 | |
| Course | Main course |
|---|---|
| Place of origin | Philippines |
| Serving temperature | Hot |
| Main ingredients | bitter melon,coconut milk,tinapa (smoked fish) |
Ginataang ampalaya, is aFilipino vegetable stew made frombitter melon andtinapa (smoked fish) incoconut 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 ofginataan.
The basic ingredients ofginataang ampalaya isbitter melon (ampalaya),tinapa (smoked fish),coconut milk, onions, garlic, salt, pepper, andbagoong alamang (shrimp paste, can be substituted withfish sauce orMSG). Pork or shrimp can also be added, along with other vegetables likemoringa leaves (malunggay),tomatoes, andeggplants, among others. The dish can also be spiced withginger as well assiling haba orlabuyo peppers.[1][2][3] A thickening agent likecornstarch orokra 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 inbrine 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. Thetinapa 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]
Theonions andgarlic are sautéed in oil, along with the shrimp or pork if they are added. Water is added along with thetinapa 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 crushedtinapa 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 bycoconut cream.[5]
Ginataang ampalaya can be cooked withcalabaza and other vegetables, in which case it becomes the more general dishginataang gulay ("vegetables in coconut milk").[6][5]
