May 17, 2009

LaPiS: Slice It Up!

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A favorite holiday or fiesta food in the Philippines is Chicken Relleno (stuffed whole boneless chicken). It is good either warm or at room temperature.

More photos of our Christmas 2008 lunch, all sliced up.

baked ham, queso de bola (aged Edam cheese)
challah with cranberries, fruit cake

Lasang Pinoy Sundays, a weekly gallery of food photography is hosted by SpiCes.


agent112778 said...

that ham is yum yum yum

i nver tried chicken relleno :(( but yur pix is so yummy and the one who sliced it is so good, all even slices

my entry is heremagandang araw ka-lasa-ista :)
Salamat sa pagbisita :)

Mirage said...

I love how you present your slices. The chicken relleno is also new to me hehe, I always had fond memories of bangus relleno which my mom perfectly makes!

raquel said...

wow! how does one remove bones from a whole chicken? sarap naman nyan!

Sidney said...

Are those "queso de bola" made in the Philippines or imported?
If imported how did this tradition start?
Strange to have "queso de bola" as Christmas dish in a country with no cheese traditions...

ces said...

now this is what i haven't tried making myself! is it one and the same as chicken galantina though? delicious holiday feast there oggi!:)

Oggi said...

Jay and G, I thought chicken relleno is a popular dish in the Philippines.

Raquel, it's a tedious process for the beginner like me...took almost an hour.:)

Sidney, the cheese pictured is aged Dutch edam which travelled from the Netherlands to the Philippines and from there to the US. They were available only during Christmastime but I see that recently a few Filipino online groceries sell them all year round.
Yeah, to non Filipinos it is kinda strange but we have had aged (at least 24 months, with the emphasis on aged because we don't associate young edam or gouda with Christmas), edam cheese since my first memory of Christmas.
I am guessing the Spanish people imported these cheese balls...the Spanish brands Marca PiƱa (pineapple) and Marca Pato (duck) indicate they were/are specially produced for the Spanish and Flipinos specially for Christmas.
The Philippines is not famous for cheese but we have the superb farmer's cheese made from carabao's milk and Filipinos in general, I believe, love all kinds of cheeses. Sorry for the long response.:D

Ces, I think it's similar to galantina with a slightly different filling. This is my first attempt, I should probably blog about it.:)

What's Cookin Chicago said...

This looks delicious!! Reading this makes me miss 'Pinas and all the fun piyestas!

JMom said...

Ah, sliced up feast! Everything looks so beautifully delicious :)

Did you make the chicken relleno? That's another in my 'to-do' list. To debone a whole chicken!

Jescel said...

bangus relleno is what I'm familiar with back in the philippines... wow, this looks like fiesta indeed. must have been yummy!

Oggi said...

Joelen, I wonder if small towns still have those with the current economy.:(

JMom, it was one of the hardest things I prepared in the kitchen but I'm willing to try doing it again.:)

Jescel, I once made "naked" rellenong bangus, baked it in a small pan.:)

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