Ampalaya, also known as bitter melon or bitter gourd, is a popular vegetable in Filipino cuisine. Despite its bitter taste, ampalaya is valued for its health benefits and is used in a variety of dishes. Here are some common uses of ampalaya in Filipino cooking:
Ginisang ampalaya: This is a popular Filipino dish that features sautéed ampalaya with garlic, onions, and tomatoes. It is often cooked with ground pork or beef to balance out the bitter flavor.
Pinakbet: Ampalaya is a key ingredient in pinakbet, a vegetable dish that also includes eggplant, okra, squash, and other vegetables. The dish is typically flavored with bagoong, a fermented fish sauce.
Soups: Ampalaya is often used as an ingredient in Filipino soups, such as sinigang or tinola. It adds a slightly bitter flavor to the soup, which is balanced by other ingredients such as tomatoes and tamarind.
Omelet: Ampalaya can be chopped and added to omelets or scrambled eggs. The bitterness of the vegetable is tempered by the egg
