“Negosyo ta” or “Let’s go into business” is my topic today.
For a two-word endeavor, the translation takes longer to say the idea. That seems to mean that going into business is not a piece of cake at the start. It takes time and money.
The pandemic has encouraged the atmosphere of small-scale businesses, actual stores or diners and online outlets.
My neighbor who has a carinderia or kitchenette has adjusted to the city’s general community quarantine status by curtaining off the food counter with clear plastic book sheeting.
How’s business?
“It offers a decent income. I get by,” she said. She urged me to share some more of my grandmother Awu’s recipes to help people try the food business.
TIPS. She advised beginners to listen to ideas from friends and experts, and go from there. Offer a product and service that meets a need, like food. At the start, keep it small.
Another tip she gave was “make products that are familiar, such as tocino or embutido.” I told her I had such a recipe! And without further ado, here we go:
EMBUTIDO. Have on hand 1/2 kg ground pork, 1/2 kg ground beef, 4 whole unbeaten eggs, 1 pc medium white onion (chopped), 1 each red and green bell pepper (chopped), 1 tbsp salt, 1 1/2 c bread crumbs, 1 tbsp white sugar, 2 pcs broth cubes dissolved in 1/4 c hot water, 1/2 can luncheon meat cut into sticks and the other half into cubes, 10 pcs hot dogs sliced into strips, 8 tbsp powdered milk, 1/2 c raisins (or more), 1 c pickle relish, 1 box cheese cut into sticks, 4 sliced hard boiled eggs and aluminum foil for wrapping.
You can freeze the embutido to extend its life up to a week but it’s best to eat or sell it immediately as a cold cut or fried to go with rice.
Keep leftovers in the freezer and reheat to eat.
To make: Mix the ground pork and beef. Add the chopped onion and bell peppers. Add the cubed luncheon meat (you can also chop it), salt, sugar, pickle relish, bread crumbs, raisins, milk powder, the unbeaten eggs and the broth cubes dissolved in water.
Mix well to ensure even distribution of flavor.
Measure 1 to 1 1/2 c of the mixture. Place on a piece of aluminum cut in a rectangle.
Flatten the mixture, then arrange at the center of the mixture the hot dog strips, cheese, luncheon meat sticks and sliced boiled eggs.
Roll the foil to form a log to securely keep the filling within the ground meat. Lock the log by twisting the ends of the foil. Repeat the process with the remaining mixture.
Arrange them in a steamer and cook for at least an hour. Allow embutido to cool for five minutes before slicing into desired thickness. Serve with gravy or ketchup.