Hi everyone! This afternoon, let's make another dish
that we love to prepare during occasions or simply something special
for lunch or dinner. This is Embotido On making Embotido, you
can choose variety of meat but the most
popular is pork. So we are using 1 kilo
of pork here, this is 80% This is ground pork, 80% "What does that 80% means?" 80% meat, 20% fats. Because you can't
just use pure meat because the inside of your
Embotido would become dry. If you don't like pork, you can also
use ground beef or ground chicken. As a tip when you're
using ground chicken, make sure that you'll have
the thigh part ground. Okay? Because the thigh part
has layers of fats which will help keep
the Embotido moist. If you use breast, the result of
your Embotido would be too dry. So first, again, this is
your ground meat. How easy to make this? Just put
everything into the mixing bowl. Again, if you can't find the recipe.
It's just on the top of the video Just click see more and you
will see the list of ingredients. So this is your ground pork
and then I'm putting salt. Our salt is 2-3 teaspoons. I will start with 2 tsp because there are
people who can taste easily on eating. If you feel that 2 tsp is still
tasteless, you can make it 3 tsp but again me, I start
with 2 tsp of salt. This is paprika, 1/2 a tsp of paprika. The paprika will give
it a little bit of spice but for example, you don't
have paprika in your kitchen or you can't find it on the supermarket,
don't stress yourself anymore. Again, if you don't have any, don't seek for
it anymore so that you won't be stress. You may not
put paprika also. And this is flour, I'm
putting 1/4 cup of flour. Just a reminder, the flour
here is not an extender. Because it has two things. We have the so called "extenders"
and when you say "extenders", those are for your mixture
to be more in quantity. For example: this Embotido will produce you 6 pcs of the
large size Embotido You want to make 8 pcs simply
because you want to earn more. That's the time you
will put extenders. "What are those extenders?" It could be breadcrumbs or you
may also have additional flour so that the yield of your
Embotido would rise. But again, the texture isn't that
beautiful if it has many extenders because you won't feel the texture
of the meat anymore, okay? This quantity of flour in a recipe,
we use this as a binder. When you say binder, we put the
flour on the mixture or on the recipe so that your recipe,
your Embotido will hold. It will hold and it won't
automatically break. Again, binder and
extender are different. The flour, we put as a binder. Okay, All-Purpose Flour. Sugar to make it tastier and then I'm putting
pickles, chopped pickles to make it tastier also. It's just cheap
because this is I like using local brands
so this brand is Ram. R-A-M It's very affordable. And this is evaporated milk,
to make it tastier and creamier. Many of our viewers
living abroad, they can't find or they rarely
find evaporated milk. You can use heavy cream or
thickened cream, it can also be. And this is pineapple juice, okay? Whenever I make tocino, tapa, even in my longganisa, I always put pineapple juice because pineapple
juice is very acidic. What it does, this is a
natural meat tenderizer. Again, natural meat tenderizer. It's a secret, okay?
Don't tell it to everyone. So pineapple juice, I'm using
DOLE Unsweetened Pineapple Juice. If you can't find pineapple
juice since in some cultures, in some countries, pineapple
juice is very hard to find. You can use fresh pineapples,
you just have to grate it. Okay? So pineapple juice. Chopped carrots. And then I have
here also onions. If you don't like red onions,
you can use white onions as well. Cheese, grated cheese. This is just a cheap cheese,
processed cheese. You don't need to use very special
cheese and you have to be careful also because if you use a type of
cheese that is very salty, you need to estimate it
or you reduce your salt. Black pepper. This is Vienna sausage
that I chopped. You can also use hotdogs
or you can also use ham or if you don't like to have processed meat,
you may also remove the sausage. It's just that we're used to put
sausage when we're making Embotido and of course eggs,
eggs are also binder. Okay. And of course, when you do Embotido,
I'm use on using my bare hands. Okay. You just mix it. You will see that on making Embotido
(Meat Loaf), it's just like you're making cake. On what I taught you, you just mix it until the mixture is smooth and well combined. Don't tremble, okay? Don't suffocate it. When you suffocate it,
it would separate. Seriously, okay? What will happen here when you
overmix it, you will squeeze the meat. Okay? Let's say that you're trembling,
you are squeezing the meat. The natural moisture and
fats present in the meat especially that it's ground,
it's meat are really open. You will squeeze it so
during the cooking process, you will see that your
