World Class Chefs
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Ramilo (Ram) Villaluna
Ram is a budding chef from Iloilo City (Molo). He gained his training in Culinary Arts at the Center for Asian Culinary Studies under food guru Gene Gonzalez, Institute of Culinary Education (formerly Peter Kumpps) in New York. He took up bread making, and he studied food styling under Delores Custer of the Culinary Institute of America. It all started in Antique where his father owned a restaurant many Antiquenos learned to love. He continued the culinary legacy of his father and now, Ram owns a catering business, Cindy\'s Catering. Food is Ram\'s life, seriously speaking. I am short in saying that he is married to the food industry that, he spends most of his time teaching and mentoring at the Department of Culinary Arts at the University of San Agustin in Iloilo. If one cannot find him in the classroom, Ram will be on the road crisscrossing Iloilo and Antique having first hand in the management of his thriving businesses from both provinces. He also has a once-a-week TV show in GMA 7 \"Food Trip\". I met with Ram once before and he exudes perfectionism, the character that will beam him up to the limelight of culinary arts. At present time, Ram is extremely busy in Manila. I believe he is one of the finalists in The National Food Showdown 2010 sponsored by ABS-CBN. We wish you all the luck, Ram! Maybe, after this showdown, Ram will have the opportunity share favorite recipe here at ILONGGO LIVING.
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Ampalaya All the Way
April 12, 2010
Ampalaya (bitter melon, bitter gourd or Balsam pear) is a favorite vegetable among Asians. Lately, this wrinkled fruit invaded the North American supermarkets and has steadily increased in popularity. First time consumers may raise their eyebrows as to what it is and how it is prepared. Basically, ampalaya has a bitter taste that make some people shy away from preparing it, even among the Asian community. The native ones, especially, has the most bitter flavor but, thank goodness, the ones they sell at the supermarkets are of milder variety. The bitterness of this favorite vegetable challenges some people’s taste buds and usually is, an acquired taste.
Now, for the first time user of this vegetable, one has to learn how to extract the bitterness out of the ampalaya. First, slice the fruit lengthwise into halves and scrape off the inner pit including the seeds with a spoon. Then slice thinly, perpendicularly or julienne-style, sprinkle salt and try mush it up with bare hands until it becomes watery. Finally, squeeze out the bitter juice and dump the fluid and the vegetable is ready for cooking. One might repeat the process if using the native variety to remove the bitterness further.Let’s go check them out.
These are the native variety, for the brave and pro in bitter taste. They are usually smaller in size, pear-shaped and tightly knitted wrinkles. This kind of ampalaya are usually available at your local Asian stores.
In comparison, the "North American" variety are huge, elongated with larger wrinkles. They are way less bitter than its native counterpart. Needless to say, this variety are available all year round at your favorite supermarkets and Asian stores alike.
The most favorite ampalaya dish is guinisang ampalaya con carne. A very popular dish in the Philippines. One has to sautee garlic, onions and tomatoes with either pork or shrimps or both. Then, optionally, one can add beaten egg at the final stage of cooking.
Another popular dish where one can add ampalaya is the pinakbet. The bitterness of ampalaya balances the other flavor of the dish.
The easiest way to prepare ampalaya is, the ensalada or salad type. Here, one can just simply add freshly sliced tomatoes, onions and drizzle it up with lemon. A very healthy way of preparing them. By the way, ampalaya is packed with nutrients such as vitamins and iron.
I love ampalaya too! In fact, I just became a fan of it on Facebook!