Embutido Recipe

An easy version of the popular local meatloaf usually served during special occasions either cooked as is or stuffed into chicken, pork, or beef.

Preparation Time: 30 minutes
Cooking Time: 1 hour

Ingredients:
1 k ground pork
1 cup chopped carrots
1 cup chopped red bell pepper
½ cup chopped onions
3 pcs chorizo de bilbao, chopped
2 tbsp pickle relish
3 8g ginisa mix or any seasoning mix
1 tsp salt
1 loaf bread soaked in
1 cup Fresh Milk
2 eggs
½ cup sliced cheese
½ cup cubed butter

Directions:
1. Combine pork, carrots, bell pepper, onions, chorizo de bilbao and pickles in a bowl. Mix well.
2. Season with ginisa mix or any seasoning mix and salt. Add soaked bread and eggs. Continue mixing until fully incorporated and mixture can be formed into a log.
3. Cut a square aluminum foil and put 1- 1 ½ cups of prepared mixture into the middle portion of the foil. Insert slices of cheese and butter into the middle of the pork log. Roll foil while securing sides properly.
4. Steam for 45 minutes to 1 hour. Remove from the steamer and let rest for at least 15 minutes before slicing and serving. Freeze leftover embutido and thaw in the microwave for future use.

Hot and Sour Prawn Soup Recipe

Thai and Vietnamese version of our native sinigang enhanced with the unique Oriental flavors of lemongrass and ginger.

Preparation Time: 00:15
Cooking Time: 00:20
Servings: 6

Ingredients
1 11g Shrimp Broth Cube dissolved in
8 cups water
1 thumbsize ginger, crushed
2 pieces tanglad leaves (lemongrass) tied to a knot
3 pieces finger chilies, sliced thinly diagonally
1/2 cup taingang daga (or black woodear fungus), soaked
1 1/2 cups tofu, cut into cubes
1/2 cup thinly sliced cucumber
1/4 kg medium prawns, peeled & deveined, tails intact
2 bunches mustasa leaves
1 25 g. pack Sinigang sa Sampalok with Gabi
patis to taste
wansoy leaves to garnish

Directions:
1. Bring broth to boil; add ginger, tanglad leaves, and chilies.
2. Simmer about 15 minutes then discard ginger and tanglad.
3. Add in the rest of the ingredients and simmer until shrimps change color.
4. Stir in Sinigang sa Sampalok Mix and bring to boil. Remove from fire.
5. Season to taste and top with wansoy leaves.