Tuesday, February 3, 2009


Embutido is a Filipino style of meatloaf. This filipino food dish is one of the favorite filipino dish that my hubby loves to eat. He even consumes the whole wrap of embutido in a single setting. My kids love also the embutido especially with the portion of hard-cooked eggs and sausages.

They said that “embutido” means that it is wrapped with the skin of the pig’s intestines. But this embutido is just wrapped with an aluminum foil because my family especially my hubby doesn’t like to eat food that contains internal organs of the animals.

Embutido can be served as cold cuts; lightly pan a sliced pieces or fried the whole then sliced. It is also best that you dip a slice of embutido with your favorite food sauce. As for me, my favorite is the sweet chili sauce while my kids love to dip it with ketchup. Hmm…delicious... Enjoy!!!

Ingredients :

· 1 lb. ground pork
· 1/2 cup finely chopped carrots
· 1 cup (6 slices) finely chopped (sweet or cooked) ham
· 3 tbsp. minced green bell pepper
· 3 tbsp. minced red bell pepper
· 1/3 cup sweet pickle relish
· 1/4 cup raisins
· 3 whole eggs
· 1/2 cup grated cheddar cheese
· dash of liquid seasoning
· salt & pepper, to taste
· 1 tbsp. cornstarch

· slices (wedges) of hard-cooked eggs (see recipe)
· slices (wedges) of Vienna sausage
· aluminum foil, 10" x 12" sizes

Cooking Procedures :

1. Prepare a steamer and set aside. Alternatively, prepare a baking pan and a wire rack and preheat oven to 350°F.

2. In a bowl, combine all the ingredients and mix until well blended.

3. Divide the mixture into 2 to 4 portions (depending on how many you want to make).

4. Spread and flatten the mixture onto the center of each foil, divide the slices of hard cook eggs and Vienna sausages. Place each slices at the center of each mixture. Hold the foil onto your hand and roll until the ends of the mixture covers the eggs and sausages. Alternatively, by holding each ends of the foil, roll the mixture back and forth until it covers the slices of eggs and sausages in the center.

5. Finally, roll the aluminum foil into a tightly packed log about 1" to 2" in diameter, sealing on both ends. Repeat with the remaining pork mixture.

6. Place the embutido in a steamer and steam for an hour. Alternatively, place embutido in a wire rack on a baking pan, half filled with hot water. Cover with aluminum foil (Be sure the steam will not escape). Steam-bake in the center of the oven for an hour.

7. Remove from the oven. Let it cool and slice into rings. Serve with your favorite catsup or sauces.

8. Refrigerate unused embutido.

Buttermilk Pancakes

Pancakes are called hotcakes back in our country. Pancakes can be eaten hot or cold, and are generally topped or filled with a sweet or savory sauce or condiment, but this buttermilk pancakes that I made was filled with butter and maple syrup.

Before, I used to buy commercial or ready to make pancakes, one that you can buy from grocery stores that is ready to cook. But when I made pancakes using the basic cooking techniques, you will really taste a big difference.

The whole family agrees that next time I will make pancakes, I’ll use my treasures of baking ingredient in my kitchen and no more to ready to make pancakes.

If you want to make a perfect pancake, visit the hints and tips portion of this site or follow this link – Making a Perfect Pancakes

Ingredients :

· 2 cups all-purpose flour
· 1/4 cup sugar
· 2-1/4 tsp. baking powder
· 1/2 tsp. baking soda
· 1/2 tsp. salt
· 2 eggs
· 2 cups buttermilk
· 1/4 cup melted unsalted butter, plus some for frying
· 1 cup blueberries, fresh or frozen (optional)

Cooking Procedures :

1. In a large bowl, sift together the flour, sugar, baking powder, baking soda and salt. Set aside.

2. In a separate small bowl, beat the eggs with the buttermilk and melted butter.

3. Combine wet ingredients to dry ingredients by whisking slowly just until combined into a lumpy batter, being very careful not to over mix (Over mixed batter will result in flat and heavy pancakes).

4. Let the batter rest for 30 minutes to 1 hour for better results.

5. Heat up a large nonstick frying pan on medium heat. Brush a little oil or butter in the pan. Wiping out the excess by paper towel to avoid burning the pancake and then turn heat down to medium-low.

