A simple recipe for Ginisang Ampalaya (Bittermelon)

My family loves Ampalaya. It’s one of the few vegetables that my sister actually eats. Since she’s a very picky eater, we usually plan our meals around her favorite dishes. Here’s a simple recipe of Ginisang Ampalaya, especially useful now that it’s the Lenten season and some people would prefer eating non-meat dishes.


Ingredients for Ginisang Ampalaya2 small size Ampalaya
5 medium size ripe tomatoes
Garlic and onion
Some fresh shrimps (depends on the size that are available in the market)
Salt, pepper and vinegar to taste


I boil my Ampalaya for a few minutes just to lessen the taste of bitterness in them. I don’t overdo it because I still want the crispness of vegetable. I then sauté the onions, garlic and tomatoes. I wait till the onions turn translucent before adding in the shrimps. I have pre-cooked shrimps already, but fresh shrimps are always better. Then, add in the Ampalaya, and season it with salt and pepper. You may add water if the tomatoes are not juicy enough. Then before simmering it for a few minutes, I like to add a touch of vinegar in it. Not too much, just a tablespoon or so, to enhance the acidity of the tomatoes. Don’t mix it yet, cover it for a few minutes then it’s done.

This post was written by Rita Salonga.

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