SQUASH-STUFFED EGGS (Relyenong Itlog)

Ingredients:
 6 pieces eggs
 1 pc medium sized squash
 1 pc carrot, chopped
 1 pc onion
 4 cloves garlic
 1 tbsp fish sauce
 2 tbsp oyster sauce
 1/2 tsp ground pepper
 3 tbsp chopped green onions
 Cooking oil

Procedure:
1. Boil five (5) eggs. Cut the boiled egg horizontally. Set aside.
2. Cut squash in pieces, boil the squash until soft. Pound or ground the squash. Set
aside.
3. Separate the egg yolks from the egg white.
4. Sauté onion, garlic, ground squash and carrots successively. Add oyster sauce
and pepper for flavoring. Sauté for five minutes.Place the sautéed ingredients in
a clean plate. Let it cool down.
5. Add egg yolk and chopped onion greens to the sautéed ingredients in the plate.
Mix the ingredients well, making sure that the egg yolks are grounded.
6. Stuff the squash with various seasoning into the half egg white forming a whole
egg shape. In a bowl, beat one egg and soak the egg recipe making sure that all
parts are dipped. Fry the eggs until golden brown. Serve with preferred sauce.

Story of the Recipe:

 I’ve always loved eggs and I want have a dish that will be super healthy and
yummy at the same time. So, I tried to search online for possible dishes I could
innovate.

How I came up with the recipe:

  Stuffed eggs are already a thing but I noticed that there were not many versions
which does not use meat so I tried to find a substitute for the ground meat then I
came up with squash which is also very nutritious.
Modern techniques I used:
 Stuffing is the technique I used which helps retain moisture, while the mixture
itself serves to augment and absorb flavors during its preparation. Stuffing has
been used even before but is still considered a modern technique as it is still
used in many dishes nowadays.

History and Culture:

 It is said relleno, more specifically chile relleno started in Puebla, Mexico and of
course they used regional ingredients. One story says that a group of Nuns made
this dish in honor of the Mexican Victory over France in "The Battle of Puebla" on
May 5. From then on, many dishes were innovated that focused on the idea of
stuffing a mixture of ingredients to something.

Foundation of the Cuisine:

 Mexican cuisine.