Home Cooking: How To Saute Bitter Melon

How to Saute Ampalaya

Sauteed ampalaya (or guisadong ampalaya in Tagalog) is the most common way of cooking the bitter melon. Although bitter melon can be steamed, boiled, fried, or just mixed with vinaigrette dressing and eaten fresh. This everyday recipe is appropriate for lunch and dinner. It is often served with fried pork chop, fried fish, and hot steamed rice.

Ingredients:

2 large bitter melon, washed and cut in thin diagonal slices
4 cloves garlic, crushed and minced
1 large onion, sliced thinly
3 large ripe tomatoes, washed and cut into cubes (optional; alternate with soy sauce)
3 medium eggs, lightly beaten
2 Tbsp vegetable oil
1 cup pork lean meat, cubed (or beef strips)
1 cup medium shrimps, body and head peeled (optional)
1 piece pork bullion cube
½ tsp iodized salt

Note: Add cornstarch with water to thicken the sauce. Scrambled egg can also be added. Carrots and pepper adds color to ampalaya dish.

Procedure:

1. In a deep pan or wok over medium heat, stir-fry pork meat in hot oil until light brown.
2. Stir in shrimps until color turned opaque.
3. Using a wooden spoon, push the meat and shrimps to the sides to form a space at the center. There should be enough oil for sauteing. Lower the heat to avoid burning and sticking.
4. Cook garlic until light gold. Saute onions until color turned transparent. Add tomatoes and bullion cube. Cover for about 1 minute. Stir to blend all the ingredients.
5. Add bitter melon. Do not stir. Add a half cup of water. Cover for 2 minutes. Stir once to bring the lower part on top. Pour ½ to 1 cup of water. Cover again and let simmer for 5 minutes.
6. Sauteed ampalaya is better when half-cooked. Continue to simmer for 5 more minutes if well-cooked is desired.
7. Add eggs and salt when cooking time is almost over. Stir quickly to distribute egg mixture and salt. Remove from heat after a minute or two.
8. Set aside for 15 to 30 minutes before serving. Sauteed ampalaya is less bitter when served warm or semi-cold.

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