Ginisang Ampalaya is a classic Filipino vegetable dish made with sliced bitter melon (ampalaya) sautéed with garlic, onions, tomatoes, and eggs. Despite its naturally bitter taste, ampalaya becomes flavorful and satisfying when cooked with simple ingredients that balance its unique flavor. Known for being both nutritious and delicious, ginisang ampalaya is a popular home-cooked dish in the Philippines, often enjoyed with steamed rice as part of a healthy and comforting meal.
Recipe Tips
- Soaking the sliced ampalaya in salted water helps mellow the bitterness. Avoid squeezing the ampalaya too hard after soaking, as this can affect texture.
- Do not overcook the ampalaya to keep it slightly crisp and less bitter.
- Use ripe tomatoes for a slightly sweeter flavor balance.
- Stir gently after adding eggs to create soft egg curds throughout the dish.
How to remove the bitterness in ampalaya
Removing the bitterness in ampalaya starts cleaning it well. You have to remove all the seeds first, and then scrape off the white, spongy pith inside. To do this, cut the ampalaya in half, and using a spoon, scrape off the seeds and pith completely. Rinse it off and then you can proceed with cutting the piece as needed.
You can follow this up with two more methods:
- Salt the ampalaya. Put the ampalaya pieces in a bowl. Sprinkle some salt on it and let it sit for 15 to 20 minutes. This will draw out the water and bitterness from the ampalaya. Rinse it well to remove all the salt.
- Soak in a warm, water solution. Mix some salt into the bowl of ampalaya with warm water, and then let it sit for a few minutes. Rinse well, and use as needed.
What to Serve this with
Like most Filipino viands, ginisang ampalaya is served with steamed white rice, and pairs well with fried meat or fish. This dish is a good complement to fried tilapia, daing na bangus, tuyo, or even pritong liempo.
Want to know another recipe that uses ampalaya? Try this Filipino favorite, Pinakbet!
