Ginisang Ampalaya (Sautéed Bitter melon/gourd)

It's only once in a blue moon that I get to cook ampalaya or bitter melon, sometimes called bitter gourd. They won't grow in this part of the world, at least, I can't grow them. I tried. Very seldom that they sell them in the supermarket or in the asian shop, and when they do, it's like buying gold. That's how expensive they are. But since they're good for our health, and my honey knows I love them, we buy them, although it's like buying gold or maybe silver. When we buy ampalaya, we pick the lighter coloured ones. I believe they are less bitter than the darker green. Don't take my word for it, but I've never been wrong (in this theory). I don't like putting meat with it, maybe few shrimps, but most of the times I just cook the ampalaya by itself, then I will have fish on the side, in this case some smoked herrings (tinapang tawilis). So, here goes ...

Ingredients:

2 medium size ampalaya
2 tbsp of olive oil
2 cloves garlic, sliced finely
1 medium onion, sliced finely
3-4 big tomatoes, chopped
3-4 eggs, depending on the size
fish sauce to taste

Directions:

Slice the ampalaya (lengthwise) then scrape the seeds in the middle. Sliced them very thinly/finely. Put the finely sliced ampalaya in a bowl of water with salt. Leave it soaking in the salted water while preparing the other ingredients. Don’t squeeze the ampalaya when you take it out of the water, I don’t. Just drain the water and wash it again in running water.

1. Sautee garlic in the olive oil
2. Add the chopped onion, stir until translucent.
3. Add the tomatoes; cook until tomatoes are very soft.
4. Season with fish sauce.
5. Add the drained ampalaya, and mix it through. Do not, I repeat, DO NOT stir the ampalaya, once it’s mixed through. When it’s half-cooked, add the beaten eggs, then you can stir it until the beaten eggs is mixed through. Remove from the heat and serve with rice.

I had fried smoked fish with it. I bought them in the pinoy shop in Melbourne.