Ginisang Ampalaya with Egg Recipe

05 Dec

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Ginisang Ampalaya with Egg Recipe is a very simple dish with very high nutrients content, which is also good for those who are diabetic. I used to hate ampalaya or bitter melon when I was a kid but when my mom cooked it with egg, thatâ€™s when I started to like it and become one of my favorite filipino dish.

Preparation Time: 00:10

Cooking Time: 00:20

Servings: 3 to 4

Ginisang Ampalaya with Egg Ingredients:

3 medium size amapalaya or bitter melon
crushed 1 clove ofÂ garlic
1 sliced onion
3 diced tomatoes
4 eggs, beaten
some salt or patis (fish sauce) and pepper to taste

Ginisang Ampalaya with Egg Cooking Instructions:

1. Slice ampalaya or bitter melon thinly ( put in a bowl with water to lessen the bitter taste )
2. In a pan, saute garlic, onion, and tomatoes until the tomatoes have juiced out. While doing this, add some patis (fish sauce), or salt and pepper to taste.
3. Add ampalaya and 1/2 cup of water. Let it simmer for 5 minutes.
4. When ampalaya is quite tender, stir in the beaten eggs and cook for another 5 minutes. Then itâ€™s ready to be served.Note:
Do not over cooked the vegetable so it will still have a distinct crunchy taste when you eat.

Ginisang Ampalaya with Egg Recipe, 5.0 out of 5 based on 5 ratings

Tags: vege

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6 Responses

coolpinoysites.com

December 5th, 2010 at 5:49 am
1

Ginisang Ampalaya with Egg Recipe by PinoyRecipe.Net…

Ginisang Ampalaya with Egg Recipe is a very simple dish with very high nutrients content, which is also good for those who are diabetic. I used to hate ampalaya or bitter melon when I was a kid but when my mom cooked it with egg, thatâ€™s when I started …
Santiago Garcia

December 5th, 2010 at 9:52 pm
2

I have two comments on this recipe.
1. Ampalaya is also called “bitter gourd” never heard it called bitter melon.,
2. To remove the bitter taste of Ampalaya:
a. Cut the ampalaya lengthwise and remove the seeds and white core;
b. Rub salt all over the inside of the the cut ampalaya;
c. Rinse the ampalaya to remove the salt;
d. Slice the amplaya crosswise
The ampalaya is now ready for cooking without its bitter taste
Dennis

December 6th, 2010 at 8:43 pm
3

have made this and also put small shirmps in it along with patis.
pinoychef

December 13th, 2010 at 9:00 am
4

@ Santiago Garcia, thanks for the Tips, here’s the info from Wikipedia about bitter melon http://en.wikipedia.org/wiki/Bitter_melon
ADELINE DOMINGO

December 28th, 2010 at 3:30 am
5

Good day! Hope you can give us tips on how to make fried seafood salad roll? It has mayonaise inside with cut seafood (shrimp, squid, crab) and sometimes with mango, wrapped in a crispy layer (not lumpia wrapper) and fried. Do you what is used as the crispy layer? Thanks
Michelley

April 23rd, 2011 at 6:57 pm
6

Bitter melon is what they call it here in Canada. I think the name varies with the country.

I too hated eating ampalaya before and every time someone serves it, I pick on the eggs or the pork (some people serve it with pork). My Mom taught me another trick similar to yours @Santiago Garcia, only after cleaning and slicing it thinly that I add salt and let it sit for about 5 mins until the salt draws out the bitter juices then I take a cheesecloth or a clean kitchen towel and squeeze the juice out. I rinse it with water and let it dry a bit before cooking. I also add about 2 Tbsps of shrimp paste to taste Yum!