Comments on: Talbos ng Ampalaya / Bitter Gourd Tendrils

By: Gina

Gina — Thu, 27 Aug 2009 15:16:23 +0000

I have ampalaya in my garden here in Slovenia… they dont know this vegetables and they dont eat it… but when a mixed it with ginisang munggo..they like it now.

By: maria

maria — Wed, 27 May 2009 10:14:55 +0000

ok yummy talaga!!!!

By: maria

maria — Wed, 27 May 2009 10:14:04 +0000

young ampalaya leaves also use to substitute sayote or chilli leaves in tinolang manok! yummy specially when you add sotanghon in the tinola recipe.

By: maria

maria — Wed, 27 May 2009 10:12:38 +0000

from mac B.

young ampalaya leaves also use to substitute sayote or chilli leaves in tinolang manok! yummy specially when you add sotanghon in the tinola recipe.

By: faithful reader

faithful reader — Tue, 10 Mar 2009 15:20:10 +0000

making it into a salad is just as good. Blanch the leaves, squeeze the water out. dice some tomatoes and onions. As for the salting agent, you can use bagoong balayan or alamang. Patis can also be used if you like. Eat it with your fried foods. It’s good.

Or you can also saute it with mushrooms and tomatoes, bagoong alamang and tinapa.

By: joy

joy — Fri, 29 Aug 2008 08:45:37 +0000

hi to everyone. have you tried crispy ampalaya(the native ones – they call it amplayang ilokano “realy bitter”)?.
here’s how to prepare it… thinly slice 3 to 4 pcs. amplaya fruit crosswise(round w/o cutting it length wise(of course you have to wash the ampalaya before slicing), sprinkle iodised salt to taste, heat 2 cups of oil in a wok then deep fried the sliced ampalaya till golden brown & crispy (like banana fritters)& serve without covering so as to stay crispy. this crispy ampalaya can be eaten with rice together with your prepared “ulam” like chicken curry, adobo, ginisang munggo & other “ulam”. i am fond of cooking & i have tasted this dish at 1 of the indian restaurant here in Malaysia. Happy cooking & enjoy your meal.I will share another dish on how to prepare crispy dahon ng ampalaya next time.Byeeeeeee.

By: bang

bang — Wed, 30 Jan 2008 18:04:40 +0000

i love to cook .i had another version of cooking this talbos ng ampalaya or what we usually called as dahon ng ampalaya..u can prepare this as a side dish for any fried pork or fried chicken .. this is the way i used to cooked them.. i prepare some egg slighty beaten with salt and some pepper then some mixtures of cornstarch and flour..dipping the ampalaya leaves to the mixtures of egg and flour.. ..and i fried it after my pork or fried chicken.. best serve.. with soysauce and calamansi with some chilis on it as a dipping sauce..

By: myra gaculais del rosario

myra gaculais del rosario — Thu, 06 Dec 2007 13:09:00 +0000

I make ampalaya tops salad this way: blanch the ampalaya leaves; make a dressing of coconut vinegar, a little sugar and salt; toss in some sliced tomatoes and chopped onion. This is good for you if you’re anemic.

My parents showed me how to eat young mango leaves this way: place about half a teaspoon of cooked burong isda on one end of a leaf. Roll up the leaf. Enjoy!

By: fit gourmand

fit gourmand — Tue, 04 Dec 2007 03:06:55 +0000

Recipe for Monggo..
Asar nga ako sa mga cafeteria, anemic sa sahog ang ginisang monggo nila, e paborito ko pa naman

So for ginisang munggo, here’s what I do:
1. soak monggo overnight, then simmer while preparing the other ingredients, until it’s very soft and the soup is frothy
2. saute garlic, onions, lots of tomatoes, and add bagoong to taste.. I use patis kasi fish is healthier than shrimp. Or I shred dried fish – the labahita works well, di na kailangan ng ibang pang-alat…
3. Add the moggo into the saute…
4. Just before serving, add the sangkatutak na talbos ng ampalaya..
5. Decorate with crushed ready-made chicharon, or chinicharong baboy, or something I tried recently – thinly sliced longganisa to taste… Or the crispy shrimps you can buy ready-to-eat.. Or thinly sliced lechong kawali, or bagnet….

By: apwil

apwil — Wed, 27 Jun 2007 12:00:51 +0000

we need investigatory project about ampalaya as an alternative insectiside. Any suggestion???