ampalaya con carne

one of the treats given by daduy is the ampalaya con carne. he made it fast before we left paranaque.

Ingredients:
3 ampalaya (bitter gourd)
2 tablespoon fermented salted black beans
1 medium onion
2 tablespoon minced garlic
thumb size fresh ginger
1/2 kilo beef
1/4 cup oyster sauce

cut ampalaya lengthwise. remove the seeds and the white cottony stuff stuck on its inner flesh. rinse ampalaya on salted water and drain. this is to mellow down the bitter taste of the vegetable.

wash once the black beans with running water on a strainer to lessen its saltiness.

chop the onions and garlic. slice the thumb size ginger.

slice the beef to bite size slivers.

saute garlic till golden brown. add the onions and ginger. saute until ginger is translucent and that you can smell its aroma.

add the beef slices. add 2 cups water. boil the beef till tender. add more water if needed.

when tender, add the oyster sauce and black beans. simmer for two minutes.

add the ampalaya. do not mix the pan after adding the ampalay. this is to prevent the bitterness from overpowering the flavor. simmer for three minutes.

add salt and pepper to taste.