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. :)
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.
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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