Comments on: Ampalaya / Bitter Gourd a la Marketman

By: edzmaya

edzmaya — Sun, 02 Nov 2008 14:53:35 +0000

“it seems baking soda/alkaline destroys the Vitamin C in the vegetables you are cooking.”

- Ah, oo nga ano? Come to think of it, it simply follows one basic Chemistry rule. Acid + Base = Water + CO2 + By Product. :-) In effect, nawala ang Vitamin C ng veggies at naging tubig at hangin na lang. Though I am sure, heat is also another major factor.

By: Farah

Farah — Mon, 28 Jul 2008 06:42:54 +0000

By the way instead of soy sauce, Worcestershire sauce adds a little more flavor to it. :)

By: Farah

Farah — Mon, 28 Jul 2008 06:39:42 +0000

I’ve learned a lot reading all the comments here.

MM i have another great ampalaya recipe & i hope you try it.

Cut ampalaya crosswise about an inch thick per piece, take out the seeds in the middle, blanch it in boiling water with salt for 15-30secs, set aside and cool. Saute’ minced garlic, onions, & ground beef, add soy sauce, chili (if you want it hot), eggs, salt & pepper, then add flour just to make it firm. Stuff the cooked ground beef inside the ampalaya roll it in eggs and fry. Top it with grated cheese. And WHALA! yumyum!

Hope you like it. :)

By: chona

chona — Sat, 12 Jul 2008 08:24:43 +0000

most of the people hates ampalaya while their are young…
but as they grew their knowledge about ampalaya change…

By: jemelle

jemelle — Thu, 13 Dec 2007 04:04:31 +0000

ampalaya is great because it has polypeptide-p, vicine,charantine and peptides…..