Bowl of Amaplaya with Pork, Shrimp
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Bitter Melon with Pork & Shrimp
Philippine   -   Ginisang Ampalaya
Serves
Effort:
Sched:
DoAhead:  
4 w/rice  
***
1-1/2 hr  
Most
Bitter Gourd (Ampalaya) is popular in the Philippines, as it is in most of South and Southeast Asia. Bitter tastes take a bit of time and exposure to really like, but it's worth the bother, especially since ampalaya is reported effective against diabetes.






14
1/2
1
6
3
6
3
2
1-1/2
2
1/2
1-1/2
oz
T
#
oz
oz
oz
cl
lrg
T
t
t
c
Bitter Melon (1)  
Salt
Tomatoes
Pork, lean
Shrimp (2)
Onion
Garlic
Eggs
Oil
Alamang (3)
Pepper, black
Water
Prep   -   (37 min - exclusive of peeling shrimp)
  1. Split BITTER MELONS lengthwise in half and scoop out the seed mass. Slice crosswise about 1/8 inch thick. In a bowl, mix well with salt and let sit, tumbling now and then, for at least 30 minutes, or until needed for the recipe. Rinse and drain.
  2. Scald TOMATO 1 minute in boiling water. Quench in cold water, peel and chop small.
  3. Slice PORK about 1/8 inch thick and cut into pieces about 1 inch on a side, or whatever works with your pork.
  4. Shell and de-vein SHRIMP if not already done.
  5. Quarter ONION lengthwise and slice thin crosswise. Crush GARLIC and chop fine. Mix.
  6. Beat EGGS lightly.
Run   -   (45 min)
  1. In a wok or spacious sauté pan, heat Oil over high heat. Stir in Onion mix. Fry stirring until Onion is translucent, then stir in Tomatoes. Continue to fry stirring until Tomato is well softened and nearly all liquid has evaporated.
  2. Stir in Pork and fry stirring until it has completely lost its raw color.
  3. Stir in Alamang and Pepper, then Water. Bring to a boil, then reduce to a simmer. Cover and keep at a fast simmer until Pork is tender, about 25 minutes. Adjust liquid if needed, this recipe should finish with some free liquid.
  4. Stir in Bitter Melon and Shrimp. Simmer for about 4 minutes.
  5. Push everything to one side. Pour Eggs into the empty space (there will be liquid) and let stand until they are setting well. Break them up into medium shards while you mix them with the other ingredients.
  6. Serve hot with steamed Jasmine rice.
NOTES:
  1. Bitter Melon:   [Bitter Gourd, Ampalaya (Philippine)]   These are available in most markets serving a Southeast Asian or Chinese community. You want the smooth lumpy Chinese variety, not the more bitter pointy lumpy India variety. Choose small, dark green gourds. Gourds with a yellow cast will be less flavorful and more bitter. For details see our Bitter Melon page.
  2. Shrimp:   Weight is for head-off medium shrimp.
  3. Alamang:   [Bagoong Alamang]   This is Philippine salted shrimp paste. Try to get one that is not dyed fluorescent lipstick pink. Filipinos like that color, but it is very unappetizing to me. I use Tropics brand which is not as intensely over-dyed as some. For details see our Shrimp Sauce / Paste page.
  4. Comments:   The pattern recipe did not call for peeling the tomatoes, but I prefer to avoid bits of tomato skin floating around in my recipes. It takes almost no additional time.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch ar=as required tt=to taste
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