Ampalaya with Ground Pork Recipe
I hated Ampalaya (bitter gourd) -- this was before I got married. It turns out this is my husband's favorite and so I had to learn how to cook it, and eat it. It took awhile for me to like ampalaya, I can't take the bitter taste. Until I found the right way to prep it before cooking so it won't be too bitter. After slicing the gourd, I get a handful and squeeze them with two hands until a green juice comes out. I would squeeze them all until I can no longer see the green juice coming out. And once it's cooked, it's actually really good!
- 1 large ampalaya (cut lengthwise, remove seed and slice crosswise)
- 100 g. ground pork/beef
- 1/2 head garlic, minced
- 1 medium size onion, chopped
- 3 pcs. egg, beaten
- 1/4 c. patis (fish sauce)
- cooking oil
- In a pan, sautÃ© garlic and onion.
- Add the ground pork and stir fry for about 2-3 minutes.
- Then add in patis and a cup of water and let it simmer for 3-5 minutes.
- Put in the ampalaya and stir cook for 2-3 minutes or until ampalaya is just cooked.
- Add the egg and stir. Serve with rice.
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|Amount Per Serving||%DV|
|Serving Size 83g|
|Recipe makes 4 servings|
|Calories from Fat 78||63%|
|Total Fat 8.6g||11%|
|Saturated Fat 3.0g||12%|
|Trans Fat 0.0g|
|Total Carbs 2.67g||1%|
|Dietary Fiber 0.4g||1%|