Sunday, February 26, 2012


I have always loved embutido. And so you can just imagine how happy I was when I finally learned how to make a vegetarian version of this classic meat loaf. I must admit I had some trepidation putting in an embutido recipe because the embutido is not really simple fare. But everyone has to celebrate every now and then, right? So now you have a recipe for those special meals.

The recipe I am uploading is a simpler version of the one I use for my Christmas embutido, but the taste is practically the same. The long list of ingredients may seem daunting, but trust me, it's very easy to make.

My vegetarian embutido calls for the following.

1 can Country Vegefoods Ve-G-Burger
1/4 cup pickle relish
1/4 cup tomato sauce
2 raw eggs
1 cup grated vegetarian cheddar cheese (I use Tillamook)
1/2 cup minced red bell pepper
1/2 cup minced green bell pepper
3/4 cup raisins
1/2 cup minced carrots
1/2 cup minced onions
1 cup bread crumbs
3 boiled eggs
3 pieces Vegefoods Ve-G-Choplets or any vegetarian sausage
aluminum foil for wrapping
water for steaming

(01) Mix all the ingredients thoroughly except for the boiled eggs and choplets. If the mixture is too soft, add more bread crumbs.

(02) Season with salt and pepper.

(03) Slice boiled eggs into wedges and slice the choplets into halves lengthwise.

(04) Cut aluminum foil into sheets long enough to wrap your embutido roll.

(05) Place one sheet of aluminom foil flat on a table.

(06) Scoop some of the mixture onto the aluminum foil and flatten to a rectangle.

(07) Arrange boiled egg wedges and choplet halves near one edge of the rectangle (you want to have a bit of egg and choplet in every embutido slice)

(08) Roll embutido and make sure the eggs and choplets are completely covered by "meat" mixture.

(09) Secure the tinfoil by twisting the edges.

(10) Place the foil-wrapped rolls in a steamer and cook for 30 minutes.

(11) Cool the steamed rolls before storing in the freezer.

Most people serve the embutido like cold cuts. Although I like the embutido served that way, I prefer it steamed and then fried(as in the photo above). And I eat it either in a sandwich or paired with steamed rice. Oh and don't forget the catsup.

I buy my Country Vegefoods stuff from Assad's Mini Mart on UN Avenue in Manila. But you can try looking for Country Vegefoods products in large supermarkets. Or you can visit Country Vegefoods at 161 Luna Mencias Street, San Juan, Metro Manila. You may call them at 7244379, 7238614, and 09062228898. You can also look for them on Facebook.

Special thanks must go to Vanjo Merano and his website, It was his embutido recipe that inspired me to make this version.

Monday, February 20, 2012

stir-fried broccoli with tofu and cashews

One of the quickest ways to put together a good dish for unexpected guests is a stir-fry. And a sure way of coming up with consistently great results is having a bottle of Lee Kum Kee Vegetarian Stir-Fry Sauce in your pantry.

This recipe calls for the following.

One large head of broccoli
Five cloves of garlic
One block of frozen tofu
A fistful of roasted cashews
Lee Kum Kee Vegetarian Stir-Fry Sauce
Vegetable oil for frying tofu and for sauteing

(01) Thaw the frozen tofu and cut into cubes.

(02) Heat vegetable oil in a pan and deep fry the tofu cubes until completely cooked. You can tell because bubbles will stop coming out of the cubes.

(03) Remove the tofu from the oil and drain on kitchen paper.

(04) Cut the broccoli head into florets and peel and cut the stalk into sticks.

(05) Peel the garlic and coarsely chop.

(06) Heat a little oil in a pan and saute garlic only until fragrant.

(07) Once the garlic turns fragrant, add the cashews and saute for about a minute.

(08) Add the broccoli and turn the heat on high. Stir-fry the broccoli until it turns bright green. It helps to maintain the vegetable's crunch if you throw in a dash of water every now and then to get a nice steam going.

(09) Add the tofu cubes and enough Lee Kum Kee Vegetarian Stir-Fry Sauce to lightly coat everything.

(10) Cook for about a minute and remove from heat. Serve with steamed rice.

Wednesday, February 8, 2012

review: likha diwa's malai kofta

Since I resigned from teaching at the University of the Philippines Diliman, I have not been frequenting the campus, and so I have not kept tabs with the changes in one of my former regular hangouts, Likha Diwa Restaurant on CP Garcia Avenue. Yesterday I had errands to run on campus, so I grabbed the chance to drop by Likha Diwa to see how they've been faring. I had hoped to see artworks on the walls because Likha Diwa doubles as a gallery space, but they were in between exhibits, so I turned my attention to their menu. Not much had changed, but they did add a few new items to their food list. I decided to forego my regular order of vegetarian palabok and goto and try out one of their new offerings. I ordered their malai kofta.

I'm a sucker for Indian cuisine, and malai kofta is one of my favorites. To those not familiar, malai kofta is deep fried dumplings of grated vegetables served with a rich thick sauce of tomatoes, cashews, cottage cheese, and a whole lot of spices like cumin, cardamom, pepper, cinnamon, ginger, chili, and coriander. I think kofta means fried ball of something edible. And malai means cheese.

So with my head filled with many happy memories of malai kofta, I looked forward to tasting Likha Diwa's version. When it finally came, it was five balls in sauce served in a shallow white ceramic bowl and topped with a fresh coriander leaf. I sniffed the steam from the dish and was surprised that it didn't smell at all like the malai koftas I've had in the past. The scent should have warned me not to expect much. The sauce was too mild, and I could only taste hints of ginger and coriander and not much else. The balls themselves were too soft; I felt like I was eating baby food. Lika Diwa served the malai kofta with pita bread cut into quarters. Overall, it was a largely disappointing meal. I should've ordered my regular.

In a scale of one to five, with five being highest, I am giving Likha Diwa's malai kofta a two.