Ampalaya con carne recipe
There is a saying that when you can cook ampalaya con carne without any bitterness, you have a dark conscience. Well, I beg to disagree. As far as my cooking knowledge is concerned in order to eliminate too much bitterness in the dish, you should slice the ampalaya (bitter melon) as thin as you can. Then, mash it with salt and wash it with water.
Culinary skills is about experimenting. It’s about love for cooking and people who will eat the dish. So, I can say, the better cook you are, the lovable your personality is. Likewise, the clearer you conscience.
Let me share a technique to slice the ampalaya the thinnest. It’s by using a peeler in slicing the vegetable.
Let me call this “instruction 1” slice the amplaya vertically, remove the seeds. Then hold the peeler using your left hand and ampalaya (vertically) on your right hand. Then slide the vegetable through the blade of peeler and you’ll end up with very thin slices. Mash with salt and wash with water to eliminate too much salt.
This is also quite faster than using the knife. Trust me!!!
- 2 ampalaya, use instruction 1
- 1/2 kilo pork – sliced
- 2 eggs
- 1 1/2 cup water
- 3 cloves garlic – minced
- 1 medium onion – chopped
- 2 eggs – beaten
- 3 medium tomatoes – chopped
- salt and pepper to taste
- Saute garlic until golden brown and onion.
- Add the tomatoes and let it simmer.
- When some of the tomato skin peel of add the pork and let it simmer for a while.
- Add water and boil for 10 minutes.
- Add the ampalaya and let it boil for another 10 minutes. Constantly mix.
- Add eggs and continue to mix.
- Add salt and pepper.
- Serve and enjoy.