Category Archives: Filipino Recipes

Lola Virginia’s Chicken Relleno

One of Philippines’ favorite dish is Chicken relleno, made out of roasted chicken stuffed with ground pork, raisins, chorizo and peas. I have my own Chicken Relleno recipe in this blog but you might want variety. Well, aren’t we lucky that Romulo’s Cafe shared this recipe to us?

Lola Virginia’s Chicken Relleno1

Alessandra Romulo Squillantini, granddaughter of the late statesman Carlos P. Romulo and her husband Enzo Squillantini graciously shared family recipes that date back several generations at a cooking demonstration at The Maya Kitchen recently.

Ingredients

1 piece whole chicken (1 kilo)

160 grams onions

1 can Vienna sausage

100 grams chorizo bilbao

25 grams processed cheese, grated

500 grams ground pork

50 grams raisins

50 grams frozen peas

100 grams pickle relish

1 teaspoon salt

1?2 teaspoon ground black pepper

2 pieces eggs

2 teaspoons butter

Procedure

1. Preheat oven to 250°F.

2. Debone the chicken. Chop the onions, Vienna sausage and chorizo. Mix all the ingredients well.

3. Put stuffing in the cavity of the chicken. Place chicken on a baking pan or dish. (refer to my post in my own Chicken Relleno recipe to stuff the chicken properly.)

4. Brush the skin with butter.

5. Cook the chicken for 1 hour or until skin of the chicken is golden brown.

For more information, log on to www.themayakitchen.com or e-mail [email protected]

Roast Guava Chicken

Did you know that you can stuff Roast Chicken with guava? Well here it goes.

Ingredients

1.5 – 2 kilos whole chicken
2 pieces chicken bouillon cubes, crushed
½ cup pink guava puree, seeded

Filling:
3 tablespoons oil
1 tablespoon garlic, minced
1 piece large onion, chopped
1 piece guava apple, washed and diced
¼ cup broth
½ cup raisins
¾ cup croutons
salt and pepper to taste
Gravy:
¼ cup butter
¼ cup MAYA All-Purpose Flour
2 cups chicken stock
3 tablespoons liquid seasoning
drippings (optional)
salt and pepper to taste

Directions:

1. Preheat oven to 400ºF/205°C.

2. Season and rub the chicken with bouillon and guava pureé. Set aside.

3. Prepare Filling: Heat oil in a pan then sauté garlic and onion until translucent. Add in guavas and stir for a minute. Mix in broth, raisins and croutons and cook for a few more minutes. Season with salt and pepper. Cool.

4. Stuff the chicken cavity with guava filling and roast for 30-45 minutes or until chicken is tender and brown.

5. Prepare Gravy: Melt butter in a saucepan then add in flour, stir until well blended. Slowly add the stock, liquid seasoning and drippings. Keep stirring to prevent lumps. Season with salt and pepper and cook until the desired thickness of gravy is achieved.

For more recipes, other culinary ideas and course schedule, log on to www.themayakitchen.com.

Okoy: Pumpkin and Shrimp Fritters

okoy2

For those celebrating Halloween, here is a Pinoy dish , a pumpkin-inspired okoy recipe. Here it goes:

Ingredients:
4 cups pumpkin, grated
½ k suaje, head on, spiny parts removed
1 pc red onion, finely sliced
1 c carrots, grated
½ c cornstarch
2 pcs eggs, beaten
To taste salt and pepper
Olive oil (for frying)

Procedure:

1. Combine the pumpkin, carrots, onions, cornstarch, agg and salt and pepper in a bowl.
2. Mix in the shrimp.
3. Form the mixture into patties. Place 1-2 pieces of shrimp on each patty.
4. Heat the olive oil for frying.
5. Deep fry the okoy until the patties turn golden brown in color.
6. Drain excess oil on paper towels.
7. Serve with vinegar dip.

Stuffed Rolled Lechon Belly aka Cebu Lechon

To always remember, utilize and propagate native ingredients and to continuously cook Filipino dishes are some of the most important messages of Chef Michael Giovan Sarthou III in his recent demo for The Maya Kitchen Culinary Elite Series. Known as a culinary heritage advocate, Chef Tatung showed his audience how to cook Stuffed Rolled Lechon Belly among many other recipes.

stuffed-rolled-lechon-belly

I am sure you have heard of the famous Cebu Lechon . As a Cebuano, no one makes lechon like we do. No worries, you can cook  rolled pork belly lechon stuffed with the flavors of Cebu. Here is the recipe shared by Chef Tatung:

Serves 12

3 kilos whole pork belly, deboned, preferably a wide slab that can be rolled. annatto oil, for brushing

Marinade:

2 cups pineapple juice

3 tablespoons sea salt

6 cloves garlic, crushed

Stuffing:

salt and pepper, to taste

2 cloves garlic, sliced

2 cups onion leeks, white and green parts, sliced

1. Marinate pork belly in pineapple, salt and garlic for at least 3 hours or overnight. You may want to poke holes in the inside of the pork belly to allow marinade to seep into the meat.

2. To roll pork belly, first discard marinating liquid. Lay the pork on a board, skin-side down. Rub with salt and pepper. Then arrange garlic and leeks on top of the pork. Neatly roll the meat along the grain of the pork until the ends meet. Tie the joint tightly with butcher’s string at regular intervals to hold the roll together.

3. Preheat the oven to 250°C/475°F, or as high as it will go.

4. Place rolled belly on an oiled roasting tray. Roast for 30 minutes to brown and crisp the skin. Then bring down oven temperature to 177°C/350°F and roast for another 2 hours. Brush with annatto oil every now and then.

5. When pork is cooked, carve into slices. Serve with vinegar on the side.