Ginisang ampalaya
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.
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.