Bittermelon: bitter is better

If there is a poll on veggie popularity, I bet bitter melon will come out to be the least favorite. It may be the first vegetable to be voted out. I don't blame you, what with its bitter taste, who would dare eat this veggie anyway? But Bitter melon, considered the most bitter among all edible vegetables , is an excellent source of Vitamin C. It is fat free, saturated fat free, cholesterol free and sodium free. Bitter melon, also known as Balsam Pear, Balsamina (Spanish), ku gua or foo gwa (Chinese), and Assorossie (French) and Ampalaya (Filipino)  grows in tropical and subtropical climates http://bittermelon.org . It is a very popular vegetable in the Philippines.  I remember when I was growing up, my dad would always eat ampalaya. He would consume it in almost its raw form by just steaming it (on top of the rice), dip it in Bagoong Isda (anchovy sauce)  and eat it with steaming rice ,while I looked in amazement. He liked it so much and I remember him saying that the more bitter it tastes, the better. 

I believe it's an acquired taste. It took me quite a while to acquire the taste for it. Everytime I consume it , I think of the nutrients that this veggie has to offer. 

According to www.fruitsandveggiesmatter.com, bitter melon  is said to have a therapeutic effect on people who have diabetes as consumption of this vegetable may decrease blood sugar and insulin levels. Not that I have a diabetes, but it pays to know that this veggie helps, right?

How do you select a bitter melon? In selecting a bitter melon, choose firm, unblemished ones that are from 5 to 12 inches in length. If you desire for a strong bitter taste, choose the ones that are still green and a yellow-orange melon for a milder taste. 

Bitter melon can be kept for 3 to 5 days in the fridge so long as it is stored loose in a a paper or plastic bag.  

There you go folks. I hope you will try bitter melon or ampalaya dish next time. 

by: Charina Vergara

References: 

http://www.fruitsandveggiesmorematters.org/bitter-melon-nutrition-selection-storage

http://bittermelon.org

Embutido (Pinoy Meatloaf)

Among the many countries that colonized the Philippines years ago, the influence of Spain remains evident in the Filipino culture even up to this day. Aside from introducing Catholicism as a religion, the Spanish people also influenced Filipinos on how to use some of their words; but more importantly, how to prepare and cook their food.

Over the years, different Spanish cuisines have been adapted and many were made into appetizing versions depending on the availability of ingredients in each region and the taste buds of its people. Composed of the provinces: Aurora, Bataan, Bulacan, Nueva Ecija, Tarlac, Zambales, and Pampanga, Central Luzon or Region III is a part of the Philippines that is known to have natives with high regard for flavorful meals, with the Kapampangans noted to have  a natural flair for coming up with delectable meals out of pork meat
like the tocino, sisig, and the pindang, which is their native take on the Spanish longaniza, a sausage similar to a chorizo.

Longaniza is also commonly known as embutido in Spain. It usually contains hashed pork meat, seasoned with spices like black pepper, red pepper, cloves, ginger, garlic, paprika, among many others. Embutido or longaniza is also distinct for being wrapped in a log-like form with the skin of the pig’s intestines.

In the Philippines, however, longaniza is somewhat different from embutido; with longaniza much known to be the pork sausage with pig’s intestines as a wrap, and the embutido more considered as a meatloaf than a sausage because most Pinoy cooks like to and wrap it with an aluminum foil or cheese cloths instead of the skin of the pig’s intestines.

The inclusion of ground pork, whole hard-boiled eggs, carrots, green peas, and hotdogs in the stuffing is what separates the Filipino style embutido from the rest. It can also be served as cold cuts or can be fried until crispy. Pinoy embutido is best served with steaming rice and sweet and sour chili sauce or ketchup as a dip.

Catch us again next week for another  recipe  that you'll surely love. Don't  miss it!