Ampalaya with Egg

Ampalaya is my favorite vegetable. Many people don’t like it because it is bitter (it is after all called “bitter melon” in another language), but I love it exactly because it is bitter. I also love it because when cooked right, it is very crunchy. The past weeks I’ve been eating ampalaya around three to four times a week but there is only 1 ampalaya dish that I know how to make. It’s a really easy dish that my parents used to serve us when we were kids. This dish is really one of the many dishes that I associate with happy, carefree childhood days.

I don’t know how the dish is called or if it even has a name, but it’s really easy to prepare (it’s easy if I can prepare it).  It involves slicing the ampalaya and taking out its seeds (I haven’t eaten ampalaya seeds before so I don’t know how it tastes. In the mean time, just take them out because that’s how my mother does it.), sauteing some onions and garlic and tomatoes and adding the ampalaya. I then cook the ampalaya until it reaches a “withered” look. Then I add beaten eggs, and some “uyap” (local shrimp paste). I don’t see the need to season it with salt, especially because the paste shrimp is already salty.  Wait until the eggs are cooked, and it’s ready to serve. Of course, I eat this with rice. Heaps of rice.

Liking ampalaya, I think is, like getting an acquired taste. Ampalaya has many good benefits for our body. Recent research showed that ampalaya is an alternative medicine for liver problems, diabetes and a long list of body ailments and diseases.  Ampalaya is also a rich source Vitamin B, iron, calcium, phosphorus, and beta carotene.

Advertisements

One thought on “Ampalaya with Egg

I'd love to know what you think.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s