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.

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Atsara (Pickled Green Papaya)

Atsara (Achara) is a famous Filipino salad, often used to complement fried or grilled viands. Any other vegetable may be pickled (that is, made into Atsara), but the most common Filipino recipes of Atsara involve grated green papaya.

Atsara, also known as pickled green papaya, tastes sweet and a little sour, perfectly providing a flavorful balance to many Filipino recipes. Atsara comes highly recommended!

Recipe Time:

Time for preparation = 30 minutes
Time for cooking = variable

Ingredients:

1 kilo grated green papaya
1/2 cup raisins
1 julienned medium green bell pepper
1 julienned red bell pepper
2 grated carrots
1 grated onion
2 Tbsp salt

2 cups of sugar
1 julienned ginger (about 1/2 the size of a matchbox)
2 cloves of garlic, thinly sliced
1/4 tsp ground black pepper

Instructions:

1. Mix the green papaya with salt in a large, clean bowl, then cover with aluminum or cling film. Leave inside the refrigerator until the next day.

2. While waiting, mix the sugar and vinegar, then boil the mixture until the sugar dissolves. Put in the garlic, black pepper, and ginger. Allow to simmer for about 5 to 10 minutes.

3. In the morning, rinse the papaya. Then, using a cheesecloth, squeeze out as much water as possible.

4. Mix the papaya with the raisins, green and red bell pepper, carrots, and onions.

5. The next step of this authentic Filipino recipe is important as the success of pickling depends on how clean you work. Place the vegetable mix into several sterilized bottles or jars.

6. Pour the vinegar & water solution into the bottles. Make sure to get rid of bubbles; you can do this by using a fork or spoon to push down the vegetables into the jar. Make sure the vegetable mix is completely immersed in the solution.

7. Place a tight lid on the jar. If you want to eat the atsara immediately, just remember that the jar should be good for a week, no more. Also, always keep the jar refrigerated. Otherwise, if you want to pickle the mixture for them to last for a longer period, proceed to the next few steps.

8. Place the jars in a deep pot, then fill the pot with water. Make sure the jars are completely immersed in the water; the water should ideally be about an inch above the lids. Then, boil the pot of water with the bottles in them. Allow the water to boil for 30 minutes (remember to start counting only after it starts to boil).

9. Allow the entire pot to cool completely. After successful cooling, there should be a vacuum inside the bottles. You should find it hard to open the bottles. If not, repeat the boiling process – that is, if you want to have well-preserved atsara that can last for about 2 months.

10. Remember to refrigerate the jar of atsara after opening.

Atsara with Crispy Chicken Adobo Flakes

Atsara is a common side dish or salad for great Filipino recipes like Crispy Chicken Adobo Flakes, Longsilog, Tapsilog, Chicken Barbecue, and Grilled Pork Liempo. Feel free to try the many other delicious Filipino recipes here; these recipes have been prepared by Filipinos, so expect them to be genuine – and absolutely yummy!

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