Stuffed Ampalaya

SARSAYA® Oyster Sauce


Stuffed Ampalaya:
  • 1/4 kg. (250g) Chicken, ground
  • 2 Tbsps. (30g) Garlic, minced
  • 3/4 cup (180g) Carrots, minced
  • 1/2 cup (125g) Singkamas, minced
  • 1 cup (250g) Onion, minced
  • 1 1/4 cups (320g) Shiitake mushroom, minced
  • 1/2 cup (125g) All-purpose flour
  • 2 pcs. (100g) Eggs, beaten
  • 3/4 tsp. (4g) Salt, iodized
  • 1/4 tsp. (1.3g) Pepper, black, ground
  • 1 Tbsp. (15ml) Sesame oil
  • 4 pcs. (400g) Ampalaya, cored, cut into 2 inch thick rounds, medium-sized
  • 4 Tbsps. (60g) Vegetable oil
  • 2 Tbsps. (30g) Garlic, minced
  • 1 Tbsps. (15g) Ginger, thin strips
  • 1 1/2 tsps. (8g) Tausi
  • 1/4 cup (50g) Chicken, ground
  • 1/3 cup (40g) Carrots, small cubed
  • 2 cups (500ml) Water
  • 1 pack (30g) SARSAYA® Oyster Sauce
  • 1 1/2 tsps. (8ml) Soy sauce
  • 3/4 tsp. (4g) Salt, iodized
  • 1 Tbsp. (15g) White sugar
  • 1/4 tsp. (3g) Pepper, black, ground
  • 1 Tbsp. (15g) Cornstarch (for slurry)
  • 1 Tbsp. (15ml) Sesame oil
  • 1 Tbsp. (10g) Spring onions, minced


  1. COMBINE. In a bowl combine ground chicken, garlic, carrots, singkamas, onion, shitake mushroom, flour, eggs, salt, pepper, and sesame oil. Mix well then set aside.
  2. ASSEMBLE. Stuff ampalaya with the chicken filling, and repeat until all ampalaya has filled-in then set aside.
  3. PAN-FRY. In a pan, heat oil then pan-fry the stuffed ampalaya until both side are golden brown, remove then set aside.
  4. SAUTÉ & SEASON. For the sauce, use the same pan then sauté, garlic and ginger. Add tausi, ground chicken, carrots, and water. Season with SARSAYA® Oyster Sauce, soy sauce, salt, black pepper and sugar. And to thicken the sauce add the slurry while continuous stirring then add sesame oil. Set aside.
  5. SIMMER. Bring back the pan-fried stuffed ampalaya into the sauce then cover with the lid and let it simmer for a few minutes.
  6. SERVE. Transfer into a serving platter, pour the sauce then serve and enjoy.

Cooking Tips

To reduce the bitterness of ampalaya, soak in salted water for about 30 minutes then rinse before stuffing with the ground chicken filling.

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ajinomoto cooking_time  Cooking Time: 45 minutes ajinomoto prep_time  Preparation: 30 minutes ajinomoto servings  Servings: 7 ajinomoto size  Serving size: 4 slices (180g)

Products Used

SARSAYA® Oyster Sauce Buy Now

Nutrition Facts

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Good to Know Nutrition Facts

Bittergourd was found to have compounds that may possibly help in controlling the body’s blood sugar level.


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