Ginataang ampalaya
- Media: Ginataang ampalaya
Ginataang ampalaya, is a Filipino vegetable stew made from bitter melon and tinapa (smoked fish) in coconut milk, bagoong alamang (shrimp paste), and spices. The dish can also be made with pork or shrimp and other vegetables. The dish is characteristically savory and slightly bitter due to the ingredients used. It is a type of ginataan.
Description
The basic ingredients of ginataang ampalaya is bitter melon (ampalaya), tinapa (smoked fish), coconut milk, onions, garlic, salt, pepper, and bagoong alamang (shrimp paste, can be substituted with fish sauce or MSG). Pork or shrimp can also be added, along with other vegetables like moringa leaves (malunggay), tomatoes, and eggplants, among others. The dish can also be spiced with ginger as well as siling haba or labuyo peppers.[1][2][3] A thickening agent like cornstarch or okra may also be added.[4]
Ginataang ampalaya is prepared by first slicing the bitter melon lengthwise and removing the pulp. To minimize the bitterness of the bitter melon, the rind is then soaked in brine and slightly squeezed until it becomes tender. It is rinsed then soaked again in water. It is rinsed for the second time and then sliced into small pieces. Some recipes skip the rinsing steps if more bitterness is desired. The tinapa is shredded into flakes. The head of the fish is set aside and pounded with hot water before being filtered. The extract is saved for later.[1][2][3][4]
The onions and garlic are sautéed in oil, along with the shrimp or pork if they are added. Water is added along with the tinapa flakes and the other vegetables and spices and allowed to boil. Once boiling, the bitter melon is added. Once the bitter melon is tender, the heat is reduced and the coconut milk and the liquid from the crushed tinapa is added. It is allowed to cook until the bitter melon absorbs the coconut milk broth. It is served over white rice.[1][2][3][4]
In some versions, thin coconut milk is added first in place of water, followed by coconut cream.[5]
Variations
Ginataang ampalaya can be cooked with calabaza and other vegetables, in which case it becomes the more general dish ginataang gulay ("vegetables in coconut milk").[6][5]
See also
References
- ^ a b c "Ginataang Ampalaya". PinoyCookingRecipes. Retrieved April 19, 2019.
- ^ a b c "Ginataang Ampalaya, Malunggay at Tinapa". Mama's Guide, Recipes. Retrieved April 19, 2019.
- ^ a b c "Ginataang Ampalaya". About Filipino Food. Retrieved April 19, 2019.
- ^ a b c "How to Cook Sautéed Ampalaya in Reduced Coconut Milk Sauce". Jeepney Recipes. Retrieved April 19, 2019.
- ^ a b "Ginataang Ampalaya (Bitter Melon with Coconut Milk)". Food Mega-Zine. Retrieved April 19, 2019.
- ^ "Ginataang Gulay (Vegetables Simmered in Coconut Milk)". Filipino Recipes Lutong Pinoy. Retrieved April 19, 2019.
