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This document contains recipes for two Filipino dishes: pork embutido meatloaf and rellenong bangus (stuffed milkfish). The pork embutido meatloaf recipe calls for ground pork, vegetables, cheese, eggs, and breadcrumbs to be mixed together and steamed for 60 minutes. The rellenong bangus recipe is for stuffed milkfish and involves removing the meat from milkfish skins, mixing the meat with vegetables and pork, then stuffing and frying the milkfish skins. The filling contains ground pork, fish meat, vegetables, eggs, and seasonings.

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Steffi Claro
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123 views14 pages

Frozen Products

This document contains recipes for two Filipino dishes: pork embutido meatloaf and rellenong bangus (stuffed milkfish). The pork embutido meatloaf recipe calls for ground pork, vegetables, cheese, eggs, and breadcrumbs to be mixed together and steamed for 60 minutes. The rellenong bangus recipe is for stuffed milkfish and involves removing the meat from milkfish skins, mixing the meat with vegetables and pork, then stuffing and frying the milkfish skins. The filling contains ground pork, fish meat, vegetables, eggs, and seasonings.

Uploaded by

Steffi Claro
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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HOMEMADE RELLENONG BANGUS

HOMEMADE RELLENONG BANGUS


HOMEMADE EMBUTIDO
PORK EMBUTIDO
This is a recipe for pork embutido meatloaf
 Course: Meatloaf
 Cuisine: Filipino
 Prep Time: 15 minutes
 Cook Time: 1 hour
 Total Time: 1 hour 15 minutes
 Servings: 10
 Author: Vanjo Merano
Ingredients
 3 lbs ground pork
 1 large yellow onion minced
 1 large red bell pepper minced
 1 large carrot minced
 3/4 to 1 cup sweet pickle relish
 2 to 4 oz. raisins
 1 1/2 cups shredded sharp cheddar cheese
 3 eggs
 1/4 teaspoon ground black pepper
 1 teaspoon salt
 2 cups breadcrumbs
 4 to 5 cups water for steaming
Instructions
 Prepare the embutido meatloaf by combining the following ingredients in a large mixing
bowl: ground pork, onion, red bell pepper, carrot, sweet relish, raisins, cheese, eggs, salt,
and ground black pepper. Mix well until all ingredients are blended.
 Add the bread crumbs. Continue to mix until well blended.
 Scoop a cup of embutido mixture and place over a sheet of pre-cut aluminum foil (12 x
10 inches). Mold the mixture to form a cylindrical shape. Roll the foil and secure both
edges. Set aside. Do this until all the embutido meatloaf mixture is consumed.
 Arrange the wrapped embutido in a steamer. Pour water on the steamer and let boil.
Steam (in medium heat) for 60 minutes.
 Remove the steamed pork embutido from the steamer. Let it cool down. Chill in the
refrigerator for 2 hours. Slice and arrange in a serving plate. You can also fry it.
 Serve. Share and enjoy!
Nutrition
 Serving: 10g
How To Cook Rellenong Bangus
Rellenong bangus is one of the most popular dish in the Philippines. On top of the delicious taste
and unique process of preparation compared to other fish recipes, the amount of work involve is
tedious.
 Prep Time: 1 hr
 Cook Time: 30 mins
 Total Time: 1 hr 30 mins
 Course: Fish Recipe
 Cuisine: Filipino
 Keyword: rellenong bangus, stuffed bangus
 Servings: 2 to 3 Servings
 Calories: 170kcal
 Author: Manny
Ingredients
 2 pcs medium sized bangus milkfish
 1 pc onion chopped finely
 6 cloves garlic minced
 1 pc large sized carrot small cubes
 1 cup raisins
 2 pcs raw egg large
 1/8 cup oyster sauce
 1/2 tsp. salt
 1 tsp. Worcestershire sauce
 2 pcs red bell pepper chopped finely
 1/8 cup Flour
 1 cup frozen green peas
 4 pcs kalamansi juice extracted
 1/4 cup soy sauce
 1/4 kilo ground pork
 1 cup water for boiling the meat
 cooking oil for frying
 salt and pepper to taste
Instructions
How To Cook Rellenong Bangus
 Scrape fish scales. Clean. Gently pound fish to loosen meat from the skin. Use flat side of
a knife in pounding.
 Break the big bone at the nape and on the tail. Insert the end of the handle of an
aluminum kitchen turner (sandok) through the fish neck.
 Gently scrape down the handle between the meat and the skin. Scrape down to the tail,
going around and on the other side of the fish.
 If you feel the meat is entirely separated from the skin, remove the handle, squeeze and
push out meat (with the big bone), starting from the tail going out through the head. This
way, you will be able to push out the whole meat without cutting an opening on the skin.
 Marinate skin and head of fish with soy sauce and calamansi (lime) juice. Set aside. Boil
fish meat in a cup of water. Drain. Pick out bones. Flake meat.
 Heat 1 Tbsp. of cooking oil in a frying pan and saute ground pork. Add 1 cup of water
and simmer until the liquid evaporates. Saute again until brown and set aside.
 Saute garlic until brown. Add onion and saute. Add carrot and stir for 2 minutes. Stir in
fish meat, green peas, raisins, ground pork and bell pepper. Season with salt and ground
pepper, oyster sauce and Worcestershire sauce. Saute for a few minutes then turn off
heat.
 Transfer cooked mixture to a plate and let it cool. Then, add raw egg and flour and mix
thoroughly. Fill in mixture in bangus skin then sew the head opening with needle and
thread.
 Dredge the bangus in flour until well coated Fry until golden brown. Cool before slicing.
 Garnish with sliced fresh tomato, spring onions or parsley. Serve with catsup.

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