{"id":6754,"date":"2024-05-30T03:21:00","date_gmt":"2024-05-30T10:21:00","guid":{"rendered":"http:\/\/www.kawalingpinoy.com\/?p=6754"},"modified":"2024-11-02T10:35:13","modified_gmt":"2024-11-02T17:35:13","slug":"ampalaya-con-carne","status":"publish","type":"post","link":"https:\/\/www.kawalingpinoy.com\/ampalaya-con-carne\/","title":{"rendered":"Ampalaya con Carne"},"content":{"rendered":"\n

Ampalaya con Carne<\/strong> is a tasty stir-fry made with bittermelon and tender beef. It's a vegetable side dish packed with flavor and good-for-you nutrients. Delicious with steamed rice!<\/p>\n\n\n\n

\"Ampalaya<\/figure>\n\n\n\n\n\n

Ampalaya can be a tricky vegetable to prepare. The gourd is known as a nutritional powerhouse with many health benefits and herbal properties, but with its myriad of vitamins and minerals comes a pronounced bitter taste, which can be off-putting to most.<\/p>\n\n\n\n

To get rid of its natural acridness, it is customary for the cook to salt the vegetable and squeeze off its juices before cooking. This method does improve palatability, but with a caveat: important nutrients are also dispelled during the process. Contrary to popular kitchen practices, I do not salt my ampalaya before cooking as I want to reap its full benefits. By following my simple tips, you'll find that salting is unnecessary for a successful ampalaya dish.<\/p>\n\n\n\n

Ingredient notes<\/h2>\n\n\n\n
\"bittermelon,<\/figure>\n\n\n\n