Ginisang Ampalaya na May Itlog at Hipon or Sauteed Bitter Gourd with Egg and Shrimp is a simple Filipino dish that you can cook anytime. This is usually consumed either for lunch or dinner along with warm rice.
I understand that one might need to develop an acquired taste in order to appreciate bitter gourd (also referred to as bitter melon). I am one of those people who were trying hard to configure their taste buds for this vegetable.
Eventually, I was able to adapt. I started by making the bitter gourd less bitter (in a way that I can call it semi-bitter gourd). This involves slicing it in thin pieces and soaking in water with salt. The salt helps take the bitterness out. I then wash it in running water to remove the salty taste. How about you? What do you do to make this vegetable less bitter?
If you are into ampalaya, you might also want to try our other ampalaya recipes .
Try this Ginisang Ampalaya na May Itlog at Hipon Recipe. Let me know what you think.
Ginisang Ampalaya na May Itlog at Hipon (Sauteed Bitter Melon with Egg and Shrimp)
- 1 small ampalaya cored and sliced
- 1 medium tomato chopped
- 1 small yellow onion chopped
- 3 cloves garlic crushed
- 1 egg
- 5 pieces medium shrimp shell removed
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 tablespoons cooking oil
- Sprinkle salt, ground black pepper, and garlic powder all over the shrimp. Rub. Let it stay for 5 minutes.
- Crack the egg and place in a bowl. Beat until smooth. Set aside.
- Spray or pour cooking oil in a wok. Pan-fry shrimp for 1 minute per side. Remove from the wok. Set aside.
- Pour oil on the wok. Let it heat-up.
- Saute onion, garlic, and tomato. Continue to cook until the onion and tomato softens.
- Add the ampalaya (bitter gourd). Cook for 3 minutes.
- Pour beaten egg into the wok. Stir-fry until the eggs are cooked.
- Put the shrimp back into the wok. Stir.
- Season with salt and ground black pepper.
- Transfer to a serving plate. Serve.
- Share and enjoy!