Ginisang Ampalaya with Egg Cooking Instructions: Slice Ampalaya or bitter melon thinly ( put in a bowl with water to lessen the bitter taste ) In a pan, saute garlic, onion, and tomatoes until the tomatoes have juiced out. While doing this, add some patis (fish sauce), or salt and pepper to taste. Add ampalaya and 1/2 cup of water.
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.
Push the ampalaya mix to one side of the wok. On the other side of the ampalaya, pour in beaten eggs. Season with salt and ground black pepper. Cook just until the eggs are just set on the bottom before stirring and scrambling the eggs. Toss eggs and ampalaya mix together, and season with salt and pepper. Serve while hot.
1 Ginisang ampalaya with egg is best served fresh. While you can definitely reheat this ginisa dish, it is best consumed fresh off the pan or wok. This is because the more times you reheat the dish, the more tender and soggy the ampalaya will get, and the drier the eggs will become. 2 You can refrigerate it.