Embutido

Embutido

Ingredients

2 pieces red pepper, minced finely
1 lb ground lean pork
1/2 cup carrot, grated finely
1 cup Chorizo de Bilbao, chopped finely (this is the one that gives the flavor)
6 eggs, beaten
1/4 cup raisins
1/3 cup sweet pickle relish
3 onions, minced
1 1/2 tablespoon minced garlic

1/2 cup grated cheddar cheese
1 1/2 teaspoon ground black pepper
3 1/2 Tablespoons fine salt
7 1/2 Tablespoon sugar
2 1/2 Tablespoon worcestershire saice
3/4 cup cornstarch

Garnishing

3 eggs hardboiled
5 pieces hotdog
4 pieces Vienna sausage

Procedure

1. Prepare a steamer and set aside. Alternatively, prepare a baking pan and a wire rack and preheat oven to 350°F.

2. In a bowl, combine all the ingredients except the garnishings. Mix until well blended.

3. Measure a 1 cup pork mixture. Spread pork mixture into 8″ x 10″ aluminum foil

4. Make a rectangular well in the center.

5. Spread and flatten the mixture onto the center of each foil, divide the slices of hard cook eggs and Vienna sausages. Place each slices at the center of each mixture. Hold the foil onto your hand and roll until the ends of the mixture covers the eggs and sausages. Alternatively, by holding each ends of the foil, roll the mixture back and forth until it covers the slices of eggs and sausages in the center.

6.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.

7. Seal both ends. Repeat with the remaining pork mixture.

8. Place the embutido in a steamer and steam for an hour. Alternatively, place embutido in a wire rack on a baking pan, half filled with hot water. Cover with aluminum foil (Be sure the steam will not escape). Steam-bake in the center of the oven for an hour.

9. Remove from the oven. Let it cool and slice into rings. Serve with your favorite catsup or sauces. Refrigerate unused embutido.

Makes 18 rolls

Sotanghon Guisado (Noodles)

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.

Sotanghon Guisado (Noodles)
video version

Sotanghon is served only on special occasions.

Estimated cooking time: 1 hour

Makes 6 servings

Ingredients:

• 2 garlic gloves, minced
• 2 tablespoons oil
• 1 small onion, minced
• 1 teaspoon paprika
• 6-ounces shrimp
• 1 carrot, chopped
• 1/4 cup snow peas, sliced
• 120 g. of dry sotanghon (vermicelli) noodles
• 2 teaspoons soy sauce
• 2 tablespoons fish sauce
• 1/4 teaspoon salt

• 1/8 teaspoon pepper
• 1 green onion, sliced
• 1 pound chicken
• ½ cup tengang daga(mushrooms), soaked in water to soften
  

Instructions:

• Place the chicken in a pot and cover with water by about 2-inches.
• Bring to a boil and reduce heat to a simmer.
  
• Cook the chicken, skimming off any foam that forms. Cook until tender, about 30 to 35 minutes.
• Meanwhile, soak the Pancit Sotanghon noodles in warm water for 10 minutes or until soft. Cut into 4-inch pieces.
• When the chicken is done, remove from the pot and let cool.
  
• Strain the broth and set aside. Remove chicken skin and cut meat into thin strips.
• In a wok or skillet, heat the oil. Sauté the garlic and onion until soft. Add the shrimp, and cook until pink. Add the chicken meat and stir-fry for 30 seconds. Add the paprika and 2 cups of the reserved chicken broth.
• Add tengang daga(mushrooms). Bring to a boil over high heat. Stir in the carrots and snow peas. Cook until the vegetables are crisp-tender, about 2 minutes.
  
• Add the Pancit Sotanghon noodles. Season with the soy sauce and fish sauce. Simmer until the noodles are heated through, about 1 minute. Add salrt and pepper, if desired.
  
• Garnish with green onion slices and its ready to be served.

Credit: pinoyrecipe and easypinoyfood

Menudo

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.


Menudo
video version

SERVES 10 (change servings and units)

Change to: Servings US Metric

• 1
• 2
• 3
• 4
• 5

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Ingredients

• 1 kg pork tenderloin, cubed
• 3 medium potatoes , cubed
• 2 medium carrots, cubed
• 1/2 cup raisins
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 500 ml tomato sauce
• 100 g liver spread (originally, we use fresh pork liver but since it's very difficult to find a good liver, I substitute)
• 1 medium onion, chopped
• 2 garlic gloves, chopped
• 50 g grated romano cheese (Parmesan is also good)

Marinade

• 2 bay leaves
• 1 cup Sprite (Yes, Sprite.)
• 4 tablespoons soy sauce
• 2 tablespoons lemon juice
• 1 lemon, zest of, only
• ground black pepper

Directions

1. Combine all marinade ingredients. Divide the marinade in halves. Save half. Add pork cubes on the other half with the bay leaf and marinate for at least 30 minutes.
2. Remove pork from the marinade, drip dry.
3. Sauté garlic and onion, add pork and the unused half of the marinade and bay leaf, simmer uncovered, reduce the liquid to half.
4. Add fresh pork liver if you prefer the fresh ingredient, cover and cook.
5. Add tomato sauce, liver paste (if this is what you're using), carrots, potatoes and raisins, simmer stirring occasionally.
6. Add peppers and adjust the seasoning.
7. Add the grated cheese, let it melt, stir and distribute evenly. Serve hot.

Credits: pinoygourmet and easypinoyfood