Thursday, February 28, 2013

Sautéed Bitter Gourd (Ginisang Ampalaya)

How to Cook: Ginisang Ampalaya
(Sautéed BitterGourd)

As a child, i never did like eating bitter gourd as veal with steamed rice. But now i've come up with my own way of cooking it, ironic.

2 pcs. Ampalaya (bitter gourd)
5 cloves of garlic
1 onion
2 eggs
1 small tomato
chicken bouillon
black pepper
1 tbsp cooking oil


1. Beat the eggs adding a pinch of salt

2. For the Ampalaya: Now, we know that the skin is nutritious as it is but just as bitter. We will address to the taste without compromising the nutritional value.
- scrape the skin off the gourd with the sharp edge of the knife, but not to peel all the skin.. so it will look like these:

- with a spoon, remove the seeds along with the membrane surrounding them. scrape them all off like in the photo:

3. Finely chop the garlic, onion & tomato:
- cut the Ampalaya like these^ then soak them in water

4. Heat the pan/ or wok. When it's hot add the oil, then fry the garlic - do not overcook.
Add the onion with the tomato, stir like a really great chef.
5. Then add the soaked Ampalaya (drain the water)
6. Add about 1/3 cup water. Increase the heat.
7. When it is about to boil, add the beaten eggs & the seasonings (pepper, salt, bouillon)
8. Continue cooking until you get something like this: 

- do not overcook the vegetable, 5 minutes is enough.
Remove from heat and serve with steamed rice:

(in the photo is garlic tocino & chilli pepper [labuyo])

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