Comments on: Tiny Ampalayas with Ground Beef & Oyster Sauce

By: lui

lui — Tue, 10 Mar 2009 06:06:31 +0000

the ampalaya con carne i know is the one offered in chinese panciterias ( sun wah, toho, pines). It has strips of sirloin, sliced onions, luya, bawang, soy sauce , a hint of sugar and corn starch .if i’m not mistaken, there is tausi in this dish. no beaten eggs in their version. muy delicioso with the right degree of bitterness.

By: Marketman

Marketman — Sun, 21 Jan 2007 02:02:55 +0000

Joy, yes you are correct ampalaya is the Filipino term for bitter gourd or melon.

By: Joy

Joy — Sat, 20 Jan 2007 18:52:16 +0000

hi,
is ampalaya the same as bitter gourd and bitter melon? if so then I understand the veg.that you’re talking about hehe. It’s bitter for me and I’ll try the tips from everyone here to get rid of the bitterness. But its the first time for me to know that there are mini/baby ampalaya hehe. I usually fry mine w/eggs or as a veg dish w/ground pork or beef hehe in oyster sauce.

By: dizzy

dizzy — Fri, 06 Oct 2006 11:57:29 +0000

in our province, this type of ampalaya is usually boiled then paired with burong isda or hipon. most of my siblings prefer eating ampalaya with most of its bitter taste squeezed out. but i like it the way it is or at least with the bitterness only slightly tempered by sprinkling it with a bit of salt before running it under tap water. coz, really what’s ampalaya without that bitter taste?

By: wil-b cariaga

wil-b cariaga — Wed, 04 Oct 2006 02:10:21 +0000

yes. . . we use this ampalaya for pakbet ilocano and I think he bitterness mellows when you use it for this dish. . . we always have this vine hanging in the fence of my lola’s, so we harvest fresh ampalaya for pakbet. . .