Friday, July 1, 2011

White Meat Embutido

The month of June is the start of the school year and Embutido is one of the favorite school baons (or maybe your teacher’s tinda?)– eitherway this is one Filipino dish that when done perfectly is absolutely good !

This is the “healthier” version of Filipino Meatloaf– I used ground chicken breast instead of the traditional ground pork.
Embutidong Puti
500 g Chicken Breast (ground)
1/2 c   Carrots (finely chopped)
1 c      Sweet Ham or Vienna Chicken Sausage(chopped) 
3 tbsp Green bell pepper (minced)
3 tbsp Red bell pepper (minced)
1/3 c   Sweet pickle relish
1/4 c   Raisins
3 pcs   Eggs (whole)
1/2 c   Cheddar cheese(grated)
1 tbsp Cornstarch
Whole  Boiled eggs
aluminum foil
Prepare a steamer and set aside.
In a bowl, combine all the ingredients (except for the boiled eggs and chicken sausage) and mix until well blended.Divide the mixture into 2 to 4 portions (depending on how many you want to make).
Spread and flatten the mixture onto the center of each foil,Place Boiled eggs at the center of each mixture. Hold the foil onto your hand and roll until the ends of the mixture covers the egg. Roll the aluminum foil into a tightly packed log about 1″ to 2″ in diameter, sealing on both ends. Repeat with the remaining mixture.
Place the embutido in a steamer and steam for an hour.
Food Notes :

  1. Let it cool or Refrigerate before serving.
  2. Best eaten with your favourite catsup (Banana or Tomato)
  3. Pan fry until golden brown and make it into a sandwich – use pandesal !
  4. Store in freezer up to 20 days!

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