Description:
For my dear contacts who like to collect my recipes, here's another one for you to try out! Some of you may not like the "bitter" taste of this year-round vegetable, but I urge you to try this one---your dislike of it may yet change once you have tasted this one. Plus, I can share a tip that takes away the bitterness of ampalayas. and make it really colorful green!!!
Ingredients:
FILLING:
3-4 bittergourds (the bigger, the better)
1 cup diced fresh shrimps
1-1/2 cup diced fresh or canned oyster (optional only)
1 cup diced pork fat (only the fat part)
1/2 cup water chestnut (canned or fresh)
1/2 cup diced button mushroom
4 tbsps light soy sauce
4 tbsps chinese rice wine (or any kind of cooking wine)
2 tbsps sesame oil
freshly ground pepper
some salt and seasoning (aji, Mrs. Dash, etc.)
2 tbsps cornflour (not cornstarch please!!!!)
SAUCE:
cooking oil (canola, vegetable, olive-your preference)
2 tbsps very finely chopped ginger
2 tsps. minced garlic
2 tbsps oyster sauce
1/4 c. chicken stock
2 tsps light soy sauce
2 tsps dark soy sauce
Directions:
-Cut off the ends of the gourds, and using a slim knife, carefully remove all the seeds. Blanch for 3 minutes in a pan of lightly salted boiling water, then refresh with iced water and pat very dry.
-Combine the filling ingredients in a bowl...cover and set aside for 10-15 minutes before stuffing into the gourds.
-place the gourds in a steamer and cook for 15-20 minutes, then allow to cool slightly before cutting into serving size pieces.
-transfer into a serving platter and coat with the sauce.
-To make the sauce, heat oil in a small pan and saute ginger and garlic.
-Add the oyster sauce, soy sauce and stock and bring to a boil.
-lower heat and simmer for 3-4 more minutes...
-add the cornflour and stir until the sauce slightly thickens.
