Sunday Lafang: AMPALAYA CON CARNE
Sunday, 13 November 2005 | By Mike | Category: Meat, Pinoy Food, Veggiestoday, i woke up late from an all-night packing and organizing two balikbayan boxes to be sent back home. laziness wells up as i was having my morning ritual of coffee, pandesal and yosi, hence my planned outing to go and look at the pinoy sunday street food stalls outside the catholic church here had to be cancelled.
then, feeling hungry while watching disc 2 of a tagalog movie [dubai] a friend lent me, i hopped into the kitchen and looked for something to eat. as i opened the freezer, a take-away box slides out and bam! there it was presenting itself to me and begging to be consumed! [a lot of my friends and former colleagues out there would see this scene as quite familiar and would understand why . . . tee hee . . .] a couple of nights ago, i ordered some take-away sirloin steak from the hotel which eventually found their way into the freezer, as a last-minute invite for a lafang with some pinoy colleagues came through.
anyway, i also have the habit of buying and keeping vegetables in the fridge which, i could easily whip something out of when in a hurry and this time i had ampalaya [bitter gourd], another favourite veggie. i usually cook it guisado with hebe [dried shrimps which i always have stock of] and scrambled eggs. but today, my ampalaya came out a bit more luxurious!
AMPLAYA CON CARNE
ingredients and method
cut ampalaya lengthwise, remove seeds and slice into thin diagonal strips and soak in water with salt. soaking ampalaya in salted water apparently takes out a bit of the gourd’s bitter taste. slice beef sirloin into thin strips and set aside.
sauté garlic and onions in a saucepan. add in sliced beef and sauté for another minute or so. add the sliced ampalaya, a teeny bit of water and some oyster sauce, mix and simmer for a few minutes until ampalaya is cooked and sauce thickens. i like my ampalaya a bit crunchy and not too soft.
serve as topping over a bowl of steamed white rice.
looks very very masarap, but i think it should be called the other way around he he he he… mas madami pa ang carne kaysa sa ampalaya! joke! he he he….
hmmmm….. i was thinking of cooking the same dish this afternoon…..
I second Larry’s motion! It should be called carne con ampalaya! Hahaha!
Craving… craving… craving…
I’ll try your recipe Mang Mike. I always cook ampalaya con carne with black beans. Ngayon ko lang nalaman pwede rin pala ang oyster sauce, sigurado yummy talaga ito.
sa mga oras na ito dpa ko kumakain sa pagbukas ko ng website mo saka kulang naramdaman ang gutom ko at pagkakatakam. pagnatapos na ko dito deretso na me sa kainan kung san man me padparin dahil talagang ginutom ako ng websito mo sir mike. sana sa susunod na pagbukas ko neto may menudo na at afritada.
i haven’t had ampalaya in a couple of months…. no ampalaya here. namiss ko naman tuloy papa ko! sarap kain mo ha, mike! another idea: add some tausi!
hi mike! i was looking at the google how to take away the bitterness from the “ampalaya” and your entry came up…well too late for me coz i didnt soak it in water with salt, i just scrubbed salt on it and rinsed and there it is now inside my pinakbet…hahahahah!!!
well am still glad to read your entry though, and they are right, it should be called carne con ampalaya, hahahahaha!!!
hope to be your friend too…
kaye
(email: katherine_karganilla@yahoo.ca)
I was suupossed to cook beef ampalaya with black been sauce…I guess that’s a different recipe po. I will try this recipe tonight. Me and my husband likes ampalaya a lot. This was the first recipe that came up on my search engine. Thank you.
i was supposed to cook this recipe some years ago but i don’t know how…i tasted one of these stuff in a restaurant in cebu and it really knocked me off. i dont know how to thank u mang mike…
im googling ‘ampalaya con carne’ and alas! im here in your blog .. ill be cooking this tonight coz ampalaya con carne is one of my hubby’s favorite viand .. just want to ask .. gano karaming oyster sauce ang ilalagay? please reply para ndi masira yung ulam namin mamaya heheheh ..
hello.. m going to cook ampalya con carne later for our dinner..
un kase ang gsto ng bhebhe ko(hehehe)… but unfortunately, i dont know how.. hmmm… ive read the recipe above.. ask ko lang po, y d n lalagay sa pressure cooker ang beef?? s kaya parang rubber sya pag saute lang?? hehehe.. just asking.. thanks…
hi jeepee, i’ve used left-over sirloin steak for this recipe . . . you also don’t need to cook the beef in a pressure cooker if you’re using raw meat but then depende din on the meat . . . just stir-fry the thinly sliced meat on high heat for a few minutes until it changes colour . . . the meat should be tender by then . . . good luck!
yesterday my filipina neigbor and my very first friend here in US gave me “ampalaya”.I really dont know how to cook it. So I thought , anong ginagawa ng google…..there it is….. I found this recipe….mukhang madali naman. As a first timer to cook, I am sure di mapapalpak di po ba? I am just hoping that my husband will like it, anyways, he has eaten pinakbet before so I am sure he will also appreciate this one….Dakal pong salamat! :)
hello po, i thought tomato sauce po nilalagay? with black beans?
pwede din ba un?
kase this is one of my favorites, and im on my way to market now, i really want to cook this,,,
pwede ba tomato sauce instead of oyster sauce?..
pls rply…
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