Rellenong Manok
- 1 large whole chicken, deboned
- 400g minced pork
- 1 carrot, finely chopped
- ½ cup green peas
- 3 pcs chorizo, finely chopped
- 1 cup bread crumbs
- 1 onion, finely chopped
- 4 stalks spring onions, finely chopped
- 3 tbsp pickle relish
- 2 eggs, lightly beaten
- ½ cup melted butter
- 2 tbsp lemon juice
- 3 pcs hard boiled eggs
- salt
- pepper
- Season chicken inside and out with salt and freshly ground black pepper, set aside in room temperature for 2 hrs.
- Mix remaining ingredients except for the hard boiled eggs, lemon and butter in a bowl.
- Put
stuffing into the cavity placing hard boiled eggs in the centre. Pull
the excess skin in the cavity and secure filling with excess skin,
- Place
chicken in roasting rack then roast in a 180C preheated oven for 1hr
and 35 minutes. Mix butter and lemon together then baste chicken with
mixture once every 20 minutes.
- Remove from the oven, set it aside for at least 15 minutes prior to slicing and serving.
source : Ang Sarap
Rellenong Pusit
- 2 large squids, cleaned and gutted
-
1/4 kg 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 Instructions:
- Combine squid, soy sauce, and juice from 1 piece lemon and marinade for 30 minutes.
- Heat a pan and pour-in 3 tablespoons cooking oil.
- Sauté garlic, onion, celery, and tomato.
- Add the ground pork and cook until the color turns light brown (about 5 minutes).
- Add carrots, salt and ground black pepper then stir. Cook for 10 to 15 minutes. Turn-off heat and let cool.
- Stuff the marinated squid with the cooked ground pork. Insert toothpicks at the opening of the squid to secure the filling.
- Dip the stuffed squid in beaten egg then dredge in flour. Set aside.
- Heat another pan and pour-in 7 tablespoons of cooking oil.
- Pan-fry the squid. Cook each side for 3 to 5 minutes. Do not overcook the squid so that it will remain tender.
- Transfer the cooked squid in a serving plate and serve.
- Share and enjoy!
