Recipe: Yummy Savory Sautéed Bitter Gourd with Tomatoes / Ampalaya

Recipe: Yummy Savory Sautéed Bitter Gourd with Tomatoes / Ampalaya

Savory Sautéed Bitter Gourd with Tomatoes / Ampalaya. Great recipe for Savory Sautéed Bitter Gourd with Tomatoes / Ampalaya. I’m so happy my cousin taught me how to cook this way. This is my favorite style of Sautéed Bitter Gourd- with a bit of eggy sauce.

Recipe: Yummy Savory Sautéed Bitter Gourd with Tomatoes / Ampalaya Its bitter taste helps in the maintenance of sugar in the blood. Ginisang Ampalaya is a very simple and easy to prepare dish. You can actually prepare this in a very minimal time. You can have Savory Sautéed Bitter Gourd with Tomatoes / Ampalaya using 14 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Savory Sautéed Bitter Gourd with Tomatoes / Ampalaya

  1. You need 1/2 of Bitter Gourd / Ampalaya / Bitter Melon, sliced.
  2. Prepare 2-3 of small tomatoes (double if using the whole Gourd), sliced.
  3. Prepare 2-3 tablespoons of minced beef or chopped pork.
  4. Prepare 1/2 of small red onion, chopped.
  5. It’s 3-4 of garlic cloves, chopped.
  6. Prepare 1 of beaten egg.
  7. It’s of Salt and pepper, to taste.
  8. Prepare 1 tsp of patis (optional).
  9. You need 1/4 of of a cube of pork or beef broth cube.
  10. It’s 1/4 c of water or as needed.
  11. It’s of Cooking oil.
  12. It’s of For Soaking.
  13. You need of Water to submerge the sliced gourd.
  14. It’s of Generous amount of salt.

All you need is the bitter gourd, sliced thinly, spices like onions and garlics, tomatoes, beaten eggs, and. Ampalaya guisado (say ‘gi-sa-do’) or sauteed bitter melon is a delightful easy mix of tomatoes, onions and topped with scrambled egg slices. The ampalaya’s slightly bitter flavor inherent in this vegetable, can be squeezed out and replaced with salty-sweet-tart savory sensation which you can enjoy with a big plate of boiled jasmine white. Slice ampalaya or bitter melon thinly.

Savory Sautéed Bitter Gourd with Tomatoes / Ampalaya step by step

  1. TAMING THE GOURD’S BITTERNESS: Slice in C shapes and place in a container. Sprinkle salt over it generously. Leave on the counter for 30 minutes or more. Then squeeze lightly under running tap to remove the saltiness and bitterness. Place in another container with water while lightly rubbing with your fingers. Discard and fill it again with water. Do this 3 times..
  2. Leave the gourd soaking in water while you prep your other ingredients..
  3. Sauté onions then garlic in oil. Then sauté in your choice of meat (beef or pork, minced or chopped)..
  4. When meat has changed color, add in the chopped tomatoes. Dissolve the broth cube in 1/8c of water and add to the pan. Season with salt/patis, pepper, as desired. Cover and bring to a slight boil..
  5. Remove and lightly squeeze out liquid from the gourd then add to the pan. Don’t mix yet, just cover a few minutes to cook the gourd..
  6. Beat an egg and pour around the pan. Mix slightly. If sauce is drying out you can add tablespoons of water. Mix, taste and adjust. Cover and let it simmer. For a crunchy gourd, don’t simmer too long. For softer, leave longer..
  7. Serve as a side or veggie dish. Enjoy!.

In a pan, saute garlic, onion, and tomatoes until the tomatoes have juiced out. While doing this, add some patis (fish sauce), or salt and pepper to taste. Another is to liberally salt the cut up pieces and then leave it overnight in a bowl to allow the salt to draw out most of the bitterness. Deep frying they say is another way of releasing the bitterness from the ampalaya. The hot oil helps the bitter sap evaporate from the ampalaya so it tastes less bitter.