Overtido Embutido

Thanks to Jim and Rhorie Battad for this recipe. I'm calling it Overtido because it's loaded with onions, just as the Battads instructed. I reinterpreted the recipe though, I hope they won't mind, hehe. I added grated apples in the mix.

I was making this on September 26 for a couple of friends who were supposed to come to the house for a few drinks and some songs. It was raining very hard that day and before I started boiling the rolled meat, I got a call from my sister that their house was underwater already and that they had gone up a neighbor's third floor to stay safe. There was nothing we could do from where we were. Just to hope that everyone remained calm and be alert.

I resumed making the meatloaf. Hey, I needed to stay calm. And who knows, they might be on their way out of the flood and to our house, hungry. Didn't happen. They had to wait till the next day to get away. They were safe, and the meatloaf was saved for them.
Get ready with a food processor for this. You'll need it for re-grinding the meat and finely chopping all the ingredients. Mix together a kilo of ground pork, and half a kilo of chicken. Regrind to make it even smoother. Get a large mixing bowl and throw in the meat. Mix in about 1/4 kilo of chopped (by hand) shrimps or prawns, 6 (or more) finely chopped onions, 2 finely chopped bell peppers, 2 finely chopped carrots, 1 finely chopped large apple, about half a cup of raisins, a tablespoon on salt, and 2 tablespoons of premium soy sauce. I mix in a little bit of pickle relish also.
Prepare some aluminum foil and wrap about 2 cups of the mix in a 12 x 12 sheet. You'll probably make about 4-5 loaves. Put them in a large pot and fill with just enough water to cover each. Boil. When the meat is firm enough, take them out of the foil and boil some more. The water should be reduced by that time, or if there's still too much, just take out some. Add a pack of tomato sauce and some ketchup and continue boiling until the sauce thickens. Make sure the meat doesn't crumble. Take the meat out of the sauce and continue boiling if you need to reduce the sauce further.
Serve with the sauce on the side. Or you can fry the loaf first to brown the outside. That's it!

By time I was done, the power was down. I had to shoot by a candle light.

Hey!

It's been a while since I last posted. Typhoons Ondoy and Pepeng blew out my fire. There's this blah feeling that throws the flavors into blandness. For some time, I didn't have the appetite to even turn on the stove.

But that is slowly ebbing away. Today, almost 3 weeks since my sister and her family lost everything in the flood, I decided to cook again. Time to shake away the blues.

I'm still preparing the photos, and remembering how I cooked each. As soon as I have that done, I'll post them all. There's Greenfire Caldereta, BakedBroiled Tilapia, and Molo Soup with Camote Leaves.
And before I forget: During the storm, I was preparing an Embutido I learned from a good friend. Even after hearing the bad news, I kept on cooking to take the edge off the dread. And I was hopefully thinking, if they suddenly pop in out of the storm, there'll be something to eat. I'm calling this meatloaf Overtido Embutido.