Recipes around the world compilation

Smoked Rellenong Batangas Tulingan with Sinampalukang Talong Ensalada

By PutoPinoy on Monday, June 20, 2011 At Monday, June 20, 2011

  • 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
For the Ensalada and Sampalok Vinaigrette:
  • 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
  1. Butterfly and back slit the tulingan. Set aside.
  2. For the stuffing, saute garlic, onions, and ground chicken until fully cooked. Add carrots, celery, raisins, and salt and pepper to taste.
  3. Set tulingan in smoker at 150°F for 30 minutes.
  4. Deep-fry to a crispy brown golden texture.
  5. Put chicken stuffing in the open slit of the tulingan.
  6. Serve with the ensalada.
For the Ensalada and Sampalok Vinaigrette:
  1. To make the vinaigrette, boil fresh sampalok. Extract juice. 
  2. Combine sampalok juice with white sugar and salt at low fire to reduce.
  3. Grill eggplant. Peel off the skin and cut in cubes.
  4. Combine all ingredients. Toss in sampalok vinaigrette.
  5. Add salt and pepper to taste.