Foods, PinoyFood

Embutido

June 18, 2018

My challenge last week was to take a break from stir fry dishes ‘coz my husband started to request some viands. To take the challenge to the next level, I decided to finally make an Embutido, a Filipino style meat loaf. The first time I made an embutido was when I was in Grade 6 as part of Home Economics project. This dish takes a lot of effort to make. I just like to cook those which I can finish within 1 hour. Making embutido surely will take me hours with constant break to take care of my daughter. After more than two decades, I tried again. That decade thing surely makes me feel old. Hehehe.

My husband came from a family who’s used to eating embutido because his mother knows how to do it well and tasty. Why not ask her recipe? Ok. I will. But time difference and her schedule and mine did not meet. So I ended up googling “Panlasang pinoy embutido” and this was my guide in making one.

Normally, I don’t follow the exact ingredients and procedure. I still stick on what I have in the kitchen and adjust according to the recipe. Because of this, my dishes are sometimes tasty, sometimes nasty(but edible) lols. Sweet pickle relish is one of the important ingredients of embutido. To be honest, I don’t know what sweet pickle relish is. I went to the supermarket and voila! there are lots of pickled stuffs. Which one to choose? I spent a lot of time reading all the labels with pickle word in it and ended up choosing sweet mustard sandwich pickle spread. I know it’s not the same pickles that we have in Philippines but I couldn’t find anything close to what it looks like and we can use the remaining stuffs as sandwich spread. I changed tomato sauce to tomato paste. I just prefer paste over sauce for cooking. I did not use cheddar cheese but the flavored cheese I have and use the herb & garlic breadcrumbs instead of the plain breadcrumbs.

As for the procedure, I put all the ingredients in the bowl(except hotdogs and boiled eggs) and mix everything. I don’t have a steamer so I used the small steamer which comes with the rice cooker and two sauce pans. After steaming, I can’t wait to taste it and I was disappointed with the texture. It’s too watery. Huhuhuhu! But soooo delicious!!

The next day, when I open the foil, it was no longer watery. It’s tasty! Woohoo! And guess what, my husband and my daughter love them! My heart is overjoyed. The 5 hours I spent for making this dish were worth it. But I will not do it again anytime soon. Hahaha. See some of photos in my instagram post.

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