Ginisang Ampalaya at Hipon is a delicious vegetable stir-fry made of bittermelon, shrimp, tomatoes, and eggs. It’s delicious and nutritious as well as budget-friendly.
It’s funny how many wives’ tales there are on how to rid ampalaya of its natural acridness. One friend told me, “the cook should be smiling and singing while cooking the ampalaya” and another friend said, “the cook has to be a virgin”.
Well, since I am not of a bubbly disposition and have not been pure in thoughts or actions for at least two decades, am I doomed for bitter ampalaya? No, ma’am, because luckily, I have a few tricks in my bag on how to conquer bittermelon!
One traditional method of preparing ampalaya is to let the slices sit in salt until they begin to weep and then squeeze to rid of the bitterness. I am not a big proponent of this technique because bitter gourd is a powerhouse of nutrients. Why deplete the vegetable of its beneficial juices?
By following these simple tips below, your next ginisang ampalaya at hipon will be more palatable without the customary salting. Give them a try and let me know what you think in the comments.
How to Decrease the Bitterness in Ginisang Ampalaya
- Use the youngest and greenest gourds you can find because as the vegetable matures and yellows, the bitter taste intensifies.
- Make sure to scrape off all the white pith inside and slice the green flesh as thinly as possible.
- Keep stirring to a minimum and do not overcook.
- Sugar, used in the right proportion, can help neutralize bitter flavors. Sprinkle the dish with about 1/2 teaspoon along with the salt and pepper.
Ginisang Ampalaya Leaves with TinapaAmpalaya con CarneGinisang Ampalaya sa SardinasGinisang SayoteGinisang Togue at TokwaGinisang Upo at HiponGinataang Kalabasa, Sitaw at HiponGinisang Munggo at Sotanghon