Ginisang Ampalaya at Hipon is a delicious vegetable stir-fry made of bittermelon, shrimp, tomatoes, and eggs. It’s delicious and nutritious as well as budget-friendly.
It’s funny how many wives’ tales there are on how to rid ampalaya of its natural acridness. One friend told me, “the cook should be smiling and singing while cooking the ampalaya” and another friend said, “the cook has to be a virgin”.
Well, since I am not of a bubbly disposition and have not been pure in thoughts or actions for at least two decades, am I doomed for bitter ampalaya? No, ma’am, because luckily, I have a few tricks in my bag on how to conquer bittermelon!
One traditional method of preparing ampalaya is to let the slices sit in salt until they begin to weep and then squeeze to rid of the bitterness. I am not a big proponent of this technique because bitter gourd is a powerhouse of nutrients. Why deplete the vegetable of its beneficial juices?
By following these simple tips below, your next ginisang ampalaya at hipon will be more palatable without the customary salting. Give them a try and let me know what you think in the comments.
How to Decrease the Bitterness in Ginisang Ampalaya
- Use the youngest and greenest gourds you can find because as the vegetable matures and yellows, the bitter taste intensifies.
- Make sure to scrape off all the white pith inside and slice the green flesh as thinly as possible.
- Keep stirring to a minimum and do not overcook.
- Sugar, used in the right proportion, can help neutralize bitter flavors. Sprinkle the dish with about 1/2 teaspoon along with the salt and pepper.
If you’re looking for simple vegetable dishes, this ampalaya stir-fry with shrimp needs to be on your regular meal rotation!
Not only is it quick and easy to make in under 30 minutes, but it’s also budget-friendly and adaptable. You can omit the shrimp for a vegetarian version or replace with ground or diced pork for an easy switch of flavors.
It makes a great meal on its own with steamed rice or as a side dish for grilled meat or fried fish. With tender-crisp ampalaya, plump shrimp, juicy tomatoes, and fluffy eggs, it’s delicious as it is nutritious!
Want more ways to enjoy bittermelon? Make it con carne or with sardines!
Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!
Ingredients
- 4 medium ampalaya
- 1 tablespoon canola oil
- 1 onion, peeled and thinly sliced
- 2 cloves garlic, peeled and minced
- 2 large Roma tomatoes, chopped
- 1 tablespoon fish sauce
- 1/2 pound medium shrimp, peeled and deveined
- 1 cup water
- 2 eggs, beaten
- 1/2 teaspoon sugar
- salt and pepper to taste
Instructions
- Cut ampalaya lengthwise and with a spoon, remove seeds and scrape off white pith. Sliced thinly and place in a bowl of cold water until needed. Drain well when ready to use.
- In a wide skillet over medium heat, heat oil. Add onions, garlic, and tomatoes. Cook, stirring regularly, until softened.
- Add fish sauce and cook for about 1 minute.
- Add shrimp and continue to cook, stirring occasionally, until shrimp starts to change color.
- Add water and bring to a boil.
- Add ampalaya and gently toss to combine. Cook for about 2 to 3 minutes or until tender yet crisp.
- In a thin stream, add eggs and gently stir to distribute. Continue to cook for about 1 minute or until eggs have set.
- Season with sugar, salt, and pepper to taste. Serve hot.
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Randy says
Maraming salamat Leillani, 1st time to cook this.
Lalaine Manalo says
You’re welcome. Glad you enjoyed it 🙂
Connie says
If you sub ground turkey for the shrimp, shld you put it same time as the shrimp and for how long? Will appreciate your answer very much! Will cook this soonest…
Lalaine Manalo says
I haven’t tried this with chicken but put it the same time as the shrimp but cook longer.
Lallmahomed Salimah says
Hello just want to say thank you for all the good recipes you are sharing i feel so lucky to be among your followers. You wont’ believe i am from Mauritius an island jn the Indian Ocean..wish u good luck and all the best in your wonderful world of cooking…..
Lalaine Manalo says
Thank you so much! I am honored 🙂
Mei says
This is my first time making a Filipino dish. I love bitter melon and I love fish sauce. What a great combo! Very tasty! Thanks so much for this recipe.
Lalaine Manalo says
Thanks for the 5-stars! I am glad you enjoyed the recipe 🙂
Ramon says
Now I have a recipe for the 2 pcs. amapalaya I bought yesterday! Yes of course I have the shrimps too! Sana sing sarap ang luto ko. 🙂
Lalaine Manalo says
Happy cooking 🙂
Veronica Meneses says
Thank you for taking the time to clear the confusion and your kind response, Lalaine. I love your posts! 😍
Lalaine Manalo says
It’s my pleasure, Veronica!
Veronica Meneses says
Hello! You mentioned shrimp peeled and minced? Is mincing shrim an error? The photo shows whole shrimp. Thank you in anticipation of your kind response.
Lalaine Manalo says
Hello, Veronica,
I am so sorry for the confusion. It was a typo error. NO need to mince the shrimp, just peel and devein 🙂
Kenoizt says
I think you need to add salt when soak in the water to reduce bitterness of the ampalaya
Lalaine Manalo says
I don’t salt the ampalaya it’s very nutritious and I don’t want to dispel the juices during salting. I find the tips I included in the post helps reduce the bitterness without salting.
Christian Nel Prudencio says
Hello, I like this Ginisang Ampalaya recipe but I think you forgot to mention how many eggs in the ingredients. I will definitely try this. Thanks
Lalaine says
Hi Christian
Thanks, I forgot to add them on the recipe card. You’ll need two eggs. 🙂
Christian Nel Prudencio says
Hello, That’s exactly what I did! Great site! More power and happy cooking. Next, Kilawing puso ng saging … : )
Lalaine says
Thanks, Christian. 🙂