The calamondin, from which we get kalamansi juice, is a totally separate type of citrus to a lemon or a lime and is believed to be a genetic cross between a mandarin and a kumquat. The fruit is invariably used in a fairly unripe, green state. Kalamnsi juice is a very popular drink in Malaysia and Singapore, where it is drunk either ice cold or hot- and is great as a cold preventative.
Man i work as a chef for more than 16 years now and i ve seen many maaany cooking shows. you sir kept it real and i love that. You just do it like you do and not how i wanna see. i just love your honesty and your enthusiasm. keep goin scott (y)
I can't watch a single video on this channel without my mouth watering. The only person who can make an entire pig's head squashed into a gelatinous deli meat look appetizing.
i have been making relyenong manok for more than ten years it's amazing that we do it the same i always cook it for about 3 hrs...have u got Filipino friends? lived in England for 4 yrs...like the way u talk in Filipino...magaling ! thanks Scott
Great Scott !!! Absolutely beautiful fare man You are truly amazing and i have to thank you for your excellent channel and for sharing all your fantastic butchery and cookery skills .
Wow! I've been looking for how to properly debone a whole chicken, then when you said you're going to make the rellenong manok where that's exactly what I'm going to do, I was intrigued! The fact that other than Filipino would make it, you my friend did an excellent job! You tweak it a little bit with the stuffing ingredients but hey whatever works! Thanks for sharing! Mabuhay! Magaling ka talaga (you really are very good)!
I followed your instructions and did a decent job deboning the chicken from the inside out with a minor breach on the right tight. I stuffed it with pearl couscous, leeks, celery, carrots and onions. The wife loved it. I thought it was OK as I realized I'm not too crazy about pearl couscous!
Scott, made this here in NJ tonight for dinner, THANK YOU ! it was outstanding, i love cooking & stuffing a de-boned chicken so this was right up my alley! Next time is would saute the celery first, it was a little crunchy CHEERS!
love your show!!!!!!i made this yesterday.i messed it up cause i was in a hurry,it was getting late.forgot garlic and cilantro with woulda made it alot better!!it was realy good but woulda been better.plz keep it up love making your food!!!
Arrggggghhhh my glands are watering. That is really awesome Scott. As soon as you cut into it, I just drooled hahaha. As soon as I've perfected my sausages and pork pies, that's gonna be my next project. Nice one.
Pinoy food is always amazing. The favorite condiment in the Philippines are all different types of vinegars, seasoned and unseasoned, I absolutely love it as vinegar is one of my favorite things in the world. Try to make some pork adobo sometime Scott!
Hi Scott, I'm an ex pat Brit from Evesham, living in the Philippines ( my wife is Filipna ), and I have to tell you, you very rarely ever seen an oven in a Filipino house. Most of our friends are amazed that we have a cooker with a double oven. Most people here just have a 2 burner LPG tabletop cooker.
#SaRaP I live in the country where that culinary cultural dish comes from yet have never really seen such a thing and never really seen such beauty all my life, so I thought it's just a myth. Really captured the spirit of Filipino cuisine, this. Awesome and not easy one to pull off. 😅
What can I say? I'm STUNNED. That was amazing, hilarious and VERY well done Scott! And was that a Meatloaf reference at 1:47? Oh and the marionette interlude was truly inspired. I don't think I've ever laughed so hard while watching a cooking video. BRAVO!
I've never heard of this before but have tried Bangus Relleno which is a stuffed milkfish. This is the same concept & ingredients but uses a chicken instead. Interesting.
