Bitter Gourd or Bitter Melon Recipe

Not making a Bitter Gourd Tea today but cooking the fruit instead. For those who loves bitter tea, why not try Bitter Gourd or its leaves as tea.


Bitter Gourd or Bitter Melon or Bitter Squash:
"Ampalaya" in Filipino term. Ampalaya, I used to eat and grew up with from our backyard garden. In my two dialects, Ilocano and Kankana-ey call it "Parya" while the word "bitter" say it "napa-it" in Ilocano and "manpa-it" in Kankana-ey.

Wikipedia: "Momordica charantia often called bitter melonbitter gourd or bitter squash in English, has many other local namesGoya from the indigenous language of Okinawa where there is a large US military presence and karavella from Sanskrit are also used by English-language speakers."


Surprisingly from the year 2010 the Bitter Gourd or Ampalaya turned up to be one of my hubby's favourite Filipino vegetable foods after I cook for him for a while for his night shift lunch break sometimes. He likes it with beaten eggs.

Filipino Bitter Gourd Recipe:
1 medium size Bitter Gourd
2 Eggs
pinch of salt to taste

Cooking Method:
Cook on fry pan with sprinkle of Olive Oil or Rice Bran Oil

Serve it with cooked plain Jasmine Rice. Sprinkled with roasted Sesame oil and naturally brewed soy sauce without MSG in it.

Japanese Bitter Gourd Recipe:
Use Tofu
Eggs
Roasted White Sesame Seeds
Sesame Oil
Fresh ginger
Sugar
Soy Sauce

Mix beaten eggs with your bitter melon or bitter gourd.






Other suggested Filipino Recipe:

We cook the young leaves not just the Bitter Gourd or Ampalaya fruits. My mum and dad in the Philippines used to prepare ampalaya leaves or fruits as our backyard plants generously fruiting all year round.

  1. We half cook Ampalaya leaves on stew chicken meat or pork meat and also great with stew goat meat. 
  2. Since the Ampalaya leaves is great mixed with stew goat meat it would also be great with stew lamb meat or lamb soup bones!  
  3. Bitter Gourd or Ampalaya Tea: Steep or infuse tea with hot boiled water and drink as tea. 
  4. Saute beef meats with Ampalaya fruits, add a slice of onions, a pinch of salt to taste and serve with cooked plain rice.
  5. PINAKBET RECIPE: Pinakbet originated from Ilocos province in the Philippines from my dad's region, so I used to eat Pinakbet as my Ilocano favourite menu.  Since I don't have all the ingredients in hand living in the colder part of Australia, I can link you to some Pinakbet recipes from others websites. Although there are slightly way to cook Pinakbet if it did not originate from Ilocos; be the great judge and share the best recipe or Pinakbet with us.




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