Recipes included: 4 creative ways to prepare Ampalaya besides ginisa

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MANILA, Philippines — Most of us, when we were young, did not like Ampalaya at all. It was too bitter you would wonder why adults could possibly like it. Yes, you were told it was good for the health — and it is. 

Ampalaya provides a lot of health benefits, such as boosting the immune system, aiding digestion, and lowering blood sugar. It contains high amounts of fiber and antioxidants that allow it to protect against cell damage, and is rich in essential vitamins and minerals, such as Vitamins A and C.

Arguably, stir-frying with egg is the most common way to enjoy it, and Ginisang Ampalaya is so good! Removing the bitterness from the vegetable is just a technique that you have mastered through the years. But must you always enjoy Ampalaya as Ginisang Ampalaya? Can’t you have it any other way? Surely, there are other creative ways to prepare or cook it?

Filipino chefs share their ideas on the many creative ways to enjoy Ampalaya. 

Ensalada

“My favorite ampalaya recipe is pickled, made into an ensalada. I also like it stuffed with meat and steamed,” said celebrity chef Myke "Tatung" Sarthou, who co-owns and is principal recipe developer of Lore, Azadore, Tindeli, Pandan Asian Café, and Hit ‘n Bun.

He shared his favorite Ensaladang Ampalaya recipe.

Ensaladang Ampalaya

Ingredients:

2 pcs. medium ampalaya, seeds removed and sliced thinly

1 tbsp. salt (for reducing bitterness)

1 pc. medium red onion, sliced thinly

2 pcs. medium tomatoes, diced

1/4 cup cane or coconut vinegar

1 tbsp. sugar (optional, to balance bitterness)

1-2 pcs. siling labuyo or chili (optional, for heat)

2 tbsps. patis (fish sauce) or salt to taste

Freshly cracked black pepper to taste

For optional add-ins:

1 salted egg, chopped

2 tbsps. dried fish flakes (tinapa or daing)

Procedure:

1.  Prepare the ampalaya. Slice thinly. Sprinkle with salt, toss, and let sit for 10 minutes. Rinse thoroughly under running water, squeeze gently to remove excess liquid, and reduce the bitterness.

2. In a bowl, combine ampalaya, onion and tomato.

3. Mix vinegar, sugar, fish sauce, and black pepper to make the dressing. Adjust balance of sour-salty-sweet flavor.

4. Pour dressing over vegetables. Toss lightly.

5. Top with chopped salted egg or smoked fish flakes.

6. Chill for 10 to 15 minutes before serving. This is to let the flavors meld together.

Serving tip: This is best served as a side dish to fried fish, grilled meat, or even plain rice. The crisp, slightly bitter ampalaya with the bright vinegar dressing cuts through rice, oily dishes beautifully.

Monggo Guisado

“I simply love ampalaya with Monggo Guisado,” said Chef J Gamboa, owner and executive chef of family-run Cirkulo Restaurant, AzuThai, Milky Way, and Tsukiji.

He added: “It is easy to prepare. Just slice ampalaya and add it to your favorite Monggo Guisado recipe. Simmer for 3 to 5 minutes or until tender, then serve.”

With Salted Egg

“Ampalaya is my favorite vegetable, so I make lots of dishes with it: Ampalaya with soft scrambled eggs, Salted Egg Ampalaya, ampalaya leaves and fruit in Monggo Guisado, Ensaladang Ampalaya, in Pinakbet, Dinengdeng and Laswa, ampalaya leaves in Suam na Mais,” said Chef Waya Araos Wijangco, the brains behind Gypsy Baguio by Chef Waya, one of the highly recommended dining places in Baguio City.

Chef Waya goes on to give instructions on how to prepare Salted Egg Ampalaya. 

Salted Egg Ampalaya

Ingredients:

1 pc. large ampalaya

Salt

All-purpose flour for dredging

Tapioca starch for dredging

Cooking oil for deep-frying

1-2 tbsps. butter

Minced garlic

Spring onion

Chili

2 salted eggs

Procedure:

1. Slice ampalaya into 1/2 cm. thick slices. Sprinkle generously with salt and leave for 15 minutes for the bitter juices to come out. Rinse and pat-dry. Dredge ampalaya slices in a mixture of flour and tapioca starch. Deep-fry in hot oil until crispy. Remove and set aside.

2. In another pan, melt butter. Add minced garlic, spring onion and chili. Add salted eggs last. Mash salted eggs into the mixture.

3. Once the mixture is foamy, add in the fried ampalaya and toss to coat.

Relleno

Celebrity chef Pablo "Boy" Logro, when asked what other dishes can be prepared using ampalaya aside from the usual Ginisang Ampalaya, suggests two dishes — Rellenong Ampalaya with Minced Shrimps and Ampalaya con Karne with Tausi.

Chef Boy shared his recipe of Rellenong Ampalaya with Giniling na Hipon.

Rellenong Ampalaya with Giniling na Hipon

Ingredients:

1 liter water

1 tbsp. baking soda

500 grams ampalaya, cut into 1 1/2-inch rounds, clean center and remove seeds

500 grams peeled shrimps, minced

25 grams chopped onion

25 grams chopped carrots

25 grams chopped red and green bell pepper

100 grams all-purpose flour

1 egg, beaten

1 tbsp. salt

1 tbsp. chicken powder

50 ml. cooking oil

Procedure:

1. Boil water in pot. Add baking soda and ampalaya. Boil for 5 minutes.

2. Remove ampalaya from water, strain well, and set aside.

3. Mix together shrimps, onion, carrots, bell pepper, flour, and egg. Season with salt and chicken powder.

4. Stuff shrimp mixture into ampalaya rounds.

5. Heat oil, and fry stuffed ampalaya until golden. Flip over and cook the other side.

6. Enjoy!

RELATED: How to take bitterness out of ampalaya: Filipino chefs share amazing techniques