GiGi STUFFED “AMPALAYA”-BAKED TO ALMOST ZERO RESIDUAL BITTERNESS
(SAUTÉD GROUND BEEF STUFFED BITTER GOURD – BAKED
TO ALMOST NIL RESIDUAL BITTERNESS)
GiGi (“Gi-nisang Gi-niling or sautéd ground beef) stuffed into seasoned
“Ampalaya” (bitten gourd, amargoso or bitter melon) baked for few minutes to give a kid-friendly,
almost ZERO bitterness recipe.
Technology and systematic prep contributed to delightfully yummy end result.

Prep time:                    30 mins.
Cook time:                   30 mins.
Total time:                1 hour

Makes/Serves:  4
Cooking medium:  electric or gas range oven
Special instruction(s): you’ll love the effect of this prep to otherwise bitter “ampalaya”

MAIN INGREDIENT:
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. .
SAUTÉING & FILLING INGREDIENTS:
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
BAKING NEEDS:
15 ml. EVOO
3 grams salt
2 grams ground black pepper
3 pieces small tomatoes for veggie side and garnish
PROCEDURES:
1. Gather sautéing ingredients and start with heating EVOO under medium temp. Pour in garlic and onion.
Brown a bit. About 3 minutes.
2. Add in carrots, green peas and corn kernel. Stir fry for 3 minutes.
3. Add ground beef. Continue tumbling for 8 minutes.
4. Add soy sauce and sprinkle with salt and black pepper. Keep tossing for another minute. Done. Set aside.
5. Before baking, sprinkle with salt and black pepper all sides and inside of ampalaya including the sliced top part.
6. Stuff it with your “filling” (cooked ground beef). Cover with the sliced top part. Drizzle with EVOO.
7. Pop into range oven and bake for 15 minutes under 225deg.F (107deg. Celsius)
8. In the last 3 minutes of baking, put in your tomatoes.
9. 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.

DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.

ROASTED “BUTO-BUTO” SIDED BY “SINIGANG NA PURO GULAY”
(ROASTED BACKBONE SIDED WITH TAMARIND SOUP BASED ALL VEGGIES)
A delightful complete dish with prep combining Western and Filipino approaches.The left-over bones of the St. Louis Spares & Loin Backs
I dealt with in the production floor for the past recipe issues now come to center stage.
This time bones, with enough flesh to gnash our teeth upon, from the spine-neck part of pork.
Spices and herbs blend rubbed (similar to the one I utilized for St. Louis Spares)
then roasted to tender-bite and satisfaction.
Without meat, lightly boiled vegetables in “Sinigang Mix”(tamarind based seasoning),
a Filipino fave soup dish, side the meat for a full-meal offering.
Take note: this is an innovation and pioneering method.
You’ve seen it here FIRST.
You’ll see it in many restos very soon.
That’s great. Dare you to serve it with “style”…and please don’t over charge patrons.

Prep time	Cook time	Total time
30 mins	40 mins	1 hour 10 mins.