Recipe #5: Sauteed Bitter Gourd ( Ampalaya )

Ingredients:

1 pc. ampalaya or bitter gourd

1/4 ground meat ( or canned spicy meat)

Malunggay Leaves

1 onion, chopped

2 tomatoes, sliced

5 gloves garlic, crushed

Chili (optional)

Cooking oil

2 eggs, bitten

1 1/2 cups water 

Salt and pepper to taste

1 tbsp. Patis ( Fish Sauce) or Soy Sauce

Ampalaya (Bitter Gourd): Removing the Bitterness

1.) Cut Ampalaya in the midle

2.) Remove the middle part of Ampalaya, the chopped

3.) Mash ampalaya with 1 cup of rock salt and water, soak for 30 mins. 

4.) Wash ampalaya and set aside

Cooking Directions:

1.) In pan, saute garlic, onion, tomatoes, ground meat in cooking oil

2.) Simmer for 5 mins.

3.) Add Ampalaya (washed), Malunggay Leaves, water, salt and pepper to taste

4.) Simmer for 10 mins. 

5.) Add egg and chili, cook for 1-2 mins and serve.

Tip: Do not cover the pan and stir only after the egg is cooked.

Recipe#4: Malunggay Tea

Ingredients:

Malunggay Leaves

Sambong (optional)

Kalamansi

Cooking Directions:

1.) In your favorite pan or kettle, boil Malunggay w/ Sambong leaves 

2.) Put some kalamansi juice and serve

Tip:  Drinking Malunggay as a tea is very nutritious,

It can be a home remedy for colds specially when mix with Sambong

And Kalamansi Juice

Recipe#3: Chicken Tinola w/ Malunggay

Ingredients:

1 kg. Chicken chopped (without the skin)

Malunggay leaves

1 Sayote peeled and slice

1 large onion slice

Garlic crushed

Ginger strips

1 chicken cube

Patis

Salt and Pepper to taste

Cooking oil

Water

Cooking Directions:

1.) Heat cooking oil in a pan

2.) Add the garlic, onion, ginger and chicken

3.) Simmer for 5 mins.

4.) Add water, patis, chicken cube, salt and pepper

4.) Simmer until boil

5.) Remove the excess fat of chicken floating

6.) Add the Malunggay Leaves and Sayote

7.) Simmer until boil and serve.

Tip: Remove the chicken skin for less fat