Here are the ingredients:
-1 teaspoon perrin [optional]
-3 grams of sinsal [lamad ng baboy]
-salt [to taste]
-vetsin [MSG]
-3 eggs [chicken eggs] boil the eggs
-box of raisins
-2 pieces of hot pepper [sili]
-2 pieces of onion
-sweet pickles [you could use the ones in the bottle]
-1 can of Vienna Sausages
-Chorizo de Bilbao
-1 kilo grinned pork
Tips for preparing and cooking Embutido
Slice/cut/prepare all the ingredients. Except for the sinsal.
Mixed all the ingredients
including the beaten egg,
raisins, and flour in mixing bowl.
You could use your hands
to mix the ingredients together.
Don’t use a mixer it will ruin
the ingredients,
and don’t mash the ingredients.
After mixing all the ingredients
wrap it with the sinsal,
when you make the actual Embutido
don’t make it bigger than the frying
pan you will use to cook the Embutido.
It shouldn’t be too big
in order for you to cook it easily.
Wrap it with a clean white cloth
before steaming.
Put water in the frying pan,
and then put the wire mess on top of it.
Or you could use barbeque sticks
on the rim of the frying pan
to act as the holder of the
Embutido when you start steaming it.
Steam the Embutido
under slow fire for one hour.
After cooking you could serve it hot.
Or you could store it in the refrigerator
for frying later.
You could cut the Embutido into bits before frying.
Use tomato catsup or any dip you prefer.
Embutido is perfect with newly cooked or fried rice
-1 teaspoon perrin [optional]
-3 grams of sinsal [lamad ng baboy]
-salt [to taste]
-vetsin [MSG]
-3 eggs [chicken eggs] boil the eggs
-box of raisins
-2 pieces of hot pepper [sili]
-2 pieces of onion
-sweet pickles [you could use the ones in the bottle]
-1 can of Vienna Sausages
-Chorizo de Bilbao
-1 kilo grinned pork
Tips for preparing and cooking Embutido
Slice/cut/prepare all the ingredients. Except for the sinsal.
Mixed all the ingredients
including the beaten egg,
raisins, and flour in mixing bowl.
You could use your hands
to mix the ingredients together.
Don’t use a mixer it will ruin
the ingredients,
and don’t mash the ingredients.
After mixing all the ingredients
wrap it with the sinsal,
when you make the actual Embutido
don’t make it bigger than the frying
pan you will use to cook the Embutido.
It shouldn’t be too big
in order for you to cook it easily.
Wrap it with a clean white cloth
before steaming.
Put water in the frying pan,
and then put the wire mess on top of it.
Or you could use barbeque sticks
on the rim of the frying pan
to act as the holder of the
Embutido when you start steaming it.
Steam the Embutido
under slow fire for one hour.
After cooking you could serve it hot.
Or you could store it in the refrigerator
for frying later.
You could cut the Embutido into bits before frying.
Use tomato catsup or any dip you prefer.
Embutido is perfect with newly cooked or fried rice
