Ginisang Ampalaya (Sautéed Bitter Gourd)
This super healthy Ginisang Ampalaya (Sautéed Bitter Gourd) recipe is made flavorful by adding tomatoes, hibe (dried shrimps), and eggs!
- 2 tablespoon oil
- 3 cloves garlic minced
- 1 medium onion chopped
- 4 medium ripe tomatoes sliced
- ¾ cup water
- 1 tablespoon cornstarch
- salt to soak and taste
- 2 medium bitter gourd (ampalaya)
- 2 pieces eggs beaten
Cut the bitter gourd into half lengthwise. Scrape the seeds and white pith with a spoon. Cut into thin diagonal slices.
Place ampalaya slices on a collander over a large bowl. Sprinkle with 2-3 tablespoon of salt then fill with water and let them soak for 20 minutes. Drain and rinse.
In a pan over medium heat, saute the garlic and onion until limp and aromatic. Add the tomatoes and cook until they are tender and can be easily mashed.
Add the dried shrimp (hibe) and cook for 2 minutes. Pour in water and esason salt. Bring to a simmer.
Make a cornstarch slurry by dissolving cornstarch in water. Pour it slowly into the pan while stirring continuously.
Add the bitter gourd slices. Cook until tender, but do not stir too much or the dish will become very bitter.
Gradually pour the beaten eggs over the bitter melon slices and continue cooking for a minute or two. Remove from heat and serve.
Calories: 108kcal | Carbohydrates: 10g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 11mg | Potassium: 341mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1028IU | Vitamin C: 20mg | Calcium: 24mg | Iron: 1mg