Food Preparation: Ampalaya or Bitter Melon

Ampalaya is the Filipino term for Bitter Gourd or Bitter Melon. This vegetable has an elongated form and gnarled skin. It tastes bitter but when sauteed in herbs and meat (like pork, beef, and shrimp) – ampalaya turns to a superbly healthy and delicious vegetable dish.

As one of the famous veggies in many parts of the world, ampalaya is cooked in different ways. The fruit and leaves are both used for cooking. The fruit is at its best when unripe and has the color of dark or light green.

Ampalaya contains vitamins A, B and C, iron, folic acid, phosphorous and calcium. Ampalaya is also prepared into tea and herbal capsule as food supplement.

Some Medicinal Uses of Ampalaya:

• Helps stimulate digestion
• Lowers blood sugar levels
• Helps lower blood pressure
• Improves immune system

Other Names for Ampalaya:

• Momordica charantia – Scientific name
• African Cucumber, Balsam Apple/Pear, Bitter Melon/Gourd – English
• Amorgozo – Mexico
• Balsamino – Panama
• Fukwa – China
• Karela – India
• Karilly – Trinidad and Tobago
• Kho Qua – South Vietnam
• Muop Dang – North Vietnam
• Nigai Uri – Japan

How to Prepare Ampalaya for Everyday Cooking

The recipes found here use ONLY freshly cut and still crunchy ampalaya fruit. Not wilted in boiling hot water and definitely not mangled in rock salt.

The preparation is very simple to follow:

1. Wash the fruit when still whole and put in a strainer to drain.
2. Using a sharp knife, cut a long ampalaya in two or three parts; then, cut in the middle to expose the spongy meat and seeds.
3. Scrape the soft meat with a sturdy spoon until only a thin white membrane covers the green color of ampalaya.
4. Cut ampalaya to desired thickness or thinness. Use clean knife and cutting board to avoid washing the vegetable slices. Washing veggies after cutting/slicing only dilutes and removes important vitamins and nutrients.

Again. Do NOT blanch with hot water or squeeze off the juices after kneading with salt. Ampalaya will just lose a lot of its nutrients and only a bit of its bitter taste. This vegetable has an acquired taste. It must be cooked as it is to seal in all the healthy goodness.

For ampalaya leaves, cut off the leaves with soft stem intact. Put in a basin and wash three times to remove any residue of dirt. Drain well and set aside.

Watch out for more easy-and-quick delicious recipes!