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Ginisang ampalaya

Jaime Inez
Ginisang Ampalaya is a traditional Filipino dish. Made from a variety of basic ingredients, such as garlic, black pepper, eggs, and tomatoes, it is a hearty and nourishing meal that will satisfy both your taste buds and your health. Whether you're a die-hard fan of steamed vegetables or a first-timer, you're sure to enjoy this simple and delicious side dish.
Prep Time 15 mins
Cook Time 19 mins
Total Time 34 mins
Course Salad, Side Dish
Cuisine Filipino
Servings 4 servings
Calories 235 kcal

Ingredients
  

  • 1 whole Ampalaya cut as below (Scoop out the core of the bitter gourd with a small spoon.)
  • 5-7 cloves Garlic chopped
  • 1 whole Onions chopped
  • 2 pieces Tomatoes chopped
  • 100 g Pork shoulders cut small
  • 50 g Vermicelli noodles sotanghon, 50g, soaked in water
  • 1 whole Egg beaten
  • 1 cup Water
  • 1 tbsp Fish sauce
  • Salt and pepper to taste
  • 1 tbsp Cooking oil

Instructions
 

  • Prep the vermicelli by soaking it in tap water. Cut into desired length, if need be.
  • Put oil on a heated pan.
  • Fry the fatty portions of the meat first under medium heat.
  • When they turn brown, add in the garlic. Stir well.
  • When the garlic turns golden, add in the rest of the pork.
  • Season with fish sauce.
  • When the pork had rendered most of its fats and had turned brown, add in the onions. Stir well. This may take 15-20 minutes.
  • When the onions sweat, put the tomatoes in.
  • Continue mixing until the tomatoes start to juice up.
  • Add in the bitter gourd. Stir well.
  • Add in the eggs. Continue stirring.
  • When the eggs had formed with the dish, add the water. Do not cover the pot.
  • When the water boils, add in the vermicelli noodles.
  • Wait for at least 5 minutes to cook the noodles.
  • Add salt and pepper, to taste.
  • Serve while hot.

Video

Notes

To do away with the bitterness of the ampalaya, I washed it first with water. Drain; then, rub salt on it. I let it sit in a bowl as I prepare the other ingredients. After finishing up all the cutting and before I put in the oil in the pan, I drain again the water from the bowl. If you don’t like a very bitter dish, this simple technique will do wonders.
Keyword bitter