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.
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. Tip/s: 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.