Relyenong Ampalaya by Priscilla Dionisio

3 medium fresh ampalaya

Filling:

2 lbs ground pork

1 medium sized onion minced

3 gloves garlic

2 eggs beaten

3 tbsp flour

1 med sized tomatoes

2-3 tsps cornstarch to thicken sauce  

Sauce :

2 pieces red bean cake (tahore) mashed

3 tbsp vinegar

2 tsp sugar

½ cup of water or more according to the amount of sauce you want

   

Procedure:

Rinse, cut and remove the seeds from the ampalaya.

Blanch them for a few minutes and place in a bowl with cold water. 

In medium casserole, sauté garlic, onion and tomatoes.  Add pork and cook for a few minutes.

Let it cool then add beaten eggs, salt and flour.  Mix well.

Stuff the ampalaya with the pork mixture and arrange in a casserole.  Set aside.

Sauce :

      1. In a bowl, mashed 2 pieces of tahore (bean cake) with a little sauce from the can until smooth.

      2.  Then add water, vinegar & sugar.

      3.  Pour mixture over the ampalaya.

      4.  Let it boil uncover 15-20 minutes until ampalaya is cooked.

      5.  Thicken sauce with cornstarch dissolved in small amount of water.

      6.  Simmer for a few minutes until sauce thickens taste & serve with white rice.

Tip:  Pork can be cooked ahead to save time.  Preparation time is 30-35 minutes.