​rELYENONG aMPALAYA

​Recipe shared by Ms. Bernadette Lavin

​​Bernadette was featured at GMA for KAPUSO MO, JESSICA SOJO in
January 5, 2014 cooking Relyenong Ampalaya Recipe which was
​discovered via PinoyCookingRecipes after sharing her recipe here.

INGREDIENTS:
  • 1 kilo ground pork
  • 4 cloves crushed and chopped garlic
  • 1 large white onion, chopped
  • 2 to 3 large red bell peppers, chopped coarsely
  • 1/4 cup raisins, chopped
  • 1/2 tsp ground black pepper
  • 1 tsp iodized salt (or 1/8 cup fish sauce)
  • 1 sachet Maggi Magic Sarap or seasoning of choice
  • 5 large ampalaya
  • generous amount of salt for brine
  • 4 eggs, beaten
​

​PROCEDURE: 
  • Wash ampalaya, cut in the middle crosswise. If ampalaya is too long, cut into 2" to 3" sections. 
  • Scrape core with spoon. Rub insides with rock salt, add a generous amount of rock salt (about a handful) and cover with water. Let stand 15 to 20 mins. Rinse thoroughly and set aside.
  • In skillet, saute garlic and onion. 
  • Add in 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. 
  • Add in bell pepper and raisins. Stir. Let cook 5 to 10 mins. Set aside and let cool.
  • When pork mixture has cooled, add beaten eggs. Stuff pork mixture into ampalaya.
​
​Three Ways of Cooking Relyenong Ampalaya:
1. Fried till brown at ends and ampalaya is tender 
2. Baked for 25 minutes at 375 degrees
3. sSeamed 10-15 minutes, stuffed then turbo-broiled at 170 degrees 15 minutes.
Serve with mayo-catsup mixture for sauce.
​

​Would you like to share your recipe too?  Please click here.


​You might also like:

Picture
Tuna Lumpia
Picture
Fresh Shrimp Rolls


Tell us what you think...

CACKLE comment system