Stuffed “ampalaya”-zero residual bitterness

Ingredients

MAIN INGREDIENT:

• 1 large ampalaya – portion of bottom sliced to let it stand alone, lengthwise slice a bit of top part (don’t discard the cut portion-set aside) to facilitate de-seeding or scraping of internals with the use of spoon. Rinse 5-8 times under running tap water. So now you have a standing clean ampalaya.

SAUTÉING & FILLING INGREDIENTS:

• ¼ kilo ground beef
• 20 ml. EVOO (Extra Virgin Olive Oil)
• 5 cloves crushed fresh garlic
• 1 small onion minced
• 50 grams squarely minced carrots
• 50 grams green peas
• 50 grams cooked corn kernel
• 2 grams salt
• 2 gram ground black pepper
• 10ml. soy sauce

BAKING NEEDS:

• 15 ml. EVOO
• 3 grams salt
• 2 grams ground black pepper
• 3 pieces small tomatoes for veggie side and garnish

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Preparation

• Gather sautéing ingredients and start with heating EVOO under medium temp. Pour in garlic and onion. Brown a bit. About 3 minutes.
• Add in carrots, green peas and corn kernel. Stir fry for 3 minutes.
• Add ground beef. Continue tumbling for 8 minutes.
• Add soy sauce and sprinkle with salt and black pepper. Keep tossing for another minute. Done. Set aside.
  
• Before baking, sprinkle with salt and black pepper all sides and inside of ampalaya including the sliced top part.
• Stuff it with your “filling” (cooked ground beef). Cover with the sliced top part. Drizzle with EVOO.
• Pop into range oven and bake for 15 minutes under 225deg.F (107deg. Celsius)
• In the last 3 minutes of baking, put in your tomatoes.
  
• You’re done and will be heading to a sumptuous partake of this almost zero bitterness amplalaya offering.

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