Ingredients

The following ingredients have 4 Servings
  • 2 tablespoon oil
  • 3 cloves garlic (minced)
  • 1 medium onion (chopped)
  • 4 medium ripe tomatoes (sliced)
  • 3/4 cup water
  • 1 tablespoon cornstarch
  • salt (to soak and taste)
  • 2 medium bitter gourd (ampalaya)
  • 2 pieces eggs (beaten)

Instruction

  • Cut the bitter gourd into half lengthwise. Scrape the seeds and white pith with a spoon. Cut into thin diagonal slices.
  • Place ampalaya slices on a collander over a large bowl. Sprinkle with 2-3 tablespoon of salt then fill with water and let them soak for 20 minutes. Drain and rinse.
  • In a pan over medium heat, saute the garlic and onion until limp and aromatic. Add the tomatoes and cook until they are tender and can be easily mashed.
  • Add the dried shrimp (hibe) and cook for 2 minutes. Pour in water and esason salt. Bring to a simmer.
  • Make a cornstarch slurry by dissolving cornstarch in water. Pour it slowly into the pan while stirring continuously.
  • Add the bitter gourd slices. Cook until tender, but do not stir too much or the dish will become very bitter.
  • Gradually pour the beaten eggs over the bitter melon slices and continue cooking for a minute or two. Remove from heat and serve.