Rellenong Ampalaya

3 ampalaya

1 tbsp salt

hot wateras needed

3 tbsp cornstarchfor dredging

Filling

½ kg ground pork

10 medium shirmppeeled and deveined

2 tbsp garlicminced

2 small red onionminced

1 ½ tbsp gingergrated

1 spring onion stalkminced

1 medium carrotminced

1 ½ tbsp soy sauce

1 ½ tbsp sesame oil

1 egg

2 tbsp cornstarch

salt to taste

ground black pepperto taste

Sauce

2 tbsp oil

1 tbsp garlic minced

2 tbsp red onionminced

1 cup chicken broth

2 tbsp oyster sauce

1 tbsp brown sugar

1 tbsp cornstarch + 1 tbsp water

Prepare ampalaya

Cut ampalaya into very thick rings and remove the seeds, hollowing out the center.

Soak ampalaya

In a bowl, dissolve salt in the hot water and to sans soak ampalaya rings in it for about 20 minutes, washing them in the salted water to lessen the bitterness. Rinse well in running water a few times to wash off the salt. Pat dry.

Make filling

In a food processor, add all the filling ingredients and season with salt and pepper. Pulse everything until sticky paste forms.

Stuff ampalaya

Take the filling and stuff the ampalaya rings, making sure to pack the filling tightly. Dredge the stuffed ampalaya rings lightly in cornstarch. Repeat for remaining filling and ampalaya rings.

Fry

In a pan over medium-high heat, lightly pan fry the stuffed ampalaya rings in the oil for about 3 minutes on each side. Remove from pan.

Make sauce

In the same pan, saute the garlic and onion until the onions soften. Add chicken broth, oyster sauce, and brown sugar. Mix until sugar dissolves.

Braise ampalaya and thicken sauce

Add stuffed ampalaya back into the pan and simmer on medium-low heat for about 5 minutes, turning the stuffed ampalaya often. Mix in the cornstarch and water mixture to thicken the sauce.

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