1 & 1/2 cups ampalaya, sliced thin crosswise
1 teaspoon garlic, minced
1/2 cup tomatoes, sliced
2 eggs, slightly beaten
2 tablespoons shortening
1/4 cup onion, minced
1/4 cup water
Salt to taste
How to cook Ampalaya (bitter melon) With Eggs:
- Sauté garlic and onion in 2 tablespoons of shortening or oil. Add tomatoes and water, cover and cook for 2 minutes. Add sliced ampalaya, cover and cook for 3 more minutes. Season with salt.
- Add the beaten eggs spreading all over the vegetables. Cook over slow heat until the eggs are slightly firm. Add an extra 2 tablespoons of oil if necessary to keep the eggs from sticking.
- Avoid stirring the vegetables as it squeezes more of the bitter flavor of the vegetables and makes the dish unpalatable. Yield: 4 servings.