Manong Ken's Recipe of the Month - March 2000

Ampalaya Con Carne

Note: I can't find a recipe for this, so this is sort of a reconstruction ... not sure how this would taste though.

2 - 4 pieces of ampalaya (bitter melon), cut in half length-wise, de-seeded and sliced cross-wise (whew!)
By the way, to take the bitterness out of the ampalaya (as some may not be able to stand its taste - I love it bitter though - roll the ampalaya sliced pieces in salt - the salt will draw water (and bitterness) out
2 tablespoon minced garlic
1/4 cup chopped onion
8 1/2-inch slices of ginger
1 can of tausi (salted black beans)
2 lb beef, cut into 1 x 1 1/2 inch strips
corn starch
soy sauce
sesame oil
vegetable oil
1/4 cup water

Marinade beef strips in a mixture of corn starch, soy sauce, sesame oil and a few slices of ginger. If possible, pound ginger - for about 30 mins or so.

Heat oil in pan. Brown beef and remove when reasonably brown. Set aside.

Using the same oil, saute garlic and remaining ginger until onion becomes transparent. Add sliced ampalaya. Add beef and a little bit of water mixed with a teaspoon of cornstarch (thickens sauce) and soy sauce (colors sauce). Simmer for about 3-5 mins. Add black beans. Be careful when adding the black beans as it is very salty. Maybe just a tablespoon or so.

I think you'll be able to have a decent ampalaya con carne with black beans with this recipe. I'll upload the real recipe when I find one.

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