Ginataang ampalaya

Ginataang Ampalaya is a traditional Filipino dish that is part of the larger category of Ginataan dishes in Philippine cuisine. The term Ginataan refers to food cooked with Gata, or coconut milk. Ampalaya, also known as bitter melon or bitter gourd, is a tropical and subtropical vine widely grown for its edible fruit.

Overview

Ginataang Ampalaya is a dish that combines the bitterness of the Ampalaya with the rich, creamy taste of coconut milk. The dish is typically seasoned with patis (fish sauce), garlic, onion, and ground black pepper. Some variations of the recipe also include shrimp paste or bagoong, and meat like pork or shrimp.

Preparation

The Ampalaya is first sliced and soaked in salted water to reduce its bitterness. It is then sautéed with garlic, onion, and tomatoes. The coconut milk is added and simmered until the Ampalaya is tender. The dish is then seasoned with Patis or Bagoong, and pepper. If meat is included, it is usually cooked before the Ampalaya is added.

Cultural Significance

Ginataang Ampalaya is a popular dish in the Philippines, particularly in the Bicol region, known for its use of Gata in many of its dishes. It is often served as a main course with rice, and is appreciated for its unique combination of flavors.

Health Benefits

Ampalaya is known for its health benefits. It is rich in vitamins A, B, and C, as well as iron and calcium. It is also known for its medicinal properties, particularly in controlling blood sugar levels, making Ginataang Ampalaya a popular dish among diabetics.