What is the correct English term for “ampalaya?”?
Bitter melons are seldom mixed with other vegetables due to the strong bitter taste, although this can be moderated to some extent by salting and then washing the cut melon before use. Bitter melon is often used in Chinese cooking for its bitter flavor, typically in stir-fries (often with pork and douchi), soups, and also as tea. It is also a popular vegetable in Indian and Pakistani cooking, where it is often prepared with potatoes and served with yogurt on the side to offset the bitterness. Bitter melon fried in oil and then stuffed with other spicy ingredients is very popular in Andhra Pradesh, a south Indian state. Bitter melon is rarely used in mainland Japan, but is a significant component of Okinawan cuisine. In Vietnam, raw bitter melon slices consumed with dried meat floss and bitter melon soup with shrimps are popular dishes. It is prepared into various dishes in the Philippines, where it is known as ampalaya. Ampalaya may also be stir-fried with ground beef and oyster sauce,
