Ampalaya with beef and black beans
Posted on | April 19, 2008 |
Ampalaya or bitter melon or bitter gourd is one of the vegetables you can find in the market all year round in the Philippines. It is probably the most hated of vegetables by kids as it really is bitter. I didn’t learn to eat ampalaya dish till I was in my 20s, and when I did, I found that the bitter taste kinda grows on you. Now I can eat ampalaya anytime, anyway is it cooked. How did I learn how to eat it? I cooked and ate ampalaya for almost a week and had it for breakfast, lunch and dinner till finally my taste buds came to appreciate it. I had it stirfried with eggs, or with beef strips marinated in calamansi, or with black beans. I also like it cooked with coconut milk.
Ampalaya is also a medicinal plant, with the belief that it can lower blood sugar levels. The leaves are boiled and the decoction is cooled down. My dad, who is a diabetic, drinks a glass of this decoction once a day. It is bitter though so it takes some to appreaciate the juice. In Chinatown, you can buy dried ampalaya slices which can also be used to make teas.
My dad does not like the ampalaya juice but he does like sautéed ampalaya. So I’m sharing his recipe for Weekend Herb Blogging this week, hosted by Susan of The Well Seasoned Cook. Oh, and by the way, I get the chance to host this lovely event in May!
Ampalaya with beef and black beans
2 cloves garlic, minced
1 small onion, choppped
100 grams beef strips, thinly sliced
2-3 tbsp salted black beans
1 piece ampalaya, sliced thinly
soy sauce
pepper to taste
Cut ampalaya lengthwise. Remove seeds and pulp then slice thinly crosswise. Saute garlic and onions in 1-2 tbsp oil. Add the 1 tbsp soy sauce then the beef strips, stirring until they are no longer pink. Add the ampalaya, then stir to mix all ingredients evenly. Add 1/4 cup of water and let it boil till almost reduced. Add black beans, a tbsp at a time and check for saltiness. Mix well. Add pepper to taste.
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To market, to market is a blogging event I am hosting to celebrate farmers’ markets everywhere. Hope to see you there, too. - Gay
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13 Responses to “Ampalaya with beef and black beans”
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April 19th, 2008 @ 9:11 pm
I keep reading about this plant, but I’ve never actually seen it here. I didn’t know it was good for lowering blood sugar, very interesting. Wish I could try it.
April 19th, 2008 @ 11:18 pm
I love bitter melon, used to have it in NYC’s Chinatown. Thanks for sharing your great recipe with WHB!
April 20th, 2008 @ 8:53 am
my hubby loves ampalaya, and ive been wanting to try this dish. thanks for sharing the recipe. will try this for sure.
April 22nd, 2008 @ 1:46 pm
I like bitter melon - in stir fries, in soups and even steamed (with stuffings).
April 23rd, 2008 @ 3:05 pm
I haven’t tried steaming them yet, worth a try…
April 25th, 2008 @ 4:50 pm
I tasted the best ampalaya beef with blackbeans in Star Cafe in session Baguio city and every time I go home to Baguio I always drop there to eat it with my family my wife is a Korean and she loves it.Try it when you happen to be in Baguio
April 25th, 2008 @ 5:22 pm
Sa Star Cafe? Ok will try that next time I go to Baguio.
April 30th, 2008 @ 10:22 pm
love ampalaya… esp in pinakbets..
May 3rd, 2008 @ 10:48 am
sis! your blog entry inspired me to buy blackbeans… ill cook this next week for sure. ok lang kaya to add oyster sauce?
May 3rd, 2008 @ 10:57 am
Hi Gita, I think adding oyster sauce would be great.
October 5th, 2008 @ 3:13 pm
try using ground beef and cut the ampalaya into one and one-half inch rings and fill it with the ground beef mixture and steam the stuff ampalaya until a toothpick inserted in the mixture comes out clean
April 2nd, 2009 @ 4:50 pm
WHEN I WAS A KID IN THE PILIPINAS , I ALWAYS
EAT AMPALAYA WITH MY TATAY &
BROTHERS & SISTERS WITH STEPMOTHER TOO ?
I LIKE THIS PINOY KAIN FOOD EH? SARAP
TALAGA KAININ ?
May 20th, 2009 @ 5:15 am
Bitter melow, I didn’t even know we had something like that … Have to see if I can get it here! Love your site, gave me some fantastic ideas!