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Ginisang Ampalaya with Egg (Sauteed Bitter Melon)

Ginisang Ampalaya with Egg is proof that even the most bitter vegetable can shine when prepared with care. It’s healthy, budget-friendly, and a staple in many Filipino homes. Serve it hot with rice, and you’ll have a wholesome meal that’s both comforting and nourishing.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 pieces ampalaya cleaned and thinly sliced
  • 1 onion sliced
  • 1 tomato sliced
  • 1 tbsp garlic minced
  • 2 raw eggs beaten
  • ½ tsp ground black pepper
  • Salt to taste
  • 18 oz lukewarm water for soaking
  • 3 tbsp cooking oil

Method
 

  1. Prepare the ampalaya. Place the sliced ampalaya in a bowl with salt and lukewarm water. Leave for 5 minutes, then drain. Squeeze out excess liquid using a cloth.
  2. Sauté the aromatics. Heat oil in a pan. Sauté garlic, onion, and tomato until fragrant and softened.
  3. Cook the ampalaya. Add the prepared bitter melon and stir well with the aromatics. Season with salt and black pepper.
  4. Add the eggs. Pour in the beaten eggs and let them set partially before mixing. This creates fluffy egg strands that coat the ampalaya.
  5. Serve hot. Transfer to a serving dish and enjoy with steamed rice.