FILO Friday Cooking

 For my Filipino Friday I will share with you again another dish that you sure will enjoy. Hope you would try it!

Philippine cuisine consists of the food, preparation methods and eating customs found in the Philippines. The style of cooking and the food associated with it have evolved over several centuries from its Austronesian origins to a mixed cuisine with many Hispanic, Chinese, American, and other Asian influences adapted to indigenous ingredients and the local palate.

Filipino cuisine is distinguished by its bold combination of sweet (tamis), sour (asim), and salty (alat) flavors. While other Asian cuisines may be known for a more subtle delivery and presentation, Filipino cuisine is often delivered all at once in a single presentation.
Counterpoint is a feature in Philippine cuisine which normally comes in a pairing of something sweet with something salty, and results in surprisingly pleasing combinations. Examples include: champorado (a sweet cocoa rice porridge), being paired with tuyo (salted, sun-dried fish).
Cooking and eating in the Philippines has traditionally been an informal and communal affair centered around the family kitchen. Filipinos traditionally eat three main meals a day: agahan or almusal (breakfast), tanghalían (lunch), and hapunan (dinner) plus an afternoon snack called meriénda (also called minandál or minindál). Snacking is normal. Dinner, while still the main meal, is smaller than other countries. Usually, either breakfast or lunch is the largest meal. 

Today I want to share with you my personal favorite and my specialty.  

Embutido (Filipino Meatloaf) 

Ingredients:
1 lbs groundbeef
1/2 lb ground pork
1/2 lb ground chicken/turkey
12 pcs vienna sausage or 6 pcs hotdogs, cut in half lengthwise or 6 ham slices
3 pcs hard boiled eggs, sliced
1/2 cup sweet pickle relish
1/2 cup tomato sauce or one small can
2 pcs raw eggs
2 cups cheddar cheese, grated you can use thin slice or cubed if you want
1 cup red bell pepper, minced
1 1/2 cup raisins
1 cup carrots, minced
1 cup onion, minced
salt and pepper
2 cups bread crumbs  If not using any food processor, just tear the bread.)

(or I made toast by placing 4 slices of bread in the oven).

Cooking Procedures:
Place all the ground meat in a large container
Add the bread crumbs then break the raw eggs and add it in. Mix well
Put-in the carrots, red bell pepper, onion, pickle relish, and cheddar cheese. Mix thouroughly
Add the raisins, tomato sauce, salt, and pepper then mix well.

Slice your hard boiled eggs for easy assembly

Place the meat mixture in an aluminum foil and flatten it.

Use the back of the big spoon to spread it out and flatten

Put in the sliced vienna sausage/ham/hotdog

Cheddar cheese (shredded, cubed or stripped)

and sliced boiled eggs alternately on the middle of the flat meat mixture.

Roll the foil to form a cylinder

locking the sausage and egg in the middle if the meat mixture.

Once done, lock the edges of the foil. Put it in the 350 deg oven for about 45minutes-1 hr. Cool before refridgerating.

Place inside the refrigerator until temperature turns cold

Slice and serve.

I like mine fried.

Match it with sweet & sour sauce dip. Share and Enjoy!

*****Embutido freezes well for up to a month. Slice them into half-inch round disks and fry them until the edges get lightly seared to a delicious crisp.

 CHOPSUEY

Chopsuey is a dish made-up of meat (chicken or pork) and seafood (shrimp or fish) cooked with different kinds of vegetables. This dish is considered to be of Chinese origin but there are claims that Chopsuey is of American – Chinese origin that was made famous by Chinese immigrants in America.
In the Philippines, Chopsuey is a common dish and considered to be one of the top vegetable dishes. The local variation includes chicken liver, shrimp, and seasoned vegetables.

Ingredients:

¼  lb shrimp

 ½  lb boneless chicken

 ½ lb cubed pork

1 tsp garlic

2 tsp cornstarch

1 tbsp oyster sauce

½ piece cabbage, quartered

1 cup green beans

1 cup red bell pepper, sliced

1 small cauliflower, cut into small pieces

1 small brocolli florets cut into pieces

1 can young corn

1 cup carrots, sliced

1 cup onion, diced

3/4 cabbage chopped

2 cups chicken stock

1 cup water

salt and pepper

soy sauce

knorr bullion cube

Cooking Procedure:

 Saute the garlic and onion.

Add the meat and saute for 2 minutes. Brown the meat.

Add the vegetables except cabbage & bell pepper. 

Add the shrimp

Add the oyster sauce or soysauce and simmer for 2 minutes.

Pour in the stock and 1 cup of water and bring to a boil. 

Cover the pot and simmer for 5 minutes.

 then sprinkle some salt and pepper.

Put-in the cabbage then mix well

Add the bell pepper. 

Cover the pot and simmer for 5 minutes or until vegetables are cooked

Dilute the cornstarch in 1 cup of cold water then pour mixture in the pot. Mix well.

Serve hot. Share and Enjoy!

SARAP! (delicious/Yummy)

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