Bitter Dishes
We can’t always find ampalaya or bitter gourd here. So when they started to appear at the supermarkets two months ago, it has become a part of my weekly budget. Ampalaya with egg is very easy to prepare so I went on for weeks cooking ampalaya this way. Honestly, I had never tried cooking ampalaya before I came here. About a month ago, ampalaya or goya (in Japanese), became so cheap that you could buy 4 pieces for just 100 yen (US$1)! We bought so many goya but I couldn’t eat any more goya with egg! So I tried cooking it in different ways, one of them was adding it to a Japanese curry! I passed by a curry restaurant and saw a big picture of curry with ampalaya and squash. Here’s my version:
It still tastes like the usual Japanese curry (of course!) but with a twist. The squash compliments the ampalaya’s bitter taste. As I have put my heart into cooking it, I can say that it’s delicious!
Summer will be over soon, and goya will be gone again, so I have to eat goya to my heart’s content.
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August 13th, 2008 at 1:45 am
and ampalaya is good for you, too, healthwise.
you can make “pinakbet” with it, too.
August 13th, 2008 at 4:23 am
Shiera,
As an Ilocano, I’m good at cooking amplaya dishes. Like fortuitous faery said, you can really make a delicious version of pinakbet using ampalaya.
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August 13th, 2008 at 7:15 am
This looks YUMMY, nice blog!
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August 13th, 2008 at 9:42 am
i’m not that huge a fan of the bitter melon (as what we called it here).
i only eat it if it is cooked until the bitter taste is gone.
:p
oh n btw, is the jp curry sweet ?? *curious*
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August 13th, 2008 at 10:29 am
Omigod i miss my mum’s bitter gourd soup
…. and somehow when i try to make it its never the same hahaha…oh well….tough luck….
August 16th, 2008 at 9:44 am
Mmm, that looks really tasty! I wonder what an equivalent squash would be here in the U.S.
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