Ampalaya Guisado : Bittermelon Sauteed in Tomatoes, Onions and Scrambled Eggs

Ampalaya Guisado: Bittermelon Sauteed in Tomatoes, Onions and Scrambled Eggs is a classic Filipino vegetable dish, that's good all year round. 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 rice. This is an Asian In America recipe. Serves 2 to 4.

Prep Time18

Cook Time22

Total Time40

Course: Dinner, Lunch, Main Course, Side Dish, Vegetables

Cuisine: American, Asian, Filipino

Keyword: Filipino Ampalaya Guisado Bittermelon Saute

Servings: people

Calories: 160kcal

Author: Asian in America - Elizabeth Ann Quirino

Equipment

Large skillet or Wok: 12 to 14 inches diameter

Ingredients

2 whole ampalayas (bitter melon) sliced, seeded, white membrane removed
2 Tablespoons salt
2 Tablespoons vegetable oil
2 whole eggs beaten and scrambled, sliced
4 cloves garlic crushed
1 whole red onion chopped fine
1 whole large tomato chopped in cubes
2 Tablespoons patis or Filipino fish sauce
1 Tablespoon sugar
1 cup vegetable broth
1 teaspoon black pepper powder
boiled jasmine white rice for serving

Instructions

Wash and slice the ampalaya in one-inch slices. Remove seeds and the white membrane. You should have half circle slices. Dredge the slices in the 2 tablespoons salt and set aside for 10 to 15 minutes. Afterwards, wash the ampalaya slices and drain. Wrap the vegetable slices in cheesecloth and squeeze the salt and liquid out of it.
In a small saucepan of boiling water, blanch the ampalaya slice for three minutes. Drain quickly and pour cold water over it so it stays green. Set aside. The first step was to remove the bitterness from the vegetable.
Prepare the eggs by beating them and then cooking them scrambled in a non stick skillet with the 1 tablespoon vegetable oil. This should take about 7 minutes. Set aside and slice in slivers for later use.
In a large skillet, over medium high heat, add the remaining vegetable oil. Saute the garlic, onions, tomatoes. Allow these to soften in about 5 minutes.
Add broth and patis or fish sauce. Finally, add the ampalaya slices. Blend all ingredients well. This sauted vegetables will cook in 10 minutes. Season with black pepper powder.
Serve warm topped with slivers of scrambled eggs and a large plate of steamed jasmine white rice.
Cook's Comments: You can also add sliced bits of pork or ground beef in the early part of the saute.
Where to buy: The Ampalaya or bitter melon and the Filipino fish sauce "patis" can be found in Asian markets.

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Nutrition