Petitchef

Stuffed “ampalaya”-zero residual bitterness

Main Dish
4 servings
30 min
30 min
Very Easy
SAUTÉD GROUND BEEF STUFFED BITTER GOURD - BAKED TO ALMOST NIL RESIDUAL BITTERNESS

Ingredients

Number of serving: 4

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

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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