Ampalaya with Egg Recipe


Ampalaya or bitter gourd has a lot of nutritional value. Alas, true to its name, its bitterness makes people shy away from consuming this really healthy vegetable. Do you know anyone whose favorite vegetable is ampalaya? I bet most of you don’t, but I do. My younger sister loves ampalaya especially if cooked by my mother. She loves my mom’s ginisang ampalaya with egg and uyap (shrimp paste). I love my mom and I love her cooking, but I just can’t stand the bitterness of this vegetable even after she cooks it. I don’t eat ampalaya… before… but now… well, let’s just say, I discovered a trick to make the bitterness go away or at least lessen it.

Read on so you'll find out. :)

 1. Cut ampalaya in half and scrape the insides to remove seeds and the white seed lining using a spoon. Slice ampalaya as thin as you can. 

2. In a pan, mix the water with salt. Bring to boil. Add in the ampalaya and simmer for 3 minutes. Turn off heat. Immediately pour water out and replace with cold water. If you let the ampalaya sit on the hot water long, the ampalaya will lose its nice green color. Stir then pour water out and replace with water again for second rinsing.

This is to remove excess saltiness on the ampalaya. After rinsing, the ampalaya will still have a salty taste which will drown the bitter taste in them.

3. In a bowl, beat egg and sprinkle with pepper. From the pan, scoop ampalaya and squeeze hard by hand to remove water (just like what we did with the papaya in atchara recipe). Add ampalaya to the bowl with scrambled egg. Stir.

4. In a clean pan, saute garlic till brown and onion till transparent. Add in tomato and salted fish and saute for 2 minutes.

5. Add ampalaya and egg in the pan and cook till the egg is well done. Stir, stir, stir.

6. Serve hot and enjoy!

According to my husband, my ampalaya with egg recipe is superior to those he ever tasted and I have no reason to think otherwise. :)


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