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1.Embutido (Filipino Style Meatloaf)
Thursday 3 Aug 2006 
Embutido is a Filipino style of meatloaf. This filipino food dish is one of the favorite filipino dish that myhubby loves to eat. He even consumes the whole wrap of embutido in a single setting. My kids love alsothe embutido especially with the portion of hard-cooked eggs and sausages. They said that “embutido” means that it is wrapped with the skin of the pig’s intestines. But this embutidois just wrapped with an aluminum foil because my family especially my hubby doesn’t like to eat food thatcontains internal organs of the animals.Embutido can be served as cold cuts; lightly pan a sliced pieces or fried the whole then sliced. It is also bestthat you dip a slice of embutido with your favorite food sauce. As for me, my favorite is the sweet chilisauce while my kids love to dip it with ketchup. Hmm…delicious... Enjoy!!!
 Ingredients :
· 1 lb. ground pork · 1/2 cup finely chopped carrots· 1 cup (6 slices) finely chopped (sweet or cooked) ham· 3 tbsp. minced green bell pepper · 3 tbsp. minced red bell pepper · 1/3 cup sweet pickle relish· 1/4 cup raisins· 3 whole eggs· 1/2 cup grated cheddar cheese· dash of liquid seasoning· salt & pepper, to taste· 1 tbsp. cornstarch· slices (wedges) of hard-cooked eggs (seerecipe
 
)· slices (wedges) of Vienna sausage· aluminum foil, 10" x 12" sizes
 
(Cooking Conversion Chart)
 
Cooking Procedures :
1. Prepare a steamer and set aside. Alternatively, prepare a baking pan and a wire rack and preheat oven to350°F.2. In a bowl, combine all the ingredients and mix until well blended.3. Divide the mixture into 2 to 4 portions (depending on how many you want to make).4. Spread and flatten the mixture onto the center of each foil, divide the slices of hard cook eggs andVienna sausages. Place each slices at the center of each mixture. Hold the foil onto your hand and roll untilthe ends of the mixture covers the eggs and sausages. Alternatively, by holding each ends of the foil, rollthe mixture back and forth until it covers the slices of eggs and sausages in the center.5. Finally, roll the aluminum foil into a tightly packed log about 1" to 2" in diameter, sealing on both ends.Repeat with the remaining pork mixture.6. Place the embutido in a steamer and steam for an hour. Alternatively, place embutido in a wire rack on a baking pan, half filled with hot water. Cover with aluminum foil (Be sure the steam will not escape).Steam-bake in the center of the oven for an hour.7. Remove from the oven. Let it cool and slice into rings. Serve with your favorite catsup or sauces.8. Refrigerate unused embutido.
2.Pancit Bihon Guisado (Rice SticksNoodles with Vegetables)
Tuesday 14 Nov 2006 
"Pansit" or Pancit bihon is one of the variety of Pancit Guisado is somewhat a Chinese-Filipino food dishthat I love to cook always. I like to cook this pancit bihon guisado during my husband and sons birthdaycelebration but the rice noodle stick that I’m looking for is not available in the Asian Store. There are other rice noodle stick brands in the store but based on my experience, I don’t like those other brands.In the end, I end up cooking my favorite Filipino food dish thehumba recipetogether with thelumpia shanghai and the wonton soup.
 Ingredients :
· 1 tbsp. cooking oil· 1/2 lb. pork, sliced· 2 cloves garlic, minced· 1 onion, sliced· 1 large carrot, julienne· 1 red bell pepper, julienne
 
·
 patis
(fish sauce), salt, pepper and soy sauce to taste· 2 cups chicken broth or water · 1 cup cabbage leaves, cut into thin strips· 1/2 lb.
 pancit bihon
(rice sticks noodles)· wedges of lemon or calamansi, for garnish
(Cooking Conversion Chart)
 
Cooking Procedures :
1. Rinse
 pancit bihon
with tap water. Drain. Set aside.2. Heat oil in a large skillet. Stir-fry pork slices until no longer pink in color.3. Add garlic and onion. Sauté for a few minutes until soft.4. Season with
 patis
, salt, pepper and soy sauce to taste.5. Add julienne carrots and red bell peppers. Stir-fry for a few minutes.6. Add chicken broth or water. Correct the seasoning.7. Heat until boiling and add the drained
 pancit bihon
.8. Let it simmer and stir to loosen the noodles (separate noodles by using a fork and a ladle)9. Add a little more water or broth if you notice that is almost dry up and noodles ("pancit") are not yetcooked well. You may also add soy sauce if you find it pale and taste bland.10. Add cabbage leaves (do not overcook) and then turn off the heat. Mix well.11. Serve with lemon wedges or calamansi. Enjoy!
3.Lechon Kawali (Pan-Roasted Pork)
Wednesday 7 Jun 2006 
 Lechon Kawali
(Pan-Roasted Pork) is my mom’s favorite Filipino food dish. When I have a time to cook  back then, she’ll request me to make some. She even asked the recipe so that whenever she craves for it,she can cook 
lechon kawali
(pan-roasted pork) by herself.I miss my mom …
 Ingredients :
 Pork 
· 1-1/2 lb. pork 
liempo
(pork belly), cut into serving pieces· 4 cloves garlic, crushed· 1/4 tsp. pepper or 1 tsp. peppercorns· 2 tbsp. salt· water, for boiling· oil, for frying
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