Quail Relleno

Preparation info
  • Serves


    Appears in
    Memories of Philippine Kitchens

    By Amy Besa and Romy Dorotan

    Published 2006

    • About

    In the Philippines, quail is known as pugo, which was traditionally cooked as an adobo. This tiny bird has almost disappeared from the culinary lexicon of Filipino cooks. We wanted to revisit the versatility of this bird, and came up with this recipe. You can also try making this with snipes, the tiny rice-field birds of Pampanga.