Like any other kid, I used to loathe ampalaya. I remember telling my parents I will give them perfect grades just for them not to make me eat it anymore. Who would have thought that the bitter gourd will turn out to be my most favorite vegetable after the eggplant?
I like it boiled (the small variety… ‘yung ampalayang ligaw) with bagoong na isda with spiced vinegar as sawsawan or sautéed with egg and chicharon. And this, this is my favorite ampalaya dish. Mixed with beef and flavored with tausi.
2 medium ampalaya, sliced
200 grams beef strips
3 tablespoons of tausi
1 tablespoon of oyster sauce
3 cloves of garlic, minced
a small red onion, chopped
1 thumb of ginger, sliced into strips
half a cup of water
Saute the garlic and onion and when latter wilts, add beef. Cover the pan so the beef will quick quickly and be juicy. Shake the pan vigorously at least twice so the beef will be evenly cooked. Mix in the rest of the ingredients and cover the pan again and simmer for 3-5 minutes or until ampalaya is cooked.
I like this dish dry, with the liquid fully absorbed by the beef. If you like the dish saucy, just ad another half a cup of water and 1 more tablespoon of oyster sauce. Easy on the tsausi though. The dish might be too salty if you put too much tausi. Remember, it’s salted soybeans.
This is best served with white rice. It’s also excellent paired with my other favorite ulam, using my most favorite vegetable– Braised Eggplants with Pork and Shiitake.