My AMPALAYA CON CARNE!

This is a request of my YOUTUBE family; became a close friend of mine; urmyworld channel a.k.a. Helen, she’s from GERMANY! “Ich hoffe es wird dir helfen mein schatz!”
Regards an Klaus :pump-:)

Momordica charantia is a tropical and subtropical vine of the family Cucurbitaceae, widely grown for edible fruit, which is among the most bitter of all vegetables. English names for the plant and its fruit include bitter melon or bitter gourd. Bitter melons are seldom mixed with other vegetables due to the strong bitter taste, although this can be moderated to some extent by salting and then washing the cut melon before use.

YOU NEED…….

* 1 Large ampalaya (bittermelon/gourd)
* 1 smallonion, halved and sliced
* 2 tbsps. of ginger, julienned
* 2 cloves garlic, peeled and smashed
* 1/4 cup of water
* 1 tbsp. soy sauce
* some oil

FOR MARINADE:

* 300 g of Beef loin
* 2 tbsps. soy sauce
* 1 tbsp. sugar, white
* 1/2 tsp. salt
* 1 tbsp. cornstarch
* 1 tbsp. sesame oil
* 2 cloves of garlic, peeled and smashed

HOW TO…….

1.) First, trim the ampalaya by cutting off both ends. Cut in half lengthwise. With a sturdy spoon, scape off the seeds and membranes. Cut into 1/4 inch slices, or thinner if you can manage it.

2.) Place the sliced ampalaya in a bowl and sprinkle generously with salt and cold water. Next smother it with plenty of salt and add water just above the ampalaya and let it soak for 20 minutes. After soaking, rinse it thoroughly and make sure all the salt has been rinsed off.

1.) In a wok or pan, heat some oil and saute beef intil done, set aside.

2.) Same wok or pan, saute onion, garlic, ginger for 15 seconds. Add ampalaya then beef. Add soy sauce and some water. Cover 6 minutes simmer on low heat until ampalaya is done.

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