Filipino Recipes

Exotic Filipino Embutido Recipe


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
slices (wedges) of Vienna sausage
aluminum foil, 10″ x 12″ sizes


1)  Prepare a steamer and set aside. 
2)  Alternatively, prepare a baking pan and a wire rack and preheat oven to 350°F.
3)   In a bowl, combine all the ingredients and mix until well blended.
4)  Divide the mixture into 2 to 4 portions (depending on how many you want to make).
5)  Spread and flatten the mixture onto the center of each foil.
6)  Divide the slices of hard cook eggs and Vienna sausages.
7)  Place each slices at the center of each mixture. 
8)  Hold the foil onto your hand & roll until the ends of the mixture covers the eggs and sausages.
9)  Alternatively,by holding each ends of the foil,roll the mixture back & forth until it covers the slices of eggs and sausages in the center.
10) Roll the aluminum foil into a tightly packed log about 1″ to 2″ in diameter, sealing on both ends. 
12) Repeat with the remaining pork mixture.
13) Place the embutido in a steamer and steam for an hour. 
14) Alternatively, place embutido in a wire rack on a baking pan, half filled with hot water.
15) Cover with aluminum foil (Be sure the steam will not escape). 
16) Steam-bake in the center of the oven for an hour.
17) Remove from the oven. Let it cool and slice into rings. 
18) Serve with your favorite catsup or sauces.
19) Refrigerate leftover embutido.

Banana Heart Salad (kinilaw)

Banana Hearts Kinilaw Puso ng Saging


4 fresh banana hearts
4 shallots, thinly sliced
2 tablespoons coconut milk
juice of 1 lime
1 hot red chile, thinly sliced on the diagonal
salt, to taste
1 tomato, thinly sliced
Banana Hearts Blossom


1) In a large bowl, dissolve 2 tablespoons of salt in 6 cups of water. 
2) Peel off the maroon outer layers of the banana hearts to reveal the pale core. 
3) Trim off the stem and discard with the outer layers. 
4) Also discard the rows of flowers resembling matchsticks. 
5) These are found under each maroon outer layer.

Banana Hearts Blossom Pale Core

To Wash the Banana Hearts:

6) Gently knead the chopped banana hearts for a few minutes while immersed in the salted water.
7) Discard the cloudy water and taste a small piece. 
8) It may take several changes, but repeat as necessary with fresh tap water until the bitterness is to your liking.

To Blanche and Shock the Banana Hearts:

9)  Fill a large bowl with iced water. 
10)Bring a pot of water to a boil over high heat. 
11)Blanche the chopped banana hearts briefly for about 10 seconds. 
12)Strain the banana hearts and shock in the iced water until thoroughly chilled to stop the cooking process.
13)Drain the banana hearts and pat dry with paper towels.

To Serve:

14)Place the banana hearts in a serving bowl and add the shallots, coconut milk, lime juice, and red chiles. 
15)Stir to combine and season with salt. 
16)Taste and adjust the amounts of lime juice and salt to taste.
17)Garnish with the tomato slices and serve.


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