2009-11-20
Ampalaya con Carne
My mom always sees to it that we have this dish at least once a week. It’s actually for my dad who is a diabetic. Apparently, ampalaya or bitter gourd is good at lowering blood sugar levels. I used to hate this veggie when I was young because of its bitter taste, but I’m loving it now. 
You can actually lessen ampalaya’s bitter taste by soaking the sliced vegetable in salted water.
Ingredients:
- 1 large ampalaya, sliced
- 1 small onion, cut in half and sliced crosswise
- 2 tomatoes, sliced
- 2 Garlic cloves, peeled and smashed
- 2 tablespoons ginger root, julienned
- 1/2 cup black beans
- ¼ cup of water
- corn or olive oil for stir-frying
- ½ lb. beef loin, sliced into strips
- 2 tablespoons soy sauce
- salt to taste
- 1 tablespoon sesame oil
- 2 garlic cloves, peeled and smashed
Procedure:
1) Cut amplaya in half lengthwise and scoop out the seeds using a spoon, making sure you scrape the white stuff off also.
2) Slice diagonally (1/4 inch thick) and place in a bowl. Sprinkle sliced vegetable with plenty of salt and add water, let sit for 20 minutes. Then rinse thoroughly, making sure all the salt has been rinsed off. Set aside.
3) In a saucepan, heat 1 tablespoon of oil, add garlic, onion, tomatoes and ginger and sauté for 20 seconds. Then add beef, water, soy sauce, and black beans. Cover and simmer for 6 minutes on medium low heat or until the beef is tender.
4) Then add the ampalaya and simmer until cooked. I like my ampalaya a bit crunchy and not too soft. Serve it with steamed rice and enjoy!
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