Ruth's Rellenong Mais

Rellenong Mais- A Memory of Childhood Revisited.

"In my Mother’s ripe age of 86, she has started craving for the foods she used to eat when she was young. I wonder if she still remembers this snack sold around merienda time by ladies carrying bilaos with sweet goodies in them. This one is called Dilyeno or Relyenong mais. Does anybody still cook this? I tried to make this snack from the memory tucked away in the back of my tastebuds."

Ingredients:

• 3 fresh corn--scrapped from the cob including the milky part
• 1 large onion chopped finely
• 1 cup chopped scallions (onion greens)
• 1 head garlic minced
• 1 cup yellow cornmeal
• 1/2 cup corn starch
• 1 tbsp patis
• 2 whole eggs + 2 egg whites
• 1 table spoon fresh ground black pepper
• 1 tbsp baking powder
• 1/2 to 1 cup milk (enough to make a thick batter consistency)
• salt to taste.

Directions:

1.   Mix all ingredients together and let rest for 15 minutes.

2.   Fry by spoonful’s in hot skillet( adjust amount to desired size) until golden.

3.   Best eaten with calamansi/ soy sauce/ garlic dipping sauce.

4.   Measurements are based on the amount I cooked tonight. Adjust to your own taste.

Source: RUTH PARULAN TUVILLA