Relyenong Ampalaya Recipe
INGREDIENTS:
- 1 kilo ground pork
- 4 cloves crushed and chopped garlic clove
- 1 large white-colored onion, chopped
- two to three large red peppers, chopped coarsely
- 1/4 cup raisins, chopped
- 1/2 teaspoon ground pepper
- 1 teaspoon iodized salt (or 1/8 cup fish sauce)
- 1 sachet Maggi Magic Sarap or seasoning of preference
- 5 large Ampalaya
- generous quantity of salt for brine
- 4 eggs, beaten
Bernadette was featured at GMA for KAPUSO MO, JESSICA SOJO on The month of january 5, 2014 cooking her recipe above. She is discovered via her shared recipe Ensaladang Ampalaya .
PROCEDURE:
- Wash ampalaya, cut in the centre crosswise. If ampalaya is simply too lengthy, reduce 2" to threeInch sections.
- Scrape core with spoon. Rub insides with rock salt, give a generous quantity of rock salt (in regards to a handful) and canopy with water. Let stand 15-20 mins. Rinse completely and hang aside.
- In skillet, saute garlic clove and onion.
- Include pork and continue stirring until pork changes color or browns.
- Season with pepper, salt (or fish sauce), and Magic Sarap. Let simmer until juices dry.
- Include bell pepper and raisins. Stir. Let prepare five to ten mins. Put aside and let awesome.
- When pork mixture has cooled, add beaten eggs. Stuff pork mixture into ampalaya.
3 Methods for Cooking Relyenong Ampalaya:
1. fried till brown at ends and ampalaya is tender
2. baked for twenty five minutes at 375 levels
3. steamed 10-fifteen minutes, stuffed then turbo-broiled at 170 levels fifteen minutes.
Serve with mayo-ketchup mixture for sauce.
