Ginisang Ampalaya Leaves with Tinapa Recipe

Serves/Makes: 4 servings


  • 4 pieces smoked round scad (tinapang galunggong), flaked and bones discarded (about 1 cup of flaked meat)
  • 1/2 small bunch ampalaya leaves
  • 1 tablespoon oil
  • 1 small onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 1 large Roma tomato, chopped
  • 1 cup water
  • Salt and freshly grated black pepper to taste
How to cook Ginisang Ampalaya Leaves with Tinapa:
  • Remove leaves from stalks, leaving soft stems intact. Discard stalks. Wash leaves under cold running water to rid of dirt. Drain well and set aside.
  • In a pot over medium heat, heat oil. Add onions and garlic and cook until limp. Add tomatoes and cook, mashing with back of spoon, until softened and release juice.
  • Add water and bring to a boil. Add flaked tinapa and cook for about 2 to 3 minutes. Season with salt and pepper to taste. Add ampalaya leaves and gently push down into liquid.
  • DO NOT STIR. (Once the ampalaya leaves are added, do not stir. This is to minimize the bitter taste.)
  • Continue to cook for about 1 to 2 minutes or until leaves are just wilted.
  •     Enjoy!
Ginisang Ampalaya Leaves with Tinapa recipe


Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins

The Ginisang Ampalaya Leaves with Tinapa recipe easy to cook and so good! And with the good-for-ya nutrients from the ampalaya, healthy, too!

This recipe for Ginisang Ampalaya Leaves with Tinapa serves/makes: 4 servings

The Ginisang Ampalaya Leaves with Tinapa recipe is adopted from The Philippine Cookbook.

Main Ingredient: Mackerel (more Mackerel recipes)
Preparation Method: Soup/Stew (more Soup/Stew recipes)
Cuisine: Filipino (more Filipino recipes)

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