Recipe: Sauteed Ampalaya
May 18, 2014
I will continue to learn vegetable dishes because I want to be healthy. I’m getting fat in spite of trying to eat less so I’m going to push it more by choosing the right dishes at home.
Ampalaya (bitter gourd in english) is a vegetable that is known to lower glucose levels. This vegetable is a great dish to cook for diabetic people. I’m not diabetic, but it’s nice to know the health benefit of the ampalaya.
Unlike the other ampalaya dish that I cooked, I didn’t soak the raw ampalaya in water, and salt anymore. I wanted to keep the bitter taste of the vegetable. I was actually trying to see the difference (if the extra step is really worth it).
Well, the finished product tasted good! I guess if we don’t have much ingredients to add, it’s better to keep the natural taste of ampalaya. It wasn’t really that bitter. This sautéed ampalaya dish will be another staple in our home’s menu.
- 1 tbsp oil
- 1 large ampalaya/bittermelon, seeds removed & sliced into half-moons
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tomato, diced
- 2 eggs, beaten
- 1 tsp salt
- fish sauce, to taste
- black pepper, to taste
- Heat oil in a pan over medium heat.
- Add ampalaya and onions to the pan.
- Saute for about 5-8 minutes until ampalaya softens and onions become translucent.
- Add garlic, tomatoes, and salt.
- Continue cooking for about 5 minutes until tomatoes release all their liquid and soften.
- If the pan becomes too dry before the vegetables cook, add a few tablespoons of water.
- Add fish sauce and black pepper.
- Make a space in the middle of the pan by pushing the vegetables to the sides.
- Pour beaten eggs into the middle of the pan and allow to set for 2 minutes.
- Stir the eggs into the vegetables.
- Put cooked vegetables into a plate and serve.
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