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Ginisang Ampalaya Leaves with Tinapa in a serving bowl
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5 from 2 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 mins
Cook Time15 mins
Total Time30 mins
Course: Main Entree, Side Dish
Cuisine: Filipino
Servings: 4 Servings


  • 1/2 small bunch ampalaya leaves
  • 1 tablespoon oil
  • 1 small 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


  • 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 back of spoon, 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 liquid.
    Continue to cook for about 1 to 2 minutes or until leaves are just wilted.


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