The Ampalaya, also known as Bitter Gourd or Bitter Melon is a vegetable that is either you love or hate.
Just like Bagoong or shrimp paste, it's an acquired taste.
Only if your mom served (or shoved) it to you as a kid in dishes like Pinakbet or Ampalayang Guisado will you have an appetite for it.
But have you noticed why some dishes made with this vegetable are much too bitter and almost inedible, while others are just right on the money?
You might wonder, is it a genetically altered bitter gourd?
Well, no such thing!
It is in the preparation using either one these two things, or a third choice using a different variety, so take your pick!
The Karela is very mild in bitterness, that it's like the dish is missing something if it is used by itself. So if you are bothered by the strong taste of ampalaya, use part-Karela to dilute the bitterness.
They are prepared just as you would the bitter gourd, so you can skip the salting or blanching.
In conclusion, bitter or not, just remember what your mom used to say when she was forcing you to finish your vegetable : it's good for you!
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