Monday, June 6, 2011
Being a close friend of my brother Paul, he has been to many family occasions in the Philippines that he is considered part of the family. He moved to America a few years after I moved and because of Facebook, meeting up with him again was inevitable.
I knew he lived in the Bay area and so while I was there, one phone call made him come running to meet us. Of course he came with his camera and his Mac, and the afternoon, turned into a photo session and photography class.
Well if you are in the Bay area and want to learn more about photography or would need a photographer as well, I would suggest for you to contact him. He owns My Studio 17 ( hmmm look Reyferbs I'm endorsing you here-- haha!)
An afternoon of coaching didn't transform me into a professional photographer. I still need a lot of classes and he doesn't mind teaching me for as long as I feed him. Also he is very much interested in working on a project with me and I'm keeping my fingers crossed... but for now allow me to share his photos of the Embotido and the recipe (but of course).
I hope to see him again sometime, when our joint project (maybe a cookbook) will start... right Reyferbs?
Embutido is a Filipino version of meatloaf. It is usually served during holidays and fiestas as an appetizer or an entree. It's best eaten with a dipping sauce of maybe ketchup or your favorite soy sauce and lemon dipping sauce.
2 lbs ground pork
1/2 c finely chopped carrots
1/2 c raisins
3 whole eggs
2 tbsp pickle relish
2 tbsp oyster sauce
salt and pepper to taste
For Filling (optional)
1 can vienna sausage
Prepare your steamer, and in a bowl, mix all ingredients until well blended. Season to taste.
If you want to taste test it at this point. Fry a spoonful of the meat mixture in a pan. Add more salt if you desire. Otherwise, proceed to rolling the meat.
Divide the meat mixture into 4 equal parts. On an aluminum foil, place the meat mixture on the center forming a log. Roll the aluminum foil and secure both ends tightly.
Arrange the logs of meat on the steamer and steam it for about 40 minutes. Let it cool.
You could either serve it as is or pan fry the sides... I prefer it as is. Now if you don't have a steamer, you could use a baine marie in the oven. Bake it for about an hour or until the meat is cooked thoroughly.