This evening, I was able to concoct 2 things.
1. My first successful Ampalaya (Bitter Gourd) Salad
2. My very own mushroom gravy
This is what I like about my kitchen, it makes my thinking broader. When I get bored I go to my pantry, grocery cabinet, then you will find me in my kitchen experimenting. I gotta be honest, I've done a lot of research through time. Notes from my mom, my grandmother, my dad, my mother-in-law and even from my husband. Cookbooks, stuff I learned taking Hotel and Restaurant Management, Food Magazines and The Food Network! But having our/ my own recipe brings out the best. Nothing can be greater than being original. It may take a lot of wasted ingredients, time and money just to nail the right taste, consistency and texture, but it's all worth it in the end and the family is happy. I'm happy!
My first attempt on bitter gourd salad wasn't as successful. And as expected it was very bitter. I really thought that slicing the fruit thinly will do. Then I was able to see the difference. When I ate at a Filipino buffet restaurant, I got some of their Bitter Gourd Salad. I noticed that aside from the thin slices , the slices itself were a bit dry too. So I assumed, they got rid of the juice.
And so I tried it this evening, for dinner. I squeezed the juice out in order to get rid of the bitter taste. But I didn't squeeze all the way. I wanted a little bit of the bitter taste to stay. The bitterness is the source why Bitter Gourd is a healthy vegetable or a fruit for some.
Mixed it with some balsamic vinegar, salt, pepper, sugar, tomato and onion slices.