Ginisang Ampalaya (Sauteed Bitter Melon)
Ginisang ampalaya turns bitter melon’s sharp edge into something savory and comforting by sautéing it with garlic, onion, and tomato, then folding in scrambled egg to mellow the bitterness. It’s a staple Filipino vegetable dish valued as much for its health benefits as its flavor, often paired with fried fish or grilled meat. A squeeze of calamansi at the end brightens the whole dish.
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Instructions
- Rub the sliced bitter melon with salt and let sit for 10 minutes, then rinse and squeeze out the excess liquid to reduce bitterness.
- Heat oil in a pan over medium heat. Sauté garlic and onion until fragrant, then add the tomatoes and cook until softened.
- Add the bitter melon and stir-fry for 3-4 minutes until it begins to soften but still has a slight crunch.
- Push the vegetables to one side of the pan, pour the beaten eggs into the empty side, and let them set slightly before scrambling and mixing everything together.
- Season with salt and pepper to taste. Cook for another 2 minutes until everything is well combined.
- Serve hot as a side dish.
Cook's Tip
Salting and squeezing the sliced bitter melon before cooking draws out much of its sharp bitterness without dulling its distinct flavor — skip this step and the dish can taste overwhelmingly bitter.