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Chicken relleno ingredients

Chicken relleno ingredients

After wrestling and barely winning the fight with a roughly 5-pound bird the whole day, I now understand why something as simple as chicken can be the highlight of something as special as Noche Buena.

With the deboning, the stuffing, the sewing, and the roasting involved, rellenong manok is definitely not one I’ll willingly tackle for my family’s everyday dinner. I love them, they are precious to me, but no thank you. It’s the line my affection stops.

chciken, ground pork, shredded cheese, panko bread crumbs, carrots, onions, soy sauce, crushed pineapples, beaten eggs, mayonniase
Of course, I exaggerate. Making this Filipino-style stuffed chicken is labor-intensive but not as complicated as it appears. Really, the hardest part is the deboning and once you have that down to pat, everything else is a walk in the park.

deboning chicken with a knife
How to debone a whole chicken
There are two ways of deboning poultry. Choose which method works best for you!

One way is cutting across the rib cage to get to the bones and then sewing back the gap after stuffing. I am not really a fan of this method as I find it messier and my relleno always end up scarier than the monster of Frankenstein.
The method I prefer requires a bit more knife skills but the end product comes out prettier and less stitched up. Through the bottom opening of the chicken, use a small sharp knife to gently nudge the meat from the bones and then pull the bones out in more or less one piece. Make sure to watch our video below to visually guide you through the process.

making stuffed whole chicken
After deboning, the chicken gets marinated in a mixture of soy sauce and calamansi juice to infuse flavor. Time to work on the stuffing!

I use my favorite pork embutido mix and added shredded cheese cheddar for extra flavor and bread crumbs to help the stuffing hold shape. Feel free to use your favorite ground meat filling or use this recipe as a base for other mix-ins such as chorizo, Chinese sausage, ham, pine nuts, olives, sweet pickle relish, and bell peppers.

whole Filipino-stuffed chicken on a cutting board
Helpful Tips
Finely grate the onions (I used a fine grater) instead of chopping to keep the meat stuffing more moist and juicy.
Do not overstuff the chicken. The stuffing will expand during cooking as it will absorb the juices.
Roast the chicken in a roasting rack to ensure heat circulation around the meat.
For food safety, make sure the filling reaches 165 F. If the skin is browning too quickly before the stuffing is fully cooked, loosely tent with foil.
Let rest for about 10 to 15 minutes before slicing to redistribute the juices.
sliced Rellenong Manok on a cutting board
How to prep ahead
As this is tedious and time-consuming dish, you might want to prep ahead of the event.

You can debone the chicken and make the filling a day in advance, but for food safety, stuff the chicken just before cooking to decrease the risk of bacteria growth. Do not marinate the chicken in the calamansi-soy sauce mixture for too long as the acids might denature the meat and result in a mushy texture.

Serving suggestions
Rellenong manok takes a bit of work, but so worth the effort! It makes a festive and tasty addition to any special occasion or holiday celebration menu.
Serve it with banana ketchup or gravy along with sides like steamed rice or mashed potatoes and vegetables such as buttered peas and carrots.

Kinilaw na Puso ng Saging ingredients

Kilawing Puso ng Saging is easy to make, nutritious, and budget-friendly, too! It’s a delicious side dish that pairs well with steamed rice and fried fish or grilled meat.

Kilawing Puso nang Saging in a pan
Kilawing Puso nang Saging
Table Of Contents
Kilawin vs Kinilaw
How to prepare banana heart
How to serve and store
More vegetable dishes
Kilawing Puso nang Saging
Kilawing puso ng saging or also known as sisig na puso is a Filipino vegetable dish made of banana heart cooked in vinegar with pork, garlic, and spices.

Kilawin vs Kinilaw
The words kilawin and kinilaw are derived from the Visayan term, kilaw, which means “to eat raw” and a cognate of the word hilaw which means “uncooked or unripe”.

