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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