Ginisang Ampalaya na May Itlog at Hipon (Sauteed Bitter Melon with Egg and Shrimp) is a straightforward Filipino dish you can prepare any day. It’s commonly enjoyed for lunch or dinner, served hot with steamed rice.
Bitter gourd (also called bitter melon or ampalaya) has a strong flavor that some people need time to appreciate. If you’re new to it, a few simple techniques make it milder and more enjoyable without losing its character.
One easy approach is to slice the ampalaya thinly and soak it briefly in salted water. The salt helps reduce bitterness; rinse the slices afterward under running water to remove excess salt. This yields a semi-bitter profile that many find pleasant. Do you have another method for mellowing ampalaya?
This sauteed ampalaya recipe takes about 20 minutes from start to finish and makes a quick, nutritious meal. It works well on its own as the main dish or paired with fried fish for a fuller Filipino-style meal.
Try this Ginisang Ampalaya na May Itlog at Hipon and see how you like it. Feel free to adjust seasoning and cooking time to suit your taste.
Watch How to Make It
Ginisang Ampalaya na May Itlog at Hipon (Sauteed Bitter Melon with Egg and Shrimp)
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Ingredients
- 1 ampalaya cored and sliced
- 1 medium tomato chopped
- 1 small yellow onion chopped
- 3 cloves garlic crushed
- 1 egg
- 5 pieces medium shrimp shell removed
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 tablespoons cooking oil
Instructions
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Season the shrimp with salt, ground black pepper, and garlic powder. Rub the seasoning into the shrimp and let rest for about 5 minutes.
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Crack the egg into a bowl, beat until smooth, and set aside.
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Heat a wok or skillet with a little cooking oil. Pan-fry the shrimp for about 1 minute per side until just cooked. Remove and set aside.
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Add more oil to the wok if needed and let it heat.
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Sauté the onion, garlic, and tomato until the onion softens and the tomato breaks down slightly.
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Add the sliced ampalaya and cook for about 3 minutes, stirring so it cooks evenly but still retains some bite.
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Pour the beaten egg into the wok and stir-fry until the egg is set and evenly distributed.
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Return the cooked shrimp to the wok and toss everything together briefly to combine.
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Adjust seasoning with salt and ground black pepper to taste.
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Transfer to a serving plate and serve hot with steamed rice.
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Enjoy and share with family and friends.