Featured photo of Ginisang Ampalaya by Mayette Garcia
Ampalaya is the Tagalog word for “bitter gourd” or “bitter melon.” Ginisa means “sautéed.”
Here is a simple recipe for sautéed bitter gourd in Philippine cuisine.
4 medium-sized ampalaya
1/4 pound pork
1/4 pound shrimp
1 large tomato
1 small onion
3 garlic cloves
4 tablespoons of patis
5 tablespoons of oil
3/4 cup water
1/2 teaspoons monosodium glutamate
Wash and then slice the ampalaya lengthwise. Remove the seeds and slice crosswise thinly.
(The shape and size of the pieces often varies according to preference.)
Scald and then shell the shrimps.
Slice pork into small pieces.
Peel and slice onions. Peel and crush garlic. Slice the tomato.
In a small amount of oil, sauté garlic, onions, tomatoes, pork, and shrimps, stirring constantly.
When pork is half done, add the water, patis, and MSG.
Bring to a boil.
When pork is done, add the ampalaya.
Let it boil twice until the ampalaya is cooked.
Add beaten eggs and stir once or twice before removing from the stove.
Serve hot with boiled rice.
Maaari din gumamit ng karne ng baka.
Hugasan ang karneng baka at hiwain nang maliliit. Magpirito ng bawang sa mantika. Kung mapula na ay ihulog ang ginayat na bunga ng ampalaya. Minsan lamang haluin. Takpan ito at kung lanta na ay hanguin.