Ampalaya with Egg

Ampalaya /bitter melon (Momordica charantia) is popular in the
Philippines as an alternative remedy for diabetes. The Philippine
Department of Health has endorsed the use of ampalaya
capsule and tea to maintain blood sugar levels among diabetes
patients.

Ampalaya is bitter in taste hence it is not in my favorite list
of veggies. There are many suggestions on how to cook
ampalaya without the bitter taste. From slicing it thinly,
sprinkling it with salt, squeezing out the juice, blanching with
hot water and no over stirring. I know of someone who keeps
quiet when slicing it believing that the noise will make it bitter.


Ampalaya with egg is a common dish sold in carenderia together
with Ginisang Monggo, Menudo, Pakbet and Sinigang. It's easy
to cook, cheap and nutritious.

Ampalaya with Egg

1 1/2 cup ampalaya, sliced thinly
2 Tbsp oil
3 cloves garlic, minced
1 medium onion, sliced
1 medium tomato, sliced
1/4 cup water
2 eggs, slightly beaten
salt to taste

Blanched ampalaya in hot water. Set aside.
Saute garlic and onion in oil. Add tomatoes and stir until wilted.
Add water, simmer for about 2 minutes. Add ampalaya, cover
and cooked for 3 minutes. Season with salt. Spread eggs all
over the vegetables, cooked over slow heat until the eggs are
slightly firm. Serve with hot rice.