Ampalaya con Carne

I am not sure what we're doing right but we (my lola and I) has never ever cooked bitter Ampalaya Con Carne. Ask my grade school classmates (who'd usually come over our house after class) or even my M. We don't dip our ampalaya into a bed of salt like others do but still we get the same results as they have.

M told me before that once when he visited me at home (yep bf-gf moments haha!) and we served ampalaya con carne for lunch. I am not sure what else was paired with the viand as we usually have vegetable+meat/ fish combo at home. Anyway, he told me he's got nothing else to eat to avoid the ampalaya (and out of courtesy he has to eat!) and was surprised that there's no trace of bitterness in the dish. He won't eat ampalaya before despite his mom's prodding. So I guess that's a great proof! =)

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Ampalaya con Carne

2pcs medium-large ampalaya, seeds taken out, washed and cut into wedges
1/4kg ground beef (or any meat cut like liempo strips or beef sirloin)
2pcs eggs, beaten
2 small white onions, chopped
3 cloves garlic, minced
1 beef or pork bouillion cube
salt and pepper
oil for sauteeing
*fish sauce or soy sauce, to taste

How I did it:
Note: We like our Ampalaya con Carne 'masabaw' (with soup) unlike what others do which is just sauteeing or stir-frying.
In a pan, I sauteed the onions and garlic. Once translucent, I added the meat, stirring once in a while until cooked. I added the ampalaya next and covered the pan for about a minute.
I sprinkled salt and pepper then poured water enough to cover the mixture. You may adjust the amount of water according to your preference. Let it simmer for a few minutes then add the bouillion cube.
Once the soup starts to boil, I poured the beaten eggs and stirred carefully to prevent the egg from forming too big chunks. You may want to add fish sauce or soy sauce - depending on your taste.
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