A Bitter Love Affair

    

    

Do I hear  a very loud Yuck ? Well, you either truly love this native salad or hate it all the way. There is just no compromise. Being encouraged, okay, forced to eat this wrinkled veggie as a kid spelled only one word on my mind-- T-O-R-T-U-R-E. But after shedding pails of copious tears and desperate  attempts of  self-induced dramatic tantrums, all to avoid swallowing the bitter truth, I've learned to accept and love this bitter gourd without condition. In eating  as in life, time is what it takes,I guess, to achieve true love.

Bitter gourd, balsam pear or bitter cucumber are what they are called in the English speaking climes. Ampalaya it is in Luzon and Amargoso to the natives of the Visayan islands. With its many names, Amargoso has been touted to have medicinal values that can fight anemia. It purifies the blood,its said, and strengthens the immune system.It can be a factor in the prevention and treatment of diabetes. Ampalaya capsules are out in the market but the scientific and medical community barring any intrusion from  mega-drug companies, has yet to affirm of its effectiveness. One thing is for sure-- the Ampalaya contians a "bitter crystalline alkaloid used in medicine" (Merriam-Webster online) called quinine. It is used "especially as an antipyretic,antimalarial, and bitter tonic"(Merriam-Webster on line).

There are many ways to prepare this dish. I want it as a raw and crunchy companion to grilled meats and seafood or to dried fish even. It just makes you go for more rice.

To prep, cut the gourd lengthwise and scrape the seeds and pith with the hollow of a spoon.

Slice the two portions crosswise into thin pieces.

Place  in a mixing bowl, mix with rock salt, and squeeze with your hands until the juice come out. (I usually  do a taste test. If the ampalaya is not that bitter, I omit this step)

Discard the juice.

In the bowl, mix the amargoso with minced garlic,chopped onions, sliced tomatoes and drizzle with native vinegar. Apple cider vinegar will do.

Add a  little sugar and season with more salt if need be.

Mix well and let it sit, chill in the fridge if you want till the ingredients have soaked up the seasonings.

Plate and serve.

 

 

Comments

[xtine]

one word for your "love it!" Yes, I am indeed a BIG fan of bitter melon or ampalaya and I don't care about the bitterness taste "it cleanses me inside" I like it! I love it with my "pinakbet" and hopefully I could find one in asian store tomorrow...

Have a great weekend!

Tin

[angelo]

go for it,tin. Enjoy.

[mae]

Tis is one of my fave veg. I like it ginisa w itlog - is that torta? I haven't tried it raw as a salad but will definitely have a go since yours look so appetising.

[iska]

I love ampalaya even as a kid but I don’t remember trying it raw…

[sha]

PALIYA SA CEBUANO...oh my am the one and only who HATES IT... my memory is one of the most bitter food I have ever tasted. i do it when it served and I am a good guest...

[Kai]

Palya in Pangasinan...I hated ALL vegetables when I was a kid, and it's a wonder now that I can't eat a meal without my former "bitter lovers."

[angelo]

mae,guinisa with egg and tomatoes, with shrimp or minced beef or pork spells delicious. I don't think it's called torta though.

iska, raw is good.mix it w/some sugar lang. the more you eat it the les bitter it tastes.

sha, it's about time to try it.

kai,love works in mysterious ways.:)

[Karen]

Apalya in Capampangan. What I've noticed is how it tastes less bitter the rawer it is. My lola didn't even bother squeezing out the juices, she just added it just before cooking is done.