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…

By: ling

ling — Sat, 03 Oct 2009 00:54:08 +0000

i tried this menu last nite, instead of using the long [tagalog] “ampalaya”, i tried the small ones, the ones used in “ilocano pinakbet,” sliced it, and to reduce the bitterness of the ampalaya, i soaked the sliced ampalaya in water with a little vinegar and salt for about 5 minutes, then rinsed with water, then stir-fried with tofu cubes and lean pork meat, i added oyster sauce, a little water, swirl, pepper and salt! and served it piping hot — ang sarap daw sabi ng hubby ko.

By: thelma

thelma — Sat, 03 Oct 2009 00:17:16 +0000

oh, bettyq, how interesting! this happened to me, too. i bought sweet pepper plants from
walmart. two from the six plants turned out to be a different variety…the peppers came
out to be very long. i haven’t had those before!

By: betty q.

betty q. — Fri, 02 Oct 2009 18:25:14 +0000

Thelma: Oh, I have to tell you this…this is soooo amusing! A few years ago, my friend gave me a whole winter squash that looks like ARIKARA!..just google it for the picture. So, this year, I started 12 seedlings out of that mama squash. I gave some seedlings away and planted 5 seedlings. From the 5 seedlings, I got green wintr squash that looks like PINOY calabaza, another one that looks like a carbon copy of the mama squash, a GINORMOUS one (it weighed believe it or not close to 75 POUNDS!) that doesn’t look anything like the mama squashor the green one. No one in the Communiyt Garden believed that those seedlings came from 1 MAMA SQUASH. It looks like there were 3 DIFFERENT DADS!….hahahaha…I know, I know, it cross pollinated!

By: thelma

thelma — Fri, 02 Oct 2009 16:07:15 +0000

bettyq, i planted ampalaya last year and i did good. i enjoyed picking the leaves than the ampalaya itself.

By: faithful reader

faithful reader — Fri, 02 Oct 2009 13:52:34 +0000

My aunt who is a very good cook, used to just chop up the amplaya, then stir fry it alone in oil. She then removed it from the pan then made her sauce, whatever it was and placed it on top of the amplaya and topped with scrambled egg. It was sooo good. She said stir frying it took out the bitterness.