Lasang Pinoy 14: Embutido

Only few Filipino dishes with Spanish influence made it to our dining table as everyday food when we were young. Aside from the obvious budgetary reasons, my parents were never huge fans especially those thick, rich stews with tomatoes that are usually fiesta material. If there is anything ‘Spanish’ in what we cook then it is what JMom calls the holy trilogy of Filipino cuisine – the technique of sauteing garlic, onions and tomatoes with oil that I never realized came from the Spaniards.

For this month’s LP event A La Espanyola, I decided to cook embutido instead of the obvious holy trilogy. Embutido or the Pinoy meatloaf is still considered a luxury dish to date and as common as lechon and leche flan in any feast gathering. Here is a recipe based on one that came from my HS Home Economics book. We had few cookery demos at school to reinforce practical cooking at home and it’s one of those that I tried. I read it once and then cooked it as I follow my heart. Now I prepare the occasional rolls whenever I have the precious time.

My embutido in Beijing has a little twist though. I used Chinese chorizo instead of chorizo de Bilbao (or sausages/hotdogs) and Chinese green raisins instead of the common brown raisins. Fear not… everything turned out quite well. The seemingly alien ingredients add extra sweetness to the meatloaf. Scrumptious and fab!

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