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Friday, August 21, 2009

Ginataang Ampalaya (Bitter Melon with Coconut Milk)



Ampalaya or Bitter melon has long been known to be a nutritious vegetable and a good source of iron. So, if you are diabetic, bitter melon is good to include in your regular diet because it is a good supplement in maintaining your normal sugar level. Here is the procedure for cooking Ginataang Ampalaya (Bitter Melon in Coconut Milk).

Ingredients:

1. 4 medium sized ampalaya (bitter melon) sliced 1/2 inch thick diagonally
2. 1 cup coconut milk
3. 1 cup coconut cream
4. 200 grams diced pork (dried fish or dried shrimp can be used instead)
5. 2 pcs green finger pepper (siling berde pangsigang)
6. 1 medium sized onion
7. 2 cloves of garlic
8. 1/2 inch crushed ginger
9. 2 tablespoon shrimp paste
10. 2 pcs. cayenne or bird pepper if you want it spicy (siling labuyo) cut in half (optional)
a pinch of salt to taste

Cooking procedure:
1. Put the frying pan in a medium heat. Tenderize the pork in a small amount of water.
2. Remove the excess water.
3. Pour the coconut milk in the pan.
4. Add the pork, shrimp paste, garlic, ginger, onion, green finger pepper and fresh cayenne (siling labuyo).
5. Constantly stir to avoid turning oily.
6. Once boiling, add the ampalaya (bitter melon).
7. Cover but refrain from stirring to avoid the bitter taste.
8. Add the coconut cream.
9. Let the coconut cream absorb by the ampalaya (bitter melon).
10. Once nearly dry, season with salt.

Enjoy cooking your Ginataang Ampalaya (Bitter Melon in Coconut Milk). Happy eating!

Cooking Tip:

10 minutes before cooking time, soak the sliced ampalaya in water with salt. Afterwards, rinse with tap water. This will lessen the bitter taste of ampalaya.

Note: Ampalaya is also known as Bitter gourd; Charantia;

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