

Ampalaya Con Carne Recipe
Ampalaya Con Carne Recipe: There is a technique on how to eliminate excess bitterness of the vegetable.
When I was a kid, probably about three or four, I didn’t like ampalaya or interested in cooking it.
I’m always a vegetable lover ever since but not ampalaya. It’s not the bitter taste, though. It is because of the urban legend that I heard from my older siblings.
In one of their conversations, I heard that the cleanliness of your heart will reflect on how you cook ampalaya. It’s in a reverse manner — if you can cook it without traces of bitterness, you are an evil person; and if you cook bitter, you are kind.
Read: Lumpiang Shanghai Recipe
I don’t want to taste it or cook it because I don’t want to know if I and my family members are evil. I’m in denial.
However, as times go by, I realize that the claims are lies. That’s the time when my mother thought some techniques on Ampalaya Con Carne Recipe.
Ingredients:
- 1-kilo ampalaya
- 1/2 kilo pork, chopped
- 4 medium tomatoes, sliced
- 3 cloves garlic, finely minced
- 1 medium onion, chopped
- 2 eggs
- oil
- 1 cup water
- Salt and pepper to taste
Preparation:
- Remove the top and bottom of the ampalaya and cut them in half.
- Remove the seeds and clean using running water.
- Slice as thin as you can. I use a peeler.
- In a bowl put a two tablespoon of salt on the sliced ampalaya.
- Rub the flesh until the juice comes out.
- Rinse with clean water.
Procedure:
- Saute garlic and onion.
- Add tomatoes and let it simmer.
- Add the pork and water. Boil until cooked.
- Put the ampalaya and continue to mix until cooked.
- Add the eggs and continue to mix until cooked.
- Add salt and pepper to taste.
- Enjoy
Ampalaya Con Carne Recipe varies. There are some people who want beef instead of pork. In that case, you must have to boil the beef longer.
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