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…..

By: gigi

gigi — Wed, 12 Dec 2007 10:02:22 +0000

I’ve learned of your blog just recently from a magazine. I enjoy reading everything in it especially about your articles on ampalaya. I am an Ilocano and I love it in my pinakbet.

Thanks to you and your readers I now know several ways to cook it.

By: marisse

marisse — Mon, 10 Dec 2007 06:10:38 +0000

I love, LOVE ampalaya. I’ve been lurking this site for quite sometime now and i guess i’m one of your fans now. But I just need to put some thoughts about this veggie that i worship. Buy ampalaya that has big wrinkles or linings (sorry i don’t know what word to use, the smaller those wrinkles are the more bitter they are. And yes soaking them in salt and water or putting salt directly on it and let the greenish liquid come out then wash it thoroughly. I make my ampalaya with scrambled egg and sotanghan with some shrimp. I also add it to my pork rib with fish ball soup. Great on cold and rainy days.

By: julie ann

julie ann — Sun, 09 Dec 2007 02:29:44 +0000

It’s a good thing that you are thinking and doing ways to improve this momordica charantia. But then I have a question: Are the nutrients removed after mincing, blendering and straining the ampalaya? I really wonder.
Can you give me an answer?

By: WALA LANG

WALA LANG — Wed, 05 Dec 2007 07:51:17 +0000

ANG PAIT NG AMPALAYA EH!!!!!! PEWRO KAPAG NILAGYAN NG ITLOG ANG SARAP…………………NAlagyan ng asin eh1`!!!!!!!

By: Emma Hibo

Emma Hibo — Tue, 20 Nov 2007 22:33:55 +0000

please open again my comment. I had mistake for typing. Instead gout it is guts.