Smoked Rellenong Batangas Tulingan with Sinampalukang Talong Ensalada
By PutoPinoy on Monday, June 20, 2011 At
Monday, June 20, 2011
Ingredients:
- 8 pcs fresh tulingan, 6" in length
- 1 tsp garlic, finely chopped
- 1 pc onion, brunoise
- 1/4 kg chicken, ground
- 1 pc carrot, brunoise
- 1 pc celery stalk, brunoise
- 1/2 cup raisins
- salt and pepper to taste
- 2 cups oil
- 1/2 kg fresh sampalok
- 3 tbsp white sugar
- 3 pcs eggplant, cubed
- 5 pcs shallots, finely chopped
- 8 pcs native tomatoes, cubed
- 1 1/2 cups watermelon
- salt and pepper to taste
- Butterfly and back slit the tulingan. Set aside.
- For the stuffing, saute garlic, onions, and ground chicken until fully cooked. Add carrots, celery, raisins, and salt and pepper to taste.
- Set tulingan in smoker at 150°F for 30 minutes.
- Deep-fry to a crispy brown golden texture.
- Put chicken stuffing in the open slit of the tulingan.
- Serve with the ensalada.
- To make the vinaigrette, boil fresh sampalok. Extract juice.
- Combine sampalok juice with white sugar and salt at low fire to reduce.
- Grill eggplant. Peel off the skin and cut in cubes.
- Combine all ingredients. Toss in sampalok vinaigrette.
- Add salt and pepper to taste.
