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Ginisang ampalaya (sauteed bitter melon)
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5 from 3 votes

Ginisang Ampalaya

A simple Filipino sauteed bitter melon with eggs, tomatoes, garlic, and onion. Healthy, budget-friendly, and ready in under 20 minutes. Best served hot with steamed rice and fried fish on the side.
Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Course: Dinner, Lunch, Main Course, Side Dish, Vegetable
Cuisine: Filipino
Keyword: ginisang ampalaya, healthy, quick, Savory, vegetable
Servings: 4 people
Calories: 158kcal
Cost: $

Equipment

  • 1 Frying pan or wok Use a wide pan so the ampalaya does not steam in its own moisture

Ingredients

  • 3 pieces ampalaya cleaned and sliced thinly
  • 3 eggs beaten
  • 2 pieces tomatoes diced
  • 2 pieces onions sliced
  • 5 cloves garlic minced
  • 1/2 teaspoon ground black pepper
  • 4 grams Maggi Magic Sarap
  • 3 tbsp cooking oil
US Customary - Metric

Instructions

  • Place the sliced ampalaya in a large bowl and set it aside.
    3 pieces ampalaya
  • Heat the cooking oil in a pan over medium heat.
    3 tbsp cooking oil
  • Saute the garlic, onion, and tomato until the onion softens and the tomato starts to break down.
    5 cloves garlic, 2 pieces onions, 2 pieces tomatoes
  • Add the ampalaya. Saute for 1 1/2 minutes.
    3 pieces ampalaya
  • Season with ground black pepper.
    1/2 teaspoon ground black pepper
  • Pour in the beaten eggs. Let them sit for 20 seconds before stirring. Continue cooking for 1 minute.
    3 eggs
  • Season with Maggi Magic Sarap. Stir until well blended.
    4 grams Maggi Magic Sarap
  • Transfer to a serving plate. Serve with rice. Share and enjoy!

Video

Notes

Reduce bitterness before cooking – Dissolve 1 tablespoon of salt in warm water, then soak the sliced ampalaya for 5 to 8 minutes. Rinse under running water, place in a cheesecloth, and gently squeeze until some of the juice drips out.
Scaling – Recipe doubles easily. When doubling, use a wide pan or wok so the ampalaya does not steam in its own moisture and turn soggy.
Wok heat tip – Keep the heat at medium throughout. High heat scorches the garlic and toughens the ampalaya before the bitterness has time to mellow.
Serving suggestion – Pairs especially well with fried tilapia or fried galunggong, with a small dipping bowl of patis (fish sauce) and calamansi on the side.

Nutrition

Calories: 158kcal | Carbohydrates: 4g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 123mg | Sodium: 51mg | Potassium: 272mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 513IU | Vitamin C: 60mg | Calcium: 40mg | Iron: 1mg