Bitter Melon Saute and Cassava Balls
Cassava is often cooked as a sweet in the Philippines. I am using it here as a side dish for our bitter melon meal.
The bitter melon saute is called 'ginisang ampalaya' in Tagalog. Translated in English, it is called 'saluted bitter melon'. It is usually made with just bitter melon, meat, garlic, onions, and eggs.
I added more vegetables in this native dish for added nutrition and eliminated the need to serve a separate cassava dessert afterwards. This also eliminates the need for me to cook rice to eat with the bitter melon saute.
1. Make the Cassava
1 pack of frozen cassava
1 1/2 - 2 c water
2 T coconut cream powder
1 T 100% pure cane syrup
(or any sweetener you prefer)
Mix and cook in a pot on top of the stove.
Stir often to prevent it from sticking to the bottom of the pan until cooked.
Pour in a dish.
When cool (put in the refrigerator to cool), scoop with a small ice cream scoop.
2. Make the Bitter Melon Saute
1& 1/2 c spinach
1/4 c carrots cut in small cubes
1/2 c water
1 bitter melon deseeded and sliced
2 cloves garlic minced
1 t powdered onion
1/2 c slow cooked 'pastured' pork
(or any meat you prefer)
2 bacons chopped
3 T oil
2 'free-range' eggs beaten plus 2 T water
1 roma tomato sliced
salt to taste
Boil carrots with 1/2 c water until water has evaporated.
Add the oil.
Add the bitter melon.
Add the rest of the ingredients
Saute until cooked.
Serve with the cassava balls.
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