Comments on: Stir-Fried Japanese Bitter Gourd & Tofu a la Marketman

By: noel nugas

noel nugas — Sun, 13 Jun 2010 14:28:09 +0000

any suggested website/s regarding preparation of ampalaya for the table. thank you.

By: atbnorge

atbnorge — Mon, 09 Nov 2009 10:26:58 +0000

I’ll try that recipe, Paul.

By: Paul

Paul — Tue, 06 Oct 2009 09:51:01 +0000

Japanese ampalaya is readily available at S&R. One big ampalaya cost around P50. Compared to the native ampalaya, Japanese amplaya has a mild bitter taste. No need to add salt and extract the bitter juice. I cook goya chanpuru at home and I usually use one big Japanese ampalaya, 300g thinly sliced cut pork belly (skin off), one block silken tofu (about 2.5â€ X 4â€ size) , 4 tbsp. soy, 1 tbsp. mirin (because I like it to be slightly sweet but can be omitted), 1 whole white onions, 4 large eggs, salt and pepper to taste.

By: joyce

joyce — Sun, 04 Oct 2009 16:31:41 +0000

also didnt like ampalaya while growing up, now i miss the dish.

By: Marketfan

Marketfan — Sat, 03 Oct 2009 06:39:49 +0000

don’t know why but that photo of the fresh, green ampalaya gives me goose bumps…brrr…