Does your family usually eat meals in the kitchen or somewhere else? We normally eat in the kitchen. I don't like eating somewhere else in the house.
Who usually does the dishes in your house? Both. Sometimes, dear hubby do the dishes if I'm busy doing other things.
What’s your favorite small appliance or tool in the kitchen? Pot, plates, bowl, luwag! LOL...
Dear hubby likes Embutido so much so I'm planning to cook it for him.
Ingredients:
75 to 100 g. leaf lard or sinsal, cleaned and drained
1 piece white gulaman bar, finely shredded
1/2 kg. lean ground pork
1/2 cup chopped Vienna sausage
1/2 cup chopped chorizo de bilbao, (approx. 60g.),
1/4 cup grated cheddar cheese
3 tbsp. raisins
2 tsp. finely crushed garlic
1/4 cup pickle relish
3 tbsp. chopped red onions
1/4 cup chopped pimientos
2 tbsp. chopped carrots
2 tbsp. MAGGI Chili Sauce
2 tsp. MAGGI Savor
1/4 tsp. salt
1/2 tsp. ground black pepper
3 pieces eggs
1/4 cup CARNATION Evap
strings to tie ends of embutido
Broth
1 tbsp. cooking oil
1 tsp. crushed garlic
1/3 cup chopped red onions
1 piece MAGGI Pork Broth Cube, dissolved in
2 cups water
1 tsp. vinegar
1 tbsp. MAGGI Savor
2 tsp. butter
1 piece bay leaf
2 tbsp. cornstarch, dispersed in
2 tbsp. water
Directions:
1. Divide sinsal into 4 pieces and spread out in a tray. Set aside.
2. Soak finely shredded gulaman bar in water until soft; drain. Set aside.
3. Combine all the ingredients and the soft gulaman shreds. Mix thoroughly.
4. Put around 1 1/2 to 2 cups of mixture on each sinsal; form into a log and wrap with the sinsal.
5. Tie both ends with string to secure. Set aside.
6. To make the broth: Heat oil and sauté garlic and onions until limp.
7. Pour in broth, vinegar, MAGGI Savor, butter and bay leaf; let boil without stirring to avoid the raw taste of vinegar.
8. Lower Embutido into the simmering broth and cook over low fire for 25 minutes.
9. Remove embutido from broth and cool before slicing.
10. To make gravy, strain broth and thicken the soup stock with cornstarch. Serve with the sliced Embutido. Labels: Four Foods On Friday, Fun Stuff, Recipes |