Ginisang Ampalaya: Bitter Melon with Egg
Bitter melon is stir-fried with tomatoes, onion and eggs for a savory, gently bitter dish. Salting the slices first tames the bitterness.
About Ginisang Ampalaya
Ginisang ampalaya is a Filipino stir-fry of bitter melon with tomatoes, onion and eggs. The bitterness is mellowed by salting and by the savory egg, and the dish is common in homes. It is valued for being nutritious as well as tasty.
Ginisang ampalaya is a classic way to enjoy bitter melon. Salting and squeezing the slices removes much of the bitterness, and cooking with eggs and tomatoes balances the rest. It is an everyday dish that many Filipinos grew to love.
Ingredient notes
- Bitter melon: halved, seeded and sliced thin.
- Eggs: add richness and mellow the bitterness.
- Tomatoes and onion: the sautéed base.
- Fish sauce: seasons the dish.
Tips for the best Ginisang Ampalaya
- Salt the slices and squeeze. To remove bitter liquid.
- Stir-fry quickly. For a little crunch.
- Scramble the eggs in at the end. So they stay soft.
- Season carefully. Fish sauce is salty.
What to serve with Ginisang Ampalaya
Serve with steamed rice.
Variations and substitutions
- With shrimp: add shrimp.
- Without egg: omit it.
- With pork: add ground pork.
- Milder: use more tomato.
Storing and reheating
Refrigerate for up to 2 days. Reheat gently.
Frequently asked questions
How do I make bitter melon less bitter?
Salt the slices, squeeze, and rinse.
Is it good for you?
It is nutritious, as part of a balanced diet.
Why is my ampalaya still very bitter?
Salt and squeeze the slices longer and rinse them.
Can I use pork or shrimp?
Yes, ground pork or shrimp are common additions.
