Ampalaya (Bitter Gourd) in Philippine Cuisine
Featured photo of Ginisang Ampalaya by Mayette Garcia
Ampalaya is the Tagalog word for “bitter gourd” or “bitter melon.” Ginisa means “sautéed.” Here is a simple recipe for sautéed bitter gourd in Philippine cuisine.
Dahon ng Ampalaya
Photo by Angie Pastor of Dahon ng Ampalaya (Bitter-Gourd Leaves).
Can be used in chicken tinola or sauteed with other ingredients, such as with mung beans.
Mga Sangkap: 1 niyog 3 kainamang laki ng ampalaya 2 butil