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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
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Course:
Main Entree, Side Dish
Cuisine:
Filipino
Servings:
4
Servings
Calories:
104
kcal
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:
104
kcal
|
Carbohydrates:
4
g
|
Protein:
12
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
0.01
g
|
Cholesterol:
30
mg
|
Sodium:
36
mg
|
Potassium:
262
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
142
IU
|
Vitamin C:
5
mg
|
Calcium:
18
mg
|
Iron:
0.5
mg