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How to Cook Ginisang Ampalaya sa Miso

Ginisang ampalaya is a classic Filipino sautéed dish made with bitter melon, eggs or miso, and aromatics, offering a flavorful balance of bitterness and savory comfort.
Prep Time5 minutes
Cook Time8 minutes
Total Time13 minutes
Course: Vegetable Recipe
Cuisine: Filipino
Keyword: ginisang ampalaya, stir fried bitter gourd, vegetable recipe
Servings: 4 servings
Calories: 93kcal
Author: Manny

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 pc onion sliced
  • 2 pcs tomatoes 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.

Notes

Cooking Tips:

Soak, Don’t Squeeze

To lessen the bitterness, soak the sliced ampalaya in salted water for 15 minutes. Rinse it twice under cold water instead of squeezing it dry. Squeezing breaks the flesh and releases more bitter compounds into the dish.

Control the Heat

Cook the vegetables over medium heat to prevent them from turning too soft or releasing excess liquid. High heat can cause the ampalaya to cook unevenly and become mushy. Keeping a steady flame helps retain its crisp texture and mild taste.

Avoid Over-Stirring

Once the ampalaya is added to the pan, stir only once or twice to mix it gently. Over-stirring releases bitter juices that can overpower the sauce. Let it simmer undisturbed so the flavors of miso and shrimp can fully blend into the dish.