Scott, another winner ! This is totally awesome. But what's with the gloves ? Please don't tell me you've succumbed to the trolls on your channel who harp on about rings and tattoos ?? This is YOUR channel, if they don't like it then they can Foxtrot Oscar. Please, just carry on being yourself, and produce the kind of videos that us normal people love :-)
Work of art .Will do it for chrismas instead of turkey...You sir are a genius deserving knighthood and George Cross ....Also the chicken got a royal treatment:-))
COMPLAINT: Made this recipe for my Filipino wife and our two daughters....All three now want to come and live with you....leaving me at 82 to find another wife and start another family....But the recipe is brilliant.
coriander`ewwwwww and also eggs. but i could see how this would work with some chillys more garlic (allways more) , chives and maybe some jacket potatoes with cheese instead of egg in the centre... im a fan of recipes where you can make it up as you go along . not sure i could be bothered deboning a chicken .... after this its the 15 bird roast im goin to watch . every year i do a meal at the start of January i need so ideas for the next one . i might try this . nice one scott
Scott, the pronunciation is "rel-ye-nong manok". I am delighted that you got interested in that Filipino food. That is what we serve at Christmas dinner because we do not do turkey. We do not stuff our roasted chicken with bread crumbs. We chill it first in the refrigerator before we serve it.
Cracking video Scott, liked the puppets, Im sure we can forgive you the bottle of olive oil, at least its not in a decanter. Really wanna try this on my BBQ in the summer, fancy trying it with a biryani stuffing :)
That was enthralling and entertaining, thank you. Unfortunately it's totally impracticable for me to do this - tunnel boning first? Not a chance! That said the next time I'm in your neck of the woods I'll willingly buy you a generous drink to sample this.
"This town is coming like a ghost town!" I recognized that song from the interlude instantly. :) Also, mouth watering as usual. God damn man, great stuff!
Magaling! Im surprised that you did a filipino classic thank you scott! Sending lots of love from Manila!
Made this tonight for dinner. The family loved it! My daughter says "Looks like the egg is back where it belongs."
Your daughter has a good sense of humor !!!
9:16 🤣"Pure evil."
The calamondin, from which we get kalamansi juice, is a totally separate type of citrus to a lemon or a lime and is believed to be a genetic cross between a mandarin and a kumquat. The fruit is invariably used in a fairly unripe, green state. Kalamnsi juice is a very popular drink in Malaysia and Singapore, where it is drunk either ice cold or hot- and is great as a cold preventative.
p.s. This looks smashing.
Man i work as a chef for more than 16 years now and i ve seen many maaany cooking shows. you sir kept it real and i love that.
You just do it like you do and not how i wanna see. i just love your honesty and your enthusiasm.
keep goin scott (y)
I can't watch a single video on this channel without my mouth watering. The only person who can make an entire pig's head squashed into a gelatinous deli meat look appetizing.
I am so happy for you, Scott! 150K subscribers! Viva la SRP!
i have been making relyenong manok for more than ten years it's amazing that we do it the same i always cook it for about 3 hrs...have u got Filipino friends? lived in England for 4 yrs...like the way u talk in Filipino...magaling ! thanks Scott
Great Scott I live in the Philippines and I've never seen it done this style before. I'm going to have try it.
SRP has become my favorite foodie channel ! Rock on, Scottie !
Wow FIlipino here good job man!! Also you can do Rellenong Bangus. Which is Milkfish.
You are a great talent. I sit here drooling
If only I lived closer to you. What an awesome prep on that. Great video! All the best!
Nicely done thanks for the recipe and the guides. It is a sure recipe to be done soon
Ohh my goodness sir. !!! 😉😉😉🇵🇭🇵🇭🇵🇭
That chicken made me proud of my country and my raise. .
I could say. . I LOVE YOU SIR. . 😍😍😍
Thank you
Great Scott !!!
Absolutely beautiful fare man
You are truly amazing and i have to thank you for your excellent channel
and for sharing all your fantastic butchery and cookery skills .
Wow! I've been looking for how to properly debone a whole chicken, then when you said you're going to make the rellenong manok where that's exactly what I'm going to do, I was intrigued! The fact that other than Filipino would make it, you my friend did an excellent job! You tweak it a little bit with the stuffing ingredients but hey whatever works! Thanks for sharing! Mabuhay! Magaling ka talaga (you really are very good)!
Pronounced Rel-Ye-No and you can do that too on milkfish with the meat of the fish plus some ground pork and other stuffings.
Good job brother.. I'm filipina and I'm so impress watching you
I followed your instructions and did a decent job deboning the chicken from the inside out with a minor breach on the right tight. I stuffed it with pearl couscous, leeks, celery, carrots and onions. The wife loved it. I thought it was OK as I realized I'm not too crazy about pearl couscous!
