CLASSIC EMBUTIDO AT CHICKEN PASTEL

CLASSIC PORK EMBUTIDO

Prep time: 30 minutes
Cooking time: 5 minutes
Steaming time: 45 minutes
Yields: 2 JUMBO EMBUTIDO

3 tbsp cooking oil
1 medium size (2 oz) onion, peeled and diced
1/2 red bell pepper (2 oz), seeded and diced small
5 cloves garlic, minced
1/2 tsp salt
1/2 tsp ground pepper
2 oz grated carrots
1/4 cup crushed pineapple
1/4 cup sweet pickle relish
2 oz grated cheddar cheese
1/4 cup plain bread crumbs
1/2 cup raisins
1/4 cup real mayonnaise
1 lb ground pork (with fat)
2 beaten eggs
banana leaves
aluminum foil
4 hard boiled eggs sliced in half
1/2 can spam, cut into 2 inch length

Saute onions and red bell pepper for a minute.
Add garlic and cook for 3 seconds
then season with salt and pepper.
In a large mixing bowl, combine the following ingredients
(from carrots, mayonnaise)
Then taste and adjust with salt and pepper if desired.
Add ground pork and beaten eggs.
Combine well.
Lay foil and top with banana leaves if using.
Divide pork mixture into 2
Spread 1/2 of pork mixture on one end of the banana leaves
Place 4 pcs boiled egg slices
Top with 6 pcs spam sticks
Roll and tuck away from you.
Secure ends.
Steam between 45 to 60 minutes.
Cool down in the fridge overnight to set well. (if you slice it right away it will break)
Serve room temperature.
Enjoy..

EASY – NO CRUST – CHICKEN PASTEL

Prep time: 30 minutes
Cooking time: 30 minutes
Yields: 6 servings with steamed rice

3 tbsp olive oil
1 large yellow onion, peeled and chopped (4 oz)
5 cloves garlic, minced
3 pcs of Chinese sausage, casings removed and sliced thinly.
2 tbsp cornstarch seasoned with salt and ground pepper
2 lbs of chicken legs cut into small pieces
fish sauce to season
¼ cup white wine (optional)
1 large russet potatoes, peeled and diced small (8 oz)
1 large carrot, peeled and diced small (4 oz)
4 pcs hot dogs, sliced (8 oz)
cooked fish balls, halved (4 oz) optional.
2 cups chicken broth
3 pcs dried bay leaves
½ cup evaporated milk, 1 tbsp cornstarch (combined together)
banana peppers, seeded and sliced if using.

Heat cooking oil for a minute in a large skillet.
Add onions and cook for 3 minutes.
Add garlic and cook for 30 seconds stirring constantly.
Add chorizo and cook for a minute stirring occasionally.
Meanwhile, combine cornstarch with salt and pepper.
Add chicken and toss.
Add chicken to the pan and stir constantly.
Season with patis and ground pepper.
Add wine if using and stir.
Cook for 3 minutes or until brown.
Add potatoes and carrots. Stir and cook until soft about 3 minutes
Add hotdogs and bay leaves. Add fish balls if using.
Add 2 cups of broth. Cook it for 2 minutes or until it boils.
Cover. Uncover and stir occasionally.
Adjust heat to medium.
Cook for 10 minutes over medium heat
Add sili if using.
Add cream/milk with cornstarch.
Stir until sauce is thick.
Serve.