Ginisang Ampalaya (Sauteed Bitter Gourd)

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Ginisang Ampalaya (Sauteed Bitter gourd)

Ginisang ampalaya (sauteed bitter gourd) is healthy comfort food. Ampalaya is one of the most misjudged vegetables. It does have a very bitter taste after all. But when prepared in a particular way, ampalaya can be delectable and “crave-able.” That strong craving got me out of my cooking drought the other night, and I was comforted with the familiar, homey flavor of ginisang ampalaya.

The recipe is very simple. Here’s how I prepare my ginisang ampalaya dish.

Getting the ampalaya ready Soaking the veggie in salt water
1. Slice the ampalaya lengthwise. Scrape out the white membrane with your fingers or with a knife.
2. Slice the ampalaya thinly. Rub the slices with rock salt and soak in water for 20 minutes. This helps cut the bitterness of the vegetable. Wash the ampalaya afterwards.

Sangkutsa Sizzling Saute
3. Prepare the “sangkutsa.” Crush 2 cloves of garlic. Dice one small onion. Roughly chop one tomato.
4. Pour oil in a heated pan. Slide in your onions. When transparent, stir in the garlic, followed by the tomato.

Stirring in the ampalaya Make a hole and crack an egg
5. Stir in the ampalaya slices. Cook for about 2-3 minutes. I also add about 1/4 cup of water for a little broth.
6. Season with a tablespoon of patis (fish sauce) and pepper. Taste, taste, taste your dish so it doesn’t get overly salty.
7. Make a hole in the center and crack one egg. You can have it sunny side up, but I prefer mine scrambled. Stir it into the vegetable saute.

Done!
All done! There are many variations to this simple dish. Here are some additional/alternative ingredients you can use in preparing ginisang ampalaya:

1. MEAT: You can use pork sliced into strips or cubes, shrimp, squid rings, beef strips, fish balls, chicharon. Saute them before you stir in the ampalaya.

I wasn’t in the mood for meat at the time I cooked this dish, but I did stir in tuyo (dried fish) flakes before serving.

2. VEGETABLES: In addition to the sautee and the ampalaya, you can also stir in red bell pepper slices, mushrooms.

3. SAUCES/SEASONING: Aside from salt and pepper, you can use any (even a combination) of the following: oyster sauce, sesame oil, soy sauce, tomato sauce, bagoong (shrimp paste).

I think that every Filipino has his or her own version of Ginisang Ampalaya. There will be at least one way it is cooked that will remind you of home always, and that’s the recipe you’ll find yourself cooking again and again. How do you cook your Ginisang Ampalaya?

Here’s to healthy Pinoy comfort food. :)

Hi! I'm Toni Tiu, and I've been blogging at at Wifely Steps since 2003. This started as a blog to help newly weds adjust to married life. It has evolved into a home and parenting blog. I write about things close to my heart -- good eats, good reads, family, marriage, and the little things that make everyday happy.

15 Comments on Ginisang Ampalaya (Sauteed Bitter Gourd)

  1. julie
    March 12, 2009 at 1:40 pm (15 years ago)

    We love this that’s why I planted some ampalaya plants at home :)

    julies last blog post..Pulang Polo

    Oh that’s awesome! Ampalaya everyday 😛

    Reply
  2. jeanny
    March 12, 2009 at 3:37 pm (15 years ago)

    the other day I had ginisang amplaya fromt manang’s carenderia sa tabi ng office. It was so so good that I can eat it without rice. =)

    Another variation I do, instead of pork/meat, I used minced tofu. It taste good din =)

    jeannys last blog post..LP: Blusa ko

    That’s a healthy suggestion also! Thanks Jeanny! Will try tofu next time. Masarap siguro yun na medyo tostado pa. Mmmm!

