Combine the unique flavor of ampalaya (bitter gourd / melon) with the umami of dried shrimps in this simple, inexpensive and delicious Asian dish.
A couple of days ago, in another attempt to acquire a taste for ampalaya, I cooked this sautéed dish with ampalaya, dried shrimps and eggs.
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. The link to the instructions is in the ingredients list.
So, what do you need for this dish aside from ampalaya?
The most basic aromatics for sauteeing in Filipino cooking. The holy trinity of onion, tomato and garlic. And beaten eggs.
The cooking procedure consists of sauteeing. Soften the garlic, onion and tomatoes slightly over medium heat, add the ampalaya slices and dried shrimps, season and you’re almost done.
Pour in the beaten eggs, allow to turn firm for a bit, stir and your dish is ready to be served with rice.
- 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 two tablespoons 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 cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.