Although their names are often used interchangeably and both use vinegar, they’re not exactly the same. While kinilaw is prepared with raw fish or seafood, Kilawin is made with boiled or grilled meat.

banana heart, pork belly, vinegar, garlic
Kilawin is a traditional cooking method that was used by our ancestors dating back from the pre-colonial period.

Natives living in the country’s coastal areas where coconut and palm trees grow abundantly use vinegar such as from palm (sukang sasa) or coconut (sukang tuba) to denature and add flavor to proteins. Other souring agents like citrus juices and sour fruits are also used.

peeled and sliced banana heart on a cutting board
How to prepare banana heart
With a knife, cut the stem. Peel and discard the the outer layers until you reach the lighter, softer core of the banana blossom.
Cut the blossom lengthwise in half and slice each half thinly.
Soak the shredded banana blossom in salted cold water for about 15 to 20 minutes and with hands, squeeze to remove the bitter sap.
Using a colander, rinse until cold running water and drain well.
sliced banana heart in bowl of water
Not a fan of pork? You can substitute shrimp, tinapa flakes, or fried daing.
Cook off the strong vinegar flavor by allowing it to boil uncovered and without stirring for a few minutes.
You can balance the sour notes with a little bit of sugar if needed.
sisig ng puso in a white serving bowl
How to serve and store
Kilawing Puso ng Saging is delicious as a side or main dish. It is best served with fried fish or chicken and steamed rice.
Transfer leftovers in container with lid and refrigerate for up to 3 days.
Reheat in a saucepan over low heat or in the microwave at 1 to 2-minute intervals until completely warmed through.
You can also use leftovers to make lumpia!

Ginisang Togue with cabbage

Ginisang Togue is easy to make, budget-friendly, and tasty. Pair it with steamed rice and your favorite grilled meat or fish for a nutritious and delicious meal the whole family will love!

Ginisang Togue in a pan
Ginisang Togue
Table Of Contents
Ingredient substitutions
Quick tips
How to serve and store
More vegetable recipes
Ginisang Togue
Table Of Contents
Ingredient substitutions
Quick tips
How to serve and store
More vegetable recipes
Ginisang Togue
Looking for quick vegetable ideas? This ginisang togue is not only quick to make in under 30 minutes and easy on the budget, but it’s also healthy and tasty!

Bean sprouts are a delicious and nutritious addition to your meal rotation. They’re rich in plant protein, contain no fat, and are very low in calories. You can eat to your heart’s content without guilt!

peeled shrimp, sliced green beans, carrots, bean sprouts, fish sauce
Ingredient substitutions
Meat– the recipe uses shrimp as the protein source and for flavor. Diced pork or crispy tofu are also delicious alternatives.
Vegetables– carrots and green beans are added for extra color, texture, and nutrition. Feel free to add or substitute celery, snow peas, shitake mushrooms, or scallions.
Seasonings– fish sauce adds umami flavor; you can swap with oyster sauce for a salty and sweet taste. Season generously with freshly-ground pepper for a flavor punch.
sauteing shrimp with garlic and onions in a pan.

Quick Tips
A delicious ginisang togue is not only about the flavor but also texture. Make sure to cook on high heat so the vegetables stir-fry nicely instead of steaming into a soggy mess.
Drain the vegetables well and do not add any liquid during cooking as the bean sprouts have a high water content and will dispel liquid as they cook.
Stir-fry the bean sprouts briefly, just until they’re heated through. To keep them as crisp as possible, take them off the heat while still a bit raw as they will continue to cook in the residual heat.
serving bean sprouts stir-fry with a spoon from a bowl
How to serve and store
Thsi bean sprouts stir-fry is best served freshly cooked as it tends to lose its crispness over time.
To store leftovers, allow to cool completely and transfer in a container with a tight-fitting lid. Refrigerate for up to 3 days. Unfortunately, this dish does not freeze well.
To reheat, place in a wide pan over high heat and stir regularly until completely heated through. Or warm in the microwave at 1 to 2-min intervals until heated through.
You can also use leftovers as filling for lumpiang prito to enjoy as midday merienda throughout the day.