2 tbsp. cooking oil
1 head garlic, peeled and crushed
1 medium onion, peeled and sliced
2 small tomatoes, quartered
250 grams ground pork
2 bitter melon
2 large eggs
1 tsp. fish sauce (patis)
water
salt
white sugar
white ground pepper
1 medium onion, peeled and sliced
2 small tomatoes, quartered
250 grams ground pork
2 bitter melon
2 large eggs
1 tsp. fish sauce (patis)
water
salt
white sugar
white ground pepper
Slice ampalaya lengthwise, scoop out the inner white membrane or the white pulp with your thumb or with a spoon. Slice the ampalaya into thin slices.
If you want to lessen the bitter taste, rub the ampalaya slices with rock salt, leave for 10 minutes, and squeeze the water out from the ampalaya.
Well, squeezing the water out will also mean that you are squeezing almost all the nutrients of the ampalaya.
For me, I wanted eating my ampalaya with all the health benefits I can get from it, so I am not doing the hustle of squeezing.
Anyway, set aside the ampalaya after slicing them.
Pour oil in a heated pan. Saute garlic and onion for two minutes.
Add the ground pork. Cook until meat is tender, about 5 minutes.
Add the ampalaya. Cook for 2-3 minutes. Stirring often.
Add about 1/2 cup water. Season with fish sauce, sugar and white ground pepper. Continue to cook for 5 minutes, covered.
Meanwhile, crack eggs in a shallow bowl, beat and season with salt.
Add in the egg, stirring constantly, until eggs coats almost all the ampalaya. Remove from fire. Don’t be anxious if eggs seemed to be uncooked. The extra heat will cook the eggs well.
Serve with tons of white rice.
courtesy: hungrynez.com
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