That looks absolutely phenomenal! Great work, Scott!
Scott,
made this here in NJ tonight for dinner, THANK YOU ! it was outstanding, i love cooking & stuffing a de-boned chicken so this was right up my alley!
Next time is would saute the celery first, it was a little crunchy
CHEERS!
love your show!!!!!!i made this yesterday.i messed it up cause i was in a hurry,it was getting late.forgot garlic and cilantro with woulda made it alot better!!it was realy good but woulda been better.plz keep it up love making your food!!!
Another masterpiece by the MASTER. Yes, purty (actually beautiful). You never cease to amaze.
nice job as always scott. you can also do it with crab meat..it's worth it..
Great job Scott it does look amazing, wouldn't have thought watching you make it. It looked good enough to eat the whole thing !!!
Whaaaaaaa...this was awesome! Thank you, Scott,
Arrggggghhhh my glands are watering. That is really awesome Scott. As soon as you cut into it, I just drooled hahaha. As soon as I've perfected my sausages and pork pies, that's gonna be my next project. Nice one.
Pinoy food is always amazing. The favorite condiment in the Philippines are all different types of vinegars, seasoned and unseasoned, I absolutely love it as vinegar is one of my favorite things in the world.
Try to make some pork adobo sometime Scott!
I was so excited for this video when you said two videos ago, not dissapointed.
another fine recipe scott
Hi Scott, I'm an ex pat Brit from Evesham, living in the Philippines ( my wife is Filipna ), and I have to tell you, you very rarely ever seen an oven in a Filipino house. Most of our friends are amazed that we have a cooker with a double oven. Most people here just have a 2 burner LPG tabletop cooker.
Nailed it. Well done my friend
Totally agree regarding egg & mayo sandwich Scott , only one way an egg goes in a sandwich & that's fried on top of bacon with H.P
Ridiculous, and Brilliant at the same time.....WOW!
Excellent job Scotty! Mmmm, keep those vids a comin' !
I must say I'm impressed with the upcycling of that aldi creme brulee jar into a ramekin. Me personally I use it as a butter dish
dude that was awsome. very impressed, cheers Scott.
I absolutely love your videos! Keep it up boss!
#SaRaP I live in the country where that culinary cultural dish comes from yet have never really seen such a thing and never really seen such beauty all my life, so I thought it's just a myth. Really captured the spirit of Filipino cuisine, this. Awesome and not easy one to pull off. 😅
I've always been watching your videos, I happen to be a Filipina. I'm glad you made this! This is super cool! 👌💜🙌
Looks amazing.
Looks amazing - I like the Idea of smoking it on the bbq for a couple of hrs instead of baking it!
What can I say? I'm STUNNED. That was amazing, hilarious and VERY well done Scott! And was that a Meatloaf reference at 1:47? Oh and the marionette interlude was truly inspired. I don't think I've ever laughed so hard while watching a cooking video. BRAVO!
You Rock SRP! I’m starving!
Salivating! Would love to make game hens like this but may be too small to remove the bones. Thanks for sharing!
What is the knife that you use for deboning the chickens?
All super but where did that knife come from thanks
You my friend are now an adopted son of the Philippines! LOL!
I've never heard of this before but have tried Bangus Relleno which is a stuffed milkfish. This is the same concept & ingredients but uses a chicken instead. Interesting.
I laughed when you went to put the yolk back inside, I could tell by how you moved your arm that you just thought, fuck it, and ate it
Delicious recipe em watching Kuwait
Scott, fantastic shows... Have you ever made Buffalo wings?
Nice job Scott!
that thing looks obscenely delicious 😍
So gonna try it. Thank you x
Love your videos!
Beautiful!!!
Scott, another winner ! This is totally awesome. But what's with the gloves ? Please don't tell me you've succumbed to the trolls on your channel who harp on about rings and tattoos ?? This is YOUR channel, if they don't like it then they can Foxtrot Oscar. Please, just carry on being yourself, and produce the kind of videos that us normal people love :-)
How do you clean that block you prepare everything on?
wow that is beautiful!
