Filipino Sautéed Bitter Melon (Ginisang Ampalaya)

Simple and healthy, this sautéed bitter melon (Ginisang Ampalaya) with tender eggs and tomatoes is a Filipino classic. Serve this with rice or a main protein dish for a more complete and filling meal!

What is Bitter Melon?

Also known as ampalaya in Tagalog, this vegetable is a tropical fruit (though it’s primarily treated as a vegetable in Asian cooking) with a distinct bitter taste.

It can be used in stir fries, soups, teas, salads, and even stews to add additional fibre and greens to your diet! This can sometimes be labeled as “bitter melon” or “bitter gourd” in Western groceries, but they both refer to the same thing.

The whole melon is edible, though the seeds and pith are typically discarded due to their very intense and raw-tasting flavor.

Ingredients and Substitutions

*The Recipe Card below includes all the full measurements for these ingredients!

Bitter Melon: You can find this seasonally in some Western groceries, though they might be more common in Asian groceries. Note that there are commonly two varieties: the Chinese and Indian versions.

The Chinese bitter melon is the most common type used in the Philippines, appearing pale green, long, and with blunt ends (this is what we’ll be using for this recipe).

• Substitutes: The Indian variety of bitter melon is a good substitute if you can’t find the Chinese melon. The Indian variety is typically smaller, darker green in color, and has a jagged (almost spiky) appearance. I haven’t personally used it yet for this recipe, but it’s good to know that that it has a similar flavor profile and preparation technique.

Tomato: Any tomato variety should work -I used Roma. This will add a slight tanginess and acidity to the dish to help balance out the savory and bitter flavors.

Onion, garlic: No Filipino dish is complete without these two aromatics, which will provide a great base flavor to the overall dish.

Egg: Scrambled egg provides additional protein and also helps to mellow out the strong, bold flavors of the seasonings and bitter melon.

Salt, pepper, fish sauce: These basic seasonings are all we’ll need for this recipe to truly help the bitter melon’s natural flavor shine. There’s no true measurements for this, so season according to taste and preference.

• Substitutes: Fish sauce can be replaced with equal parts salt or soy sauce.

Instructions

Cut the bitter melon in half lengthwise. Using a spoon, scoop out the seeds and scrape off the pith to discard. Cut the bitter melon crosswise into thin slices, about 1/8 to 1/4-inch thick.

Transfer the bitter melon into a large bowl. Sprinkle in the 1/2 tablespoon of kosher salt and mix well to evenly coat the melon slices. Pour in just enough cold water to cover, and let sit for at least 30 minutes (you may prepare the rest of your ingredients in the meantime).

After 30 minutes, drain the melon slices. Gently rinse the melon with cold water to remove any excess salt and drain well. Set aside for cooking.

Heat the one tablespoon of oil in a pan or wok over medium heat. Sauté the onion until soft, about 3-5 minutes. Add in the garlic, and sauté until golden and fragrant, about 1-2 minutes. Add in the tomatoes, and continue to cook until the tomatoes soften and its natural juices begin to release, about 2-3 minutes.

Add in the bitter melon. Pour in the 1/3 cup of water and season with salt, pepper, and fish sauce. Let the melon slices simmer over medium heat until slightly soft and no longer extremely bitter, about 5-7 minutes.

Add in the beaten egg. Stir vigorously to combine until the egg scrambles and cooks.

Taste the dish. Season with more salt, pepper, and/or fish sauce to preference. You may also add more water at this point if you prefer the dish to be more soupy.

Serve warm with a side of rice or with additional proteins.

Cooking Tips

How to reduce the bitterness of the Bitter Melon: There are numerous tips you can follow to reduce the overall raw, bitter flavor of the melon. Here are some of the key points:

• Prepare the melon properly: The pith and seeds are typically very bitter and are therefore discarded most of the time. It’s important to scoop them out and scrape the insides clean to ensure it doesn’t negatively affect the taste of your dish.
• Don’t skip the salting step: Rubbing and soaking the bitter melon in salt helps to draw out their bitter juices, making them more pleasant to eat. This will only work if you let it soak for at least thirty minutes, so it’s recommended to prepare the melon first prior to your other ingredients.
• Cook the melon adequately: Like with most greens and veggies, undercooking can cause it to taste raw and bitter. Make sure you simmer the bitter melon in enough water and time to allow it to cook.
• Neutralize the bitterness: You can add a small squeeze of acid (like lemon, lime, or calamansi) or a pinch of sugar to help neutralize the melon’s bitterness. Adding an additional egg or more tomatoes can also help to mellow out the bold, bitter flavor of the melon.

Add additional proteins to the dish: This version of Ginisang Ampalaya is a meatless, vegetarian option. Other traditional recipes may call for small chunks of pork, chicken, or shredded fish. Feel free to add in additional meat and proteins to your choice for a more filling meal. Bacon, sausage, mushrooms, or fried tofu are also great additions.

Don’t overcook your bitter melon: While we want to cook the melon adequately so it isn’t completely bitter, we also do want to retain its natural crisp and structure. Avoid cooking the dish for too long as this can cause the melon to become mushy and lose its overall nutritional value.

FAQs (Frequently Asked Questions)

How do I store leftovers?

Leftovers can keep for up to 4 days refrigerated in an airtight container.

To reheat, simply microwave or heat over stovetop until the bitter melon and egg is fully warmed-through. You may also add additional water if any moisture was lost during storage.

Why is my bitter melon still so bitter?

Bitter melon, in general, does have notes of bitterness (that’s just how it tastes), but if it still tastes incredibly bitter and unpalatable, it can be due to:

• The pith wasn’t scraped well enough -these, along with the seeds, tend to be very bitter and raw-tasting.
• The melon wasn’t soaked in the salt water adequately. It needs at least thirty minutes to allow the salt to draw out the bitter juices from the melon.
• The melon is still raw. Continue cooking down the bitter melon until soft and no longer extremely bitter.

Can I make this vegan?

Yes, to make this dish vegan, simply omit the egg and fish sauce. You can replace the egg with tofu or mushroom. Fish sauce can be replaced with additional salt, to taste.