Ginisang Ampalaya (Sautéed Bitter Gourds/Bitter Melon)
When I was a child, I hate to eat ampalaya because of bitter taste but as I grow up until I got married, I love to eat ampalaya. I learn that it has nutritional and health benefits. It is a source of vitamins C, B1, B2 and B3, C, folic acid, manganese, phosphorus, zinc, potassium, etc. Also, it is excellent for curing illnesses such as diabetes, hypertension, eye disorder and many more.
Make sure to buy unripe ampalaya that is firm because ripe ampalaya can be excessively bitter. To reduce the bitterness taste of ampalaya, after removing the seed and slicing crossed-wise I soak it in water with salt for about 5-10 minutes.
I prepare ginisang ampalaya with fried fish (tilapya) once a week as our regular meal. It’s really easy to cook.
Ingredients
1 medium ampalaya, sliced crossed-wise
1 pc. egg, beaten
2 medium size tomato, sliced
1 onion sliced
3 garlic, crushed
1/4 kilo pork, cut into small pieces
shrimp, peeled (optional)
1 tsp. cooking oil
1 1/2 cups water
salt
Procedures:
1. In a pan, heat oil and fry pork until brown then set aside.
2. Sauté garlic, onion and tomatoes in the same pan.
3. Add pork then shrimp.
4. Add ampalaya and some water. Make sure that it is not overcooked
5. Add salt to taste and stir with beaten egg.
6. Remove from heat and serve.
October 6th, 2008 | Tags: Ginisa Ampalaya, Sauteed Bitter Melon | Category: Daily Menu and Recipe
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