Comments on: Ampalaya your 2nd Favorite Vegetable?!

By: Ed Asentista

Ed Asentista — Tue, 13 May 2008 03:13:52 +0000

pls email me regarding cultural practices of ampalaya farming as well as common pests and diseases, coz i’m planning to open 1 ha. ampalaya production in north cotabato area.

thanks

By: goodtimer

goodtimer — Wed, 05 Dec 2007 14:56:54 +0000

We cook our ginisang monggo soupy, ginisa with pork and shrimps and served super hot off the boil. The ampalaya leaves are served raw on the side. We dip the fresh leaves in patis with chopped sili and dunk it in the hot soup. Yummy and comforting to eat during rainy days. Like you MM, I like to eat this with adobo.

By: Joey

Joey — Wed, 05 Dec 2007 07:47:41 +0000

I’m an avid reader of your blog and it’s my first time to comment as ampalaya is one of my favorite gulay. My late mother used to cook for us “rellenong ampalaya” which has pork and shrimp stuffing inside and it’s great. She used to prepare it for our Sunday dinners so that dad would have some ‘baon’ for his lunch the next day. Dad had to spend weekends only with us as he worked in the then-Clark Air Base and he usually left the house in the early hours of Monday. Anyway, my mom ussually used only the big- sized ampalaya, cut them in half, get rid of its seeds using spoon, and then stuffed them with sauteed ground pork (and sometimes when she had enough money) ground shrimp and egg (to hold the stuffing). Then, she sauteed garlic and onion and pour tomato sauce to cook the ampalaya. It was always a feast for me when my mother served this for dinner and I miss it now. Anyway, I just thought I’d share this with you. By the way, your blogs are always an interesting read and hope you keep it up. Thanks a lot.

By: lee

lee — Tue, 04 Dec 2007 23:53:26 +0000

munggout: an excruciating pain in the joints resulting from a bean binge.

By: lee

lee — Tue, 04 Dec 2007 10:22:01 +0000

Munggout: self explanatory…