Ginisang Ampalaya at Hipon is a delectable vegetable stir-fry consisting of bitter melon, shrimp, tomatoes, and eggs. It is nutritious, delectable, and inexpensive as well!
Table Of Contents
- Old wives’ tales
- To salt or not to salt
- How to remove the bitterness of ampalaya
- How to serve and store
- More ginisa recipes
- Ginisang Ampalaya at HiponThis ampalaya stir-fry with shrimp should be a staple in your weekly menu if you’re searching for a quick and easy veggie dish. There are so many reasons why you’ll appreciate it as much as I do.
- Quick and easy to make in under 30 minutes. Plus, there are no complicated ingredients to run around town for!
- Budget-friendly and adaptable. Don’t like shrimp? Easily switch up flavors by swapping the shrimp with minced or diced pork!
- Nutritious as it is delicious. It makes a tasty meal with steamed rice, and it’s packed with protein and good-for-you nutrients you’ll feel good serving the whole family.
Old wives’ tales
It’s funny how many wives’ tales out there on how to rid ampalaya of its natural bitterness. A popular one is “the cook should be smiling and singing while cooking the ampalaya,” and another is “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 acrid ampalaya? No, ma’am, because luckily, I have a few tricks on how to conquer bittermelon!
To salt or not to salt
To remove the bitterness from ampalaya, one way of preparation involves soaking the slices in salt until they begin to weep. Both my laziness and the fact that bittermelon is so nutrient-dense prevent me from using this technique very often. Why drain the vegetable of its healthy juices? Pinoy lambingan
Your next batch of ginisang ampalaya at hipon will taste better without the added salt if you follow these easy steps. Try them out, and tell me what you think about them below.
How To Remove The Bitterness Of Ampalaya
- Use the youngest and greenest gourds because the bitter taste intensifies as the vegetable matures and yellows.
- 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 of salt and pepper.
How to serve and store
- Ginisang ampalaya at hipon is a vegetable dish you can enjoy for breakfast, lunch, or dinner. Serve with steamed rice and your choice of grilled meat or fried fish for a tasty and healthy meal.
- Store leftovers in a container with a tight-fitting lid and refrigerate for up to 3 days.
- Reheat in a pan over medium heat or in the microwave at 2 to 3-minute intervals to 165 F.
Want more ways to enjoy bittermelon? Make it con carne or with sardines!
- 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
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 and garlic. Cook, stirring regularly, until softened.
Add tomatoes and cook, mashing with the back of the spoon, until softened and release juice.
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.