Aired (September 8, 2024): In this episode, Chef JR Royol makes Ampalaya convincing once again to those who hate it by creating this fusion of vegetable and curry, the Ampalaya Curry.
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00:00We're still at Sir Mackie's Lucky Farm here in Nueva Ecija, and it's time for me to cook for you a dish that will really convince those who don't eat bitter gourd.
00:11Ampalaya.
00:19Ampalaya is a classic. It's a Filipino dish.
00:25It's usually served for breakfast.
00:29It's served with nostalgic dishes, especially for those who grew up in the province.
00:37There's always a story to be told when it comes to Ampalaya.
00:42So, there's the stir-fried dish, there's the dish with mung bean, and there's a lot of other dishes to cook, especially Paksiw.
00:50I'll just give you something that you can include in your Ampalaya cycle.
00:57We're going to make Ampalaya Curry.
01:00When we say curry, the more spices for me, the better.
01:05So, we have here our aromatics, tomatoes, onions, and of course, our garlic.
01:12We also have here grated ginger.
01:16Of course, we have chili to make our dish spicier.
01:20So, our pan is hot.
01:22Let's start with our stir-fry.
01:28Next up, our onion.
01:32And finally, our garlic.
01:36So, while we're sautéing our onions, garlic, and tomatoes, let's also add about two pieces of chili.
01:45Chili, and our ginger.
01:52And then, our cumin powder.
02:00And curry powder.
02:08And then, our coconut milk.
02:11Then, we'll just season this with some fish sauce, and brown sugar.
02:23So, our sauce has reduced, our curry with coconut milk.
02:27I'll let this simmer before I totally transfer our Ampalaya.
02:40We'll also add the Ampalaya pulp.
03:10Thank you for watching!