Embotido would get watery. You will be wondering if where the water
came from, it actually came from meat. Okay. So you just want to mix it
just until it is combined. It's also the main reason why
we have flour because the flour will actually absorb the
excess moisture in the meat. So when you see that the mixture,
you can't see undissolved flour anymore. Okay. You stop mixing it already because
again, when you squeeze it, the inside would get dry, your finished
product would become soggy or crumble. Okay? Now, of course we
have different taste. Some people want the Embotido
sweeter, some people want it more salty. Some people want it spicy. Depending on what you want, you may
add it the seasoning of your choice. Just get a bit and
then you fry it or you heat it on the
microwave for you to taste if there are more
adjustments needed. Okay. So the next thing I'll do, I will wrap this
but I'm going to wash my hands first. Okay, so now I'll show to you
how to prepare the Embotido or how to mold the Embotido. First, you will need
a plastic like this. If you can't buy a plastic like this,
you can use a clean wrap or if you don't like to
use plastic in cooking. You can put it directly
on aluminum foil or you can also use a
parchment paper, okay? So you open the plastic and then
this size, this is a bit large Embotido. 1 cup. So this is a 1 cup measuring,
1 cup measuring cup. Okay. And then you just put
it here in the plastic. Try to keep it as clean as possible
so that when your customer opens it or when you cooked and fry it later,
the plastic would be clean and then you just press it evenly,
you just push it like that. You can also put boiled eggs, you
may also put boiled eggs on that. Whats the only bad thing
about it when there's boiled eggs is when you overcook it,
the yolk would get dry and then you
just roll it, okay? You can notice
that it's a bit loose. This time you'll use the foil,
put it in the middle of foil so that you can form
the perfect Embotido. You roll and then you're
gonna twist the tip. Okay, you just twist it like that. Oh see! So that you
can compress it. Right? It's just easy, right? Then into the steamer,
I'm going to do one more. I don't know what's
the size of this plastic. This is only the available one I find,
I guess this is around 8 inches. Again, open the plastic. Because you know, lockdown cooking is all
about using what is available in your kitchen. So just like what I've said before,
if there's none then don't be stress because this is a time for
us to be very resourceful. You can find things
that you can use in replace with the things
you're not available with. Okay and then you put it
like that, push it like that. You see it's very nice, you can really
see the texture of your ingredients. And then you wrap it
with the aluminum foil. You twist. 1 kilo can make 6 pcs of
this large Embotido right? But I'm going to show you
because using this recipe, you can show a lot of love to
those people that'll eat this, okay? Because you can't
just make Embotido but for the Embotido, I will set
this on my steamer already. Okay, you set that
for 30 to 40 minutes. Just leave it. You can also make Hardinera. Hardinera is like an
Embotido on a llanera. It's famous in the Quezon Province or in
some places, I think they call it "everlasting". Right? So you need a llanera. First, you need to brush
your llanera with butter. You can also use margarine
or it can also be oil. Okay, and then you
put banana leaf. You put it banana leaf
and then you brush it. And then you put because
we serve this upside down. It looks better if it's
serve upside down. You put your vegetables. The banana leaf, we're using that
in place of the parchment paper. You can also put raisins. Sausage. More pineapples. So there I'm just using whatever is
available that I found on the pantry. More raisins. The Embotido, you may
also put raisins on that. About half a cup if you want and
then you just put your meat filling. I will just level that. When you say level,
it's just like this but don't press it hardly because
again, when you press that too much, you will squeeze the meat, the
natural moisture would get out. So like that if you
want it upside down. If you want to serve it like that,
you may put more toppings above. Sausage. I'm just showing you the different
ways of preparing it, okay? Pineapples. You can put, this is the bell
pepper to make it colorful One more sausage. And then you can
press that for a bit. You can even put
raisins on it, right? Okay. And then into the
steamer as well. Put it on to the steamer. I won't cover it with
foil anymore because my steamer, I'm using
a bamboo steamer so there are no
dripping that happens. The excess steam
is not dripping because the bamboo
steamer absorbs it but if you're using a
stainless steamer, it will have condensation so
the water on top will drip. You may just cover
it with foil, okay. I'm putting it
into the steamer. Just like the usual,
