Tag Archives: media noche

Embutido Recipe (Filipino Style Meatloaf)


I prepare Embutido (otherwise known as Filipino style meatloaf) in large quantities. It’s the perfect Holiday dish to prepare for unexpected guests. One can easily freeze the embutido, slice it , heat it in the oven and serve. The embutido that I know is wrapped in sinsal (an internal pork entrail) which is ideal for steaming. Mom only prepared embutido on Christmas season. There are so many ingredients which need lots of preparation time but like I told you, once prepared, and cooked it’s perfect to store.

Here is my Embutido recipe.


2 pieces red pepper, minced finely
3 kilos ground lean pork
2 pieces carrot, grated finely
1 cup Chorizo de Bilbao, chopped finely (this is the one that gives the flavor)
6 eggs, beaten
200 grams raisins
300 grams pickle relish
3 onions, minced
1 1/2 tablespoon minced garlic
1 1/2 teaspoons ground black pepper
3 1/2 Tablespoons fine salt
7 1/2 Tablespoon sugar
2 1/2 Tablespoon worcestershire saice
3/4 cup cornstarch


3 eggs hardboiled
5 pieces hotdog
4 pieces Vienna sausage


1. Combine all the ingredients except the garnishings.

2. Blend thoroughly together. Before rolling , take a small meat portion and fry to make sure the flavors suit your taste.

3. Measure a 1 cup pork mixture. Spread pork mixture into 8″ x 10″ aluminum foil.

4. Make a rectangular well in the center.

4. Arrange slices of hard cooked eggs, Vienna sausage and hotdog. Roll until the ends of the pork mixture covers the eggs and sausages. Continue rolling the pork mixture back and forth until it covers the slices of eggs and sausages in the center.

6. The rolled mixture in the aluminum foil should reach around 1″ to 2″ in diameter.

7. Seal both ends. Repeat with the remaining pork mixture.

8. Steam bake in moderate oven over 350 F for 1 hour or steam for 30 minutes.

Makes 18 rolls

Isn’t this one of the perfect dish for Noche Buena?

Grilled Ensaimada Media Noche Style

During the cooking demo, Chef Fernando “Fern” Aracama shared his media noche memories from Bacolod. A very young boy walking home from midnight mass with his family is something Chef Fern remembers to this day. He took inspiration from the traditional Media Noche meal that awaited them but this time he shares recipes of dishes that are not the usual but delightful especially if you want something new to serve. His childhood memories greatly influenced his cooking.

ensaimada for media noche

Chef Fern shared this Grilled Ensaimada Media Noche style which can be described as a hot and crusty butter grilled ensaimada stuffed with Chinese ham and queso de bola.

This is what you need:

Grilled Ensaimada Media Noche Style

4 pcs ensaimada large size, cut in half (get traditional ensaimada not the soft type)
4 tbsps Dijon or yellow mustard
4 tbsps. Pickle relish
½ cup grated queso de bola or your choice of cheese
1 1/2 cup shredded Chinese jam
½ cup butter softened


1. Take the halved ensaimada and turn it inside out

Grilled Ensaimada Media Noche Style 1

Slice off the top of the bottom to make it flatter.

Grilled Ensaimada Media Noche Style  2

2. Spread the mustard and the pickle relish on the bottom slice

Grilled Ensaimada Media Noche Style 3

3. Top with grated cheese and the shredded chinese ham. Turn over the other half to cover the filling

Grilled Ensaimada Media Noche Style 5

4. Heat up a non stick pan over medium heat and add about a tablespoon of butter. When the butter has melted, grill the ensaimada until nice and crusty.

Grilled Ensaimada Media Noche Style 6

5. Add some more butter and turn over to grill the other side of the ensaimada. It- should have a golden brown crust.

Grilled Ensaimada Media Noche Style 7

6. Slice the sandwich in half and serve with a side of Insalata Uva ( which I will share in another recipe).

Grilled Ensaimada Media Noche Style 8

Serves four