That small bit @ 8:23 is one of the most eerie thing i ever done seen!!
Good show, chap!
Damn that did look good. A real family dinner for Sundays.
How did you discover and learn about this dish of ours? Im curious 😊 and Thank you for doing a filipino dish 😍 I'm an aspiring chef btw :)
Would love to give this a go for a Sunday dinner would love to see you take on a beef trencher kind grenades John
I "absolutely" love your videos Scott. Thanks for the instruction and entertainment. I just hope I don't have nightmares of those creepy puppets...lol
Scott, what's your intake on Cosmopolitan "Cosmo" Chicken?
another must try!
Work of art .Will do it for chrismas instead of turkey...You sir are a genius deserving knighthood and George Cross ....Also the chicken got a royal treatment:-))
Great, thanks Scott!
Yummy cooking
COMPLAINT: Made this recipe for my Filipino wife and our two daughters....All three now want to come and live with you....leaving me at 82 to find another wife and start another family....But the recipe is brilliant.
coriander`ewwwwww and also eggs. but i could see how this would work with some chillys more garlic (allways more) , chives and maybe some jacket potatoes with cheese instead of egg in the centre... im a fan of recipes where you can make it up as you go along . not sure i could be bothered deboning a chicken ....
after this its the 15 bird roast im goin to watch .
every year i do a meal at the start of January i need so ideas for the next one . i might try this .
nice one scott
Nice Scott!
Scott, the pronunciation is "rel-ye-nong manok". I am delighted that you got interested in that Filipino food. That is what we serve at Christmas dinner because we do not do turkey. We do not stuff our roasted chicken with bread crumbs. We chill it first in the refrigerator before we serve it.
You are amazing, Scott! Keep it up :)
when you said what people stuff it with i felt like i melted it sounded so nice
Horay! I'm curious how you came across this dish. Filipino fan here.
You are the best.
Does that punch and judy nightmare play ghost town on its own or was that your addition?
would you use rusk
nice! what kind of sausage would be used in the original Philippine recipe?
Longaniza, most likely.
dkotenev Chorizo...Filipinos eat chorizos too
dkotenev longganisa, which you can buy in oriental shops :)
spanish sausage, chirizo de bilbao
Still Chorizo de Bilbao
Cracking video Scott, liked the puppets, Im sure we can forgive you the bottle of olive oil, at least its not in a decanter. Really wanna try this on my BBQ in the summer, fancy trying it with a biryani stuffing :)
Inspired and made a thai style version of this (ginger garlic chilli etc), the original looks good though ty!
So you do have a chefs knife!
That was enthralling and entertaining, thank you. Unfortunately it's totally impracticable for me to do this - tunnel boning first? Not a chance! That said the next time I'm in your neck of the woods I'll willingly buy you a generous drink to sample this.
Richard Cain we usually do this on milkfish rellenong bangus. rarely on chicken
"This town is coming like a ghost town!" I recognized that song from the interlude instantly. :)
Also, mouth watering as usual. God damn man, great stuff!
yeah all the clubs have been close down that's sux :D
I can just imagine that smoked with apple wood!
You sir are a flipping genius 😀
relleno ("re-ye-no") is Spanish for "filling", and "rellenos" means "stuffed".
do a beef jerky video of how to make it using an oven
Dang! that looks good.
I'm happily married to a beautiful lady but yes! I do love you, too. Only because you're the master class chef!
Man, this guy is good! ;)
Scott, do a rendition of shepherd's pie.
Hey Scott, when can I pop round for dinner.. This looks AMAZING.. :-)
Get in line, Paul! ;)
Oh god I've got to make this ......
Chicken Relleno. 🐔 💯✌😎👍💯
This is the first time I see that Scott would wear gloves while cooking)))
Koully, it is actually what we call in the Philippines "Chinese chorizo" or you can use sweet ham the one that you serve during Christmas.
no, you cant use chinese chorizo, its chorizo de bilbao.
Yes, John you are right. I was supposed to write "Chinese Ham" or sweet ham.
Sorry Koully, I was supposed to write "Chinese Ham" or sweet ham not Chinese chorizo.
Amazed. :)