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Ginisang Ampalaya Leaves with Tinapa in a serving bowl
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5 from 3 votes

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 Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Entree, Side Dish
Cuisine: Filipino
Servings: 4 Servings
Calories: 104kcal
Author: Lalaine Manalo

Ingredients

  • ½ small bunch ampalaya leaves
  • 1 tablespoon oil
  • 1 onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 1 large Roma tomato, chopped
  • 1 cup water
  • 4 pieces smoked round scad, tinapang galunggong, flaked and bones discarded (about 1 cup of flaked meat)
  • salt and pepper to taste

Instructions

  • 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.
  • In a pot over medium heat, heat oil. Add onions and garlic and cook until limp.
  • Add tomatoes and cook, mashing with the back of sa poon, until softened and release juice.
  • Add water and bring to a boil.
  • Add flaked tinapa and cook for about 2 to 3 minutes. Season with salt and pepper to taste.
  • Add ampalaya leaves and gently push down into the liquid. DO NOT STIR.
  • Continue to cook for about 1 to 2 minutes or until leaves are just wilted. Serve hot.

Notes

To minimize the bitter taste, do not stir once the ampalaya leaves are added.

Nutrition

Calories: 104kcal | Carbohydrates: 4g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 30mg | Sodium: 36mg | Potassium: 262mg | Fiber: 1g | Sugar: 2g | Vitamin A: 142IU | Vitamin C: 5mg | Calcium: 18mg | Iron: 0.5mg