Embutido - a Filipino-style meatloaf, made HALAL!

what to do with the excess raisins sitting in the cupboard? TRY THIS!! 👀

If you thought that Embutido sounds a little Español, you are not wrong! It actually means sausage, or stuffed meat in Spanish.

But why does it look so colorful? That’s because this is a filipino take on Embutido, inspired by Spanish cuisine. Some might say its like ngoh hiang but made filipino style—a balance of sweet & savoury. Its usually stuffed with minced pork, hard boiled egg, sausage and raisins. But in our recipe below, we’ve made it halal, so everyone can give it a try!

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@nomies.cofinally we can all stop arguing if the chicken or egg came first cause they literally both get rolled tgt 🐔🥚🐣 for this Embutido, we use California Raisins which are naturally sweet & high in fibre! link in bio for recipe!! 🤩 #sg #sgfood #sgfoodie #foodies #fyp #recipe #asia #asianfood #foodtiktok #filipinofood #pinoytiktok #nom

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Halal Chicken Embutido 

meatloaf ingredients:
500g minced chicken
1 medium red onion, minced
3 cloves garlic, minced
½  medium carrot, finely diced
1 red bell pepper, finely diced
1 cup panko breadcrumbs
½ cup shredded cheddar cheese
3 eggs, beaten
1 tsp salt
2 tsp black pepper

condiments:
½ cup California Raisins
200g chicken frankfurters, cut into quarters lengthwise
3 hard boiled eggs, quartered
½ cup oil
water, for steaming

1. Combine all the meatloaf ingredients. Briefly knead with your hand to make sure all ingredients are incorporated well and the breadcrumbs are well-hydrated into the mix. If the mixture becomes too loose, add more breadcrumbs.

2. Fold the California Raisins into the mixture evenly.

3. Separate the mixture into 4 equal portions

4. Lay out a piece of aluminium foil on the counter and spread out a portion of the mix into a rectangle, leaving about 2 inches of gap on the horizontal sides.

5. Assemble 1 long piece of chicken sausage & 3-4 pcs of the egg wedges horizontally along the middle of the mixture. Carefully hold the foil and roll over the bottom half the mixture to cover the eggs and sausage. Continue to roll the Embutido into a tight and compact log to avoid any air pockets.

6. Seal the foil tightly and twist the remaining foil on the side like a candy. Repeat the same steps with the other 3 portions.

7. Boil water in a steamer pot. Transfer the embutidos onto the steaming rack and cover. Bring down the heat to low and steam for 20 minutes. The embutido is done when it is fully firm to the touch.

8. Let the Embutido cool down to room temperature. Heat a pan with oil on medium heat. Unwrap oil and sear the rolls and, turning every minute to get an even browning on all sides.

9. Transfer to a cutting board and slice them into pieces of 2 inch thickness. Serve on a platter alongside tomato or banana ketchup for dipping.