One of the most challenging recipes is Ginisang Ampalaya (Sauteed Bitter Gourd). Challenging in the sense that once they hear/see/know it's ampalaya, most will have a "literally" bitter reaction towards this dish - mapait! And the actual challenge is to make it not that bitter.
As one of the healthiest vegetable recipes, making Ginisang Ampalaya is quite easy. To "accommodate" those who don't like the bitterness, prepare the bitter gourd beforehand to eliminate its signature bitter taste.
Here's the recipe for Sauteed Ampalaya with Egg
- 2 pieces large ampalaya, washed and cut into thin slices
- 2 large eggs
- 5 cloves garlic, minced
- 1 large tomato, sliced
- 1 large onion, sliced
- Salt and Pepper to taste
- 2-3 tbsp cooking oil
- 1/4 kilo ground pork, optional
- 1 liter lukewarm water
- 2-3 Tbsp salt
How to make Sauteed Ampalaya with EggYou can also add malunggay leaves and create a soupy version of guisadong ampalaya.
- In a bowl, place the ampalaya and add salt (2-3 Tbsp) and lukewarm water then leave for around 5 minutes.
- Take a handful of ampalaya then squeeze out all the liquid. You can also use a cheesecloth to do this. This is optional.
- In a pan, place oil the saute the garlic, onion, and tomato. Add ground pork after, if you opt to use it.
- Add the ampalaya and cook for 5-7 minutes. You can also add little water - around 1/2 cup.
- Season with salt and pepper or broth cubes.
- Add beaten eggs over the ampalaya mix.
- Serve hot.