Ampalaya Con Carne Recipe: There is a technique on how to eliminate excess bitterness of the vegetable.
When I was a kid, probably about three or four, I didn’t like ampalaya or interested in cooking it.
I’m always a vegetable lover ever since but not ampalaya. It’s not the bitter taste, though. It is because of the urban legend that I heard from my older siblings.
In one of their conversations, I heard that the cleanliness of your heart will reflect on how you cook ampalaya. It’s in a reverse manner — if you can cook it without traces of bitterness, you are an evil person; and if you cook bitter, you are kind.
I don’t want to taste it or cook it because I don’t want to know if I and my family members are evil. I’m in denial.
However, as times go by, I realize that the claims are lies. That’s the time when my mother thought some techniques on Ampalaya Con Carne Recipe.
- 1-kilo ampalaya
- 1/2 kilo pork, chopped
- 4 medium tomatoes, sliced
- 3 cloves garlic, finely minced
- 1 medium onion, chopped
- 2 eggs
- 1 cup water
- Salt and pepper to taste
- Remove the top and bottom of the ampalaya and cut them in half.
- Remove the seeds and clean using running water.
- Slice as thin as you can. I use a peeler.
- In a bowl put a two tablespoon of salt on the sliced ampalaya.
- Rub the flesh until the juice comes out.
- Rinse with clean water.
- Saute garlic and onion.
- Add tomatoes and let it simmer.
- Add the pork and water. Boil until cooked.
- Put the ampalaya and continue to mix until cooked.
- Add the eggs and continue to mix until cooked.
- Add salt and pepper to taste.
Ampalaya Con Carne Recipe varies. There are some people who want beef instead of pork. In that case, you must have to boil the beef longer.