It’s great to learn more about bitter melons or Ampalaya and their health benefits. With its rich content of vitamins and minerals, this fruit vegetable can provide essential nutrients that are necessary for our body’s overall health. Additionally, its use in traditional medicine to fight diabetes is a testament to its potential health benefits.
It’s interesting to know that bitter melons are a staple in many Asian dishes, including Filipino cuisine. Despite its intense bitterness, Filipinos have found ways to make it appetizing and enjoyable to eat. Cooking it in coconut milk or sautéing it with chicken, like Millie did, are great examples of how bitter melons can be incorporated into dishes that complement its unique flavor.
Thank you for sharing this valuable information about bitter melons and how they are used in Filipino cuisine. It’s always good to know the health benefits and nutritional value of the food we eat.
Ingredients: 3-4 servings
3 fresh ampalaya fruits
2 boneless chicken breasts, sliced
2 large, sliced tomatoes
1/2 medium, sliced onion
2 cloves, minced garlic
1 tsp bagoong alamang(shrimp paste)
2 tbsp. cooking oil
salt & pepper to taste
1/4 cup water
Cooking Procedure:
- Wash and cut ampalaya in halves. Scoop the seeds off using a spoon, then slice them in fairly thin sizes.
- Pour sufficient amount of water on a deep bowl. Apply 1-2 tsp of salt. Wisk salt until melted. Immerge sliced ampalaya(bitter melon) into the salted water. Leave amplaya immerged in salted water to soak in for 10-15 minutes.
- Squeeze the juice out of ampalaya while immerged in salted water. This will remove a portion of the bitterness from the fruit. Not completely, but it will help minimize its bitter taste.
- Remove the bitter gourd from immersion, place them on a large strainer and rinse off excess salt through running water. Set it aside.
- Place the bagoong(shrimp paste) on a strainer. Wash off excess salt from it through a running water.
- On a heated pan, add cooking oil and start sautéing minced garlic, sliced onions and tomatoes. Stir to thoroughly combine ingredients. Add the sliced chicken and bagoong alamang(shrimp paste) then stir to combine for 5-10 minutes.
- Add the bitter melon slices and stir to evenly combine with the first ingredients. Smash tomato slices to soak well with the gourd. It will also help neutralize its bitter taste.
- Add water to allow ampalaya to cook well. Let it simmer for 5-8 while stirring occasionally. Season with salt and pepper.(Add salt only if needed. Remember that shrimp paste is already added and that it’s high in salt).
- Continue to stir occasionally, to thoroughly combine ingredients until ampalaya and chicken are cooked. Remove from the heat when done. Serve Ginisang Ampalya with steamed rice and enjoy!
Tip: Serve it for breakfast with fried rice, fried daing(dried fish) and a cup of hot coffee, or dinner with Fried Galungggong(Mackerel). Sarap!
