Sautéed Bitter Gourd (Ginisang Ampalaya)
Sautéed Bitter Gourd (Ginisang Ampalaya)

Hello everybody, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a special dish, sautéed bitter gourd (ginisang ampalaya). One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Lockdown moment-Recipe for those your bitter during the quarantine Period. How to cook Ginisang Ampalaya (Bitter Gourd) Gusto nyo ba yung simpleng luto ng Ampalaya, Yung masarap at masustansyang hindi mapait na Ginisang Ampalaya!? This Ginisang Ampalaya Recipe is translated as Sauteed Bitter Gourd or Melon.

Sautéed Bitter Gourd (Ginisang Ampalaya) is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. Sautéed Bitter Gourd (Ginisang Ampalaya) is something which I have loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can have sautéed bitter gourd (ginisang ampalaya) using 12 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Sautéed Bitter Gourd (Ginisang Ampalaya):
  1. Get 1 piece (380 grams) Ampalaya / Bitter Gourd / Bitter Melon
  2. Prepare 5 cloves (15 grams) Garlic
  3. Take 1 piece (40 grams) Onion
  4. Prepare 3 pieces (90 grams) Tomato
  5. Get 1 piece (140 grams) Pork Cutlet
  6. Make ready 1 piece Egg
  7. Prepare 1 tablespoon Fish Sauce
  8. Take 2 tablespoons Rock Salt
  9. Get Iodized Salt
  10. Prepare Ground Black Pepper
  11. Take Oil
  12. Take Water

Ginisang Ampalaya Recipe or Sautéed Bitter Gourd has bitter in taste but very healthy. It is actually and obviously avoided by many especially children. Bitter gourds are one of the healthiest veggies ever encountered or eaten by people. Sauteed Ampalaya (Bitter Gourd) with Egg and Ground Pork.

Instructions to make Sautéed Bitter Gourd (Ginisang Ampalaya):
  1. Prepare the bitter gourd or ampalaya to reduce its bitterness: Cut the ends of the bitter gourd and cut in half crosswise and lengthwise. - Scoop out the seeds and scrape out the inner white pith using a spoon.
  2. Slice the bitter gourd crosswise, approximately 1/4 inch thick. - The next step is important to reduce the bitterness of the bitter gourd. Pour 1 tbsp. of rock salt and rub / massage the bitter gourd pieces, as if you are massaging a ground meat.
  3. Pour the water to rinse the salt and press the bitter gourd with your two hands to drain the water. Discard the water and repeat the step 1 more time.
  4. Prepare the rest of the ingredients: Chop the garlic and red onion. Cut the tomatoes into strips. Cut the pork cutlet into small cubes
  5. Heat the skillet over medium heat and pour about 2 tbsp. cooking oil. Add the garlic and sauté it for a few minutes. Add the onion and sauté it for a few minutes. Add in the pork and continue to stir. Add a tablespoon of fish sauce and sprinkle some iodized salt and ground black pepper Mix very well until the meat turns white. Add in the tomatoes and sauté until it becomes soft.
  6. Now, add in the prepped bitter gourd and mix well to cover it with all the flavors. Beautiful colors, right? Add about 1 to 1-1/2 cups of water. Cover the skillet and simmer until the bitter gourd is cooked to your preferred tenderness. ©homebasedchef
  7. Beat the egg, pour it in and then mix well to distribute evenly. Then do your final seasoning according to taste. ©

Honestly, I've never been a big fan of bitter gourd or what's called ampalaya in the The hubs loves ampalaya in Paksiw na Bangus and Pakbet, but this Sauteed Ampalaya with Egg and Ground Pork is his most favorite ampalaya dish. Bitter melon, also known as "ampalaya" in Tagalog or "paliya" in my native Cebuano dialect, is a greenish, elongated, and wrinkled fruit that The following recipe is for sautéed bitter melon with lightly beaten eggs. Wash the bitter gourd and drain. Add the handful of salt, and then mix it manually. Featured photo of Ginisang Ampalaya by Mayette Garcia.

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