Ginisang Ampalaya Leaves with Tinapa
Ampalaya leaves with smoked fish is delicious as it is nutritious. It's quick and easy to cook and economical, too. Great with steamed rice and grilled fish or meat!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 1/2 small bunch ampalaya leaves
- 1 tbsp oil
- 1 onion, peeled and chopped
- 2 clove garlic, peeled and minced
- 1 large Roma tomato, chopped
- 1 cup water
- 4 pc smoked round scad, tinapang galunggong, flaked and bones discarded (about 1 cup of flaked meat)
- salt and pepper to taste
Instructions
- 1
Remove leaves from stalks, leaving soft stems intact. Discard stalks. Wash leaves under cold running water to rid of dirt. Drain well and set aside.
- 2
In a pot over medium heat, heat oil. Add onions and garlic and cook until limp.
- 3
Add tomatoes and cook, mashing with the back of sa poon, until softened and release juice.
- 4
Add water and bring to a boil.
- 5
Add flaked tinapa and cook for about 2 to 3 minutes. Season with salt and pepper to taste.
- 6
Add ampalaya leaves and gently push down into the liquid. DO NOT STIR.
- 7
Continue to cook for about 1 to 2 minutes or until leaves are just wilted. Serve hot.