Ampalaya or Bitter Gourd has been proven to be beneficial and a healthy supplement for Diabetes and Hypertension aside from being a good source of essential vitamins. The way to prepare or cook ampalaya has been quite challenging for some, how to lessen the bitterness and still savor its nutritional benefits.The old technique has the plant beingsprinkled with salt then squeezing out its juice, this is the wrong way of taking the bitterness out, because at the same time it eliminates the valuable nutrients it contains. One technique I have always used is to pre soak the cut ampalaya pieces to salted water for at least 15 minutes, it always comes out good especially when not overcooked, it retains its crisp texture , light but tolerable bitterness, and most of all its nutritional values. Here is how I usually prepare the dish, not too covered in sauce or water, just quickly sauteed and lightly seasoned.
I/2 Kilo Ampalaya/Bitter Gourd
1/4 pork meat
3 cloves garlic, chopped finely
1 pc tomato, quartered
1 pc red onion chopped
1 beaten egg
salt and pepper
Lightly sear meat pieces in olive oil.
Once seared and brown, set aside and saute onions, garlic and tomatoes.
Add the soaked Ampalaya chopped pieces.Stir evenly.
Add a little water and mix well.
Lastly, add the beaten egg and mix evenly with the cooked ampalaya. Done.
Side dish: Lato / Seaweed Salad
Wash seaweed in vinegar and water mix.,chop onions and tomatoes, mix with the seaweed and vinegar. Chill for an hour before serving.
A simple sunday fare, thank you Lord for all the blessings!