How to Cook Ginisang Ampalaya In a bowl, beat eggs and season with salt to taste. Soak ampalaya in salted water for 5-10 minutes to lessen the bitter taste. Wash, drain, and set aside.
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In a large bowl, whisk together salt and water. Once mixed, add in the sliced ampalaya and allow the gourds to soak for 5-10 minutes (this will help reduce the bitterness). Drain and squeeze out all the water. In a large nonstick pan or wok, heat cooking oil on medium-high heat.
We suggest that you try this healthy and anti-diabetic vegetable dish, Ginisang Ampalaya with Beef Slice the Ampalaya into thin slices, also slice the the onion and tomato Saute’ the garlic, onion, and tomato the add the beef until it turns brown
1 Ginisang ampalaya with egg is best served fresh. While you can definitely reheat this ginisa dish, it is best consumed fresh off the pan or wok. This is because the more times you reheat the dish, the more tender and soggy the ampalaya will get, and the drier the eggs will become. 2 You can refrigerate it.
It is rich in iron, contains twice the beta-carotene of broccoli, twice the calcium of spinach, and twice the potassium of a banana. We suggest that you try this healthy and anti-diabetic vegetable dish, Ginisang Ampalaya with Beef Slice the Ampalaya into thin slices, also slice the the onion and tomato