How to cook Ginisang Ampalaya with Egg
1
Prepare the ampalaya
Toss the sliced ampalaya with salt and let it rest for 10 minutes. Rinse quickly and drain well.
2
Sauté the aromatics
Heat oil in a wide pan. Cook onion and garlic until fragrant, then add the tomatoes.
3
Soften the tomatoes
Cook the tomatoes for 2–3 minutes, pressing them lightly until they release their juices.
4
Cook the ampalaya
Add the ampalaya, water, and fish sauce. Cook for 3–4 minutes without stirring too often.
5
Add the eggs
Pour in the beaten eggs. Let them set briefly, then gently fold them through the vegetables.
6
Season and serve
Season with black pepper and serve immediately.
Maria’s tip: Avoid squeezing the salted ampalaya and do not overcook it. Gentle handling keeps the slices crisp and pleasantly bitter.
Food safety: Cook eggs until set and refrigerate leftovers within two hours.