Wednesday, September 28

Recipe: Ampalaya Con Carne

Image courtesy of Wikipedia
Bitter Melon or Bitter Gourd, known to Filipinos as "ampalaya" or "parya". It is widely use in Asia, Africa, and also the Caribbeans. Like it's name suggested, this vegetable is bitter in taste and with it's wrinkly and oval exterior, it's not an appetizing site. However, when mixed with other ingredients and sauces, it brings a savory goodness that is bitter sweet. Plus, it's many health benefits far outweighs the bitter flavor. This recipe we selected is a famous Filipino dish but it is a dish that is similar to many Southeastern bitter melon dish.


Ampalaya Con Carne
(Bittermelon w/ Meat)
Items in yellow means we have it on our shelves at Mama Nida's Asian Market

1 tsbp of vegetable oil
3 cloves of garlic, minced
1 cup of Sliced Onion
1lb Beef, cut into strips ( Chicken or Pork)
2lb Bittermelon, Sliced thinly
1 can of Tausi (black Beans), drained
1/2 cup of water
1 Diced Tomato (Optional)


Note: To reduce bitterness of the bittermelon, soak in water and tsp of salt  for 5-10 minutes. Squeeze excess juice out before cooking.

Instructions:

1. In a medium to large size saucepan, start by sauteing the minced garlic and onion in vegetable oil.
2. Add beef and cook until brown.
3. Add bittermelon, tausi, and diced tomatoes.Then add water.
4. Seasoned with salt and pepper according to your preference.
5. Cover and let simmer for 20 minutes until the water is reduced to half.
6. Done. Serve over steamed jasmine rice.


Mangantayon. Let's Eat.






No comments: