I wish relleno were a bigger joke amongst my Filipino peers. Jews have gefilte, why can’t I joke about relleno. Relleno, literally meaning filling, may be familiar to the west via latin america’s “chile relleno” or the bastardized jalapeño popper. Lo, but relleno is just a concept to which we filipinos run with into the depths of absurdist, cabaret cuisine.
Filipino relleno is generally a protein that is skinned and gutted. The guts are then mixed with fillers like a starch and some legumes then placed back into the skin. The skill of keeping the skin of a whole chicken or fish is laudable, however if one lacks in these skills you can now buy frozen relleno.
I’ve encountered frozen milkfish relleno before, and I haven’t really given it much thought. I despise relleno, because it inexplicably has raisins in the filling, but mainly I don’t like how fussy it is. There is a lot of handiwork that goes into relleno which can lead to a lot of human error or contamination. I’m only mentioning this frozen monstrosity now because it carries the label “Yummier! Chunkier!” – hardly the new and improved attribute that would make me eat it.