ampalaya

Ampalaya (Bitter Gourd) in Philippine Cuisine

Ampalaya

Photo by Angie Pastor.

Ampalaya is the Tagalog word for this vegetable called “bitter gourd” in English.

Ginisang Ampalaya

Featured photo of Ginisang Ampalaya by Mayette Garcia

Ampalaya is the Tagalog word for “bitter gourd” or “bitter melon.” Ginisa means “sautéed.” Here is a simple recipe for sautéed bitter gourd in Philippine cuisine.

Dahon ng Ampalaya

Photo by Angie Pastor of Dahon ng Ampalaya (Bitter-Gourd Leaves).

Can be used in chicken tinola or sauteed with other ingredients, such as with mung beans.

Pinakbet

Cooked, Styled & Photographed by Mayette Garcia.

Pinakbet (also known as pakbet) is a popular vegetable-rich Filipino dish associated wih the Ilocos region of the Philippines. Pinakbet is the contracted form of the Ilocano word pinakebbet, meaning “shrunk” or “shriveled.”

Ginataang Ampalaya

Mga Sangkap: 1 niyog 3 kainamang laki ng ampalaya 2 butil