Using bitter melon or ampalaya for a meal is ususally done with caution since we all know there’s a unique, adaptive taste bitter melons possess. That is why, the process of reducing that bitter flavor is important to follow for a better taste result. Otherwise, you may not be able to enjoy the product of your effort to serve a flavorful, Ginataang Sitaw at Ampalaya meal on your dinner table. To learn more on how to reduce ampalaya’s bitter taste, check on our blog page.

Millie’s experimentation on a different coconut stewed vegetable recipe such as sitaw or long beans, is done by adding a few slices of ampalaya with it. For additional twist to her recipe, she also applied red tomato slices to it, along with small chunks of chicken breast. What turned out is an adptive, deliciously-tasting meal that everyone in her family enjoyed. Give it a try!

Ingredients: 3-5 servings

1 bundle of sitaw(long beans), cut in small quarter lengths
1 large ampalaya(bitter melon), in thin slices & bitter taste reduced
2 tbsp. of bagoong alamang(shrimp paste), salt-reduced
2 pieces of boneless chicken breast, sliced in small cubes
1 medium, sliced red tomatoes
1 (13.6 fl oz) can of coconut cream or milk
1/4 cup of water
1/2 medium, sliced onions
2 cloves of minced garlic
salt & pepper to taste

Cooking Procedure:

  1. First, process sitaw and ampalaya accordingly, then set aside. Using a strainer, reduce the salty taste of bagoong alamang by rinsing it through running water for at least a minute.
  2. Combine all ingredients on a medium-large size cooking pan, except for sitaw and ampalaya. This includes, coconut milk and water, chicken chunks, bagoong alamang, tomato slices and other spices like garlic and onions.
  3. Turn on the stove heat at medium-high temperature, begin to boil spiced coconut milk while carefully stirring ingredients to properly incorporate. Apply crushed black peppers, gently combine ingredients.
  4. Let it simmer until coconut milk thickens and chicken starts to cook(fork tender). Reduce the heat to medium, apply sitaw(long beans) and ampalaya(bitter melon)into the mix, carefully stir to combine but do not overdo. Add salt only if desired.
  5. Cover the pan with its lid and leave it to simmer for 3-5 minutes until coconut milk is thickened and vergetables are cooked. Remove from heat and serve this delicious, Ginataang Sitaw at Ampalya with steamed rice. Sarap!

Tip: Check our blog page to learn how to reduce bitter melon taste. Do not over-stir recipe when ampalaya is involved in the cooking process. This usually triggers more of the bitter taste, if done so. Try smoked fish or tinapa, or pork belly chunks as alternative to to chicken. They taste great, as well!