Stuffed “ampalaya”-zero residual bitterness

Name: Stuffed “ampalaya”-zero residual bitterness
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: En
Ingredients: 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.; 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; 15 ml. EVOO; 3 grams salt; 2 grams ground black pepper; 3 pieces small tomatoes for veggie side and garnish

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Main Dish

Very Easy

1 hour

SAUTÉD GROUND BEEF STUFFED BITTER GOURD - BAKED TO ALMOST NIL RESIDUAL BITTERNESS

Preparation

Preparation30 min

Cook time30 min

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.