One of the most healthy Filipino dish if you are a diabetic is the Ampalaya or bitter melon with shrimps. A variation of the dish is to use pork instead of the shrimps. In some recipes both shrimps and pork are used in equal proportions. This recipe is almost a weekly fare in our menu when we are in the Philippines because of the abundance of the bitter melon. Here in the US, I have to go to a Filipino or oriental grocery store to be able to buy ampalaya. Incidentally, in case you do not know, Seafood City is one of the biggest oriental and Filipino grocery store here in Northern California.
Ingredients
4 medium ampalaya or bitter melon (cut lengthwise)
2 medium tomatoes, chopped
1 small onion, peeled and thinly sliced
2 cloves garlic, peeled and minced
1/2 pound mini 0r medium shrimp, peeled and headless
1 tablespoon oil
1 cup water
1 egg
salt and pepper to taste
soy sauce or fish sauce(patis)optional) to taste. I do not like patis since I am not a true-blooded Tagalog but an Ilonggo.
Procedure
1. Cut ampalaya lengthwise and scrape off seeds and white pith. Slice thinly and place in a bowl, covered in cold water with a little salt* until needed.
2. In a wide skillet, heat oil over medium heat. Add onions and garlic and cook, stirring regularly, until tender. Add in tomatoes and cook until softened, regularly mashing with back of spoon.
3. The soy sauce or patis could be added at this point. Add shrimp and continue to cook, stirring occasionally, until shrimp starts to change color.
4. Add water and bring to a boil. Drain ampalaya from water, add to pan and gently toss to combine. Cook for about 2 to 3 minutes or until tender yet crisp.
5. In a thin stream, add eggs and gently stir to distribute. Continue to cook for about 1 minute or until eggs have set. Season with salt and pepper to taste. Serve hot.
* Ampalaya is very bitter. To remove most of its bitterness, the slice melon is soak in cold salted water for at least 30 minutes and then drained prior to cooking.
