GINISANG AMPALAYA (SAUTEED BITTER MELON)

My grandma taught me how to cook this. I miss her a lot.

GINISANG AMPALAYA (SAUTEED BITTER MELON)

INGREDIENTS:

1 bitter melon

1 cup water (and additional water for soaking the bitter melon)

2 tablespoon fish sauce (divided)

2 eggs

15 pieces medium sized shrimp (peeled and deveined)

1 clove garlic (chopped)

¼ cup white onion (chopped)

1 roma tomato (diced)

coarse salt

2 tablespoon canola oil

Directions:

Cut the bitter melon in half, deseed and then slice. In a large mixing bowl, add the bitter melon and sprinkle some coarse salt and then toss. Add water and soak for a few minutes.

Using a large sauté pan heat oil over medium to high heat. Sauté shrimp, once cooked add garlic and onion. Once onions are opaque, add tomato and 1 tablespoon of fish sauce, stir for 1 minute. Switch to medium heat.

Drain the bitter melon and rinse. Add the bitter melon, 1 cup of water, 1 tablespoon fish sauce to the shrimp mix. Cover and let it boil for 3 to 5 minutes. Do not stir. Add eggs, cover again for 1 more minute. Do not stir. Transfer to a serving dish and serve.