Gisadong Ampalaya with Egg & Shrimp

Here is an authentic Filipino recipe that works best for the adventurous. If you’re not a fan of Ampalaya (bittergourd), then you’re not alone.

True to its name, Ampalaya is indeed bitter, especially if not cooked properly. However, more cultured palates do acquire a taste for bitter food; perhaps that is why a lot of people prefer their coffee black.

Note: This Filipino recipe was passed on to me by my mother, so all the tips that come with it are priceless when it comes to keeping Gisadong Ampalaya with Egg and Shrimp from becoming bitter.

Gisadong Ampalaya with Egg and Shrimp goes great with rice – this is why Filipinos love this recipe. If you have been cooking a lot of Filipino dishes the past few days, then it’s time to graduate to one of the many Filipino recipes that some people shy away from: Gisadong Ampalaya with Egg and Shrimp.

Gisadong Ampalaya is basically sauteed bittergourd. It sounds simple – and it is, as long as you know how to cook ampalaya so that it is not too bitter.

Recipe Time:

Time for preparation = 15 minutes
Time for cooking = 10 minutes

Ingredients:

1 medium-sized ampalaya (about 12 inches long)
1 tbsp cooking oil
2 cloves of garlic, minced
1/2 cup shrimp (without shell) 
2 eggs 
1 tsp shrimp paste (known as “alamang” in the Philippines)
1 dash of Maggi Magic Sarap All-in-one Seasoning
2 cut medium-sized ripe red tomatoes (without seeds)
1 medium-sized onion, sliced 
a pinch of salt 
a pinch of ground black pepper

Instructions:

1. Slice the Ampalaya into two (lengthwise). This will help you remove the seeds easily. Then, cut the Ampalaya crosswise to form C-shaped slices. Make sure the slices are thin. In this Filipino recipe, improperly prepared Ampalaya can become too bitter, so right after slicing, wash the Ampalaya at least twice, then immerse in clean water and set aside.
2. Meanwhile, scramble the eggs. Add a pinch of salt. Set this aside for a little later.
3. In another pan, heat the cooking oil (low heat only) and add the garlic. Once the garlic is golden brown, add the shrimp. The shrimp becomes pink once it is cooked.
4. Add the tomatoes and mash into the pan. Next, add the onions and the shrimp paste. Shrimp paste may be purchased from most Filipino food stores.
5. Add the boiled Ampalaya. DO NOT STIR to keep the dish from becoming bitter.
6. Next, add the scrambled eggs into the pan. Once the eggs are cooked, only then can you stir (but do so gently and refrain from stirring too much).
7. Add just a dash of Maggi Magic Sarap All-in-one Seasoning. You may purchase this from Amazonthrough this link: 12 Maggi Magic Sarap All-in-one Seasoning.

Voila! Gisadong Ampalaya with Egg and Shrimp. As long as the Ampalaya is well-prepared and not stirred while being cooked, this dish should be tasteful  and delicious, a great Filipino recipe to go with rice or noodles.

If you’ve challenged your palate enough for this meal, enjoy a classic Leche Flan for dessert! Sweet, soft, creamy with a syrupy glaze, Leche Flan is one of the many Filipino recipes that ends a meal the right way.

Flickr Tags: Ampalaya with egg,ampalaya with egg and shrimp,gisang ampalaya,gisadong ampalaya,ginisang ampalaya,gisadong ampalaya with egg,filipino recipe,recipe,filipino recipes,gisadong ampalaya recipe,ampalaya with egg recipe,ampalaya with egg filipino recipe,filipino recipes ampalaya with egg

Fish Lumpia Shanghai (Fried Fish Spring Rolls)

Fish Lumpia Shanghai, also known as Fried Fish Spring Rolls, is a famous Filipino dish. They are served best as finger food, complemented nicely by dips like mayonnaise, tartar sauce, or vinegar. Crispy on the outside and surprisingly soft on the inside, Fish Lumpia Shanghai is a Filipino recipe you should definitely try!

This Fried Fish Spring Roll recipe was borrowed originally from the Chinese and was modified by Filipinos over time. Because of the proximity of the Philippines to many countries, Filipino food is now a reflection of different nationalities.

Thanks to Mona for helping with this Fish Lumpia Shanghai recipe. We prepared it from scratch and took pictures during the process to provide a better Filipino recipe guide for you!

Recipe Time:

Time for preparation: 30 minutes
Time for cooking: 5 minutes

Ingredients:

1 milkfish, fresh (approximately 300 grams)
1 carrot, minced
¼ cup celery, minced
5 cloves of garlic, mashed
1 small onion, minced
30 grams cheese (quickmelt or mozzarella) -- optional
25 pieces lumpia wrapper (rice wrapper; see picture below)

1 egg white
Salt to taste
Maggi Magic Sarap All-in-one Seasoning
Cooking oil

Dip: tartar sauce, mayonnaise, or vinegar

 

Preparation:

1. For this easy Filipino recipe of Fried Fish Spring Rolls, remove the meat of the milkfish from its bones. (You can have the fish deboned in the market.) Shred the fish meat into small flakes; the flakes should be small enough to produce an even mixture with the minced vegetables later. Place in a bowl.
2. Mix in the carrots, garlic, and onion. Add salt to taste. To make this Filipino recipe more delicious, you may add a packet of Maggi Magic Sarap All-in-one Seasoning which gives it more umami. (You may purchase if from Amazon by clicking on this link: Maggi Magic Sarap All-in-one Seasoning.) You may add cheese to the mixture if preferred. Mix evenly.
3. Place the lumpia wrapper on a clean plate. Place about a spoonful of the mixture on the lumpia wrapper as shown below.
4. Roll the bottom of the lumpia wrapper over the mixture. After a couple of rolls, fold in the sides of the wrapper, then continue rolling from the bottom. This seals in the mixture to make sure the lumpia shanghai doesn’t unravel later.
5. When the lumpia wrapper is rolled completely, use the egg white to seal the edges (the egg white acts like paste).
6. Repeat steps 3 to 5 until all of the mixture has been rolled into the lumpia wrapper.
7. You may keep in the freezer for future use. If you want to cook them immediately, heat cooking oil in a pan. The oil should be enough for deep frying the lumpia shanghai. The lumpia shanghai is cooked once it turns golden brown.

There you go, an easy Filipino recipe of Fish Lumpia Shanghai! Serve with tartar sauce, vinegar, or mayonnaise and you have delicious Filipino finger food!

Fish Lumpia Shanghai (Fried Fish Spring Rolls) is also perfect with rice and atsara. Try the authentic Filipino recipe of Atsara!

Flickr Tags: spring roll,spring rolls,spring rolls recipe,fish spring rolls,fish spring rolls recipe,spring roll recipe,filipino spring roll recipe,lumpia shanghai,fish lumpia shanghai,lumpia recipe,lumpia shanghai recipe,fish lumpia shanghai recipe,filipino lumpia recipe,filipino lumpia shanghai recipe