Mareeyah

Embutido is a meat roll kind of dish from the Philippines. Though you can often find it in feasts during special occasions, you can absolutely eat this any day at all, even take it to work for lunch, like I did.

For the international fiesta night, my sister and I had to prepare a Filipino dish. At first, we thought of having Adobo. After all, what’s more Filipino than Adobo, right? But sometime before the camp, my sister did a bit of research, saw a recipe for Embutido, decided to try it for our regular meals at home, then decided to have it for the international fiesta, instead of Adobo.

She actually tried two different recipes, but this one is what we liked of the two. Here’s how we made it…

First, she hard-boiled some eggs.

While waiting for them to cool down, she grated from carrots.

She set those two other ingredients aside. Then she sauteed some onions.

That should smell good. If it doesn’t, there’s something wrong with it. Lol!

Now, put the ground meat on a large container with enough space so you can mix all the other ingredients into it.

Add the carrots….

…the onions….

…pickle relish (we used Ram… a Philippine brand)…

(Doesn’t it look yucky? Lol!!!)

…raisins…

(This is what we used)

… and ketchup.

(KFC Banana Sauce… that’s so Filipino)

It surely won’t taste any good if you don’t add salt to it, so don’t forget this one.

And, of course, black pepper.

After every addition of every ingredient, she mixed, mixed, mixed everything that’s in the tray. They should be thoroughly mixed. Next, make a well at the center, so you can pop the eggs (not the hard-boiled ones) into it.

Put one and a half of the mixture on a tin foil. Even it out to form a rectangular shape, then put slices of sausages and hard-boiled eggs alternately in the center. Take one end over to turn it into a roll.

Seal the ends of the foil, then cook the embutido in a steamer, if you want to eat it right away.

If not, you can store the embutido in the freezer until you decided to steam and eat them.

And before throwing away the eggshells, you can take the remaining small amount of egg whites and wipe it on your face. That’s kitchen cosmetology, even though my seven-year-old nephew thought I was being weird.

Here’s what I packed into my lunch for work: