HISTORY/BACKGROUND

The colonization of the Spanish in the Philippines for more than three
centuries, commencing in the middle of the 15th century, is when Filipino
Embutido first appeared. The Spaniards brought several of their sausage
recipes at that period, including Chorizo, Longaniza, and Embutido. Embutido
is recognized as a general term for sausages in the Spanish language because of
this. In other terms, "Embutido" is a type of sausage dish that dates back to the
Spanish colonial era.

Embutido, like most Filipino dishes in Philippine culinary history, has

changed over time from its Spanish ancestry. Filipinos transformed embutido
into a type of meatloaf to suit their own tastes and preferences. Currently,
Filipino Style Embutido is referred as be the meatloaf of the Philippines.

The ingredients of Philippine's Embutido are well-seasoned ground

meat, well beaten eggs, minced onion, carrots, bell pepper, luncheon meat, and
raisin. The ground meat, beaten eggs, onion, carrot, bell pepper, luncheon
meat and raisin are mixed together and molded into a roll and sometimes it is
roll with sausage and hard-boiled egg. Originally, the molded roll is wrapped
with the use of banana leaves but the modern invention of aluminum foil has
made the food preparation of Embutido a lot easier. The wrapped mixture is
cooked by steaming and then stored in the freezer for several hours or even
days before frying or slice as is.

The Mabalacat City has adopted Embutido as part of its recipe as it is

easily seen and bought in the market where the people of Mabalacat can easily
buy and even sell them, some cook them for lunch, dinner and in gatherings
such as fiesta, Christmas, birthdays and other occasions. Some are
reproducing homemade embutido where they add different ingredients to make
it creative and innovative. In these days, embutido has been one of the best
Kapampangan dishes that makes the breakfast, lunch and dinner palatable.
The creativity of the Mabalaquenos in cooking this dish is seen in different
times. It was prepared before in banana leaves and aluminum foil whereas,
nowadays it can be prepared and cooked in tin cans and baking pans where
the innovativeness of the people in Mabalacat is shown.
Name of Dish: CHICKEN FESTIVE EMBUTIDO

Ingredients:
¼ kilo chicken breast, deboned & grounded
3 cloves garlic, minced
1 medium onion, minced
1 pc. carrot, minced
1 pc. red bell pepper, minced
1 pc. green bell pepper, minced
¼ cup luncheon meat, minced
2 pcs. Chorizo de Macau, minced
¼ cup pineapple tidbits
¼ cup raisins
1/8 cup bread crumbs
2 pcs. Eggs
1 tsp. salt
½ tsp. ground black pepper
Toppings:
¼ cup potato, cooked & mashed
¼ cup carrots, cooked & mashed
Salt to taste
Lemon Sauce:
1 pc. fresh lemon, zested & juiced
1 pc. egg yolk
2 Tbsp. corn starch
¼ c water
Garnishes:
Parsley, cherries, pineapple slices
Procedure:
1. Prepare all ingredients, materials and equipment needed
2. Perform mise en place
3. Combine all the ingredients and mix thoroughly in a bowl
4. Prepare the baking pan, buttered and lined with wax paper
5. Pour ingredients into prepared pan and cover the top with cling wrap
6. Steam for 30 mins until well done
7. Remove from pan, spread lemon sauce and piped out with mashed
potato and carrots using pastry bag and pastry tip with star nozzle.
8. Drizzle with lemon sauce.
9. Garnish with parsley, cherries and pineapple slices for an appetizing and
festive look.
10.Slice and enjoy the elegant and innovative taste of the unique festive
outlook of Mabalacat’s Chicken Festive Embutido

Toppings:
Cook potato and carrots until well done and add salt to taste.

Lemon Sauce:
Combine all ingredients for lemon sauce, cooked until thick. Set aside.