November 20, 2009
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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.

Ampalaya con Carne



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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4 responses to “Ampalaya con Carne”

  1. Catherine says:

    This recipe sounds fantastic!
    .-= Catherine´s last blog ..Escarole with Mushrooms and Sun Dried Tomatoes =-.

  2. cecile says:

    oh, i love this dish, as a matter of fact magluluto ako nito for dinner tonight :-)! thanks for sharing the recipe.

  3. YouLin says:

    It seems delicious and similar with the Goya dishes (bitter gourd) in Okinawa Japan. I think I gonna cook the dish this weekend 🙂 Btw, I have added your (simple delicious dessert) in my blog’s link already.
    Your friend,
    .-= YouLin´s last blog ..Japanese Cooking All You Need to Know =-.

  4. DhoyM says:

    Hi Liza, this recipe looks good. I will try this after thanksgiving I still have 1 ampalaya in the fridge.

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