Ginisang ampalaya (Bitter Gourd/Bitter Melon) is usually served for breakfast. Though it has a bitter taste, lots of people love to eat this dish.
*I have read that Bitter Melon contains a chemical that acts like insulin to help reduce blood sugar levels which is great for people with diabetes. But this is also likely unsafe to eat during pregnancy. So try to avoid this if you’re pregnant just to be safe.
Ingredients:
- 2 pieces medium size ampalaya, cleaned and cut into thin slices
- 1 cup thinly sliced pork
- about 10-12 shrimps, peeled and deveined( I usually add a few with heads on for flavor)
- 2 teaspoons salt (for soaking the ampalaya)
- 2 cloves garlic, minced
- 1 large tomato, sliced
- 1 medium onion, sliced
- 4 tbsp cooking oil
- 1 tsp garlic powder
- salt and pepper to taste
- 2 raw eggs
Cooking Procedure:
- Chop the ampalaya in half(lengthwise). Clean and scoop the seeds using spoon. Slice depending on your preference. Some people like it thin, but other people want thicker slices. (I want mine thin so it won’t be too bitter)
- Place the chopped ampalaya in a bowl. Add salt and mix thoroughly. Let it sit for about 15-30 minutes. Squeeze out the juices, rinse and drain.
- Heat half the oil then brown the pork. Set aside.
- Using the same pan, add the remaining oil. Saute the garlic, onion, and tomato.
- Add the pork. Mix.
- Add the shrimps and cook until pink.
- Add the ampalaya and mix well with the other ingredients.
- If it gets too dry, add about 1/4 cup of water then cover and simmer for about 3-5 minutes.
- Add salt and pepper to taste.
- Push the ampalaya on one side of the pan. Add about 1 teaspoon of oil on the other side of the pan then add the beaten eggs. Cook partially then mix with the rest of the ingredients. Serve hot.
- Share and Enjoy!