Wednesday, June 27, 2018

RELLENONG SILI (STUFFED PEPPER)


Rellenong Sili is one of my favorite ways to cook bell pepper--sweet, crispy, succulent peppers-- is stuffed with fried finely chopped vegemeat, fried mashed tofu or tokwa and veggies, sealed with buttered mashed potatoes, baked and served with ketchup or gravy.

Rellenong Sili or Stuffed Pepper is a dish which exists in different names and forms around the world. In traditional Spanish cuisine, it is known as 'pimientos rellenos'. In India, it is known as 'bharvan mirch'.  It is served with chutneys and sauces, and as a side dish to rice. In the Middle Eastern countries and Central Asia, it is known as 'tolma'. In Greece, it is known as 'yemista'.  In Egypt, it is known as 'filfil mahshi'. In Mexico, it is known as 'chile relleno' and in the Balkans and Central Europe, it is known as 'punjena paprika'.

The name 'pepper' comes from the Greek word 'pipari' which means the black spice although the bell pepper vegetable is green, red or yellow. Bell Pepper together with hot black pepper have been cultivated for more than 9,000 years in South and Central America. Just by looking at the bell pepper's shape, you can tell it was destined for stuffing.  There's plenty of space to stuff whatever fillings and the sharp, pungent flavor of the bell pepper blends well with sauce and rice or bread.

Here is my recipe of rellenong sili.


5 pcs sweet green pepper (large)
1/2 c vegemeat (diced, fried)
1/ 2 c tokwa or tofu (mashed, fried)
1/2 c raisins (soaked in a little water)
2 Tbsp spring onions 
1/2 c carrots (chopped finely)
1 c mashed potatoes
(salt and butter added)
1 tsp cornstarch
salt, seasoning

Procedure:

1. Wash and core pepper. Set aside.

2. Prepare filling: Saute spring onions in oil. Add carrots, salt, 
    seasoning. Cover and cook. Add raisins, vegemeat and tofu or
    tokwa. Mix well. Add cornstarch dissolved in a little water to
    thicken mixture. Remove from fire.


3. Scoop filling into the pepper. Seal with mashed potatoes. Bake or
    deep fry in oil until pepper is wilted. Serve with ketchup.


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