Sauteed ampalaya in tomatoes, onions, garlic, mixed with scrambled eggs. Great for those who do not eat meat, or if you’re pairing this with a meat dish. A more affordable recipe of Ginisang Ampalaya. —Mr. Hugh's Kitchen
medium size ampalaya
1 or 2
cloves minced garlic
Ground black pepper
In This Recipe
Prepare the ampalaya. In a bowl of water, dissolve 2 tbsp of salt. Cut the ends of the ampalaya. Slice the ampalaya into half, lengthwise. Scoop and remove the white part of the ampalaya in the middle, using a spoon. Slice the ampalaya as thinly as you can. Submerge into the salt and water solution. Leave it for 5 minutes. The salt will remove the bitterness from the ampalaya. Slicing it thinly also helps in making it less bitter. Drain after 5 minutes and set aside.
Cook the ampalaya. In a pan under medium heat, add 2 tbsp of cooking oil. Sauté garlic and onions until onions are translucent and soft. Add the tomatoes, and season with salt and ground black pepper. Cook tomatoes until the juice comes out. Add the ampalaya, and season with salt, pepper, brown sugar, and ginisa mix. Sauté for about 2 minutes, then add the beaten eggs. Mix with the ampalaya until the scrambled eggs are cooked according to desired doneness. Drizzle a small amount of sesame oil. Mix for a few seconds, and turn off the heat.
Serve. Transfer into a serving dish, and serve while it’s still hot. Enjoy!