30 to 40 minutes. And lastly, I'm going to show you that
you can also make this as meat loaf because in one of the cookbooks
that I was reading the other day. The cookbook called Embotido
as a Filipino style of Meat Loaf. Why not, right? Just using one recipe, you can
already make many variations. What I did here: the bacon,
I line it here on the loaf pan. It's nice to do this when
you are accepting orders. Okay. And then you put
your Embotido butter but of course, when you're
already selling that, you aren't gonna say to your customer
that the filling you use is the Embotido. Let's say that the first one the customer
ordered from you is the Embotido. The customer have become
repeat client as the customer find the Embotido ordered
from you as delicious. You may offer the customer
the meat loaf and there's 70% to 99% chance that
the customer will like it. Why? Because the
flavor is familiar. In the food business,
that is very important. The flavor should be familiar
for your repeat customer. So this is a new dish but
the familiar flavor is there because you're actually
using the same paste. Okay. So remember that because many of
you have started business already. I can see it from
your posts. Okay. And of course, the tip is you just
keep on testing and practicing and then you're gonna
fold that and when we fold that, we are following an
alternate technique on folding. Okay, it was caught in between. You just fold it. It's very fun. right? You can call this meat loaf or
you can call this pork galantina. This one just needs
you have oven. There it is, right? The bacon will not only add flavor,
it would also moisture on your recipe. So what I'll do: I will bake this at a 350°
F oven for also around 35-40 minutes or until
the top turns brown, okay? And then I'll continue
steaming this. After that, I will show
you the finished product. So after cooking it for
around 30-45 minutes, your Embotido is
already cooked. I actually made some this
morning so I have some here. If you can see,
it's already cold because Embotido isn't advisable to
be eaten when it's just nearly cooked. You want the juices
to re-distribute. Actually it's tastier when it's cold
or when you chill it overnight. So you can easily take it out,
I just let it cool at room temperature. You will see that your Embotido
is very nice and firm, right? You're just gonna fry
it on a cooking oil. Okay, we 're just rolling
it on the cooking oil. It would drip out for a bit
because of course, there is cheese. But this one, you may
just eat it directly. You may have it as filling on your
bread since it's already cooked, okay? And then let's get the Hardinera
or Everlasting from here. This is it and this one is
what we made a while ago. On our one recipe, we are able
to prepare 3 pcs of Embotido. 1 Llanera of Hardinera or Everlasting. So see how nice
and moist it is and 1 meat loaf, this is our meat
loaf, bacon wrapped meat loaf. I'll just turn the fire into low
so that it won't get toasted quickly. Okay, so I'm going to take the
Hardinera out of the Llanera. Look how nice it is. It looks so beautiful, right? If you want upside down, just
for a moment, I'll just roll this. I'll just remove
a bit liquid. It's normal that it has
liquid when it's still hot. So I'm going to
serve it upside down. So there. So on where you find
it beautiful to look at. On the one where the original top
faces or upside down, you choose. You may also fry the
Hardinera for a bit and then this one,
you brown it. Look at the meat loaf. It looks so pretty, right? I will put the Embotido here,
I'm going to recycle the leaves. So that is what I'm telling you of
many ways to display your love just by using a
single ingredient. What are those
many ways? You can have that as filling
for your lumpiang shanghai you may use to wrap it on
Wonton wrappers, right? And the nicest thing you can do on
that is for you to make it as business whether you want to
make the classic Embotido. "Oh my! A lot of people have sell
Embotido on our place already" Then make this one, the Hardinera
or you call it the Everlasting. "A lot of people have already sell that
also, we want something special." Then make this one, right?
Pork Meat Loaf. Okay. So when the sides turned
brown, you just want it because actually browning the outside
or the exterior of the Embotido adds flavor and
texture, okay? So there, you
just put it there. There it is, right? And then dinner is serve. Again, let's recall what
those are what we made. We've made a simple Embotido recipe and
we are able to make classic Embotido out of it. A Hardinera or Everlasting
and a Meat Loaf. Remember that when
you know, you can. I'm looking forward to
see you again next week. Meanwhile, you cook that one, you taste
that one, add your personal touches. Add your secrets on
the kitchen on that and make your family and friends
happy and make yourself happy. Fulfilling and you can
earn money with. See you again
and take care :)
