A couple of days ago, in another attempt to acquire a taste for ampalaya, I cooked this sauteed dish with ampalaya, dried shrimps and eggs. To see how I tried to get rid of the bitter taste of ampalaya, see my previous entry. See also a recent Feast Asia entry for more information (and some trivia) about dried shrimps.
This recipe begins with the assumption that you have properly prepped your ampalaya. I’ve written that down as a stand alone entry so that every time I post a recipe that includes ampalaya, I’ll just refer to it instead of repeating the procedure over and over.
This recipe serves 2 to 3.
Crush, peel and chop the garlic. Roughly chop the onion and tomatoes.
Beat the eggs.
Heat the cooking oil in a pan. Add the garlic, onion and tomatoes. Cook over medium heat, stirring, until they start to soften.
Add the ampalaya and dried shrimps to the pan. Season with salt and pepper. Stir. Pour in about 1/3 cup of water, bring to the boil, cover and simmer until the water had evaporated and the ampalaya is cooked through.
Turn up the heat to medium high and pour in the beaten eggs. DO NOT disturb for about 15 seconds to allow the eggs to partially set.
Stir lightly and continue cooking until the eggs are fully cooked.
Serve hot with rice.