    Reply
  3. imom
    March 12, 2009 at 3:45 pm (15 years ago)

    That is so healthy! Do you attempt at all to remove the bitterness? I’d often lightly squeeze the ampalaya with salt before stirring into the sangkutsa. I know, I know – there goes the nutrients. hehe

    imoms last blog post..Bakunado sa Flu – An Awareness Seminar

    Not all the bitterness! The soaking in water is enough. There’s still some bitterness left over, but I don’t mind. After all, ampalaya isn’t ampalaya without that bitter taste. :)

    Reply
  4. MrsG from New Zealand!
    March 12, 2009 at 4:44 pm (15 years ago)

    wow looks yum…..but like others, i have misjudged the ampalaya becoz of its bitter taste…so how do you cook it that takes away some of the bitterness?

    MrsG from New Zealand!s last blog post..To My First Love

    Soaking it in salt water helps cut the bitterness. It doesn’t get rid of all the bitterness, but then we wouldn’t want that! We need to save some of the veggie’s nutrients after all 😀

    Reply
  5. bem
    March 13, 2009 at 12:33 am (15 years ago)

    hmmmn… sarap! i like it with lotsa eggS. 😀

    bems last blog post..Beef Dinuguan

    Yum!

    Reply
  6. JMom
    March 13, 2009 at 4:45 am (15 years ago)

    You just made me want some! I can’t wait until I plant some more in my garden and spend the summer eating ampalaya everyday 😀

    JMoms last blog post..Best Pig EVER in the Philippines

    Oh that’s wonderful naman! You have your own vegetable garden :)

    Reply
  7. ibyang
    March 13, 2009 at 5:38 am (15 years ago)

    i love ampalaya! it’s something i cook almost every week. i have the same style of cooking it as you do, but sometimes i don’t put egg anymore, sometimes okay na kung mga konting minced pork.

    ibyangs last blog post..Chocnut Break

    Healthy weekly meal! :)

    Reply
  8. blue rose
    March 13, 2009 at 8:45 am (15 years ago)

    wow! looks so yummy ha. i love ampalaya kapag hindi sya gaanong mapait.

    Basta hindi over sa kapaitan 😀

    Reply
  9. A. Nini
    March 13, 2009 at 12:37 pm (15 years ago)

    It’s good with bacon too. Dice the bacon (thick cut) then fry until crisp. Set aside, prepare the sangkutsa and amplaya. Add the bacon before serving the ampalaya.

    That’s a great idea! I have bacon at home. Will try bacon later 😀 Thanks Auntie Nini!

    Reply
  10. denden
    March 13, 2009 at 5:43 pm (15 years ago)

    i like ampalaya. i cook it like you do, sometimes adding minced pork.

    That’d be flavorful, yes!

    Reply
  11. caryn
    March 17, 2009 at 1:52 pm (15 years ago)

    you know, this is oneof the first dishes we made in our home economics class—and we had to eat everything afterwards. i used to hate the bitterness of ampalaya, but now, i like it. weird. i guess its an adult sort of taste huh?

    caryns last blog post..Creative Swap: Feb/Mar 2009

    Acquired taste, definitely!

    Reply
  12. tin
    March 20, 2009 at 6:42 am (15 years ago)

    thanks for the tip. i’m cooking this today. :) healthy rin for the baby. :)

    tins last blog post..A Promise

    Hope it turns out yummmmmy! :)

    Reply
  13. Melissa
    December 23, 2009 at 8:24 am (14 years ago)

    I’ve been following your blog for quite a while and enjoying your wealth of good recipes. When Foodista announced that they are going to publish the best food blogs in a full color book that will be published by Andrews McMeel Publishing Fall 2010, I naturally thought of you. This recipe would be a good submission! You can enter here: http://www.foodista.com/blogbook/submit

    Cheers,
    Melissa

    melissa@foodista.com
    Editor and Community Developer
    Foodista.com — The Cooking Encyclopedia Everyone Can Edit

    Reply
  14. donnahalko
    March 5, 2010 at 9:41 am (14 years ago)

    i used to prepare ginisang ampalaya coz my husband love it so much…i can prepare less less bitter ampalaya as i have my own style of cooking…i used not to cover and stir oftenly while im cooking it it helps not to make the ampalaya more bitter…

    Thanks for the tips!

    Reply
  15. grace
    April 3, 2010 at 6:15 am (14 years ago)

    this is the best i like how the steps and picture was taken was so easy to cook…Thanks!

    Thanks for dropping by!

    Reply

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