Ginisang Ampalaya at Hipon is a delicious vegetable stir-fry made of bittermelon, shrimp, tomatoes, and eggs. It's nutritious, delicious, and budget-friendly, too!
![Ginisang Ampalaya at Hipon in a serving bowl with a plate of steamed rice and fried fish on the side](https://www.kawalingpinoy.com/wp-content/uploads/2019/07/ginisang-ampalaya-at-hipon-8.jpg)
If you're looking for a simple vegetable dish, this ampalaya stir-fry with shrimp must be on your regular meal rotation. You'll love it as much as I do for many reasons.
- Quick and easy to make in under 30 minutes. Plus, there are no complicated ingredients to run around town for!
- It's budget-friendly and adaptable. Don't like shrimp? You can easily switch up the flavors by substituting minced or diced pork. You can also try this try ampalaya con carne with beef or ginisang ampalaya with sardinas.
- It's as nutritious as it is delicious. It makes a tasty meal with steamed rice, and it's packed with protein and good-for-you nutrients. You'll feel good serving it to the whole family.
![sliced bittermelon, shrimp, tomatoes, eggs, salt, pepper, fish sauce, onions, garlic in bowls](https://www.kawalingpinoy.com/wp-content/uploads/2019/07/ginisang-ampalaya-at-hipon-ingredients.jpg)
Old wives' tales
It's funny how many wives' tales exist about how to rid ampalaya of its natural bitterness. A popular one is "the cook should be smiling and singing while cooking the ampalaya," and another is "the cook has to be a virgin."
Since I am not of a bubbly disposition and have not been pure in thoughts or actions for at least two decades, am I doomed for acrid ampalaya? No, ma'am, because luckily, I have a few tricks on how to conquer bittermelon!
![cooking Ginisang Ampalaya at Hipon in a pan](https://www.kawalingpinoy.com/wp-content/uploads/2019/07/ginisang-ampalaya-at-hipon-process.jpg)
To salt or not to salt
One traditional method of preparing ampalaya is to let the slices sit in salt until they begin to weep and then squeeze to eliminate the bitterness. I often skip this method because a) I'm lazy and don't like extra work, and b) bittermelon is a nutritional powerhouse. Why deplete the vegetable of its beneficial juices?
Following these simple tips below will make your next ginisang ampalaya at hipon more palatable without the customary salting. Give them a try, and let me know what you think in the comments.
![Ginisang Ampalaya at Hipon cooked in a pan](https://www.kawalingpinoy.com/wp-content/uploads/2019/07/ginisang-ampalaya-at-hipon-7.jpg)
How to remove the bitterness of ampalaya
- Use the youngest and greenest gourds because the bitter taste intensifies as the vegetable matures and yellows.
- Scrape off all the white pith inside and slice the green flesh as thinly as possible.
- Keep stirring to a minimum, and do not overcook.
- Sugar, used in the right proportion, can help neutralize bitter flavors. Sprinkle the dish with about ½ teaspoon.
How to serve and store
![ampalaya stir fry with shrimp on a wooden plate with steamed rice](https://www.kawalingpinoy.com/wp-content/uploads/2019/07/ginisang-ampalaya-at-hipon-9.jpg)
- Ginisang ampalaya at hipon is delicious for breakfast, lunch, or dinner. Serve it with steamed rice and your choice of inihaw na liempo, toyomansi pork chops, or daing na bangus for a tasty and healthy meal.
- Store leftovers in a container with a tight-fitting lid and refrigerate for up to 3 days.
- Reheat in a pan over medium heat or in the microwave at 2 to 3-minute intervals to 165 F.
More ginisa vegetable recipes
Ingredients
- 4 medium ampalaya
- 1 tablespoon canola oil
- 1 onion, peeled and thinly sliced
- 2 cloves garlic, peeled and minced
- 2 large Roma tomatoes, chopped
- 1 tablespoon fish sauce
- ½ pound medium shrimp, peeled and deveined
- 1 cup water
- 2 eggs, beaten
- ½ teaspoon sugar
- salt and pepper to taste
Instructions
- Cut ampalaya lengthwise and with a spoon, remove seeds and scrape off white pith. Sliced thinly and place in a bowl of cold water until needed. Drain well when ready to use.
- In a wide skillet over medium heat, heat oil. Add onions and garlic. Cook, stirring regularly, until softened.
- Add tomatoes and cook, mashing with the back of the spoon, until softened and release juice.
- Add fish sauce and cook for about 1 minute.
- Add shrimp and continue to cook, stirring occasionally, until shrimp starts to change color.
- Add water and bring to a boil.
- Add ampalaya and gently toss to combine. Cook for about 2 to 3 minutes or until tender yet crisp.
- 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 sugar, salt, and pepper to taste. Serve hot.
Notes
- Use the youngest and greenest gourds because the bitter taste intensifies as the vegetable matures and yellows.
