Pork Embutido

Embutido is a Filipino style meat loaf that is usually served during special occasion. Try this simply and easy recipe and don't forget to garnished with banana catsup.
3 lbs ground pork
2 cup chopped ham
1 cup diced red bell pepper
1/2 cup shredded carrots
1 cup raisins
1 cup relish
1 cup grated cheddar cheese
6 pieces egg
salt and ground pepper to taste
Cooking Direction:
Mix all above ingredients. Refrigerate for an hour to chill.
Divide mixture into 6 portions.
Place a portion at the center of each foil.
Roll the aluminum foil tightly sealing both ends.
Repeat with the remaining pork mixture.
Place the embutido in a steamer and steam for 90 minutes.
Remove from the steamer. Let it cool and slice into serving size.
Serve with your favorite dipping sauce like catsup or sweet and sour sauce.

Roasted Tri Tip

Served with side of mashed potato w/ gravy and garlic herb bread. This recipe is as simple as it looks. You could prepare this a day before then once ready just pop it in the oven or your grill and serve it with your favorite side dish.

1 teaspoon kosher salt or rock salt
1 teaspoon crushed peppercorn
1 teaspoon garlic powder or 6 pieces garlic gloves, crushed
3 lbs Tri Tip

Cooking Direction:
Combine first 3 ingredients and rub it into both side of the roast.
Let it stand for 2-3 hours or leave it overnight in the refrigerator.
Preheat oven to 450 degrees.
Remove meat from the fridge.
Place tri tip in a roasting pan with fat side up.
Roast tri tip for at least 45 minutes or until center is medium rare.
Remove from heat.
Slice roast against the grain.
If you want it medium well roast tri tip for an hour or more.

A Trip to Pinoy Fiesta - Anaheim, CA

I was so undecided what to cook over the weekend so Pinoy Fiesta to the rescue.
I have been to this restaurant a lot of time but this is the first I noticed this huge sign board. They do sell Letchon and by order only. How I wish they sell it by the pound. They have good selection, prices are reasonable and the place is always clean. A plus for me and my family.Over the holiday I took my sister and mom to this Anaheim location and they like the food specially the tinapa (smoked fish). They also have good selection of chichiria (junk food) and some Pinoy made shirt. (I have to check that one next time)They have long table filled with assorted junk food and dessert (kakanin).They have a wide selection of ready to go food. My favorite of all is the sisig, letchon kawali and barbeque chicken. I got so hungry just from checking every corner of this restaurant that when they called me for the food I totally forgot to take pictures. Next time

Special Sotanghon

Finally I got my hands on this Marca Pato brand. Mom visiting from Northern California brought me 3 packs. A pasalubong for her from a friend who recently visited Iloilo City.

Sotanghon Guisado Ingredients:
2 - 400 grams sotanghon
1/2 lb pork belly, sliced thin
1/2 lb shrimp, peeled
6 pcs Chinese sausage, julienne
6 pcs garlic cloves, crushed
1 medium onion, sliced thin
2 medium carrot, julienne
4 celery stick, julienne
1 small cabbage, cubed
4 pcs Knorr chicken cubes
2 tablespoon soy sauce
1 teaspoon achuete powder, diluted in 2 teaspoon cooking oil
salt and ground black pepper to taste
3 tablespoon cooking oil
4 cups water

Sotanghon Guisado Cooking Procedure:
Heat wok. Once heated add cooking oil. Saute garlic and onion. Add slices of pork. Saute till pork turns golden brown. Add a cup of water and simmer to soften the pork till water evaporates.

While waiting for the pork to soften soak sotanghon in a deep basin using warm water for few minutes. Cut sotanghon into desired lengths using a scissor. Drain sotanghon and set aside.

Now add Chinese sausage to the pork mixture. Saute in medium heat for 5 minutes. Add shrimp. Few minutes after add carrots, celery and cabbage. Stir and remove the mixture from the wok and set aside.

Using the same wok bring 4 cups of water to boil. Add Knorr chicken cubes and soy sauce to the boiling water. Season with salt and pepper to taste. Reduce heat to low. Now add the sotanghon to the water mixture. Stir sotanghon and achuete oil. Check if the sotanghon is almost done. If you think you need more water make sure to use hot water. Lastly add the sauteed meat and veggies to the sotanghon. Stir sotanghon and serve.

Shrimp in a Blanket

and Chicken Cordon Bleu Rolls
(for recipe search box on top)
Shrimp in a Blanket is really easy to make and great for parties.
All you need is:
1 lb medium size shrimp, remove head and shell
1 lb bacon, cut in two
Pat dry shrimp using a paper towel. Place shrimp at the end of the bacon and roll. Use a toothpick to seal. Deep fry in medium heat for 5 minutes. Remove from heat, drain and serve.

Sweet 2010!

Let me start 2010 with what this blog is all about, FOOD!
Let me share with you what me and my family enjoyed while waiting for 12:01 am, 1.1.2010.

For starter we had Shrimp in a Blanket and Chicken Cordon Bleu. Followed with Chicken Macaroni Salad, Sotanghon Guisado and Chicken Empanada. For dessert, Tres Leches cake, freshly bought from my favorite Mexican Bakery.

Let me thank all my followers, visitors and friends for your continuous support. Wishing you all a bountiful and prosperous year 2010. God bless!