By Yana Gilbuena
Ingredients:
• 1 small shallot, finely chopped
• ½ cup of celery, brunoised
• ½ cup of carrots, brunoised
• 2 tbsp freshly ground pepper
• 2 lbs of ground turkey
• 1 1/2 tablespoons fish sauce
• 2 tablespoons of oyster sauce
• 3 tablespoons of sweet soy
• 1 teaspoon of soy sauce
• 2 slices of spam ¼” thick, in batons
• 2 century eggs, deshelled (regular hard boiled eggs can be substituted)
• 1 cup rice flour, sifted (cornstarch can be substituted)
• 1 cup panko
• 1 egg, beaten
• 2 cups canola oil (vegetable oil can be a substitute)
• ½ cup of chopped garlic, fried
• 1 can of whole cranberry sauce
• ½ cup of pinakurat or sinamak (spiced coconut vinegar)
• 1 tablespoon of calamansi
• 1 tablespoon of sugar
• Microgreens or edible flowers for garnish
Instructions:
1. Toss shallot, celery, carrot and ground turkey in a bowl to combine; add fish sauce, oyster sauce, sweet soy and soy sauce and pepper. Massage well.
2. Preheat oven to 425F.
3. In a small pan, test your embutido mix by frying a small spoonful. Add salt if needed.
4. On a flat surface, layout a 12” X 12” piece of aluminum foil. Spread your turkey mixture flat and even on the center about ½” thick. Put the two century eggs and spam slices in the center and roll into a log, using your foil as a wrap. Make sure they’re even and all the ends are closed.
5. In a baking pan, put your embutido log in the oven for 20 minutes. Check the internal temperature to be 165F before taking it out.
6. Meanwhile, heat 2 cups of canola oil in a wok or deep pan. In a separate sauce pot, add the cranberry, spiced coconut vinegar, calamansi and sugar. Put on low/simmer heat. Stir occasionally.
7. Once the log is out of the oven, remove foil and let cool. In two separate plates, put rice flour and panko accordingly. Do not mix. Coat your log with rice flour first, then add the 1 beaten egg as another coat, then coat with panko. Fry in oil until brown on all sides.
8. Cut the log on a bias and drizzle the cranberry sauce on generously on top and garnish with microgreens or edible flowers and fried garlic.
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Yana Gilbuena, a Filipino-born, critically acclaimed global nomadic chef, started Salo Series to share with the world the vibrant food culture of the Philippines. The Salo Series hosts Filipino Kamayan dinners, in which food is served on communal tables decked with banana leaves, and guests are asked to eat with their hands. In her American tour, Yana hosted pop-up dinners in 50 states in 50 weeks, as well as across Canada, Mexico, Colombia and her home country, Philippines. She is a 2017 Stone Barns Exchange Fellow and has also been featured in major publications such as The New York Times and National Geographic. She’s been published in The Cherry Bombe Cookbook, Feed the Resistance and is self-publishing her own: No Forks Given this February 2018. This global culinary nomad aims to further her mission and aims to host a Salo on every continent.
