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  1. #1

    Question Bakit mapait kung magluto ako ng Ampalaya?

    I live in a dormitory of five ladies. Tuwing matataon sa na ako ang magluluto, iniiwasan kung may ampalaya ang lulutuin ko. Mapait kasi akong magluto. Hindi naman kung sila. Parehas lang naman ang pamamaraan namin. Lagi nila akong niloloko na may balat dawa ako sa **** kaya ganun.

    Bakit kaya?

  2. #2
    Sungka Grandmaster reykjavik's Avatar
    Join Date
    Oct 2001
    Location
    Hey badoooooooops!

    Post

    When cooking ampalaya try to scrape off the thin skin but not the flesh. Apparently the bitterness is caused by this skin. When you get rid of the seeds include this part as well.

  3. #3

    Post

    kasi kung matamis eh di na ampalaya ang tawag dyan..kundi ASUKAL....at kung maalat naman ay ASIN!

  4. #4

    Post

    Sabi nila, kapag mapait ka daw magluto ng ampalaya...

    Masungit ka raw kasi o masama loob mo magluto.

    Sabi lang nila.

  5. #5

    Post

    mapait naman talaga ang amplaya, di ba? ampalaya nga, eh!

    pero mas gusto nga yung mapait na mapait na ampalaya, yung native na ampalaya na maliliit at round, sarap sa pinakbet ng ganyang ampalaya! di ko kursunada pag yung mahahaba na malalaking ampalaya na di gaanong mapait. pero OK na kasamang igisa sa itlog....

  6. #6
    norahnian
    Join Date
    Oct 2001
    Location
    in fields where

    Post

    Pag nagluluto kami ng ampalaya, binababad muna namin sa tubig. Ewan ko lang kung pampaalis ng pait yung ginagawa nila na yun. Pero sarap nga ng ampalaya na mapait e. Come to think of it, I like mapait things.. ampalaya, beer, dark chocolate..

  7. #7

    Post

    Originally posted by raven23
    Sabi nila, kapag mapait ka daw magluto ng ampalaya...

    Masungit ka raw kasi o masama loob mo magluto.

    Sabi lang nila.
    Ewan ko, pero minsang na ring nasabi niyan ng Nanay ko noon. Di naman kasi ako nagluluto sa amin noon eh.

    Masungit nga ako.

  8. #8

    Post

    Originally posted by sadirmata
    mapait naman talaga ang amplaya, di ba? ampalaya nga, eh!

    pero mas gusto nga yung mapait na mapait na ampalaya, yung native na ampalaya na maliliit at round, sarap sa pinakbet ng ganyang ampalaya! di ko kursunada pag yung mahahaba na malalaking ampalaya na di gaanong mapait. pero OK na kasamang igisa sa itlog....
    Mapait nga ang ampalaya, alam ko yan. Pero ang luto ko, mapait talaga *** as in mapait na mapait.

    Pero kapag mga ka-dorm ko naman ang magluto, hindi *** masyadong mapait. Tinitignan ko nga ang procedure nila eh at parehas lang naman kami.

    Kainis.....

  9. #9

    Post

    Scrape the skin off very well then immerse the cut ampalaya in salted water before cooking.

  10. #10

    Post

    Originally posted by Ira
    Scrape the skin off very well then immerse the cut ampalaya in salted water before cooking.
    naku paano na yan di naalis na ang mga vitamins na nasa balat at saka maiiwan sa pinagbabaran?

  11. #11
    Fox Spirit
    Join Date
    Apr 2000
    Location
    Metro_Manila

    Post another superstitious belief...

    Sabi nila, dapat wag mag-iingay kapag nagluluto ng ampalaya. Kung hindi, magiging mapait sya pag naluto na. Koneksyon? ewan! hehehe yun ang sabi eh.


  12. #12

  13. #13

    Post

    ahehe.. d ko alam.. di ako kumakain ng ampalaya e.

  14. #14
    -=* Ares *=-
    Join Date
    Jun 2000
    Location
    Pang-Isports pa!

    Post

    When adding amplaya to a dish, do not mix the dish for about two to three minutes. If possible, try also not to cover the dish upon adding ampalaya.

    This method minimizes the bitter taste of amplaya in the dish. In effect you allow the bitter flavor to mix with the rest of the flavor of the dish gradually. By mixing the dish upon adding ampalaya, you sort of induce the bitter flavor to abruptly mix with the rest of the flavors. The result is that the flavor is not mixed at all, and the bitter taste remains.

    The same technique can be tried when cooking adobo. Don't mix the adobo upon adding the vinegar to minimize the sour flavor.

  15. #15

    Post

    Originally posted by sadirmata


    naku paano na yan di naalis na ang mga vitamins na nasa balat at saka maiiwan sa pinagbabaran?
    Well, I would think that some nutrients washed off would still be better than having all the nutrients retained but no one would touch it, di ba? The insides of an ampalaya still contain nutrients.

  16. #16

    Post Ganito kasi yon...

    ... pag naglu2to ka ng ampalaya, huwag mong haluin ng haluin. Para kasing dahon ng gabi yan eh, pag hinalo mo ng hinalo, kumakati.

  17. #17

    Post Re: Ganito kasi yon...

    Originally posted by Kikkomann
    ... pag naglu2to ka ng ampalaya, huwag mong haluin ng haluin. Para kasing dahon ng gabi yan eh, pag hinalo mo ng hinalo, kumakati.
    Well, narinig ko na rin yan... totoo kaya. Pero natatakot akong subukan baka mapulaan na naman ako ng mga boardmate ko kapag mapait na naman.

  18. #18

    Post Re: Bakit mapait kung magluto ako ng Ampalaya?

    Originally posted by Upianista
    I live in a dormitory of five ladies. Tuwing matataon sa na ako ang magluluto, iniiwasan kung may ampalaya ang lulutuin ko. Mapait kasi akong magluto. Hindi naman kung sila. Parehas lang naman ang pamamaraan namin. Lagi nila akong niloloko na may balat dawa ako sa **** kaya ganun.

    Bakit kaya?

    hiwain mo ng manipis yung amplaya...about 2 mm, then lamasin mo muna sa asin.. tapos hugasan mo ng tubig.. make sure na mawawala yung asin.. kundi super alat naman... then gisa mo na..lagyan mo egg, ha...beat mo muna..

  19. #19

    Talking

    I don't know if my friend was kidding me or not, but her mom told her to be in a nice, happy mood when cooking ampalaya. When she cooks it kase she's cross sometimes, that's why it's bitter. When her mom cooks it, it's not that bad! I was just laughing so much when she told me!

  20. #20

    Post

    kapag nagluluto ako ng ginisang ampalaya, binubudburan ko muna ng asin yung hiwang amplalaya tapos pipigain ko para lumabas yung katas. that way, nababawasan yung pagkapait.

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