Embutido Recipe

Embutido Recipe
Ingredients
 2 lbs. ground pork

 12 pieces vienna sausage or 6 pcs hotdogs, cut in half lengthwise
 3 hard boiled eggs, sliced
 ½ cup sweet pickle relish
 ½ cup tomato sauce
 2 raw eggs
 2 cups cheddar cheese, grated
 1 cup red bell pepper, minced
 1 cup green bell pepper, minced
 1½ cup raisins
 1 cup carrots, minced
 1 cup onion, minced
 salt and pepper
 2 cups bread crumbs (made by placing 4 slices of tasty bread in a food processor. If not
using any food processor, just tear the bread.)
Instructions
1. Place the ground pork in a large container

2. Add the bread crumbs then break the raw eggs and add it in. Mix well
3. Put-in the carrots, bell pepper (red and green), onion, pickle relish, and cheddar cheese.
Mix thoroughly
4. Add the raisins, tomato sauce, salt, and pepper then mix well.
5. Place the meat mixture in an aluminum foil and flatten it. (see video for guidance)
6. Put in the sliced vienna sausage and sliced boiled eggs alternately on the middle of the
flat meat mixture.
7. Roll the foil to form a cylinder — locking the sausage and egg in the middle if the meat
mixture. Once done, lock the edges of the foil.
8. Place in a steamer and let cook for 1 hour.
9. Place inside the refrigerator until temperature turns cold
10. Slice and serve. Share and Enjoy!
Leche Flan Recipe
Ingredients
 10 pieces raw eggs

 1 small can condensed milk
 1 cup fresh milk (or evaporated milk)
 1 cup granulated sugar
 1 tsp vanilla extract
Instructions
1. Using all the eggs, separate the yolk from the egg white (only egg yolks will be used).
2. Place the egg yolks in a big bowl then beat them using a fork or an egg beater
3. Add the condensed milk and mix thoroughly
4. Pour-in the fresh milk and Vanilla. Mix well
5. Put the mold (llanera) on top of the stove and heat using low fire
6. Put-in the granulated sugar on the mold and mix thoroughly until the solid sugar turns
into liquid (caramel) having a light brown color. Note: Sometimes it is hard to find a
Llanera (Traditional flan mold) depending on your location. I find it more convenient to
use individual Round Pans in making leche flan.
7. Spread the caramel (liquid sugar) evenly on the flat side of the mold
8. Wait for 5 minutes then pour the egg yolk and milk mixture on the mold
9. Cover the top of the mold using an Aluminum foil
10. Steam the mold with egg and milk mixture for 30 to 35 minutes.
11. After steaming, let the temperature cool down then refrigerate
12. Serve for dessert. Share and Enjoy!
Puto Flan / Leche Puto Recipe
Ingredients:
For the Flan:
 4 egg yolks
 1 can of sweetened condensed milk (370g)
 2 tsps. of lemon or calamansi juice
For the Puto:
 2 cups of All-purpose flour

 4 tsps. Baking powder
 2/3 cup of white granulated sugar
 1/2 tsp. Salt
 4 eggwhites
 1 1/4 cup of water
 a few drops of yellow food coloring (optional)
Cooking Instructions:
1. Create your flan first by mixing the egg yolks and condensed milk, then add the
lemon/calamansi juice (if you are using an extract, reduce the measurement to 1 tsp)
2. Heat water in you steamer, and then bring to a boil. Grease your puto moulds lightly, and
fill them with your flan mixture about 1/3 full. You can use sauce dispensers made of
plastic to make it easier to distribute your mixture.
3. Steam your flan make sure to wrap your steamer cover with a towel, I kept mine on
medium heat and steamed the flan for a good 20 minutes, make sure to check your flan
once in a while and see if the flan is almost cooked and no longer in its liquid form, that
means it’s ready. Set aside.
4. Create your puto mixture. Sift your dry ingredients together. add your wet ingredients
and mix, but do not OVERMIX. If you have another plastic dispenser, transfer your
mixture.
5. Add your puto mixture over your flan mixture and steam again for around 15 minutes. Or
until it has risen and shows a shiny dome.
6. Allow them to cool down before your remove them from the moulds to make sure that
the flan and the puto stick together. Use a knife to loosen the puto from the mould and tap
slightly to release.
Cassava (Kamoteng Kahoy) Suman Recipe
Ingredients:
 2 lbs. grated cassava

 1 1/2 cups brown sugar
 1/2 cup coconut cream (or coconut milk)
 Banana leaves for wrapping, cut into 12 x 6 inch pieces
Cooking Instructions:
1. Combine the cassava and brown sugar in a large mixing bowl. Gently fold until the
ingredients are well distributed.
2. Add the coconut cream. Stir until all the ingredients are well incorporated.
3. Scoop about 1/2 cup of mixture and arrange on one side of the banana leaf. Mold the
mixture so that it appears to be cylindrical in shape, with the length of about 4 to 5
inches.
4. Roll the banana leaf to wrap the mixture. Make sure that the leaf is not loose so that the
mixture can use it as a mold. Secure the top and bottom part of the leaf by folding it
inward in the same direction.
5. Boil about 5 to 6 cups of water in a steamer.
6. Arrange the wrapped cassava suman on the steamer and then steam for 30 to 35 minutes
or until the texture becomes firm.
7. Remove from the steamer and let the temperature cool down.
8. Serve. Share and enjoy!

Embutido Recipe

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Embutido Recipe

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Embutido Recipe

 2 lbs. ground pork

1. Place the ground pork in a large container

 10 pieces raw eggs

For the Flan:

For the Puto:

 2 cups of All-purpose flour

 2 lbs. grated cassava

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