Recipes | Ginisang Ampalaya with Egg (Sauteed Bitter Gourd)

Ginisang Ampalaya
Ginisang Ampalaya

Ginisang Ampalaya or sautéed bitter gourd (bitter melon to some) is one of my favorite vegetable dish. Others were put off by its bitter taste but I am not. I love this veggie dish and I somehow learned to tone down its bitterness by soaking it in water for about 10 minutes and then blanching it. By adding lots of tomatoes and onions, it's bitterness will also be toned down. 

Last weekend, I found time to cook this dish again. However, instead of using a regular cooking oil, I used olive oil. I still have olive oil leftover from my seafood pesto last year (almost a year since then, since I started with my current job...hehe) so I decided to use it. The result is the same, still a yum and I guess, a healthier vegetable dish. Anyway, here's the recipe.


2 medium-sized ampalaya, cleaned, sliced
5 medium-sized tomatoes, sliced
1 large onion, sliced
4 cloves of garlic, minced
3 eggs, beaten
2 tbsp olive oil (regular cooking oil may be used, of course)
3 cups of water for blanching
salt and pepper to taste

How to make ginisang ampalaya

1. Soak the ampalaya in water for about 10 minutes. Blanch it afterwards, and set aside.
2. Heat the pan then add olive oil.
3. Sauté garlic and onion and then toss in the sliced tomatoes for about 3 minutes.
4. Add salt and pepper to taste.
5. Pour the beaten eggs on the sautéed mixture; stir and mix well.
6. Add in the blanched ampalaya and sauté for another 5 minutes.
That's it, your crunchy ginisang ampalaya is ready for serving. Serve with warm rice and fried fish. Enjoy! ^_^

Servings: good for 4-5 persons
Prep/Cooking Time: 30 minutes to 1 hour
Total Cost: Around 100 Php as of post-date

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