- 1 large ampalaya – portion of bottom sliced to let it stand alone, lengthwise slice a bit of top part (don’t discard the cut portion-set aside) to facilitate de-seeding or scraping of internals with the use of spoon. Rinse 5-8 times under running tap water. So now you have a standing clean ampalaya. .
- ¼ kilo ground beef
- 20 ml. EVOO (Extra Virgin Olive Oil)
- 5 cloves crushed fresh garlic
- 1 small onion minced
- 50 grams squarely minced carrots
- 50 grams green peas
- 50 grams cooked corn kernel
- 2 grams salt
- 2 gram ground black pepper
- 10 ml. soy sauce
- 15 ml. EVOO
- 3 grams salt
- 2 grams ground black pepper
- 3 pieces small tomatoes for veggie side and garnish
- Gather sautéing ingredients and start with heating EVOO under medium temp. Pour in garlic and onion.
- Brown a bit. About 3 minutes.
- Add in carrots, green peas and corn kernel. Stir fry for 3 minutes.
- Add ground beef. Continue tumbling for 8 minutes.
- Add soy sauce and sprinkle with salt and black pepper. Keep tossing for another minute. Done. Set aside.
- Before baking, sprinkle with salt and black pepper all sides and inside of ampalaya including the sliced top part.
- Stuff it with your “filling” (cooked ground beef). Cover with the sliced top part. Drizzle with EVOO.
- Pop into range oven and bake for 15 minutes under 225deg.F (107deg. Celsius)
- In the last 3 minutes of baking, put in your tomatoes.
- You’re done and will be heading to a sumptuous partake of this almost zero bitterness amplalaya offering.
- Witness how your loved ones enjoy your masterpiece.
Source: The Food Critic Me
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