How to Cook Ampalaya
Ampalaya has a reputation as a love-it-or-leave-it vegetable because it has a lingering bitterness if it is not cooked properly. It is so bitter that the ampalaya is also known as bitter melon. It is best if you cook this vegetable with some type of protein, such as eggs. Does this Spark an idea?
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Things You'll Need
- 2 ampalaya, sliced in half lengthwise, seeds removed Knife Salt Colander Large bowl Pot of boiling water Skillet 4 tbsp. oil 2 cloves garlic, chopped 1/2 cup onion, diced 1 cup canned diced tomatoes Salt and pepper to taste 4 eggs, beaten
Instructions
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1
Cut the ampalaya into thin slices. They will look like crescent moons.
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2
Liberally cover these slices with salt on all sides. That will help make them less bitter. Do not worry about using too much salt because the excess will be rinsed away.
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3
Place the salted ampalaya into a colander, and rinse off the excess salt. Transfer the ampalaya to a bowl, and pour boiling water over it to cover. Let sit for 15 minutes. Drain the boiling water off the ampalaya, and let it sit while you prepare the eggs.
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4
Heat a skillet over medium heat. Add the oil once the skillet gets hot. Let the oil coat the bottom of the pan, and then add the garlic and onions. Cook these until they turn translucent and become fragrant.
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5
Add the tomatoes, ampalaya, and salt and pepper to the pan, and cook this mixture, stirring, for 10 to 15 minutes over medium heat or until hot.
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6
Pour the beaten eggs over everything in the skillet, and stir the mixture until the eggs look slightly underdone. Remove the skillet from the heat, and serve immediately with additional salt and pepper, if desired.
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