Ampalaya is a vegetable widely eaten here in the Philippines. The leaves and fruit – used as vegetables – are excellent sources of Vit B, iron, calcium, and phosphorus. It has twice the amount of beta carotene in broccoli and twice the calcium content of spinach.
It can be bitter if not prepared and cooked correctly. The first time I tasted it I did not mind the bitter taste but the aftertaste lingered too long. Once I tasted the way Elena makes it, I found there is a better way to prepare and I look forward to find it on the dinner table.
Here is the recipes from Elena’s Kitchen
2 cloves diced garlic
½ cup diced white onion
1 cup diced red tomatoes (remove seeds)
½ tsp salt
3 tbsp vegetable oil
½ tsp ground black pepper
1 ½ tbsp butter
¼ tsp Marjoram (optional)
¼ tsb Thyme (optional)
Slice Ampalaya lengthwise and remove seeds, then slice into very thin pieces.
Place slices into bowl and sprinkle with salt to absorb moisture.
Squeeze sliced Ampalaya to remove liquid and rinse and drain.
Cover with boiling water and let sit for approx 10-15 minutes.
Drain water and squeeze to remove remaining water.
Put aside to rest for 5 minutes.
Heat oil and butter in medium to large skillet over medium heat until hot
Add garlic and onions and cook until translucent
Add tomatoes and stir until hot
Add sliced Ampalaya, salt, pepper, thyme and marjoram and stir for about 10 minutes
Beat eggs and pour over mixture and stir until cooked.
If you have any recipes, please email them to me with any photos and I will try to post them and give you credit.
Eat and Enjoy