Established in 2000 by the late Lulu Zamora, Lulu’s Pie is a go-to brand for apple pies for celebrations and milestones. Recently, the business has boomed in popularity for their other sweet confections. But Lulu also held secret recipes close to her heart.
“There was a memorable recipe she used to make, Rellenong Manok. Imagine how our dinner table would look every time she cooked for us,” said Paul Pamaran Zamora, the flight attendant and De La Salle–College of Saint Benilde Culinary Arts graduate who now leads Lulu’s Pie and proudly continues his mother’s culinary legacy.
“It’s subtle in flavor yet with a variety of textures; the raisins and chorizo de Bilbao add a distinct sweetness, while the cheese turns up the creaminess to the extreme,” he said. “The dish is likewise compatible with any kind of sauce due to its neutral flavor profile—ideal for family gatherings.”
Zamora shares the family heirloom recipe:
Rellenong Manok
Chicken skin for stuffing
3 Tbsp calamansi
¼ c soy sauce
2 cloves garlic, chopped
In a bowl, mix all ingredients. Brine the chicken skin for about 4 hours before stuffing.
Stuffing:1 whole chicken
¼ kg ground pork
½ c pickle relish
½ c red onion, finely chopped
6 cloves garlic
3 slices tasty bread, diced
½ c raisins
2 pc chorizo de Bilbao
Salt and pepper to taste
2 eggs, boiled
½-1 c cheese, grated
Preheat turbo broiler at 150°C.
Debone the chicken and carefully keep the integrity of the skin, all in one piece.
Cut the entire neck portion and clean the butt part.
Cut the tip of the drumstick and pull the skin. Disengage the drumstick and pull.
Do the same with the breast part.
Debone and grind the chicken. If meat grinder is not available, finely chop the meat using a kitchen knife.
Mix all other dry ingredients and put in the refrigerator until flavors are infused.
Cook small portion to taste and adjust seasoning if needed.
Truss the neck portion or use a toothpick to seal this portion.
Stuff the chicken alternately and place eggs in between each process.
Do not overstuff the chicken. Save a portion of skin to seal the butt side.
Keep the chicken legs crossed and truss.
Bake on a bed of banana leaves for approximately 45 minutes until golden brown. Baste each side of the chicken relleno with your leftover brine.
Turn chicken upside down after 20 minutes, or until top portion is golden brown.
Rest the chicken before slicing. Serve with sauce.
Sauce: Reduce the chicken jus in a saucepan. Season with salt and pepper.
Off heat, you may add 1 Tbsp of butter to add extra shine and enhance the flavor
Serves 3-5.
