Relleno Recipe

Stuffed meat, seafood, or vegetable dishes like rellenong bangus (stuffed milkfish), rellenong manok (stuffed chicken), and rellenong talong (stuffed eggplant) also known as tortang talong (see below).

Rellenong Pusit Recipe

Ingredients

• 2 large squids, cleaned and gutted
• 1/2 lb ground pork
• 1 medium carrot, diced or minced
• 2 stalks celery, chopped
• 1 medium onion, minced
• 4 cloves garlic, minced
• 1 medium tomato, diced
• 1 piece lemon
• 1/2 cup soy sauce
• Salt and pepper to taste
• 1 piece egg, beaten
• 1/2 cup all-purpose flour
• 10 tablespoons cooking oil
  
  
  

  Cooking Procedure

  1. Combine squid, soy sauce, and juice from 1 piece lemon and marinade for 30 minutes.
  2. Heat a pan and pour-in 3 tablespoons cooking oil.
  3. Sauté garlic, onion, celery, and tomato.
  4. Put-in the ground pork and cook until the color turns light brown (about 5 minutes).
  5. Add carrots, salt and ground black pepper then stir. Cook for 10 to 15 minutes. Turn-off heat and let cool.
  6. Stuff the marinated squid with the cooked ground pork. Insert toothpicks at the opening of the squid to secure the filling.
  7. Dip the stuffed squid in beaten egg then dredge in flour. Set aside.
  8. Heat another pan and pour-in 7 tablespoons of cooking oil.
  9. Pan-fry the squid. Cook each side for 3 to 5 minutes. Note: Do not overcook the squid so that it will remain tender.
  10. Transfer the cooked squid in a serving plate and serve.
  11. Share and enjoy!
      
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      Rellenong Alimasag Recipe

      Ingredients

      • Meat and top shell of 8 pieces steamed blue crabs
      • 1 medium potato diced
      • 1 medium carrot diced
      • 1/2 cup bread crumbs
      • 1 medium onion, minced
      • 1 piece long green chili (siling pansigang), chopped
      • 1 medium tomato, diced
      • 3 teaspoons dried parsley
      • 2 teaspoons garlic powder
      • 2 teaspoons salt
      • 1 teaspoon ground black pepper
      • 2 tablespoons cooking oil for sauteeing
      • 2 pieces raw eggs
      • 1 cup cooking oil for frying
        
        

        Cooking Procedure

        1. Heat pan and pour-in 2 tablespoons of coooking oil.
        2. Saute onion and tomatoes.
        3. Add potato and carrot. Cook for 3 to 5 minutes
        4. Put-in the long green chili and crabmeat (you may include the juice of the crab for additional flavor). Cook for 2 minutes.
        5. Add parsely, garlic powder, salt, and ground black pepper. Stir. Turn off the heat and place in a large bowl.
        6. Once the temparature cools down, combine the cooked mixture with breadcrumbs and eggs. Mix well.
        7. Stuff each crab shell with the mixture.
        8. Heat a pan and pour-in 1 cup of oil.
        9. When the oil becomes hot, fry the stuffed crab shells. The part with the stuffing should be facing up. Gently scoop the hot oil using a spoon and pour the oil on the stuffings. This will slowly cook the stuffing.
        10. Flip the crab shell and fry the side with stuffing in medium heat for about 3 to 5 minutes.
        11. Turn off the heat and transfer to a serving plate.
        12. Serve. Share and enjoy!
            
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            Rellenong Talong (Stuffed Eggplant) Recipe

            Ingredients

            • 2 pieces Chinese eggplant
            • 1/2 lb ground pork
            • 1 small tomato, diced
            • 1 medium yellow onion, chopped
            • 2 clove garlic, minced
            • 3 pieces large eggs, beaten
            • 1 teaspoon soy sauce
            • 1 teaspoon salt
            • 1/2 teaspoon ground black pepper
            • 1/2 cup cooking oil plus 1 tablespoon extra

            Cooking Procedure

            1. Grill the eggplants until steam comes out (about 4 to 6 minutes per side).
            2. Remove the eggplants from the grill; let the temperature cool down; peel-off the skin and then set aside
            3. Meanwhile, heat 1 tablespoon of cooking in a pan.
            4. Sauté onion, garlic, and tomato
            5. Add the ground pork. Cook until color turns medium brown (about 8 to 10 minutes)
            6. Put-in soy sauce, 1/2 teaspoon salt, and ground black pepper. Stir; turn off heat, and then set aside.
            7. Add remaining salt with the beaten eggs and then beat once more.
            8. Dip the eggplants in the beaten egg mixture.
            9. Heat a clean pan and then pour-in 1/2 cup cooking oil.
            10. Put-in one egg plant. Scoop about half of the ground pork mixture and distribute on top of the eggplant
            11. Pour-in about 2 to 3 tablespoons of beaten egg mixture over the ground pork.
            12. Gently flip the egg (using 2 spatulas if possible) to cook the other side. Cook for 3 to 4 minutes in low to medium heat.
            13. Remove from the pan and transfer to a serving plate.
            14. Serve with banana ketchup and steamed rice.
            15. Share and enjoy!
            Number of servings (yield): 2