Embotido (Filipino meatloaf)

Embotido 

Steamer has been my favorite thing to use in the kitchen these days.

There's just so many Food, especially Filipino food that I miss and I want to cook!

One of them is this one. 

It's a Filipino version of Meatloaf. 

It's just one of the best Meatloaf version I've ever had. 

Let me know what you guys think!

Ingredients:

• 1 lb Ground pork
• 1/4 Cup garlic,minced
• 1/2 Cup onion, minced
• 1/4 Cup carrots,minced
• 1/2 Cup red bell pepper, minced
• 1/2 Cup green bell pepper, minced
• 1 Tbsp sweet pickle relish
• 2 Tbsp raisins
• 1 pc. chorizo, finely chopped
• 1/4 Cup grated cheese
• 2 Tbsp. liver spread
• 1 egg beaten 
• 1 Tbsp soy sauce 
• 1 Tbsp oyster sauce
• 1 Tbsp Filipino ketchup
• 1 Tbsp all purpose flour
• 2 Tbsp Bread crumbs
• 2 slices whole wheat bread, flaked and soaked in 1/4 Cup evaporated milk.
• 2 Tsp salt 
• 1 Tsp pepper

For Filling:

         

        3 Eggs, hard boiled & quartered

        3 Beef franks, halved lengthwise

Procedure:

• In a bowl, season ground pork with salt and pper.
• Add the garlic, onion, carrots, bell peppers, pickle relish, raisins, chorizo, cheddar cheese, liver spread, soy sayce, oyster sauce and ketchup. mix well.
• Add the bread and milk mixture, bread crumbs, flour and the beaten egg, mix thoroughly.
• On a slightly greased sheet of aluminum foil, place a cup of meat mixture and flatten it, leacing about 3 inches of space on both ends of the foil.

• Put the sliced beef franks and sliced boiled eggs on the middle of the meat mixture.
• Roll the foil to foam a log locking the sausage and egg in the middle. Lock the foil by twisting both ends.

• Oven medium heat, cook in a steamer for 1 hour.
• Remove from the steamer and allow to cool down. Refrigerate until ready to serve.
• Unwrap and slice. Serve with hot rice and your choice of dip.

Enjoy, and have a great week!!!

xo

-Jen

Chocoflan

Hello everyone!

How is your weekend so far??

So my In-laws are visiting tomorrow.

I find it a good reason to bake something special!

I have been wanting to make this for a while now and I'm so glad I got to make it.

I was so worried that It won't turn out good. 

..And with how busy I am these days, I'm so glad to have time to bake today.

This was actually not that hard.

As long as you have all of the ingredients and you follow the instructions it will

turn out really good!

Chocoflan

Ingredients:

For the Cake:

• 10 Tbsp butter, room temperature
• 1 Cup sugar
• 1 Egg
• 1/4 tsp Baking powder
• 3/4 tsp cocoa powder
• 1/4 tsp salt
• 1 1/4 Cup buttermilk
• butter or baking spray for greasing
• 1/2 cup or more caramel topping

For the Flan:

• 1 12 oz can of evaporated milk
• 1 12 oz can condensed milk
• 4 oz cream cheese, room temperature
• 3 eggs
• 1 Tbsp vanilla extract

Directions:

 

• Preheat oven to 350 F
• Grease a 12-cup bundt pan with butter or baking spray. Pour 1/4 cup of caramel at the bottom of the pan. If the caramel is too thick, warm it up so it will settle evenly on the bottom of the pan.
• Cream the butter and sugar together. Add the egg and beat until light and fluffy.
• Sift the flour, baking powder, baking soda, cocoa powder and salt in a separate mixing bowl.
• Beat the 1/3 of the flour mixture and half of the buttermilk into the egg mixture. Repeat, ending with the last of the flour mixture. Blend well.
• Spoon the cake batter into the pan.  Carefully drag a fork on the top to even it out without disturbing the caramel at the bottom.
• Mix all of the ingredients of the flan together and blend in a blender or with a hand blender.
• Slowly pour the flan mixture into the cake batter.
• Cover with a foil.
• Sit the bundt pan on a roasting tin and add about an inch of the hot water.

• Bake for an hour and half or until ta cake tester comes out clean. The cake layer should rise to the top.
• Remove from water bath and cool to room temperature about 1 hour.
• Remove the pan and scrape any remaining caramel onto the cake. Arrange pecans on top and drizzle with more caramel.
• Slice and serve with caramel sauce.

Enjoy!!!

Grateful

I can't believe its been 2 weeks since my baby was born.
..and it has been a wonderful 2 weeks.
Busy, trying to figure out how to do this "mom of 2" thing.
So grateful that my hubby never left my side and helping me
with everything.

So many things I want to stay that I don't even know where to start.
But for now, I can say that I'm really happy, grateful.
So excited for our next journey.

xo