Cooking ampalaya (bitter melon)

I hate ampalaya because it is bitter but I can never forget my elementary school teacher who regularly reminds me to eat vegetables especially ampalaya because it is rich in iron. Its ugly looking vegetable. But I learned ways to cook it a little less bitter and acceptable to my childrens tastebuds.

Thinly slice ampalaya and soaked it with water and salt before cooking. You can prepare it omelet style, salad, as a main dish – ampalaya con carne or ampalaya shake.

Ampalaya omelet

*1 pc ampalaya
* 1 pc egg
* salt
* maggi all seasoning mix
* onion
* garlic

Saute onion and garlic, add thinly sliced ampalaya. Let it simmer and add 1/4 cup of water. When ampalaya is cooked add the well-beaten egg and a dash of maggi all seasoning mix.

Ampalaya Salad

*2 pcs regular sized ampalaya (bitter melon)
*1 tbsp vinegar
*1 tbsp sea salt
*3 tbsp olive oil
*150 g cooked shrimps shelled (optional)
*1/2 tsp granulated sugar
*1 large onion, sliced
sea salt to taste
hard boiled eggs and tomato wedges for garnish

Thinly sliced ampalaya and soak it in water and salt for 15 minutes, then wash well, squeeze dry and place in a salad bowl. Add the shelled shrimps and onion. Prepare vinaigrette, olive oil, sugar, salt and a dash of pepper.

Combine well and refrigerate. You can add sliced hard boiled eggs and tomatoes.

Ampalaya con corne

Cooked the same as ampalaya omelet but instead of eggs add meat.


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