October is Indigenous Peoples Month: Vegan Bitter Gourd in Coconut Cream (Inampalaya) | Amrey’s Kitchen™

Bitter Gourd in Coconut Cream (Vegan Inampalaya)

There’s always a first for everything, just like how it was only in 2013 (if memory serves me well) that I ‘met’ Alugbati (malabar spinach) for the first time. Thanks to my eldest sister who introduced this local superfood! Alugbati is classified as a yin (cooling) food in TCM and targets the stomach and large intestines whilst nourishing the liver. It is also high in antioxidants and an immuno-booster. I fell in love with this leafy green not only for its taste but also its versatility, both in cooking and cultivating.

It was only in the 3rd quarter of this year that I ‘met’ Sinantol. Aherm. I know how I profess my love for coconut cream, that’s why I could not believe how I’ve missed this dish. Well, prolly because its main ingredient is not something I usually see: the cotton fruit aka santol. The last time I had santol was when I was still a high school student (decades ago). The cotton fruit is a tropical fruit native to Southeast Asia. Just like the malabar spinach, it is a yin food that mainly targets the stomach and spleen. It’s anti-inflammatory, high in antioxidants, and used to treat heat-related digestive issues. Amidst its health benefits, I’m not so fond of this fruit simply because the meat is too bitter and sticky for my liking. Plus eating the cottony pulp of the pit is quite arduous. Hah! Its pit is similar to a variety of rambutan called supsupsin, which I also am not fond of, unlike the maharlika variety.

Having tasted this dish, I couldn’t help but want more which I verbally expressed to Mel who introduced this dish to me, FYI. It’s great on its own, for lettuce wraps, and as sides to meals, mostly grilled or fried. Me being me, I was curious as to what other ingredients could be used to replace the santol simply because it’s not readily available where I am currently having a sojourn. Sinantol also reminded me of Palapa, a Maranao (Moro) dish of sakurab that can be used as a condiment or side, sans the coconut cream. Sakurab is somewhat similar to spring onions but more pungent with its taste a cross between shallots and garlic. But palapa is similar to sambal, wherein you can use it as side, condiment, or cook with it.

Palapa (Maranao dish)

Image Source: wikipedia.com | Obsidian Soul

And so the birth of this Bitter Gourd in Coconut Cream aka Inampalaya. I do not have access to santol, hence me deciding to opt for bitter gourd instead. The taste will never be the same amidst using the same accompanying ingredients to the main ingredient. However, the effect of wanting to have this as a side is similar to sinantol. Plus, ampalaya is considered a backyard vegetable even if it’s not in the ‘Bahay Kubo’ song. LOL. So basically, it’s easier to come by. 

Bitter Gourd or Bitter Melon is a low-calorie high water content tropical fruit, yes just like tomato, it is botanically classified as a fruit but used as a vegetable in cooking. Another yin food that targets the heart, liver, stomach, and spleen. This anti-inflammatory superfood is high in antioxidants and helps regulate blood sugar, making it a great addition to the diet of those suffering from diabetes.

I often add ampalaya to the #bhooiz meals, too. Despite my saying it’s a backyard vegetable, as a concrete jungle hermit, as much as I’d love to grow this myself, it’s currently impossible, making it another edible that I intend to grow in the future.

And to 天使 Mel, thank you for introducing your mom’s sinantol! I look forward to feasting on it again, hopefully, sooner than later. Hah! As always, I’d love to see your version of this Bitter Gourd in Coconut Cream aka Inampalaya on IG @amreyskitchen (#amreyskitchen #amapolism). Remember, sharing is loving. Let’s keep spreading LOVE with Amrey’s Kitchen™ mindfully crafted recipes and creations!

The music you’ll be hearing with the reels for the whole month of October will be the digitized recordings and collection of my movement mentor in ‘Sanghabi’, Orlan, who has already passed on. With his teachings, and knowing that his spirit is always with us, I am truly grateful to have learned from him. And now that I am ‘digitizing’ his cassette tapes, I can’t help but be nostalgic and very ‘sensitive’ these past few months.

Happy cooking, lovelies! #mettalove