I learned that the secret to any great Filipino dish isn’t just in the ingredients, it’s in the patience and love you put into it. This Ginisang Ampalaya at Hipon recipe makes me remember watching my Lola (grandmother) transform bitter gourd, a vegetable many kids (including my younger self!) would push aside, into a dish that had everyone asking for seconds.
After years of perfecting her technique, I’m excited to share my version of this classic Filipino favorite that combines tender-crisp ampalaya, plump shrimp, and perfectly cooked eggs in a savory blend that will make you forget you’re eating something so healthy.
Even if you’ve been hesitant about ampalaya (bitter gourd) before, this recipe might just change your mind. Iit certainly changed mine and has become my go-to recipe when I want to impress my own family with something both nutritious and nostalgic.
Why You’ll Love This Recipe
- Perfect balance of flavors: The natural bitterness of ampalaya is expertly balanced with savory shrimp and sweet tomatoes
- Nutritious powerhouse: Packed with vitamins C, A, and B6, plus protein from shrimp and eggs
- Budget-friendly: Uses simple, accessible ingredients
- Quick and easy: Ready in just 35 minutes
- Authentically Filipino: A beloved dish that graces tables across the Philippines
- Versatile: Can be customized with different proteins or made vegetarian
Ginisang Ampalaya at Hipon (Bitter Gourd with Shrimp)
Equipment
- Large wok or skillet (Kawali) For even heat distribution and proper stir-frying
- Sharp knife (kutsilyo) For precise vegetable slicing
- Cutting board (Sangkalan) For preparation
- Measuring spoons (Kutsarita/Kutsara) For accurate seasoning
- Colander (salaan) For draining ampalaya
- Wooden spoon (sandok na kahoy) For gentle stirring without scratching the pan
Ingredients
Main Ingredients:
- 4 medium ampalaya bitter gourd/pait na kalabasa
- ½ pound medium shrimp hipon, peeled and deveined
- 2 large eggs itlog
- 2 large Roma tomatoes kamatis
- 1 medium onion sibuyas
- 3 cloves garlic bawang
Seasonings:
- 1 tablespoon fish sauce patis
- ½ teaspoon sugar asukal
- Salt asin and pepper (paminta) to taste
- 1 tablespoon cooking oil mantika
- 1 cup water tubig
Instructions
Prepare the Ampalaya (Paghahanda ng Ampalaya)
- Halve lengthwise (hatiin sa haba)
- Remove seeds and white pith (alisin ang buto at puting lamang)
- Slice thinly (hiwain ng manipis)
- Temperature: Room temperature
Prepare Other Ingredients (Paghahanda ng Ibang Sangkap)
- Slice onions thinly (hiwain ng manipis ang sibuyas)
- Mince garlic (dikdikin ang bawang)
- Chop tomatoes (hiwain ang kamatis)
- Temperature: Room temperature
Cook Base (Pagluluto ng Base)
- Heat oil in pan over medium heat (180°C/350°F)
- Sauté garlic until fragrant
- Add onions until translucent
- Add tomatoes and cook until soft
Add Protein (Paglalagay ng Protina)
- Add shrimp and cook until pink (2-3 minutes)
- Add fish sauce
- Temperature: Medium-high (200°C/400°F)
Cook Vegetables (Pagluluto ng Gulay)
- Add ampalaya
- Pour water
- Cook for 3-4 minutes until tender-crisp
- Temperature: Medium (180°C/350°F)
Finish Dish (Pagtatapos ng Luto)
- Pour beaten eggs in a circular motion
- Gently stir until eggs are set
- Season with sugar, salt, and pepper
- Temperature: Low (150°C/300°F)
Tips from Lola’s Kitchen
- Choose young, dark green ampalaya for less bitterness
- Don’t overcook the ampalaya to maintain nutrients and prevent excessive bitterness
- Add eggs last to keep them silky and not rubbery
- Use small to medium shrimp for better distribution in the dish
Traditional Serving Suggestions
- Serve hot with steaming white rice (kanin)
- Pair with fried fish (pritong isda)
- Serve with calamansi or soy sauce on the side
- Best enjoyed as part of a traditional Filipino lunch or dinner
Troubleshooting
- Too Bitter?
