Crispy Fried Ampalaya

admin, June 4, 2015


I HATE AMPALAYA … NOT ANYMORE! Try this out! You’ll love it. Everyone says ampalaya is good for you. There are even food supplements based on it, but let’s face it. It’s dang yuckky a lot of times. I don’t believe it. With ampalaya a part of Filipino cooking tradition, why have we never cooked it this way? I did a google search on fried ampalaya and deep fried ampalaya and all I get is stir fried – the usual way we cook it. The fried bittermelons are more common in other asian and south east asian countries.

Yes, some of you may say the frying takes away all the nutrients. Yes it does, and eating too much fried food isn’t good for you. But the reason why we are excited about this is that it takes ampalaya to another level. Even kids like it. The frying seems to take away the bitter taste. We now have a way of introducing ampalaya to people, adults and children alike in an enjoyable way, and hopefully later they’ll want to try it in the other ways it’s cooked.

Try it out.  When we cook ampalaya at home, a single large ampalaya stir fried with beef or pork is good enough for about 4 to 6 people.  When we cooked it this way the first time during an outing, everyone ate the equivalent of more than one large ampalaya.  Even the kids were eating it.  Another pinoycookery breakhrough!  Imagine that!

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Salt and pepper
Cooking Oil
Ketchup or mayo


Take out the seeds and insides of the ampalaya.
Slice thinly and evenly. It’ll get crispier the thinner it’s sliced.
Coat with a thin layer of flour to add to the crispiness.
Fry in a hot pan with oil. If you can deep fry it the better, it’s easier to handle larger batches when deep frying and n our experience, deep frying it makes it a lot crispier.
When done, let it drain over paper towels to get the excess oil out.
Season with salt and pepper.
Serve with a ketchup or may dip.


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