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.
Ingredients:
1 large or 2 medium-sized ampalaya (trimmed, cut and prepped)
2 eggs
2 tbsps. of dried shrimps
4 cloves of garlic
1 onion
2 tomatoes
2 to 3 tbsps. of cooking oil
salt
pepper
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.
If you’re a fan of ampalaya, you may want to check out the recipes for stuffed ampalaya and ampalaya salad.
I’m not too big a fan of bitter gourd, but they taste quite nice in curry. Here’s a recipe that’s pretty close to what I’ve tried – http://spicychilly.blogspot.com/2009/02/pavakka-thoran-bittergourd-stir-fry.html
I so love this! Na-miss ko tuloy
Its coincedence that what I have for my lunch today is (7-Apr-09) is this recipe. The only diffirent is I put prawns. I am working in Qatar for 3 yrs now but I learned this website since I was in Iraq when I was browsing for a recipe for kare kare for our Filipino night presentation in our restaurant. I love ampalaya and its cheap here in Qatar. Indians love ampalaya with curry and I have tried it. I like my ampalaya a bit crispy and half cook. I like ampalaya more bitter even when I was a little kid. I am looking forward for more recipe and Ms. Connie, I really love this website. I am regularly browsing it and I hope to find more low fat and healthy recipe bec I just got my surgery and my doctor advised me to keep my low fat diet. Hope u can help me on this. Take care and I hope to meet you on May when I get back to Manila for 2 weeks vacation with my Greek fiancee.
Was it a gall bladder surgery? I had one too last year and was advised to cut down on the fat in my diet.
yes it was and since the surgery I dropped my weight by 3kg. Since I left the hospital, I never eat any fatty food. Oh by the way, Would be glad if you could give me a list of nice places to go when we come home this May. This will be my fiancee’s first visit to Philippines.
Ana, just check out the archives. Also, the archives of House On A Hill and Feast Asia. Everything’s there.
diba yung dried shrimps medyo may halong alat na rin?
natandaan ko kasi nung ginamit ko yan sa ginisang monggo, meron ng alat e.
yan recipe mo, niluto ko dati, pero with pork yun sakin at bagoong(allergic ka dun diba Cons?)
tapos dinala ko sa work
etong kaibigan kong Romanian, takam na takam sa ampalaya on rice ko
sabi ko tikman nyo kung gusto nya
so tumikim naman
unti-unting naglaho pagkatakam sa muka nya nung sinubo nya ampalaya
napalitan ng napakapait na muka
hahaha
Yung shelled na salted din. But the ones with heads, shells and tails — some are salted, some aren’t.
I like ampalaya only in the pickled ‘achara’ form which I match up with grilled fish/seafood and grilled pork. I heard it’s good for asthma but this isn’t verified information. The Chinsese, the Vietnamese also love this bitter melon – as do many folks in the Carribean.
ang sinasabi lang sakin tungkol sa ampalaya, good for the blood daw.
god, i miss this! i always love ampalaya with egg! this my favorite breakfast food. ill scour the local markets here to see if they have bitter gourd!
and oh Ms. Connie, i love your website! i love how your recipes always come with pictures and you’re always very detailed. i’m glad i run into your site. i’ve been feeling like i’ve been cooking the same dishes lately and your site has a lot of recipes that are easy to do, and which i’ll definitely start doing soon. keep it up and god bless!
Connie,
Try this for a variation to your recipe:
Instead of salt, saute a little bit of tausi(salted black beans) or the ready made garlic black bean sauce. Gives it a new twist. Pang sahog, i usually chop up any leftover meats in the fridge. Sometimes egg lang ok na rin. I have friends who process the ampalaya fruit in the juicer and drink the concentrate pero sobrang bitter na yan for me.
Uy ok yun. I love tausi (although my daughters find the smell too strong). I think I’ll add bits small cubes of fried tofu as well.
I love ampalaya too! In fact, I just became a fan of it in Facebook!
wow …. this ampalaya dish is sooooo good…
muchos gracia connie
Thanks for this great dish. I love ampalaya too! In fact, I just became a fan of it in Facebook!
Ooops, sorry, not good with computers. To continue, add salted eggs(cut egg in half and spoon contents. Mix then serve.