6. Spoon 1/3 cup of batter and pour evenly into the pan. Sprinkle the top with some of the blueberries (if using). Cook until little bubbles arise on surface of the pancake and flip. The pancake's edges lose their shine and become matted. Cook until the other side is lightly golden brown, about 2 to 3 minutes per side.

7. Repeat with the remaining butter and batter.

8. Serve with a dollop of whipped cream and maple syrup.

Beef with Celery

Ingredients :

· 1 lb. beef rump or round steak

· 2 tbsp. soy sauce
· 1 tsp. white vinegar
· 1 egg white

· 4 to 6 stalks celery
· 1-1/2 cups water
· 1/2 tsp. salt

· 3 tbsp. vegetable oil
· 6 green onions, cut into an inch pieces
· 1 tbsp. finely chopped, pared fresh gingerroot
· 2 clove garlic, crushed

· 1-1/2 tbsp. dry sherry
· 1 tbsp. cornstarch
· 2 tsp. oyster sauce

Cooking Procedures :

1. Cut meat across the grain into thin strips 1-1/2 inches long. Combine 1/2 tbsp. of the soy sauce, vinegar and egg white in a medium bowl. Beat lightly with fork until foamy. Mix in meat. Cover and let stand for an hour in the refrigerator, stirring occasionally.

2. Cut celery into 1/2 inch diagonal slices. Combine celery, a cup of the water and salt in a saucepan. Cook over medium-high heat until boiling. Boil for 1 to 2 minutes. Drain celery. Running a cold water to stop cooking. Set aside.

3. Combine remaining 1/2 cup of water, 1-1/2 tbsp. of soy sauce, sherry, cornstarch and oyster sauce in a bowl. Set aside.

4. Heat 2 tbsp. of the vegetable oil in a wok (or heavy-bottomed skillet) over high heat. Drain meat and add to wok. Stir-fry until meat is brown for about 5 minutes. Remove meat from wok.

5. Pour remaining 1 tbsp. oil to wok. Add celery, onions, ginger and garlic. Stir-fry for a minute. Return meat to wok and mix well. Pour in the liquid mixture. Cook and stir until liquid boils and thickens. Correct seasonings.

6. Remove from heat. Transfer to a serving dish and serve.

Thursday, January 29, 2009

Oven Barbecue Baby Back Ribs

The first time I cook this oven barbecue baby back ribs, my kids asked me why they are called baby back ribs and even suggested that they came from a baby pig. Honestly, I didn’t answer them because I didn’t know the right answer. So, I’ve made a simple research why they are called a such.

They are name not the age of the hog, but because they are the small size of ribs compared to the larger pork spareribs. Pork spareribs are the actual ribs of a hog while baby back ribs are basically the spine and part of the ribs. They are located at the upper part of the pork rib cage, next to the loin along the back – the vertebrae section of the pork loin.

So, I told my kids that "Baby" refers to the small size of the ribs and "Back" refers to the fact that the ribs come from the backbone of the hog. wink

Ingredients :

· 1 kg. (2 to 2-1/2 lb) baby back pork ribs, cut into 3 to 4 pieces
· salt and pepper, to taste

· 1 cup barbecue(barbeque) sauce
· 1 tbsp. soy sauce
· 2 tbsp. packed brown sugar
· 1 tbsp. onion powder
· 4 cloves garlic, minced
· 1 tbsp. salt
· 1 tsp. pepper
· 1/4 cup vegetable oil

(Cooking Conversion Chart)

Cooking Procedures :

1. Preheat oven to 300°F. Prepare a baking sheet and set aside.

2. Rub salt and pepper to pork ribs to seasoned well. Let set for 30 minutes to an hour in the refrigerator.

3. In a small saucepan, combine barbecue(barbeque) sauce, soy sauce, brown sugar, onion powder, garlic, salt, pepper and vegetable oil. Bring to a boil over medium heat. Stirring constantly until well blended. Reduce heat to low and let it simmer for 3 to 6 minutes or until thickened. Remove from heat. Set aside.

4. Cut pieces of aluminum foil into 14 inches (20 cm) sections. Place one section of rib in center of each piece of foil.

