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Ginisang Ampalaya at Hipon (Bitter Gourd with Shrimp)

Ginisang Ampalaya at Hipon (Bitter Gourd with Shrimp)

Ginisang Ampalaya at Hipon: A vibrant Filipino stir-fry where bitter gourd's sharp notes meld with succulent shrimp, sweet tomatoes, and silky eggs, creating a deeply savory dish that transforms humble ingredients into a nourishing meal ready in 30 minutes.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course, Side Dish
Cuisine Filipino
Servings 4
Calories 185 kcal
Difficulty Easy

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
  • 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 at paminta to taste
  • 1 tablespoon cooking oil mantika
  • 1 cup water tubig

Instructions
 

  • Start by preparing the ampalaya: Cut 4 medium bitter gourds lengthwise (hatiin sa haba), carefully remove all seeds and white pith as this reduces bitterness. Slice thinly (hiwain ng manipis). Prepare the remaining ingredients at room temperature: thinly slice 1 medium onion (sibuyas), mince 3 cloves of garlic (bawang), chop 2 large Roma tomatoes (kamatis), and ensure ½ pound shrimp (hipon) are peeled and deveined.
  • Heat 1 tablespoon cooking oil (mantika) in a large wok or skillet (kawali) over medium heat (180°C/350°F). Sauté the minced garlic until fragrant. Add the sliced onions and cook until translucent. Add the chopped tomatoes and cook until they become soft.
  • Increase heat to medium-high (200°C/400°F) and add the shrimp. Cook until they turn pink, about 2-3 minutes. Add 1 tablespoon fish sauce (patis).
  • Reduce heat to medium (180°C/350°F) and add the sliced ampalaya. Pour in 1 cup of water (tubig) and cook for 3-4 minutes until the ampalaya is tender-crisp. Be careful not to overcook as this can increase bitterness.
  • Lower the heat (150°C/300°F) and add ½ teaspoon sugar (asukal). Pour 2 beaten eggs (itlog) in a circular motion over the mixture. Gently stir until the eggs are just set. Season with salt (asin) and pepper (paminta) to taste.
  • Serve hot with steaming white rice (kanin). For added flavor, serve with calamansi or soy sauce (toyo) on the side.

Tips from Lola's Kitchen

  1. Choose young, dark green ampalaya for less bitterness
  2. Don't overcook the ampalaya to maintain nutrients and prevent excessive bitterness
  3. Add eggs last to keep them silky and not rubbery
  4. Use small to medium shrimp for better distribution in the dish
 

Nutrition

Calories: 185kcalCarbohydrates: 12gProtein: 15gFat: 8gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 580mgPotassium: 22mgFiber: 5gSugar: 1gVitamin A: 1IUVitamin C: 1mgCalcium: 8mgIron: 0.1mg
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