How to Cook Ginisang Ampalaya sa Miso
Servings: 4 servings
Ingredients
- 1/2 kilo ampalaya bitter gourd
- 100 grams shrimps shelled (save the head and shells)
- 100 grams pork belly cut into smalle cubes
- 1 onion sliced
- 2 to matoes sliced
- 3 cloves garlic minced
- 1/4 cup miso
- 2 Tbsp. patis
- 1 tsp. MSG or granulated seasoning
- 2 Tbsp. cooking oil
- 1 cup water
Instructions
How to Cook Ginisang Ampalaya sa Miso
- Before preparing the ingredients, cut the ampalaya into thin diagonal slices.
- Soak in water with a little salt. When about to be sauteed, stir and rinse two times (to lessen the bitter taste). Drain. Do not squeeze.
- Pound the head and shell of shrimp in a mortar and pestle. Add 1/4 cup of water and strain to get the shrimp juice.
- Heat oil in a pan and saute garlic until brown. Add onions. After 2 minutes add tomatoes. Stir and add pork and shrimps. Season with patis and add miso.
- Saute for 3 minutes and pour in a cup water with shrimp juice. To avoid curdling of the shrimp juice, keep stirring till it boils.
- Let boil for 5 minutes, then, add ampalaya. Sprinkle with MSG and cover.
- Avoid stirring to prevent sauce from becoming bitter. Do not overcook and serve hot.