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| Ampalaya con Carne |
Ampalaya or bitter melon
Some people may despise this vegetable because of its bitterness but all households have their own special technique in taking it off.
Let's Get Started
Ingredients:
- 1 Large ampalaya (bitter melon / bitter gourd)
- 1 Small onion, cut in half and sliced crosswise
- 2 Tbs. Ginger root julienned
- 2 Garlic cloves, peeled and smashed
- ¼ Cup of water
- 1 Tbs. Soy sauce
- Corn oil for stir-frying
- The Marinade:
- ½ Lb. Beef loin
- 2 Tbs. Soy sauce
- 1 Tbs. White sugar
- ½ Tsp. Salt
- 1 Tbs. Cornstarch
- 1 Tbs. Asian sesame oil
- 2 Garlic cloves, peeled and smashed
Prepare Ampalaya by cutting it in half lengthwise and removing the seeds. Make sure you scrape the white stuff off also. Slice it ¼ of an inch thick diagonally and place in a bowl large enough to fit all of it. Next smother it with plenty of salt and add water just above the ampalaya and let it soak for 20 minutes. After soakin
Ampalaya smother with lots of salt to tame down the bitterness
The beef: Slice beef loin in 2 x ½ x ¼ in. slices across the grain and place in the bowl along with soy sauce, sugar, salt, msg, cornstarch, sesame oil, and garlic mix well. Cover and sit it in the fridge for 20 minutes.
In a wok heat 2 Tbs. of corn oil to a smoking point. Saute beef in batches for 15 seconds or until beef is no longer pink. Repeat this process until all beef is done and place it on a plate and set aside.
In the same wok heat 1 tablespoon of corn oil, add garlic and ginger and saute it for 15 seconds. Next add the ampalaya and saute it for one minute. Then add onions, the beef, and all the juice accumulated to the wok. Add water, msg, soy sauce, cover and let it simmer for 6 minutes on medium low heat or until the ampalaya is tender. Adjust taste by adding salt if needed. Serve hot with rice. Enjoy!
