Conquering Ampalaya

Ampalaya, or bitter melon, is one of the most bitter vegetables in the world. In the Philippines, to increase palatability, it is customary to “salt” slices of this vegetable prior to cooking. They are usually dredged in rock salt, allowed to sit for a period of time, and then manually manipulated to dispel of their bitter juices. However, this is a procedure that I have to strongly rally against. Ampalaya is a nutrient-dense vegetable. Not only is the gourd valued as a healthy food rich in iron, potassium and beta-carotene, it is also heralded as a medicinal herb with anti-diabetes properties. For centuries, Asian communities have harnessed this vegetable’s nutrient and insulin-like components, preparing it as a regular ingredient in many Asian dishes and also as a herbal tea. My debate is, why deplete this wonder food of its nutritious juices?



It’s so delightful how many wives’ tales I’ve discovered in relation to preparing ampalaya. My favorites are our director of nurses, Tess’, “the cook should be smiling and singing while cooking the dish” and my friend Benny’s, “the cook has to be a virgin”. Well, since I am not of a pleasant nature and have not been pure in thoughts or actions for at least two decades, these tricks will not work for me, or for most of the cooking wives I know and love.

These are the tips that I’ve tried and and resulted to an ampalaya dish which, although still tinged with a slight bitterness, is more acceptable to taste. How about you? How do you conquer your ampalaya?

1) Choose the youngest and greenest gourds you can find. As the vegetable matures and yellows, the bitter taste intensifies.
2) Practice your best knife skills! Slice the vegetable meat as thinly as you can.
3) Do not overcook. The dish is to be prepared as a quick stir-fry over high heat. This is why you need to slice the vegetable very thinly.

Makes 4 Servings

3 cups of ampalaya slices, around 4 medium gourds
2 medium roma tomatoes, finely chopped
1 small onion, finely sliced
3 to 4 cloves garlic, minced
6 to 8 pieces large shrimp, peeled, deveined and coarsely chopped
1 tbsp fish sauce
1 to 2 large eggs, lightly beaten
2 tbsps vegetable oil
1 to 2 tbsps water
salt and pepper

Prepare ampalaya by cutting in half, scooping seeds and inner part, and slicing thinly. Place in a bowl, covered in cold water until needed.

In a wok or wide skillet, heat vegetable oil over high heat. Saute onions and garlic until tender and aromatic, stirring constantly. Add in tomatoes and cook until softened, regularly mashing with back of spoon.

Add in shrimp and pour in fish sauce. Continue to cook until shrimp pieces change color.

Drain ampalaya and gently toss into skillet. Season with salt and pepper to taste.

Lightly beat eggs with 1 to 2 tbsps water. In a stream, pour eggs over vegetables. Lightly combine. Continue to cook until vegetables are tender, yet crisp, and eggs have set. Serve hot.

 

Truly Pinoy Recipes in The CookMobile Archive:

Pinakbet (Sauteed Native Vegetables in Shrimp Paste)

 

 

 

Ginataang Gulay (Vegetables in Coconut Milk)