Saturday, August 25, 2018

Filipino Embotido

Here they are, the lovely logs of 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
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

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 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 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.

Wheres the Party?


  1. Congratulations on your features, well done. My husband would love this recipe, meat wrapped in meat. Interesting presentation and so much prettier than good ole meatloaf lol.

    1. Oh thank you for the affirmation, appreciate your words gladly. Yes, its a meat wrapped in meat and actually you can put sliced boiled eggs in the center too..but I like different types of sausages. Have a great weekend

  2. I remember seeing hot-dogs wrapped in plastic like this when my mother and I traveled south when I was a little girl. Before now the Filipino desserts have caught my eye, now I have a savory dish to add to the list. Thanks for sharing with us at Celebrate Your Story and I hope you join us again.

    1. Hi Sandra,

      Its great to know,those memories are so vivid and Id like to think those are happy memories of childhood in the Philippines. You should really try this. Thanks and have a great weekend

  3. Your steamer is awesome, and this looks like a wonderful meal. Thank you for sharing at Fiesta Friday!

    1. Ha Ha..Thank you and you noticed my bamboo steamer. It is such a good companion in the kitchen. I take pride in using it because the result is so authentic..Have a great weekend. Take care

  4. This is a great recipe and looks delicious! Thanks so much for sharing with Full Plate Thursday, we sure enjoyed your post!
    Miz Helen

    1. Thank you Miz Helen for dropping by. Hope you have a great week ahead. I enjoyed all the yummy dishes in your place

  5. I enjoyed reading your recipe's history! Thanks for sharing at Home Sweet Home!

    1. Thank you so much, its my pleasure. I hope you have a wonderful week.

  6. You make so many wonderful things! Thanks for sharing with SYC.

    1. Hi Jann,

      Thank you. I love going to your place. Have a great week ahead.

  7. OMG these look SO good! Thanks for sharing with us at the To Grandma's we go link party!

    1. Yes, indeed. thank you for dropping by. Have a great week ahead.

  8. That looks SO good! I love to make new recipes, so I can't wait to try this one. Thank you so much for sharing with us at the Whimsical Wednesdays Link Party!

    1. Thank you Michele. I am a regular at your party, yours is one of my favorites. Have a great week ahead.


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