What Is Ginisang Ampalaya with Egg?
Ginisang Ampalaya with Egg is a classic Filipino dish where thin slices of bitter melon are sautéed with garlic, onions, and tomatoes, then mixed with beaten eggs. It’s a simple, nutrient-packed meal that’s often enjoyed for breakfast, but it works great any time of day. The bitter melon’s slightly crunchy texture contrasts nicely with the soft, scrambled eggs, and the flavors come together surprisingly well—especially when prepared properly.
Why Do I Love Ginisang Ampalaya with Egg for Breakfast?
Ginisang Ampalaya with Egg is my go-to breakfast because it’s quick, easy, and packed with nutrients. In just 20 minutes, I can have a healthy meal on the table. Bitter melon might have a reputation for being, well, bitter, but it’s also loaded with vitamins that boost the immune system and aid digestion. Paired with eggs, the dish is a satisfying mix of textures and flavors that keeps me full and energized for the day ahead.
What’s the Story Behind My Love for Bitter Melon?
Bitter melon has been part of my life since I was a kid. My mom used to make ginisang ampalaya with egg for breakfast, and we’d sometimes have bitter melon tea in the afternoon. She was always focused on healthy eating, and I’m grateful for that foundation. Now that I live abroad, I have to search for bitter melon in Asian stores, and it’s usually a bit expensive. That’s why I’ve started growing my own every spring—it gives me a summer supply and reminds me of home.
How Do You Choose the Best Bitter Melon?
If you’re new to cooking with bitter melon, here’s a tip: go for smaller, bright green ones. These are typically younger and less bitter, making them much easier to work with. Avoid bitter melons that are too soft or wrinkled—those are signs they’re overripe and might be extra bitter.
Example: The first time I bought bitter melon, I mistakenly grabbed the biggest one I could find, thinking it would give me more to work with. Big mistake—it was so bitter I could barely eat it! Now, I always pick smaller ones, and my dishes have improved a lot.
How Can You Make Bitter Melon Less Bitter?
I understand—bitter melon can be a bit intimidating because of its strong flavor. The first time I cooked it, it was so bitter I could hardly finish it! But my mom shared a great trick with me: slice the melon in half, scoop out the seeds and white pith (this is where most of the bitterness hides), and sprinkle salt over the slices. Let them sit for 20–30 minutes to draw out moisture and reduce the bitterness. Afterward, rinse the slices, and if you want an extra step, blanch them in boiling water for a minute or two, then quickly transfer them to ice water. This process helps keep the melon crisp while toning down the bitterness.
What’s the Easiest Way to Prep Bitter Melon?
Prepping bitter melon properly is key to reducing its bitterness. Follow this simple process:
- Slice the bitter melon lengthwise and scoop out the seeds and pith.
- Slice it into thin pieces—thinner slices are less bitter.
- Sprinkle the slices with salt and let them sit for 20–30 minutes to draw out moisture and bitterness.
- Rinse them thoroughly with cold water before cooking.
Bonus Tip: For an added step, blanch the slices in boiling water for 1–2 minutes, then plunge them into ice water. This extra step helps reduce bitterness while keeping the melon’s texture firm.
How Can You Balance Bitter Melon’s Strong Flavor and Cook It Perfectly?
Balancing the strong flavor of bitter melon is all about pairing it with the right ingredients. Here’s what works well:
- Tomatoes: Their acidity and sweetness balance the bitterness perfectly. My mom always added tomatoes to our ginisang ampalaya, and now I do the same. It makes a big difference, especially if you’re cooking for someone who isn’t a fan of bitter flavors.
- Onions and Garlic: These add a savory base and depth that complement the bitter melon.
- Soy Sauce: Just a splash gives it a salty, umami flavor that can mellow the bitterness.
- A Touch of Sugar:: If the bitterness is still too strong, a small amount of sugar can smooth out the flavor.
What Are Some Tips for Cooking Ginisang Ampalaya with Egg?
Cooking bitter melon doesn’t have to be complicated. Here are a few tips to make it delicious every time:
- Choose smaller, younger bitter melons: They’re less bitter and more tender, making them easier to work with.
- Add tomatoes to the sauté: Their sweetness and acidity are key to balancing the bitterness.
- Stir-fry on high heat for a short time: This keeps the bitter melon’s texture firm without overcooking it.
- Add eggs at the end: Lower the heat when you add the eggs to keep them soft and fluffy. Stir gently for the best texture.
These simple steps help create a balanced, flavorful dish that even those new to bitter melon will enjoy!
How Do You Cook Ginisang Ampalaya with Egg for the Best Results?
Here’s my tried-and-true method for making this dish:
- Sauté Garlic, Onions, and Tomatoes: Heat oil in a pan and sauté the garlic and onions until fragrant. Add tomatoes and cook until soft.
- Add Bitter Melon: Stir in the bitter melon and cook on high heat for a few minutes. This helps keep the texture slightly crunchy, which is how I like it.
- Lower the Heat and Add Eggs: Beat the eggs and pour them over the bitter melon. Lower the heat and stir gently until the eggs are cooked but still soft. I prefer my eggs fluffy, so I always make sure not to overcook them.
- Season to Taste: Adjust the seasoning with soy sauce, salt, and pepper, and if needed, add a pinch of sugar to balance the flavors.
One time, I was in a rush and added the eggs while the heat was still too high. The eggs scrambled too quickly, and the dish ended up dry. Since then, I always lower the heat before adding the eggs for a softer texture.
By following these steps, you’ll be able to make a well-balanced, flavorful Ginisang Ampalaya with Egg that even bitter melon skeptics might enjoy!
Ginisang Ampalaya with Egg (Sautéed Bitter melon)
Ingredients
- 1 bitter melon, sliced
- 2 eggs, beaten
- 2 tomatoes, chopped
- 1 tbsp fish sauce
- 1 onion, sliced
- 2 cloves garlic, minced
- 1/4 cup water
- Cooking oil
- Salt and Pepper
Instructions
- Prep the bitter melon by slicing it and soaking it in warm water with salt for 10 minutes to reduce bitterness.
- Rinse the bitter melon with cold water and drain well. Set aside.
- Heat a pan over medium heat and add a bit of cooking oil.
- Add the sliced onion and sauté until translucent, then add the minced garlic and cook until fragrant.
- Add the chopped tomatoes and cook until they are soft and start to release their juices.
- Once the tomatoes are cooked, add the sliced bitter melon. Pour in 1/4 cup of water and add the fish sauce. Stir well and cook until the bitter melon is tender.
- In a bowl, beat the eggs. Once the bitter melon is cooked, pour the beaten eggs into the pan. Stir gently until the eggs are fully cooked and mixed with the vegetables.
Video
Notes
- To reduce the bitterness, slice the bitter melon in half lengthwise, remove the seeds and white pith, then slice thinly. Soak the slices in warm salted water for 20–30 minutes, and rinse thoroughly under cold water.
- Optional: For extra bitterness reduction, you can blanch the sliced bitter melon in boiling salted water for 1–2 minutes. Immediately transfer to ice water to stop the cooking process and maintain a firm texture.
