into a caramel syrup that coats the custard.

It is one of our old time favorite, the Filipino Leche Flan. This is one of our legacy although it was passed to us by the Spaniards. Leche Flan is our constant companion in the dinner table especially during family gatherings. Adults and children love it. Whatever the occasion is, you will never miss Leche Flan. It started as plain and simple egg custard but nowadays it comes with young coconut or yam. There are times it has preserved fruits inside. But I always like the plain one...just the egg yolk, milk and caramelized sugar. There is nothing better than that. Cooking Leche Flan is easy and the traditional way is to steam it for about 30 to 40 minutes in a medium fire.

Here is the recipe. I don't steam my Leche Flan instead I bake it.
Ingredients:
1 can evaporated milk
1 can sweetened condensed milk
10 egg yolk
1 tsp vanilla essence
1/4 tsp lemon juice

For the caramel:
1 cup brown sugar
1 cup water
In a pan, mix water and sugar until there is no lump.
Heat and wait until it boils then turn the heat to simmering mode.
Simmer until the caramel is thick.
Cool slightly and transfer to aluminum moulder.
Mix well the egg yolk, condensed milk and evaporated milk using spatula (by hand ).
Then add vanilla and lemon juice.
Use wooden spatula and mix gently until well combined.
Strain the mixture and gently pour on to the prepared moulds with caramel.
Fill only until 3/4 of the moulder.
Cover with aluminum foil and place the moulds on a larger baking pan half filled with very hot water.
Bake at 350 or 180 for 1 hour.
Cool and then set aside in the fridge.
To serve: run a thin knife around the edges of the mould to loosen the Leche Flan.
Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top.
Note: You can also cook Leche Flan by the steamer, in a medium fire for 45 minutes to one hour.



Leche Flan should be thick with dripping caramel sauce. Though its soft, it should not break easily when you slice it. Hmmmnn...lovely squares of joy!

And the lovely thing to do..play around with shapes, you can use any size and shapes and I tell you the finished products are amazing. Here I used a heart shaped moulder and actualy is a cake pan. I love the outcome...

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Saturday, August 4, 2018

Filipino Pork Tocino


Look at that, its been a generation of breakfast for all of us. We become migrants in different parts of the world. But this migration has instilled in our hearts some kind of a loyalty and honesty that food is a nourishment to our heart and soul. Oh I miss home.. Im gonna eat first.. its good to be nostalgic while eating this.. it feels good..it feels like home.

Before I proceed with my post,  thank you The Thrifty Couple  for choosing my Evaporated Milk Cheesy Soft Bars  as one of the features for Frugal recipes. Yes, these bars are easy to make, the ingredients is simple and they're delicious. If you are interested with frugal recipes and tips on how to do frugal ways, visit the blog The Thrifty Couple , its worth it..

 Its been a busy week and my work as Accounts and Admin Support is overwhelming. The shipment has come and theres a lot of things to settle and done. My body is aching and my energy has drained already.  Its weekend and Im lazy, I need to listen to my body. I am suppose to go back to the office to finish my task but my body is not responding well. So, here I am, after a busy morning the Netflix is on and I remember I haven't shared yet what I cooked the past week. I decided to just write and later I will probably have some baking to do.

 Anyway its again related with Tocino. I shared with you Filipino Chicken Tocino  last time. Actually Tocino would mean pork but in my case, I also use chicken meat which is healthier I suppose. But nothing beats the original, so after enjoying chicken tocino I know I would also want the pork version. You have the option to pick your choice of cuts but me, I opted to make Pork shoulder butt. 

 If you want to know the history of Tocino, its here: Filipino Chicken Tocino
Now for the recipe.
Printable Recipe Ingredients:
1 kg pork shoulder butt, sliced thinly
1 1/4 tsp fine salt
1/2 cup brown sugar
1 tbsp apple cider vinegar
4 to 8 garlic, grated
1/4 cup pineapple juice
1/4 cup sprite or 7 up
freshly cracked corn pepper
2 tsp beetroot juice

Direction:
Put the sliced meat in a bowl or ziplock bag
Sprinkle with salt and make sure all the meat is coated with salt
Set aside in the fridge for 1 hour.
In a bowl, mix the rest of the ingredients and pour onto the meat, mix well
Close the bag and refrigerate for at least 24 hours to allow the meat to cure.
Turn over the meat once in a while to make sure the meat is evenly coated with the marinade.

How to cook:
In a pan, put the cured meat together with at least 3 tbsp of water.
In a medium heat, let it simmer and cook until the water evaporates.
Stir from time to time then, add a tbsp of oil and let it cook.
You can also grill or use a skewer.

 The good thing about tocino, you can actually put them in portion of small plastic bags, lets say 200 grams per pack. Store them in the fridge, just cook whenever you like it.

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