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Bitter Melon con Sisig (Ampalaya / Bitter Gourd)
Bitter Melon con Sisig (Ampalaya / Bitter Gourd)

Whether you are a college student just starting your own culinary experiments or an experienced chef with many dinner events under your belt, there is always something brand-new to find out about cooking. We hope these Bitter Melon con Sisig (Ampalaya / Bitter Gourd) recipe and tips can help you in your kitchen tonight, and get used to incredible home-cooked dishes. You can have Bitter Melon con Sisig (Ampalaya / Bitter Gourd) using 11 ingredients and 6 steps. Here is how you achieve that.

To get started with this particular recipe, we must prepare a few ingredients. To cook Bitter Melon con Sisig (Ampalaya / Bitter Gourd) you need 11 ingredients and 6 steps. Here is how you cook that.

Ingredients of Bitter Melon con Sisig (Ampalaya / Bitter Gourd):
  1. Take 1/2-1 small bitter melon/gourd, sliced thin
  2. Provide 100-200 g fresh pork sisig
  3. Provide 1/2 small red onion, diced
  4. Get 5 garlic cloves, minced
  5. Get 1 Tbsp oil
  6. You need 1-2 fresh eggs
  7. Prepare 1 small tomato, chopped with juices
  8. Get 1 dash Knorr or soy seasoning
  9. You need to prepare to taste Salt & pepper
  10. You need 1 pan boiling water
  11. Provide 1 handful fine salt
Short Tips:

Preparation is a very important part of food preparation. You want to see to it you have every item you could need. You also wish to make certain you have all the products you might require. You don’t wish to remain in the middle of a dish as well as learn you are missing something essential.

Instructions to make Bitter Melon con Sisig (Ampalaya / Bitter Gourd):
  1. Prep first by lightly massaging the sliced gourd in salt in a container then set aside for 30 minutes. Be generous with the salt if you want to lessen the bitterness.
  2. After 30 minutes pour out the liquid from the gourd container and wash away the salt in running water. Do this a few times or else it well be too salty. Lightly squeeze every time. Drop in your pan of boiling water. Bring back to a boil then drain and set aside.
  3. In a pan, saute grlic and onions in oil until fragrant. Then add your pork sisig meat. Season with knorr as you saute.
  4. Leave it to cook. When it starts sticking to the pan, it's ready. Add your sliced tomato and juices. Mix well.
  5. Lightly squeeze excess moisture out then drop in your gourd/ampalaya to your cooked sisig. Mix lightly, cook a few minutes before adding your egg.
  6. I like eggs, so I added 2. It can be right off from the shell. Keep mixing/flipping with your spatula until the eggs cook. Season with salt and pepper to taste. Serve hot.

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