- Add ½ teaspoon more sugar
- Next time, remove white pith more thoroughly
- Choose younger ampalaya
- Watery Dish?
- Cook uncovered to reduce liquid
- Drain ampalaya well before cooking
- Use less water initially
- Tough Shrimp?
- Reduce cooking time
- Remove shrimp earlier in the process
- Use medium heat instead of high
Ingredient Alternatives
- Shrimp → Ground pork, chicken, or tofu
- Fish sauce → Soy sauce (toyo)
- Fresh tomatoes → Canned diced tomatoes
- Regular onion → Shallots (sibuyas tagalog)
- Eggs → Scrambled tofu for vegan version
Storage & Reheating
- Storage:
- Refrigerate in airtight container for up to 3 days
- Not recommended for freezing
- Reheating:
- Stovetop: Medium heat for 3-4 minutes
- Microwave: 2-3 minutes at 50% power
- Add 1-2 tablespoons water if needed
Variations
- Spicy Version
- Add 2-3 chopped bird’s eye chilies (siling labuyo)
- Vegetarian Version
- Replace shrimp with tofu or mushrooms
- Creamy Version
- Add coconut milk (gata) at the end
- Extra Protein Version
- Add dried shrimp (hibi) for extra flavor
FAQs
Q: Why is my ampalaya still very bitter? A: Ensure you’ve removed all white pith and don’t overcook. Young, dark green bitter gourds are naturally less bitter. Q: Can I prepare this in advance? A: Best served fresh, but can be stored for up to 3 days in the refrigerator. Q: Is this dish keto-friendly? A: Yes, ampalaya is low in carbs and suitable for keto diets. Q: Can I use frozen ampalaya? A: Fresh is preferred, but frozen works. Thaw and drain well before cooking.Nutrition
The Story Behind Ginisang Ampalaya at Hipon (Bitter Gourd with Shrimp)
In the sun-drenched fields of the Philippines, ampalaya (bitter gourd) has been cultivated for generations, its distinctive wrinkled exterior and bold bitter flavor making it a staple in Filipino cuisine. Ginisang Ampalaya at Hipon emerged from the coastal regions where fresh seafood meets local produce, showcasing the Filipino talent for creating extraordinary dishes from simple ingredients.
This humble dish tells the story of Filipino resourcefulness. When Chinese traders introduced bitter gourd to the Philippines centuries ago, local cooks masterfully incorporated it into their cooking repertoire. They discovered that pairing ampalaya with protein-rich shrimp (hipon) and eggs not only created a complete meal but also helped balance the vegetable’s natural bitterness. The addition of garlic, onions, and tomatoes – the holy trinity of Filipino ginisa (sautéed) dishes – further transformed the intimidating bitter gourd into a beloved ulam (main dish).
Today, Ginisang Ampalaya at Hipon appears regularly on Filipino tables from Manila’s busy households to provincial family homes. It’s particularly popular during the summer months when ampalaya grows abundantly, though it’s now enjoyed year-round as a go-to healthy option. The dish perfectly embodies the Filipino principle of “sangkap-pinoy” – making the most of local, affordable ingredients while delivering both nutrition and flavor.
What makes this recipe endure is its versatility and health benefits. Modern health enthusiasts praise ampalaya for its ability to help regulate blood sugar, while traditionalists value its robust flavor and accessibility. Whether served in humble carinderias (local eateries) or prepared for family meals, Ginisang Ampalaya at Hipon remains a testament to Filipino culinary wisdom – proving that with the right technique and ingredients, even the bitterest vegetable can become a craved comfort food.