It's been years that I have not cook nor taste this dish again. Because I only eat this dish if it is cook by mama. Mama knew how to cook this ampalaya/bitter melon ginisa without bitterness. One time I asked her how she do it, she told me to put salt on the fresh cut bitter melon then squeeze and then wash. That is the secret so she said. Yesterday, I cook for the very first time ampalaya/bitter melon ginisa and though it has a bitterness to it but it is okay.
First, I cut the bitter melon, tomatoes, onions and the garlic.
I scrambled two eggs. I like lots of eggs.
On the wok, I put an oil then saute first the onions. Then if you see
the onions become translucent you add the garlic. That smells so good! ^_^
Do not let the garlic burnt it will give bitter taste. Then I mixed the tomatoes. Stir.
Another stir ^_^
Then I mixed the bitter melon/ampalaya. Stir once. Do not cover.
If you see that the ampalaya is a bit tender put the scrambled egg and stir.
I do not stir a lot because it will become more bitter (per advice from mom). And I do not cover since the water evaporation will settle to the dish that would also add up with being bitter. This time you can season.
I put fish sauce but if you do not have fish sauce you can use salt, then pepper. Put the heat to low and let it cook. If in case the oil is not enough you can add more. I like it cook with oil than water.
FOOD FRIDAY and YUMMY SUNDAY