Ginisang Ampalaya with Egg Recipe

December 5, 2010
(Last Updated On: March 13, 2018)

How to cook Ginisang Ampalaya with Egg

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, that’s when I started to like it and become one of my favorite filipino dish.





Ampalaya is also known as Bitter gourd,  it is loaded with precious nutrients and an excellent source of vitamins B1, B2, and B3, C, magnesium, folic acid, zinc, phosphorus, manganese, and has high dietary fiber.  This is the reason why our parents wanted us to eat Ampalaya.

Here is the most simple Filipino Ampalaya recipe, Ginisang Ampalaya with Egg.

ginisang ampalaya with egg recipe

Ginisang Ampalaya with Egg Ingredients:

  • 3 medium size amapalaya or bitter melon
  • 1 clove of garlic, crushed
  • 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:

  • Slice Ampalaya or bitter melon thinly ( put in a bowl with water to lessen the bitter taste )
  • 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.
  • Add ampalaya and 1/2 cup of water.  Let it simmer for 5 minutes.
  • When ampalaya is quite tender, stir in the beaten eggs and cook for another 5 minutes. Then it is 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

 

 




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5 Comments

  • Reply

    Michelley

    April 23, 2011 at 6:57 pm

    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!

  • Reply

    ADELINE DOMINGO

    December 28, 2010 at 3:30 am

    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

  • Reply
    pinoychef
    December 13, 2010 at 9:00 am

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

  • Reply

    Dennis

    December 6, 2010 at 8:43 pm

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

  • Reply

    Santiago Garcia

    December 5, 2010 at 9:52 pm

    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

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