Ampalaya with Crab Meat and Gata
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Cooking Ampalaya with Crab Meat and Gata (coconut milk) has been an eye-opening experience. The addition of flaked crab meat as part of the sauté was an unexpected, delectable delight one doesn’t find every day in a vegetable dish.
Ampalaya or bitter melon has always been a misunderstood vegetable. My father planted this vegetable in our backyard in the Philippines, so, as a child I grew up seeing the sauteed dish on our table every week. Back then, I only preferred the ampalaya dish if I knew my mom made it. My mother Lulu expertly knew how to coax the bitterness out of the vegetable, once she sliced it.
First of all, I learned it helps if the ampalaya is either cooked right after it is harvested, or the day it was purchased from the market. There remains a very slight hint of sweetness still deep within.
There are different ways to cook traditional ampalaya and I have posted the recipes on this site before – Ampalaya Guisado with Egg and Tomatoes, Pork-filled Ampalaya Soup, and Ampalaya with Beef and Black Beans. These dishes are superb and easy family meals to enjoy whether on a weeknight or the weekend, as a side or a meal in itself.
I cook this ampalaya with gata often now in my own kitchen. This time, I had crab meat available. Though it was canned, the sweet, thick meaty chunks of crab were so pleasurable to enjoy, swirling in the thick coconut milk, and coating the sliced ampalaya.
What ingredients you need:
Ampalaya, also known as bitter melon is the main ingredient. I buy them from Asian markets and cook them the same day, or the next 2 to 3 days after. It is not wise to wait a week after purchasing them, or they tend to get soft and mushy even when refrigerated.
You will also need cooked crab meat, whether from freshly steamed crabs, or canned. I use the latter, especially when I find them on sale at the supermarket.
Have on hand vegetable broth, coconut milk (canned or fresh), and the usual sauté ingredients of garlic, onions, tomatoes, fresh ginger.
How to cook:
My mother taught me how to minimize the bitterness out of ampalaya. I do that by soaking the ampalaya slices in salt for 20 to 30 minutes, then I wash off the salt with water. This is quick prep work before the sauté.
Once the oil is hot in the skillet or wok, do a quick sauté of the ingredients and a fast simmer of the vegetables and crab meat in coconut milk. Season according to your taste and when the steamed rice is ready, serve everything warm.
Who knew that a backyard vegetable like ampalaya, which starts out bitter can end up as an easy-to-cook entrée that tastes divine in its simplicity?
Ampalaya with Crab Meat and Coconut
Equipment
- Large bowl
- Large saucepan, skillet or wok – 12 inches diameter
Ingredients
- 1 large piece (about 380 to 400 grams) ampalaya (bitter melon), sliced, white membrane removed
- 1 Tablespoon salt, for soaking ampalaya
- 2 Tablespoons vegetable oil
- 2 cloves garlic, minced
- `1 whole (about 40 grams) white or yellow onion, chopped
- 1 piece (1-inch) fresh ginger, peeled, sliced thin in matchsticks-sized
- `1 whole large tomato, sliced
- 1 cup cooked crab meat, flaked, canned or freshly-boiled
- 1 cup vegetable broth (or water)
- 1 container (8 ounces) coconut milk,
- 1/4 teaspoon ground black pepper
For serving:
- steamed rice
Instructions
To prepare ampalaya (bitter melon):
- In a large bowl, place the sliced ampalaya. Sprinkle the 1 tablespoon of salt all over. Mix well so that all the slices are coated with salt.Let the salt sit on the vegetable for 20 to 30 minutes.Rinse off the salt with water. Set the ampalaya slices aside.
To cook the Ampalaya with Crab Meat and Coconut:
- In a large skillet, saucepan or wok, over medium heat, add the oil. When oil is hot enough, saute the garlic, onions, ginger and tomatoes. Cook for 2 to 3 minutes till tomatoes and onions have softened, and the aromas of the garlic and ginger are strong.
- To the skillet, add the cooked crab meat, and the ampalaya slices. Combine the ingredients.
- Pour the broth and the coconut milk. Season with black pepper.Cover and cook for about 15 to 18 minutes till the ampalaya is soft. Serve warm with steamed rice.
Cook's comments:
- To store: Keep leftovers in a covered container in the refrigerator for up to 4 days. This can keep in the freezer in a plastic container for up to 2 weeks. If it's longer than that, the sliced ampalaya tends to get soggy when thawed.Ingredient availability: Ampalaya is available in Asian markets almost all year round. Crab meat in cans is readily sold in large supermarkets all the time. Seasonings: Pre-soaking the ampalaya slices in salt already makes the dish flavored and salty enough. There is no need to add any more salt to the dish when cooking.
Nutrition
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