Guisadong Calabasa at Ampalaya
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 finely chopped medium onion4 cloves of fresh garlic, minced2 red ripe native tomato (oblongish type, medium size) or 1 large tomato, chopped2 cups sliced and peeled squash1-2 cups fresh, de-seeded, finely chopped salted [30 mins salt bath] then thoroughly washed bitter gourd1/2 - 1 tbsp fish sauce (soy sauce / smoked salt as alternative)0.25 tsp pepper (adjust accordingly)1- 1/2 cup waterServes 4 personAccompaniment: 1 cup boiled riceIt can be served as side dish
1. Cut bitter gourd in half, lenghtwise.
2. De-seed / Remove white meat of the vegetable
3. Slice/chop finely ( 'C'-shape bitter gourd slices).
4. Put into bowl and rub with salt, about 1/2 - 1 cup of local salt. Let it stand for 15-20 mins. Make sure that bitter gourd slices is evenlycovered with salt. Don't worry the dish won't be salty as you think. Salt bathing the bitter gourd releases liquid from the vegetables that produces the strong bitter taste thus salt would'nt be absorbed by the vegetable.
5. While bitter gourd salt bath is setting, prepare the other vegetables.
a. crush and chop garlic cloves
b. peel, de-seed and chop squash
c. chop / slice tomato(es)
d. chop / slice onion
(always chop the onion last)
6. Heat pan and add oil in medium heat
7. add garlic to pan, stir-fry till golden brown
8. add onions immediately. stir-fry till almost translucent
9. add tomato(es). casually stir-fry mixture till tomato(es) liquify a little then add fish sauce (or any alternative)
10. Add squash stir fry for few minutes then add water. Make sure water had fully covered the vegetables but not floating.
11. after 15-20 minutes of salt bath, remove the liquid and wash thoroughly.
12. Stir in bitter gourd and pepper on pan till evenly mixed. [As much as possible to stir it in 4 folds only. The more bitter gourd is agitated during cooking the more it will become bitter.]
13. Let it boil till squash softened and till water losses about 40-60% (Depending on preference). If water evaporates while squash is not yet tender, add more water. Adding water does not take much effect on the taste because salt does not easily evaporates.
14. When tenderness is achieved and the sauce is sizzling, the meal is ready to serve.
Makes 4 serving
Serve as rice topping or
as side dish.
Feel free to adjust the salty taste and spicy taste
You may add cayenne pepper or a bit of chilli flakes to spunk it up.
Number of Servings: 4
Recipe submitted by SparkPeople user IAMMILKO.
2. De-seed / Remove white meat of the vegetable
3. Slice/chop finely ( 'C'-shape bitter gourd slices).
4. Put into bowl and rub with salt, about 1/2 - 1 cup of local salt. Let it stand for 15-20 mins. Make sure that bitter gourd slices is evenlycovered with salt. Don't worry the dish won't be salty as you think. Salt bathing the bitter gourd releases liquid from the vegetables that produces the strong bitter taste thus salt would'nt be absorbed by the vegetable.
5. While bitter gourd salt bath is setting, prepare the other vegetables.
a. crush and chop garlic cloves
b. peel, de-seed and chop squash
c. chop / slice tomato(es)
d. chop / slice onion
(always chop the onion last)
6. Heat pan and add oil in medium heat
7. add garlic to pan, stir-fry till golden brown
8. add onions immediately. stir-fry till almost translucent
9. add tomato(es). casually stir-fry mixture till tomato(es) liquify a little then add fish sauce (or any alternative)
10. Add squash stir fry for few minutes then add water. Make sure water had fully covered the vegetables but not floating.
11. after 15-20 minutes of salt bath, remove the liquid and wash thoroughly.
12. Stir in bitter gourd and pepper on pan till evenly mixed. [As much as possible to stir it in 4 folds only. The more bitter gourd is agitated during cooking the more it will become bitter.]
13. Let it boil till squash softened and till water losses about 40-60% (Depending on preference). If water evaporates while squash is not yet tender, add more water. Adding water does not take much effect on the taste because salt does not easily evaporates.
14. When tenderness is achieved and the sauce is sizzling, the meal is ready to serve.
Makes 4 serving
Serve as rice topping or
as side dish.
Feel free to adjust the salty taste and spicy taste
You may add cayenne pepper or a bit of chilli flakes to spunk it up.
Number of Servings: 4
Recipe submitted by SparkPeople user IAMMILKO.
Nutritional Info Amount Per Serving
- Calories: 104.7
- Total Fat: 7.4 g
- Cholesterol: 0.0 mg
- Sodium: 356.9 mg
- Total Carbs: 9.4 g
- Dietary Fiber: 1.9 g
- Protein: 2.1 g
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