A lot of people don’t like ampalaya or bitter gourd because of its bitter taste. The veggie offers many health benefits though, so even if my kids don’t like it, I encourage
force them to eat it. There is actually a trick to lessen if not totally eliminate the bitter taste. Some people soak the sliced ampalaya in salt and water for several minutes, and then they squeeze the juice out and rinse with water.
This dish is one of the many ways to enjoy it.
- 2 medium sized ampalaya, sliced
- 100 grams pork, sliced (for sauteing)
- 2 eggs, beaten
- 3 cloves garlic, minced
- 1 medium sized onion, chopped
- 1 medium sized tomato, seeded and chopped
- salt or fish sauce
- cooking oil
- Cut the ends of the ampalaya. Slice it into half lengthwise, and remove the seeds and white innards. Cut each half across thinly like half moons.
- To remove its bitterness, soak the ampalaya in a solution of 1 tbsp salt and 2 cups water for 10 to 20 minutes. Using a colander, rinse them with water, and then pat dry.
- Heat the oil. Sauté the garlic, onion and tomatoes. Add pork.
- Add the ampalaya and cook for about 5 minutes or until it is tender. Add the beaten eggs, and cook until it firms up. Season with salt and pepper to taste.
- Try no to overcook the ampalaya so that it can still retain a little of its crunchiness.
- Remove from pan, transfer to a serving dish and serve with rice.
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