1/4 kilo ampalaya, cut into rings
1 cup mashed squash
1 tbsp margarine
2 eggs, beaten
1 cup corn starch
2 cups water
Wash and cut ampalaya into rings, about one inch thick each. Remove seeds. Soak in mixture of salt and water for five minutes. Blanch ampalaya , then soak in a cold water.
In a bowl, mix flour, beaten egg and margarine. Dip ampalaya rings. Fry in a hot cooking oil until golden brown. Arrange ampalaya fritter on platter. Stuff with steam squash. Serve with mixture of catsup and mayonnaise as sauce.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.