100g khổ qua bao nhiêu calo

Bitter Melon, or bitter gourd, is a fruit (used as a vegetable) known for its distinctively bitter taste. Its scientific name is Momordica charantia, belonging đồ sộ the same Cucurbitaceae plant family as cucumber, melon, and squash.

Locally known as ampalaya in the Philippines, it has a distinct appearance that sets it apart from others. It is cylindrical in shape, with a pointed kết thúc and a tapered tail at the other.

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Its skin is bumpy and wrinkled, with prominent ridges running the length of the fruit. It is green, ranging from pale đồ sộ dark depending on its maturity.

Ampalaya or the Chinese bitter melon variety looks lượt thích a pale cucumber—lighter green, smooth with plenty of grooves on the outside.

Karela (an Indian variety) is smaller and darker with rough, spiked skin.

What does bitter melon taste like?

Is bitter melon healthy?

How đồ sộ buy

How đồ sộ store

Do not wash until ready đồ sộ use. The best way đồ sộ store it depends on how soon you plan đồ sộ use it. If you are using it within 3 days, loosely store it in a bag in the driest part of your fridge (usually the front) or in the vegetable drawer.

Wrapping individually with plastic wrap prolongs its shelf life in the fridge for longer than vãn a week. This technique effectively maintains its freshness as it prevents moisture loss; make sure they are firm with no mushy spots before wrapping.

Bitter melon does not freeze well because of its high water nội dung. Keeping it at room temperature will cause it đồ sộ spoil quickly and become soft, slimy, and moldy.

How đồ sộ prepare

Step 1: Slice the bitter melon in half lengthwise. Using a spoon, scoop out the seeds and the white pith that is more bitter than vãn the fruit itself. Trim the ends, if necessary.

Step 2: Slice them depending on how you are going đồ sộ cook them.

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Step 3: If you wish đồ sộ reduce the bitterness, liberally add salt and gently mát xa it into the slices. Let them sit for about trăng tròn minutes.

Step 4: Rinse them thoroughly under running water while gently squeezing them. Drain and cook as usual or serve them raw.

How đồ sộ reduce bitterness

While bitterness or acerbity can not be removed entirely from bitter melon, there are ways đồ sộ make them less bitter:

• Soak in salt: Remove as much of the white pith along with the seeds. After slicing them, sprinkle a generous amount of salt and mát xa it into the flesh. Let it sit for about trăng tròn minutes đồ sộ draw out the bitterness. Rinse well while gently squeezing them without breaking the slices.
• Blanch in boiling water: Blanch it in boiling water for about 2 minutes before cooking. Drain the water and use the bitter melon in your recipe as usual.
• Use the right ingredients đồ sộ mask the bitterness: Incorporate strong flavors đồ sộ complement it, making it less pronounced and more enjoyable. Some options include garlic, onions, ginger, soy sauce, or oyster sauce.
• Choose less mature bitter melon: The younger and less mature it is, the less bitter it tends đồ sộ be. Look for small, lighter-colored ones for a milder taste.

Keep in mind that while these methods can reduce the bitterness of bitter melon, they may also alter its nutritional value.

Filipino recipes with Bitter Melon (Ampalaya)

Cooking with bitter melon requires balancing its bitter taste rather than vãn hiding it. The fruit is used in a variety of ways in Filipino cuisine:

• Ampalaya Salad (Bitter Melon Salad): A raw bitter melon salad with red onion, tomatoes, and a vinegar-based dressing.
• Ampalaya Achara (Pickled Bitter Melon): A quick pickle made with thinly sliced bitter melon soaked in vinegar, salt, and sugar.
• Pinakbet (Braised Mixed Vegetables): A hearty stew made with a variety of local vegetables (squash, okra, eggplant, yardlong beans, and bitter melon) with sautéed shrimp paste and proteins lượt thích shrimp or pork.
• Ampalaya con cái Carne: Stir-fried bitter melon with beef, aromatics, and a sauce made with oyster sauce or fermented Black beans.
• Sautéed Ampalaya (Ginisang Ampalaya): Sautéed bitter melon with onions, garlic, and tomatoes cooked with scrambled eggs and sometimes ground pork or shrimp.
• Stuffed Ampalaya: (Rellenong Ampalaya): Rounds of ampalaya are hollowed out and stuffed with ground meat and aromatics. It is then baked or pan-fried, then simmered in a savory sauce.
• Sinigang (Sour Soup): Ampalaya, along with other vegetables, is added đồ sộ a sour and savory soup made with pork, shrimp, or fish and a souring agent lượt thích tamarind.

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