Ginisang Amapalaya (Sauteed Bitter Melon)

Published January 1, 2013. Comments

Ginisang Amapalaya (Sauteed Bitter Melon)


8 oz ampalaya

4 oz shrimps, peeled

4 oz pork

1 onion

2 garlic cloves

4 ripe tomatoes, about 1 cup

2 eggs, scrambled

3 tablespoons vegetable oil

1 cup shrimp liquor

Salt and pepper to taste


Divide the ampalaya and remove the seeds. Slice them thin, crosswise. Peel and devein the shrimps. Cut the pork into small pieces. Roast tomatoes, peel them and remove seeds then chop. Saute the garlic, onion and tomatoes in a large pan. Add the pork and the shrimps then the shrimp liquor. Simmer the until the meat is tender. Add the sliced ampalaya and continue simmering until it is crisp-tender. Season to taste. Add the beaten eggs and stir gently until eggs are cooked. Serve immediately.