Friday, October 12, 2007

"Meatballs & Bittermelon Stir-fry"


for the "Meatballs":
  • 1/2 kg lean ground pork
  • 1 pc small square tokwa, mashed
  • 2 pcs (70 grams) finely minced red onion
  • 1 tsp iodized coarse salt
  • 1/2 tsp garlic powder
  • 3/4 tsp ground black pepper
  • 1 egg
  • 1 tbsp flour or cornstarch & some more for dusting
  • oil for deep frying

for the "Bittermelon Stir-fry":
  • 2 tbsps vegetable oil
  • 3 cloves garlic, finely crushed
  • 1 large onion, thinly sliced
  • 2 pcs plump red tomatoes, thinly sliced
  • 1 pc (250-350 grams) bittermelon (ampalaya)
  • 1 tsp iodized coarse salt
  • 1/2 tsp ground black pepper
  • 1 egg beaten


In a medium bowl, combine and mix well the first-six ingredients. Add the beaten egg. Mix. Put a tablespoon of flour. Mix again. Form into balls, a tablespoon each. Lay in a tray, sprinkle lightly with flour. Deep-fry in hot oil. Drain n paper towels.

Meanwhile, wash the bittermelon. Cut both ends. Slice it in-half vertically (at this point never wash again with water the bittermelon to avoid the bitter taste). Remove the seeds. Diagonally and thinly slice the bittermelon.

In a pan, pour oil. Heat lightly. Saute garlic until golden brown. Follow with onion and tomatoes. Cook until wilted. Add the bittermelon, salt and pepper. Stir lightly. Cook for 3-4 minutes. Pour the beaten egg. Stir. Cook until egg is done.

Serve with rice.

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