- v
- t
- e
- Adobo
- Afritada
- Asado
- Balbacua
- Balut
- Bicol express/Sinilihan
- Binagoongan
- Binalot
- Bistek
- Biyaring
- Bola-bola
- Bopis
- Burong isda
- Burong mangga
- Carne norte guisado
- Chicken galantina/Relyenong manok
- Chicken pastel/Pastel de pollo
- Chori burger
- Coconut burger
- Curacha
- Decho
- Dinakdakan/Warek-Warek
- Dinengdeng
- Dinuguan
- Embutido
- Escabeche
- Estofado
- Everlasting
- Giniling
- Ginisang kangkóng
- Goto
- Halabós
- Hamonado
- Hardinera
- Humbà
- Igado
- Inasal
- Inihaw/Filipino barbecue
- Inubaran
- Isaw
- Kaldereta
- Kare-kare
- Kilawin
- Kinilnat
- Kinilaw
- Kulawo
- Laing/Pinangat
- Inulukan
- Linapay/Tinamuk
- Tinumok
- Lechon
- Lengua estofado
- Linagpang
- Linarang
- Linat-an
- Lumlom
- Mechado
- Menudo/Ginamay
- Morcón
- Nilagang saging
- Paklay
- Papaitan
- Pares
- Pata tim
- Piaparan
- Picadillo
- Pinais
- Pinapaitan
- Pinakbet
- Pinangat na isda
- Pinatisan
- Pininyahang hipon
- Pininyahang manok
- Pinsec frito
- Piyanggang manok
- Piutu
- Poqui poqui
- Proben
- Pudpod
- Putsero
- Rendang
- Ropa vieja
- Sarsa na uyang
- Satti
- Sinanglay
- Sinantolan
- Siomai
- Tamale
- Talunan
- Tapa
- Tinapa
- Tinapayan
- Tinola
- Tuslob buwa
Fried dishes | |
---|---|
Rice dishes | |
Soups |
|
and pastries
- Alfajor
- Asado roll
- Banada
- Banana cake
- Bicho
- Binangkal
- Biscocho
- Brazo de Mercedes
- Buko pandan cake
- Buko pie
- Buñuelo
- Churro
- Crema de Fruta
- Egg pie
- Empanada
- Ensaymada
- Flan cake
- Hopia
- Inipit
- Kumukunsi
- Mamón
- Broas
- Puto mamón
- Taisan
- tostado
- Mango cake
- Mango float
- Napoleones
- Ohaldre
- Pan de coco
- Pan de monggo
- Pan de monja/Monáy
- Pan de regla
- Pan de siosa/Pan de leche
- Pandesal
- Pastel de Camiguín
- Pianono
- Piaya
- Pilipit
- Pinagong
- Polvorón
- Sans rival
- Señorita bread/Spanish bread
- Shakoy
- Shing-a-ling
- Silvana
- Siopao
- Ube cake
- Ube cheesecake
- Waffle dog
- Yema cake
Biscuits/cookies |
|
---|
- Ampaw
- Banana cue
- Baye baye
- Binagol
- Binaki
- Buko salad
- Camote cue
- Camote halaya
- Cascaron
- Cassava cake
- Champóy
- Coconut macaroon
- Cornick
- Daral
- Dodol
- Duman
- Ginanggang
- Kalamay
- Kiamoy
- Leche flan
- Lokot-lokot
- Maja blanca
- Maruya
- Masareal
- Membrilyo
- Minatamis na saging
- Nilupak/Nilusak
- Pinipig
- Pritong saging
- Salukara
- Taho
- Tamales
- Tibok-tibok
- Tocino de cielo
- Turón
- Turrón de casúy
- Turrón de pili
- Ube
Candies and confections |
|
---|---|
Chips and crackers | |
Frozen desserts | |
Kakanin (ricecakes) |
|
Soup desserts |
and ingredients
- Agre dulce/sweet and sour sauce
- Achuete
- Asín tibuok
- Atchara
- Bagoong
- Banana ketchup
- Biasong
- Bukayo
- Burô/tapay
- Calamansi
- Dayap
- Dayok
- Dungon
- Galapóng
- Gamet
- Gatâ
- Giniling
- Gulaman
- Gusô
- Kakang gatâ
- Kamias
- Kaong
- Kasubha
- Keso de bola
- Kesong puti
- Labóng
- Landang
- Latik
- Latô
- Lemongrass
- Liver spread/Lechon sauce
- Luyang dilaw
- Macapuno
- Minatamís na báo
- Muscovado
- Nata de coco
- Nata de piña
- Pakô
- Palapa
- Pandan
- Panutsa
- Patis
- Pili nut
- Saba banana
- Sago
- Sakurab/Sibujing
- Siling haba
- Siling labuyo
- Taba ng talangka
- Tabon-tabon
- Toyomansi
- Toyo, suka, at sili
- Túltul
- Ube
- Ubad
- Ubod
- Vinegar
Non-alcoholic | |
---|---|
Alcoholic |