- Scrape off all the white pith inside and slice the green flesh as thinly as possible.
- Keep stirring to a minimum, and do not overcook.
- Sugar, used in the right proportion, can help neutralize bitter flavors. Sprinkle the dish with about ½ teaspoon of salt and pepper.
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Don says
Hi, I've had this before in the Philippines, but my girl friend made it with Onion, Minced Garlic, Pork Sausage, a little bit of Bacon and eggs over rice. It was so good I want to make it again. I forgot all about this dish until I seen the Bitter Melon in the store.
Ann says
No bitterness @ all , followed your instructions to the T . This is my first time to cook ampalaya without putting it in hot water or mashing it with salt . Excellent , my husband who is not into this dish was impressed
Lalaine Manalo says
Thanks for the feedback. Glad the tips worked well for you.
Melanie De Leon says
I am a big fan of your recipes but I wish you could quantify in cups or oz. the ingredients because the size of produce here can vary. God bless and more power!
Lalaine Manalo says
Yes, I agree. More specific measurements such as cups or ounces instead of 1 piece tomato etc would make for more accurate recipes, but regular home cooks usually don't usually measure. Like when I cook at home for my family, I'll use one onion or two cloves of garlic etc, and won't use a measuring cup or tablespoon.
Joycelyn J. says
I love this recipe! As a kid, the word 'ampalaya' would have me and my sister in tears and full of impending doom over our next meal. This recipe has changed that experience and I appreciate the helpful hints for minimizing the bitterness. Although it may negate some of the nutritional value of the dish, I'm curious to try it with a bit of chopped lap-xuong (Chinese-style) sausage added to the mix. Thanks for sharing! I'm excited to try out more of your recipes! 🙂
Lalaine Manalo says
I love Chinese sausages! I use them all the time in my stir-fry veggies; I like the sweet and savory flavor they add to the dish. But, I haven't tried them with ampalaya.
Lilit says
Tried the recipe this morning. It was so yummy. Thanks so much, Lalaine. You're a big help to a struggling cook.
Lalaine Manalo says
Glad you enjoyed it!
Grace Patterson says
Just tried this finish ginisang ampaliya recipe. 👍🏼👍🏼
Thank you!! SOO yummy!!
Do you have a pancit recipe also?
Lalaine Manalo says
Glad you enjoyed it! Yes, I do have pancit recipes on the blog 🙂
Randy says
Maraming salamat Leillani, 1st time to cook this.
Lalaine Manalo says
You're welcome. Glad you enjoyed it 🙂
Connie says
If you sub ground turkey for the shrimp, shld you put it same time as the shrimp and for how long? Will appreciate your answer very much! Will cook this soonest...
Lalaine Manalo says
I haven't tried this with chicken but put it the same time as the shrimp but cook longer.
Lallmahomed Salimah says
Hello just want to say thank you for all the good recipes you are sharing i feel so lucky to be among your followers. You wont’ believe i am from Mauritius an island jn the Indian Ocean..wish u good luck and all the best in your wonderful world of cooking.....
Lalaine Manalo says
Thank you so much! I am honored 🙂
Mei says
This is my first time making a Filipino dish. I love bitter melon and I love fish sauce. What a great combo! Very tasty! Thanks so much for this recipe.
Lalaine Manalo says
Thanks for the 5-stars! I am glad you enjoyed the recipe 🙂
Ramon says
Now I have a recipe for the 2 pcs. amapalaya I bought yesterday! Yes of course I have the shrimps too! Sana sing sarap ang luto ko. 🙂
Lalaine Manalo says
Happy cooking 🙂
Veronica Meneses says
Thank you for taking the time to clear the confusion and your kind response, Lalaine. I love your posts! 😍
Lalaine Manalo says
It's my pleasure, Veronica!
Veronica Meneses says
Hello! You mentioned shrimp peeled and minced? Is mincing shrim an error? The photo shows whole shrimp. Thank you in anticipation of your kind response.
Lalaine Manalo says
Hello, Veronica,
I am so sorry for the confusion. It was a typo error. NO need to mince the shrimp, just peel and devein 🙂
Kenoizt says
I think you need to add salt when soak in the water to reduce bitterness of the ampalaya
Lalaine Manalo says
I don't salt the ampalaya it's very nutritious and I don't want to dispel the juices during salting. I find the tips I included in the post helps reduce the bitterness without salting.
Christian Nel Prudencio says
Hello, I like this Ginisang Ampalaya recipe but I think you forgot to mention how many eggs in the ingredients. I will definitely try this. Thanks
Lalaine says
Hi Christian
Thanks, I forgot to add them on the recipe card. You'll need two eggs. 🙂
Christian Nel Prudencio says
Hello, That's exactly what I did! Great site! More power and happy cooking. Next, Kilawing puso ng saging ... : )
Lalaine says
Thanks, Christian. 🙂