Our version of EMBOTIDO!


OUR VERSION OF EMBOTIDO

“The best way to cheer yourself up, is to cheer up someone else.” 

Blogging got so addicting to me. I recently post something different. For a change. A recipe of my late father’s holiday dish. And now I craved to post another. This time. His embotido.

As a child, I have been very observant when my mom and dad are working together in the kitchen. I used to be in-charge to chop the ingredients placing them neatly in my mom’s Tupperware. It has several dividers for you to avoid mixing one ingredient from another. They call it “Lazy Susan”. Both of them are very organized.

Embotido is one dish that requires a lot of chopping. I am a bit amazed as a kid finding out that mixing a lot of different ingredients can result into a dish that tasted heavenly. Especially with steamed rice. I usually pair it with ketchup or sweet and sour sauce. Lots of it. I could not remember a kid that doesn’t like ketchup. And my dad can’t do without a soup to match his embotido. It is either mushroom or corn soup. Sometimes, macaroni soup.

Mama prefers her embotido baked in a tray, she lays it on banana leaf teaching me of its’ purpose. Telling me that it’s better to use banana leaves than using a foil to avoid the carcinogenic blah blah that might cause us to acquire the big C. It is a bit laborious, however, much to my surprise, I loved the scent of it when cooked. It gets more delicious with the aroma of the banana leaf.

Still I prefer the steamed one. Slicing it carefully into rounds and neatly arranging them on a plate. It is better to serve it cool. You can chill it for a few minutes, and easier to slice too and less messy. My dad would always remind me to slice them when it’s already cool. Because they will no longer fall off and my embotido rounds will be perfect. He was actually right.

Here’s our version of embotido:

INGREDIENTS:
-1 kg of ground pork
-1 big carrots (minced)
-1 big bell pepper (minced)
-2 mini box of Sunmaid raisins
-salt n pepper to taste
-1 cup of pickle relish
-5 slices of cheese (grated or minced will do)
-2 tbsp of chopped celery leaves
-12 pcs of eggs (beaten)
-2 soft loaves of bread(minced) note: you can add more if the mixture is still saucy, this extender will hold the mixture
-plastics used for ice
-foil

PROCEDURE:

-just mix everything with the beaten eggs
-place enough quantity to fill one plastic for ice, lock it
-secure with a foil and twist both ends to lock it
-repeat
-usual yield: 5 big rolls
-boil 1 liter of water (drizzle it with a magic sarap or salt) this was my moms’ idea for creating aroma and makes it taste better
-steam the rolls
-let it cook for 15 minutes and pierce a small part from time to time so the heat will reach the roll evenly
-you can check if it’s already cooked when upon piercing the egg, they’re no longer seen on your fork
-when cooked, let them cool before slicing
-slice and arrange on a plate

embo 1
=)
embotido
My embotido..=)
embo 3
voila!

It is best paired with catsup or sweet and sour sauce.

Happy eating!(–,)

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Published by

beautsantua

-An only daughter. A mother of an 18 year old son. Passionate with so many things. A lover of life itself. First of which is to write. Then, sing (I specifically love the stage), read, cook, travel & take beautiful pictures (photography) and scrap booking, all of which are my own way of coping with life's challenges. Friends usually associate me with the color violet. I love this color so much! Though, I love pink, red, teal, orange, yellow, blue as well! Coffee is my water and my happy food is cheesecake topped w/ blueberries, yogurt, sansrival and cream puff. I mastered fettuccine carbonara because that is one of my favorite food as well, along w/ broccoli, prawns and mushrooms. Secretly, I love "Stitch" - that grinning indigo pup. =) Seriously, I dream to become a philanthropist (starting off by providing shelter to street children in our country) and a famous author someday. I'm just waiting for God's time for my first book to be published.- It took me years to decide to blog, more so to write and have it out in the open. As I used to write even when I was a teenager, and I just keep them on file. It was my outlet. Approaching the year they say where life begins, or If I may say, the sweeter life. It was a year full of emotions. As I lost my father a year before and I guess in one way or another, the unfathomable sadness prompted me to pour them out in my writings and share them to the world, hoping it might lighten the heaviness of my heart. I live now with my son and mother, as a mother and as a daughter (as a friend and a sister), this has made me be ready to finally do what I am meant to do. Even If there's a lot that I wanted to do. This came first, like a first love that occupied a special place in my heart. It's a looong process, tiring, frustrating, exciting. The best part? is the happiness it brings. Even if things around seems all so wrong. It's like having my own place under the sun. My own safe and happy rainbowed world. At times, there's guilt as well, for I strongly believe, writing (like singing) is a talent God has gifted us. We ought to use it and maximize it, in our littlest way, share it to mankind, for His glory. I just had a few distractions over the years and to realize that it is never too late to be who we ought to be, I have this very strong feeling, now is the time. All my life, I have decided on things that made me happy, this is one of those. I may never be a winner of those best blogs that have been awarded to talented writers/ bloggers and I don't mind, there are strikes of being envious, but according to my father, there are two kinds of being envy. There's envy that is so negative, it'll hamper you from doing good and there's an envy that makes you happy for them, or seeing yourself in their shoes, I think, the kind of envy in me, is the latter. Like celebrities who missed an Oscar, while the film was watched by the whole world, she/he did not mind, it's like knowing what counts best, and it's the capacity to share your talents to anyone who wants to receive it, without asking anything in return. Expressing what's in my heart and mind on every occasion (which happens to be daily) and being happy about it is like a prize already. Happy reading!(--,)

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