Ginisang Ampalaya (Sauteed Bitter Gourd)
Ginisang ampalaya (sauteed bitter gourd) is healthy comfort food. Ampalaya is one of the most misjudged vegetables. It does have a very bitter taste after all. But when prepared in a particular way, ampalaya can be delectable and “crave-able.” That strong craving got me out of my cooking drought the other night, and I was comforted with the familiar, homey flavor of ginisang ampalaya.
The recipe is very simple. Here’s how I prepare my ginisang ampalaya dish.
1. Slice the ampalaya lengthwise. Scrape out the white membrane with your fingers or with a knife.
2. Slice the ampalaya thinly. Rub the slices with rock salt and soak in water for 20 minutes. This helps cut the bitterness of the vegetable. Wash the ampalaya afterwards.
3. Prepare the “sangkutsa.” Crush 2 cloves of garlic. Dice one small onion. Roughly chop one tomato.
4. Pour oil in a heated pan. Slide in your onions. When transparent, stir in the garlic, followed by the tomato.
5. Stir in the ampalaya slices. Cook for about 2-3 minutes. I also add about 1/4 cup of water for a little broth.
6. Season with a tablespoon of patis (fish sauce) and pepper. Taste, taste, taste your dish so it doesn’t get overly salty.
7. Make a hole in the center and crack one egg. You can have it sunny side up, but I prefer mine scrambled. Stir it into the vegetable saute.
All done! There are many variations to this simple dish. Here are some additional/alternative ingredients you can use in preparing ginisang ampalaya:
1. MEAT: You can use pork sliced into strips or cubes, shrimp, squid rings, beef strips, fish balls, chicharon. Saute them before you stir in the ampalaya.
I wasn’t in the mood for meat at the time I cooked this dish, but I did stir in tuyo (dried fish) flakes before serving.
2. VEGETABLES: In addition to the sautee and the ampalaya, you can also stir in red bell pepper slices, mushrooms.
3. SAUCES/SEASONING: Aside from salt and pepper, you can use any (even a combination) of the following: oyster sauce, sesame oil, soy sauce, tomato sauce, bagoong (shrimp paste).
I think that every Filipino has his or her own version of Ginisang Ampalaya. There will be at least one way it is cooked that will remind you of home always, and that’s the recipe you’ll find yourself cooking again and again. How do you cook your Ginisang Ampalaya?
Here’s to healthy Pinoy comfort food. 
March 12th, 2009 at 1:40 pm
We love this that’s why I planted some ampalaya plants at home
julies last blog post..Pulang Polo
March 12th, 2009 at 3:37 pm
the other day I had ginisang amplaya fromt manang’s carenderia sa tabi ng office. It was so so good that I can eat it without rice. =)
Another variation I do, instead of pork/meat, I used minced tofu. It taste good din =)
jeannys last blog post..LP: Blusa ko
March 12th, 2009 at 3:45 pm
That is so healthy! Do you attempt at all to remove the bitterness? I’d often lightly squeeze the ampalaya with salt before stirring into the sangkutsa. I know, I know – there goes the nutrients. hehe
imoms last blog post..Bakunado sa Flu – An Awareness Seminar
March 12th, 2009 at 4:44 pm
wow looks yum…..but like others, i have misjudged the ampalaya becoz of its bitter taste…so how do you cook it that takes away some of the bitterness?
MrsG from New Zealand!s last blog post..To My First Love
March 13th, 2009 at 12:33 am
hmmmn… sarap! i like it with lotsa eggS.
bems last blog post..Beef Dinuguan
March 13th, 2009 at 4:45 am
You just made me want some! I can’t wait until I plant some more in my garden and spend the summer eating ampalaya everyday
JMoms last blog post..Best Pig EVER in the Philippines
March 13th, 2009 at 5:38 am
i love ampalaya! it’s something i cook almost every week. i have the same style of cooking it as you do, but sometimes i don’t put egg anymore, sometimes okay na kung mga konting minced pork.
ibyangs last blog post..Chocnut Break
March 13th, 2009 at 8:45 am
wow! looks so yummy ha. i love ampalaya kapag hindi sya gaanong mapait.
March 13th, 2009 at 12:37 pm
It’s good with bacon too. Dice the bacon (thick cut) then fry until crisp. Set aside, prepare the sangkutsa and amplaya. Add the bacon before serving the ampalaya.
March 13th, 2009 at 5:43 pm
i like ampalaya. i cook it like you do, sometimes adding minced pork.
March 17th, 2009 at 1:52 pm
you know, this is oneof the first dishes we made in our home economics class—and we had to eat everything afterwards. i used to hate the bitterness of ampalaya, but now, i like it. weird. i guess its an adult sort of taste huh?
caryns last blog post..Creative Swap: Feb/Mar 2009
March 20th, 2009 at 6:42 am
thanks for the tip. i’m cooking this today.
healthy rin for the baby. 
tins last blog post..A Promise
December 23rd, 2009 at 8:24 am
I’ve been following your blog for quite a while and enjoying your wealth of good recipes. When Foodista announced that they are going to publish the best food blogs in a full color book that will be published by Andrews McMeel Publishing Fall 2010, I naturally thought of you. This recipe would be a good submission! You can enter here: http://www.foodista.com/blogbook/submit
Cheers,
Melissa
melissa@foodista.com
Editor and Community Developer
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