Adobong Ampalaya (BITTER MELON)

As a child growing up in the city, i'm not really fond of eating veggies. As far as I can remember, my mother never served vegetables because she knows that we (my sisters and I) would not even dare touch it. But now, things have changed. Especially now that I'm married, I have to look out for my husband's health and mine as well. I make sure that everyday, 1 dish of vegetable is served at the table with little or no meat at all. And so now, I would like to share with you my secret to loving ampalaya. =)

Reasons why YOU should LOVE AMPALAYA:

Ampalaya for Diabetes. Clinical Studies for Ampalaya Bitter Melon demonstrated hypoglycemic properties (blood sugar lowering) or other actions of potential benefit against diabetes mellitus.
The hypoglycemic chemicals found in Ampalaya Bitter Melon include a mixture of steroidal saponins known as charantins, insulin-like peptides, and alkaloids. The hypoglycemic effect is more pronounced in the fruit of bitter melon where these chemicals are in greater abundance. The fruit has also shown the ability to enhance cells’ uptake of glucose, to promote insulin release, and potentiate the effect of insulin. In other in vivo studies, bitter melon fruit and/or seed has been shown to reduce total cholesterol and triglycerides in both the presence and absence of dietary cholesterol. In one study, elevated cholesterol and triglyceride levels in diabetic rats were returned to normal after 10 weeks of treatment

Ampalaya for Hemorrhoids. Powdered leaves and root decoction of Ampalaya are applied to hemorrhoids as astringent.

Ampalaya for Stomach Problems. Ampalaya leaf juice is used to expel intestinal parasites, treat dysentery, diarrhea, and chronic colitis. Grounded seeds may also be used. Taken in a spoonfull 3x a day until ailment subsides.

Ampalaya for Cough. Ampalaya leaf juice is used for mild coughs for children. Administered in a teaspoon 3x a day.

Ampalaya for Burns, Scalds and Wounds. Pounded Ampalaya seeds or leaf are used to treat burns, scalds and wounds.

Ampalaya as Anti-Cancer. Two compounds extracted from ampalaya bitter melon, α-eleostearic acid (from ampalaya seeds) and dihydroxy-α-eleostearic acid (from the ampalayafruit) have been found to induce apoptosis of leukemia cells in vitro. Diets containing 0.01% ampalaya bitter melon oil (0.006% as α-eleostearic acid) were found to prevent azoxymethane-induced colon carcinogenesis in rats.

Other acclaimed uses are for the treatment of HIV, treatment of fever and headaches, treatment of rheumatism and gout, disease of the spleen and liver.

ADOBONG AMPALAYA

Ingredients:

1/2 kilo or 2 pcs. Ampalaya (Bitter Melon)

1/4 kilo pork thinly sliced

1 pack Maggi Magic Sarap

3 tbps. Soy Sauce

1 tbsp. Vinegar

1/2 glass of water

Rock Salt or Iodized Salt 

Pepper

Garlic

Onion

To minimize the bitter taste of ampalaya without losing too much of its nutrients:

1. Cut off both ends of the ampalaya.

2. Slice the ampalaya into half (crosswise).

3. Then slice it again lengthwise.

4. Using a spoon, take out the seeds.

5. Slice the ampalaya in very thin slices.

6. Pour Salt (around 7-8 tbsps.of salt). I used rock salt for this. 

7. Mix the salt well and leave it for 30 mins. 

8. Wash the ampalaya using Lukewarm water and squeeze out the juice. 

Procedures:

1. Sautee garlic and onion.

2. Place meat.

3. Add Pepper, half Maggi Magic Sarap, Soy Sauce and Vinegar.

4. Add water (amount may vary depending on your taste). For this, i placed more water since my husband is not fond of eating dry dishes. =)

5. Once the meat is cooked (around 15 mins. only on high heat), pour in the ampalaya.

6. Sprinkle the remaining half of Maggi Magic Sarap and pepper to taste.

7. Let it boil once then it is ready to serve. Enjoy! 

What i do love about this dish is that it does not leave any Bitter aftertaste unlike other ampalaya dishes. Yes, there's still this bitter taste but at least, it has been minimized. It is now tolerable. Trust me... I used to hate ampalaya.  But now, since i have found a way of taking it's bitter aftertaste, I will make sure this dish is served at least once a week. Happy Eating! =)