Ampalaya with Tuna Caldereta (Bitter Gourd)

Bitter melon or bitter gourd is known as ampalaya in Filipino and it’s almost everyone’s favorite in the Philippines and Filipinos abroad. Although ampalaya is better, it makes a good and healthy choice for cooking and is easy to prepare and cook too. So, if you see bitter gourds at the grocery, maybe you can try this quick and easy ampalaya with Tuna Caldereta I made.

Preparing the Ampalaya or Bitter Melon

Rinse the ampalaya thoroughly to remove the dirt and dust. Slice it vertically, use a spoon to scrape the white part inside, and discard it. To lessen the bitterness of the ampalaya, you can sprinkle 2 tablespoons of salt, soak it for 10 minutes, and rinse.

Ingredient suggestion

For most of the ingredients, you can either measure them or eyeball the amount you want to add. As long as you don’t overdo or add too much, it should be fine. But don’t forget to always taste it before removing from the heat.

Tuna Caldereta Substitute

It’s fine if you don’t want to use the Tuna Caldereta. You can substitute it with something else like meat, sardines, or another tuna flavor, or don’t use any meat or fish at all for a healthier dish.

Ingredients

• 1-2 large ampalaya (bitter gourd/melon), chopped or slices
• 1 can Tuna Caldereta
• 1-2 tbsp soy sauce
• 3-4 tbsp unsalted butter
• 1 large onion, chopped
• 1 tsp garlic, minced
• 1/2 pc. green bell pepper
• 1 large tomato, chopped
• a sprinkle of paprika
• a sprinkle of parsley flakes, optional
• a sprinkle of chili powder

Instructions

1. In a skillet or non-stick pan, melt the butter over medium-high heat.
2. Saute the onion and garlic for a minute or two.
3. Add the green bell pepper, tomatoes, paprika, parsley, chili powder, and soy sauce. Then, stir for a minute or two.
4. Then add the ampalaya (bitter gourd/melon) and stir well.
5. Cook covered for 5 minutes.
6. Remove the cover, then stir, and add the Tuna Caldereta. Mix well and cover.
7. Simmer for 5-10 minutes or until the ampalaya is tender.
8. Remove the cover and serve over cooked white rice.

Print

Ampalaya with Tuna Caldereta Recipe

Easy and affordable bitter gourd recipe

Course: dinner, lunch, Main Course

Cuisine: Asian, Filipino, Philippines, Southeast Asia

Keyword: ampalaya, bitter gourd, bitter melon, tuna caldereta

Ingredients

• 1-2 large amplaya (bitter gourd), chopped or slices
• 1 can tuna caldereta
• 1-2 tbsp soy sauce
• 3-4 tbsp unsalted butter
• 1 large onion, chopped
• 1 tsp garlic, minced
• 1/2 pc. green bell pepper
• 1 large tomato, chopped
• sprinkle paprika, to taste
• sprinkle parsley flakes, optional
• sprinkle chili powder

Instructions

1. In a skillet or non-stick pan, melt the butter over medium-high heat.

2. Saute the onion and garlic for a minute or two.

3. Add the green bell pepper, tomatoes, paprika, parsley, chili powder, and soy sauce. Then, stir for a minute or two.

4. Then add the ampalaya (bitter gourd/melon) then stir well.

5. Cook covered for 5 minutes.

6. Remove the cover, then stir, and add the Tuna Caldereta. Mix well and cover.

7. Simmer for 5-10 minutes or until the ampalaya is tender.

8. Remove the cover and serve over cooked white rice.

Watch the easy-to-follow video recipe of Ampalaya with Tuna Caldereta

I hope you enjoy this simple and easy dish. Please leave a comment below if you wish to and tell me how it goes. Happy cooking!

Other Ampalaya (Bitter Gourd) Recipes

• Ginisang Ampalaya with Toyomansi (Sauteed Bitter Melon)
• Ginisang Ampalaya (Sauteed Bitter Melon or Gourd)