Comments on: Ampalaya con Carne

By: Edna Gabriel Quibual

Edna Gabriel Quibual — Mon, 05 Aug 2024 12:43:03 +0000

Gusto kng humingi ngnlistahan ng mga recipe nyo po

By: Arnel Torres

Arnel Torres — Sun, 02 Jun 2024 08:57:10 +0000

i would like to try cooking torta Con Carne or Torta Con hipon but dont know how ..can you have a recipe for torta con hipon or torta con carne I' am an OFW in UAE abu dhabi thank you hoping someday i can watch you vlog on this menu...more power.

By: amelia tan

amelia tan — Sat, 05 Aug 2023 17:54:29 +0000

In reply to Lalaine.

I always cook ampalaya with sotanghon. It’s good. It takes away the bitterness of the ampalaya. I also cook it with tomatoes.

By: Pep

Pep — Sat, 26 Feb 2022 22:44:33 +0000

I had to wait for the amplaya to cook a tad bit before adding back the beef. I don’t do any salting or squeezing the amplaya. I was taught not to stir any ampalaya dish until done cooking and sprinkle a little sugar on the amplaya while cooking. Works everytime that even my toddler and 6yo wasn’t scared of ampalaya dishes.😉

By: Lalaine

Lalaine — Fri, 08 Sep 2017 12:50:49 +0000

In reply to carmen. Hello Carmen, I've never had ampalaya with sotanghon, sounds interesting! Will have to give your mom's recipe a try :)

By: carmen

carmen — Fri, 01 Sep 2017 13:42:50 +0000

In reply to Lalaine. Oh, yes! My mother makes this dish with sotanghon, and it is so good! Served it to my American friends and they loved it. Of course here in Ohio, the ampalaya is not so bitter. Just a lot crunch and a hint of bitter taste. Haven't made this in a while. Got to start cooking...

By: Lalaine

Lalaine — Fri, 01 Sep 2017 03:29:26 +0000

In reply to Dave. Thanks for the tip, Dave!

By: Dave

Dave — Tue, 29 Aug 2017 07:10:27 +0000

The bitterness of the ampalaya is really in the seeds and white membrane of the vegetable. After splitting the ampalaya lenghtwise and scraping off the seeds and white membrane with a spoon, I put a tablespoon of rock salt in each half and rub off with the salt any remaining whitish membrane, then rinse off the excess salt with running water. Only then do I slice the vegetable into the desired shape or size. This rids more of the bitterness and also retains more of the nutrients of the vegetable, as compared to the slice, soak and squeeze method.

By: Gourmet Getaways

Gourmet Getaways — Thu, 13 Nov 2014 12:57:05 +0000

Nice and looks easy to prepare. I love meat and veggie combos :). Thanks for sharing!!!

Pop over and say hi some time. We always make a point to visit the sites of fellow bloggers who comment 🙂
Sharing is caring 🙂
Julie & Alesah
Gourmet Getaways

By: Lalaine

Lalaine — Thu, 13 Nov 2014 09:52:38 +0000

In reply to carmen. With sotanghon? Never heard this version before. Now you're making me want to cook ampalaya again, just to try it with sotanghon. Sounds delicious :)

By: carmen

carmen — Thu, 13 Nov 2014 09:44:52 +0000

Picture looks great, colors so vibrant! My mother has a similar recipe, but she adds sotanghon. I think I'll try your recipe using beef flank, cut across the gran, marinated, with a tsp of cornstarch. Can't wait to go out and buy the ingredients!

By: Ann Calzado

Ann Calzado — Thu, 13 Nov 2014 03:58:45 +0000

Yay! My Favorite 🙂 pinakamadaling lutuin at ibang version . . . I'll try this mamayang hapunan. i have to buy oven pa kasi para matry ko ung ibang recipes ng kawaling pinoy haha for the meantime yung madadali muna. Ipon muna pambili ng ibang gamit.