Paano pasarapin ang AMPALAYA with Samantha Lopez! | Mars Pa More
Anong klaseng pagluluto kaya ang ginagawa ni Samantha Lopez para tanggalin ang pagkapait ng ampalaya? Alamin ‘yan dito sa video!
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00:00You know what, Mars? If you say that Ampalaya is a stamina food, I'm going to play a game because I'm already hungry.
00:10Oh, Mars, you already know this. So, Mars Samantha, let's start our delicious dish.
00:16Right away.
00:17Right away.
00:18I'm hesitant with Ampalaya.
00:19Yes, me too.
00:20I'm excited.
00:21Actually, it's just simple. You just need to sauté it. But Ampalaya is my favorite Filipino vegetable.
00:27Really? So, is that your secret?
00:29The sweeter it is, the better. Spinach, arugula, kale, Ampalaya, the best.
00:34But it's funny that you mix Ampalaya with western ingredients. Ampalaya is Filipino.
00:39Yes.
00:40You mixed it with salmon.
00:41Favorite, yes. When I was in New York, I even went to Chinatown to buy that.
00:44Really?
00:45That's the best.
00:46What's it called?
00:47Ion.
00:48Bitter melon, right?
00:49Yes.
00:50Because it's an acquired taste.
00:52But, Mars, I don't eat Ampalaya.
00:54And we know that Ampalaya is really nutritious. That's a given.
00:58But I wonder how Mars Samantha can make it delicious to prepare and eat.
01:04I mix it with either shrimp or smoked salmon.
01:12So, I call this breakfast for the champion.
01:17So, that means it's very healthy.
01:19For me, I think so.
01:21I've been watching your Instagram because you're really very healthy.
01:24This is what I eat at least once a week.
01:27Right?
01:28I eat this once a week.
01:29You know what? It's not obvious that you're 35.
01:31I'm 52.
01:32Wow.
01:33Yeah.
01:36So, let's just saute it.
01:37Loud and proud. 52. Why not?
01:39Okay. So, tomatoes.
01:41So, this is just sauteed, Mars?
01:42Yes, Mars.
01:43Garlic, onion, tomatoes.
01:45Everything I cook, the garlic is always there.
01:47Okay.
01:48Garlic is life for me when it comes to cooking.
01:50Put some shrimp.
01:51It's delicious when it's like that.
01:52While we're sauteing it, let's finish the brown eggs.
01:56Okay.
01:57We all know that…
01:58What's the difference between brown eggs and regular eggs?
02:01The color.
02:05Mine is simple.
02:06Mine is brown.
02:08It's usually brown because it's organic, right?
02:10Yes.
02:11There are a lot of eggs with GMO.
02:13There's a bigger egg and it's whiter.
02:15It has GMO.
02:16It's like it's turning brown.
02:17It's turning brown.
02:18You better off with the smaller brown eggs.
02:20Yes. It's more natural.
02:21Okay. So, season with salt and pepper.
02:24We just sauteed it.
02:27There. So, it's ready.
02:29It smells good.
02:31Then, let's add the bitter gourd.
02:33Let's add the bitter gourd.
02:35Samantha, do you soak the bitter gourd in water?
02:37No.
02:38Do you salt it?
02:39No.
02:40You'll remove the nutrients.
02:41If you add salt, it'll become watery.
02:43So, when it becomes watery, the nutrients will come out.
02:45But it'll be bitter.
02:47That's what you want.
02:48You want it to be bitter.
02:49You know, that's what Mars really likes.
02:52It seems like she really likes the bitter.
02:54While we wait, let's get this.
02:55This is the go-to because it's quick.
02:57But it's still a protein.
02:59Yes.
03:00And it has saltiness.
03:02Yes.
03:03Okay.
03:04But you can also use shrimp.
03:05So, let's add the brown eggs.
03:09There.
03:11So, if you want it to be soft, mix it.
03:14But if you want it to be kish,
03:17kish without cheese,
03:20let it be like this.
03:21Now, let's add the spinach.
03:24I've never seen so much bitter gourd.
03:28In your life?
03:29In one dish?
03:30The portioning of eggs in bitter gourd,
03:34I've never seen so little of that.
03:36The ratio.
03:37The ratio.
03:38So, same with the smoked salmon.
03:40When the color changes,
03:42because it's already cooked,
03:43it's also eaten raw.
03:45The color changes to orange.
03:47It's just for flavor.
03:49Yes.
03:50That's my favorite smoked salmon.
03:52There.
03:53For Samantha, what are the benefits of bitter gourd?
03:56So, people will really eat it.
03:59Wait, let's google it.
04:00Kuya Kim.
04:01But what I know is…
04:02Well, bitter gourd is very rich in all…
04:04It has vitamin C,
04:06it has vitamin E.
04:07Iron.
04:08Iron, potassium.
04:09There.
04:10And many other minerals.
04:12So, it's a healthy veggie.
04:13It's considered a superfood by the Americans.
04:18We take it for granted that it's not…
04:21It's a low-carb.
04:22And to add to that,
04:24for us women,
04:25we have a monthly period, right?
04:27Yes.
04:28So, every time I have a visitor,
04:31this is really my go-to.
04:32The greener, the better.
04:33All of that.
04:34Bitter gourd, kale, arugula, spinach,
04:36I put all of that
04:37because it's good for iron, blood.
04:39We release iron, right?
04:41Yes, especially for women.
04:42So, we need it.
04:43So, you lose weight
04:44at that time of the month.
04:45This is to replenish that.
04:46Yes.
04:47So, usually,
04:48I serve it like this.
04:50Okay.
04:51Because we also eat the spinach
04:52with the salad.
04:53Yes, right.
04:54So, I always believe that
04:55when it's half-cooked,
04:56you shouldn't cook it
04:57because it loses its nutrients.
04:59It becomes dry.
05:00There.
05:01So, you lose the nutrients.
05:03There.
05:04Okay, let's try it.
05:05It looks like Mars Sam
05:06is the only one who enjoys cooking.
05:08Of course.
05:09I've been waiting for this.
05:10Let's try this.
05:11Okay, let's try this.
05:12Mmm.
05:14Fairness, huh?
05:15It's true.
05:16Mmm.
05:17Actually, the bitterness of the bitter melon
05:19complements the flavor of the salmon.
05:20Mmm.
05:21Wow.
05:22Mmm.
05:23You have to tell her what you're eating.
05:24The salmon is important in this dish.
05:26It's important.
05:27It's important.
05:28The ingredient.
05:29Yes.
05:30Aside from the bitter melon.
05:31Well, very...