5. Reserve 1 cup of marinade. Divide remaining marinade equally among rib sections. Fold up sides of aluminum foil and seal, making sure that steam cannot escape. Transfer to a prepared baking sheet.

6. Bake ribs for 2 hours, or until tender and pulling away from the bone. Remove from the oven and set aside.

7. Preheat grill over medium heat.

8. Grill cooked ribs, basting with reserved marinade for about 10 to 15 minutes or until caramelized and darkened.

9. Transfer the oven barbecue baby back ribs to a serving platter. You may wish to slice into serving pieces and serve with your favorite sauce. Enjoy!

Crispy Pata

Ingredients :

· 1 pork pata (pork leg), wash well
· 1 cup soda pop (Sprite or 7-up)
· water, for boiling
· coarse sea salt
· 1 tsp. peppercorns
· 5 cloves garlic, crushed
· 2 bay leaves
· 1 tbsp. soy sauce
· 2 tsp. baking soda
· oil, for frying

Cooking Procedures :

1. Clean pork pata. Slit skin (3-5 slits on each side) without cutting the bone.

2. Place pork pata in a big pot. Add soda pop and water enough to cover the pork.

3. Season with plenty of salt. Add peppercorns, crushed garlic, bay leaves and soy sauce.

4. Covered and boil over high heat. Remove all the resulting scum that will rise to the top of the pot. Lower the heat and simmer for about an hour or until pork pata meat is tender (make sure that meat is not too tender).

5. About 15 minutes of simmering, add baking soda (to soften the meat faster) and continue cooking.

6. Drain pork pata when done. Let sit for a while so the juices settle. Dry with paper towels.

7. Deep-fry pata until golden brown and blisters appear on skin. Drain on paper towels.

8. Slice meat and transfer to a serving plate. Serve hot with sauce for dipping.

9. Make sauce by combining soy sauce and white vinegar. You may add garlic, onion and chili pepper. Depends to your liking. Enjoy your crispy pata. !

Chicken and Mixed Vegetables Stir-fry

Ingredients :

· 1 lb. chicken, boned and skinned – cut into serving pieces
(or any choice cuts of your liking like thighs, drumsticks or wings)
· 3 cloves garlic, minced
· 1 onion, chopped
· 1 tsp. soy sauce
· 1/4 tsp. salt
· 1/8 tsp. pepper

· 1/2 to 1 cup water (or broth)
· 1 tbsp. cornstarch
· 1 tbsp. oyster sauce
· 1 tbsp. soy sauce
· 1/2 tsp. sugar
· dash of sesame oil

· 1-1/2 to 2 cups frozen mixed vegetables · vegetable oil

Cooking Procedures :

1. Prepare frozen mixed vegetables according to package directions. Set aside.

2. Combine water, cornstarch, oyster sauce, soy sauce, sugar and sesame oil in a small bowl; stir to blend and set aside.

3. In a pan, heat oil over medium heat. Cook chicken until it turns slightly brown.

4. Add garlic and onion; sauté for a few minutes until onions are soft and translucent. Season with soy sauce, salt and pepper. Stir to blend.

5. Add prepared mixed vegetables. Stir to combine and then pour liquid mixture. Simmer for a few minutes until the sauce thickens. Correct seasonings.

6. Remove from heat and transfer to a serving dish.

Binagoongang Baboy (Pork in Salted Shrimp Paste)

Ingredients :

· 2 tbsp. oil
· 1 lb. pork, cubed
· 3 cloves garlic, minced
· 1 onion, chopped
· 2 tomatoes, coarsely chopped
· 3 tbsp. bagoong alamang (salted shrimp paste)
· 2 tbsp. calamansi concentrate
· 1 tbsp. sugar
· 2 tbsp. butter

(Cooking Conversion Chart)

Cooking Procedures :

1. Pan fry pork cubes in hot oil until light brown. Set aside.

2. In the same pan, sauté garlic, onion and tomatoes for a few minutes until soft and wilted.

3. Add bagoong alamang, calamansi, sugar and butter.

4. Pour in back the pork and mix well until coated.

5. Cover and simmer, stirring occasionally until mixture thickens. Serve hot.