Atsarang Ampalaya
“Thank god I’m southeast asian,”
she said, “I grew up with levels of flavor some people will never experience in their whole lives!”
I was being interviewed about my experience practicing healing arts in Asian communities, and of course the subject of food had come up!
After she made this remark, we burst out laughing in agreement.
I’ll be honest…
There was once a time I felt shame around my cultural foods. I know I’m not alone in that, and thankfully I now understand that that shame had been projected onto me by others wounded by colonization. I will never again take for granted the immense effort it must have taken for my people’s food and medicines to now be held and grown and loved by my hands.
This filipino pickle is called Atsarang Ampalaya.
Its main ingredient is Bitter Melon (Momordica charantia), also known as Bitter Gourd, Ampalaya, Parya, and Balsam Apple. A blood cleansing, anti-inflammatory, antifungal, and antioxidant herb, Bitter Melon has many applications in the realms of health, and is largely enjoyed as food. Just like other colorful, fragrant, and flavorful foods of my upbringing, Bitter Melon stands out!
From their strong taste, to their rigorous vines, to their plentiful bright yellow flowers, they are a plant relative who reminds me to let my uniqueness shine through!
Above: Holding a small jar of finished atsarang ampalaya
Atsarang Ampalaya
Though the bitterness of Ampalaya is softened by blanching and harmonized with sugar, vinegar, and spices, it’s still very much a dominant flavor in the pickle. Enjoy these pickles alongside any dish, especially to help your body digest heavier meals and fried foods!
Makes ~1.5 quarts of pickles.
Ingredients:
2 medium-sized bitter melons, seeds and pith removed and sliced thinly
1 teaspoon baking soda (optional)
1 carrot, sliced thinly
½ bell pepper, sliced thinly
1 small red onion, sliced thinly
1 thumb-sized chunk of ginger, sliced thinly
3 garlic cloves, minced
3/4 cup water
2 cups distilled white vinegar
1/2 - 3/4 cup sugar
1 teaspoon sea salt
1 teaspoon whole peppercorns
Other tasty additions: green papaya, cucumber, radish, spicy pepper, spaghetti squash
Above: filling the jars with mixed vegetables
Instructions:
Boil water in a pot and add the bitter melon slices with baking soda for 1 minute, then move the blanched bittermelon to an ice water bath. Drain well and set aside.
In a large bowl, toss the bittermelon, carrot, pepper, red onion, and ginger to mix.
Pack the vegetables into glass jars.
In a saucepan, combine vinegar, sugar, garlic, water, salt, and pepper. Simmer and stir until the sugar and salt are dissolved.
Let the vinegar mixture cool slightly before pouring it into the jars, covering the vegetables completely.
Seal and label the jars. If using metal lid, place a piece of parchment between the lid and the jar to prevent corrosion.
Leave the pickles to refrigerate for 24 hours before enjoying. They will last several months in the fridge.