November 10, 2014

Ginataang Ampalaya

Bored of the usual dish you can do with ampalaya or bitter gourd? Here is an experimental dish I made few weeks ago.

Actually, I only heard this recipe featured in Healing Galing Radio Program one Sunday. Instead of using tinapa flakes, I used pork chicharon and dilis.

Ginataang Ampalaya


You will need:
2-3 pieces large Ampalaya, sliced to about 1/2" inch thick, soaked in salt water (1 litter of water with 1/4 cup of salt)  for about 30 minutes
1 cup coconut milk, first extract
1 cup coconut milk, second extract
1 cup dried anchovies or dilis
1 pack (about 50 grams) pork chicharon
1 cup malunggay leaves
1-2 pieces siling pansigang
1 medium-sized onion, chopped
4 gloves garlic, minced
salt to taste

Here's how to do it:
1. Saute onion, garlic and dried dilis in oil.
2. Add the second extract coconut milk and bring to boil.
3. Once started boiling, lower the heat and add amplaya and pork chicharon.
4. Simmer for about 5 minutes or until ampalaya is tender.
5. Add the first extract coconut milk and simmer until liquid is reduced to half.
6. Drop in malunggay leaves and siling pansigang.
7. Continue cooking for about 3-5 minutes.
8. Serve with rice. 

1. Soaking ampalaya in salt water helps eliminate or reduce its bitterness.
2. You can also blanch ampalaya instead of soaking in salt water.
3. Choose the right quality of amplaya that is less bitter. Posted on my Chemist Dad blog.


  1. It's my first to learn about ginataang ampalaya. Makatry nga next time. Thanks!

  2. I seldom eat veggies but I eat ampalaya. This looks delish because there is coconut milk and dilis!

  3. LOL I can not say I have any "usual dish" that I make with this. I saw "bitter gourd" in the seed catalogue that arrived tonight, but I've never heard of it before. What is it? Is it something I should try to grow in my garden?

    The only ingredients I recognize are onion, garlic, and salt. Oh, and coconut milk - I've heard of that, but what is first extract and second extract?