Ginisang Ampalaya (Bitter Melon with Eggs)
Source: Aileen Suzara, Sariwa
This recipe was demonstrated for CUESA’s Market to Table program on October 29, 2017.
Bitter melon lives up to its name, with a strong, punchy flavor. It is believed to have various health benefits and is featured in cuisines ranging from Filipino to Indian.
3 strips of bacon (optional)
4-5 medium (Chinese) long style bitter melons
1 tablespoon neutral cooking oil
½ red onion, minced
6 cloves garlic, minced
2 medium tomatoes, chopped
7 large eggs
1 teaspoon patis (fish sauce) or soy sauce (optional)
Salt and pepper to taste
If you’re including the bacon, cook it in a heavy-bottom sauté pan (such as a cast iron pan) over medium-high heat until crisp, then set aside.
Slice the bitter melon lengthwise and scoop out the seeds. Slice into ¼-inch-thick half moons and sprinkle them with salt to draw some of the moisture out. Set aside.
In the pan, sauté the onion and garlic until tender.
Pat the bitter melon dry and add it to the pan; sauté until tender. Add the tomatoes and sauté until tender. Add the eggs and stir until cooked. Season to taste.