Ampalaya recipes to try this February
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- 14 Feb 2023
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In the case of ampalaya, bitter is better
If there is one vegetable that always gets a bad image among Filipinos, it is the ampalaya. This green, oblong-shaped vegetable with a bumpy exterior is infamously known for its bitter taste. While there are kitchen hacks that could lessen it, still, many are not that excited to eat when they see it on their plate.
Ampalaya, also known as bitter melon or bitter gourd, is one of the nutrient-pack vegetable people must eat often. Manila Bulletin Lifestyle columnist and registered nutritionist dietitian Cheshire Que listed it as one of the five superfoods that should be a staple in your kitchen. According to her, ampalaya’s compounds increase “the uptake of glucose or sugar by the cells to be stored and used up as energy,” helping to lower blood glucose level.
The Philippines’ National Nutrition Council also notes that ampalaya is loaded with vitamin C, vitamin A, and folate, which are essential for bone formation, healthy skin and good vision, and growth and development, respectively.
If you are looking for ways to include ampalaya in your daily meal, below are some recipes proving that although it is bitter, ampalaya is an excellent ingredient for a mean dish.
Ampalaya con tokwa by Chef Tatung Sarthou
Chef Tatung Sarthou gives a ‘simpol’ twist to ampalaya by turning it into a stir-fried dish with tofu. Read More…
