Stuffed Ampalaya (bitter melon)
Ingredients :
1 medium-sized ampalaya
75 g. of ground beef
75 g. of ground pork
(instead of red meat, you can substitute ground chicken breast meat, minced fish or chopped shrimps)
1 egg, beaten
1 tbsp. of breadcrumbs
1 tbsp. of grated carrot
1 tbsp. of finely chopped onions
1 tsp. of finely minced garlic
salt and pepper
Cooking procedure :
Wash the ampalaya well. Cut off the top and bottom parts. Cut the body into 2-inch thick rings. With a sharp narrow knife, cut around cavity of the ampalaya to remove the seeds.
To remove the excess bitterness, place the ampalaya in a glass bowl and sprinkle liberally with rock salt. Cover and let stand for at least 20 minutes. With your thumb and forefinger, carefully squeeze out the water expelled by the ampalaya. Wash and place in a clean bowl. Pour boiling water over the ampalaya and allow to soak for five minutes. Drain, splash with cold water and drain again.
Mix together the rest of the ingredients to make the filling. Use a tablespoon of the meat mixture to stuff the cavities pressing to pack in the filling well. Place in a shallow baking pan and bake in a 350oF oven for 25-30 minutes or until the top of the filling is lightly browned.
Note that if you’re using fish, chicken or shrimps for your filling you may have to lightly grease the baking pan to avoid sticking. This isn’t necessary if you’re using ground pork in the mixture because whatever fat it has will grease the pan during cooking.
Allow to cool for 5 minutes before serving.
ShareYou might like these too...
Comments
3 Responses to “Stuffed Ampalaya (bitter melon)”Trackbacks
Some related discussions...-
[...] you’re a fan of ampalaya, you may want to check out the recipes for stuffed ampalaya and ampalaya salad. April 7, 2009 Print This Post SHARETHIS.addEntry({ [...]
If you want your own pic to show with your comment, go get a gravatar!
View the archive
| S | M | T | W | T | F | S |
|---|---|---|---|---|---|---|
| « Feb | ||||||
| 1 | 2 | 3 | 4 | 5 | 6 | |
| 7 | 8 | 9 | 10 | 11 | 12 | 13 |
| 14 | 15 | 16 | 17 | 18 | 19 | 20 |
| 21 | 22 | 23 | 24 | 25 | 26 | 27 |
| 28 | 29 | 30 | 31 | |||
Conversations
- lucy on 'Buttered pork and vegetables': hi connie! all i can say is.. this is really good. i made it...
- lucy on 'Baked salmon with buttered vegetables': Ok now am gonna try this one too tonite.. I´ll keep you...
- Ampie on 'Pinoy Cook recipe updates and contact info': Hi Connie! This is such a very informative and...
- Hershey on 'Lettuce, pineapple and quail egg salad': I loled at your first sentence with the word salvage
- ces on 'Chocolate crinkles': my crinkles turned out just like the pictures, same goes for the taste (taste...
Stay updated!
hey connie i have a question, natry mo na ba ung nilagang ampalaya?? samething like what u did on this one may palaman din kaya lang nilaga sha.if ever u know how to do that, please post the recipe, i think its the bataan style of cooking ampalaya thankz!
i’m not an ampalaya fan either hehe.. but i’m just wondering, tho– won’t it remove the ampalaya’s nutrients if you get rid of the bitterness?