Kinalderetang Rellenong Repolyo

Unilever Food Solutions Philippines Recipe detail information

Yield 1 batches

Ingredients (1 batches)

Amount Measure Name

90.00 g Ground Beef sirloin

45.00 g White Onion, chopped

15.00 g Garlic, finely minced

15.00 g Ginger, finely minced

30.00 g Celery, minced

15.00 g Lemon grass

90.00 g Dried Shiitake Mushrooms, rehydrated and chopped

120.00 g Carrots, grated, juice squeezed off and set aside

120.00 g Turnips, grated, juice squeezed off and set aside

30.00 ml Cane vinegar

8.00 g Herbs Dried - Oregano

8.00 g Smoked Paprika

6.00 g Black Pepper

10.00 g Knorr Aromat

30.00 g All Purpose Flour

2.00 pc Egg, beaten

16.00 pc Chinese Cabbage, blanched

30.00 ml Olive Oil

120.00 g White Onion, chopped

45.00 g Garlic, finely minced

30.00 g Ginger, finely minced

500.00 ml Tomato sauce

250.00 ml Water

15.00 g Knorr Chicken Broth

1.00 pc Bay leaf

30.00 g Brown Sugar

3.00 g Ground Black Pepper

240.00 g cheese - kesong puti

90.00 g Shallots, peeled

120.00 g Baby Carrots, sliced and blanched

90.00 g French Beans, trimmed and blanched

120.00 g Red, Green and Yellow Bellpepper, sliced

120.00 g Marble Potatoes, halved and roasted

10.00 g Knorr Aromat

3.00 g Ground Black Pepper

Preparation PROCEDURE

1.For the kaldereta sauce, heat oil in a sauce pot. Saute onion, garlic and ginger until fragrant. Pour in tomato sauce and water. Add Knorr Chicken Broth, bay leaf, brown sugar, and black pepper. Simmer for 15 – 20 minutes. Puree until smooth. Set aside.

2.Combine all ingredients for the rellenong repolyo in a bowl, except for the chinese cabbage. Fill the cabbage with the filling and roll. Set aside.

3.Ladle in kaldereta sauce in a food pan. Line with the cabbage rolls. Cover with remaining kaldereta sauce and top with grated kesong puti. Bake in a 320F preheated oven for 15 minutes until cheese has melted and browned.

4.Garnish the dish with sauteed vegetables seasoned with Knorr Aromat.