Rellenong Ampalaya (Stuffed Bitter Melon) Ingredients: 3 medium fresh ampalaya (Bitter Melon) Filling: 1 lb ground pork/beef (you can use ground chicken breast, minced fish or chopped shrimps) 1 medium sized onion chopped 1/2 of small carrot, small cubed 1/2 of red bell pepper, fine diced 1/4 cup green peas (frozen) 1 small potato, peeled and small cubed (optional) 1 medium tomato, seeded and diced 2 tbsp of chives/parsley chopped 3 gloves garlic 4 eggs beaten 1 tbsp cooking oil Salt and pepper to taste Sauce: 1/2 squeezed lemon 2 to 3 tbsps soy sauce Pinch of ground black pepper Flaked red hot chili Procedure: · Wash the ampalaya well. Cut off the top and bottom parts. Cut the body into 2-inch thick rings. Get rid of seeds by using the handle tip of tablespoon to scrape off from end to end the foamy white part of ampalaya and discard. · Blanch them for a few minutes, just boil water, once it boiled drop the cut ampalaya and boil 2 to 3 minutes or until half cooked (do not over boil or else this will make them soggy). Place them in a bowl with cold water to retain the green color, drain to dry, set aside. · In medium casserole, sauté garlic, onion. Add pork and cook for a few minutes then add potatoes, carrots, red bell pepper and green peas. Stir and cook about 5 to 7 minutes. Add chives or parsley just before removing from heat. Season with salt and pepper. Let it cool. · Use a tablespoon of the meat mixture to stuff each ampalaya cavities pressing to pack in the cooked filling. Set aside. · In a large skillet, heat cooking oil over medium high. · Carefully coat each filled ampalaya with egg beaten started with its cavities then fry them 3 to 4 minutes or until the cooked side becomes golden brown. Flip to the other side, add a little cooking oil if necessary. When two cavities already sealed from frying, remove it from the skillet then roll one more time the skin of ampalaya in beaten eggs and immediately fry and roll it in the same pan with medium high heat to seal lightly all over the ampalaya. · Transfer them onto serving plate with paper towel to remove the excess oil. · Serve with soy sauce and lemon. Tip: Pork can be cooked ahead to save time.
Posted on: Mon, 17 Jun 2013 16:53:30 +0000
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