Ampalaya Con Carne at Tausi

Ampalaya or bitter melon is a favorite vegetable in the Philippines and when mixed with beef and fermented black beans make a delicious dish.  This is one of my favorites.

Ampalaya Con Carne at Tausi (Bitter Melon with Beef and Fermented Black Beans)

2 small Ampalaya (bitter melon/bitter gourd)

1 small Onion, cut in half and sliced crosswise

2 tablespoons Ginger root, juilenned

2 Garlic cloves, peeled and smashed

1/4 cup water

1 tablespoon Soy sauce

1 tablespoon MSG

Corn oil for stir-frying

1/2 pound beef loin

3 tablespoons canned fermented black beans (tausi), drained and rinsed

2 tablespoons Soy sauce

1 tablespoon white sugar

1/2 teaspoon salt

1 tablespoon Cornstarch

1 tablespoon Asian Sesame oil

2 Garlic cloves, peeled and smashed

Prepare the Ampalya by cutting it in half lengthwise and removing the seeds with a spoon making sure the white membrane is scraped off also.  Cut into 1/4-inch diagonal slices and place in a bowl large enough to fit all of it.  Smother it with plenty of salt and add water just above the Ampalaya and let it soak for 20 minutes.   Rinse thoroughly and make sure all the salt has been rinsed off.

Prepare the beef lion by slicing across the grain into 2 x 1/2 x 1/4 inch pieces. Place pieces in a bowl with soy sauce, sugar, salt, MSG, Cornstarch, sesame oil and garlic; mixing well.

In a wok over medium-high heat saute beef, in batches, in 1 tablespoon corn oil for 15 seconds or until beef is no longer pink.  Repeat until all beef is done and place on a plate and reserve.

In the same wok heat 1 tablespoon corn oil, add garlic and ginger and saute for 15 seconds.  Add the Ampalaya and saute for one minute.   Add onions, fermented black beans and the beef with accumulated juice to the wok and saute one minute. Add water, MSG, Soy sauce, cover and let simmer for 6 minutes on medium-low heat or until Ampalaya is tender and most of the cooking liquid has dried out.

Serve hot with rice.