2 QUICK WAYS TO COOK AMPALAYA(BITTERGOURD)

September 16, 2014 Dexie Jane ampalaya, ampalaya recipes, asian dishes, binagoongang pork and ampalaya, bittermelon recipes, fermented shrimp, filipino dishes, fish sauce, ground beef and ampalaya, ilokano dishes, lasang pinoy, patis, Pink Alamang, pinoy dishes

The last time I went to the Asian store a couple of weeks ago the lady hasn’t assembled the ingredients for the Pinakbet pack which I always pick up because it has all the ingredients I need for my favorite Ilocano dish. It’s a very convenient bag since I’m the only one who eats it in my family anyway. Considering each vegetable costs more that I’m willing to spend, the Pinakbet pack is just perfect for my Pinoy supplies budget. Unfortunately they weren’t available that day so I decided to just grab a couple of Ampalaya(bittergourd, bittermelon). I know I’d be able to sauté ‘em with something and still satisfy my cravings.

1st one is a Sautéed Amaplaya with ground beef and fish sauce for seasoning. Brown the ground beef, discard most of the grease. Slice the Amapalays in rounds, take the inner seeds out, add them into ground beef then season with fish sauce. Just stir everything and cook until the ampalaya rounds are soft and tender.

2nd one is Sautéed Ampalaya with pork and fermented shrimp(Binagoongang Pork and Ampalaya). Slice up a pork chop in cubes. Heat up oil in a pan. Add the pork and cook until tender. Add the ampalaya and 1 tbsp of fermented shrimp(pink alamang). Stir everything together and cook for a few more minutes to soften the ampalaya.

Eat both dishes with rice or as is. Each dish eaten on separate days of course.