I love to eat bitter melon, although I never liked them as a kid, I no longer remember at what age I started eating them with pleasure.
Their health benefits are what motivated me to eat them, particularly their potential to help regulate blood sugar and lower cholesterol.
I like my bitter melon as is, and I don’t take the additional step, such as salting to remove their bitterness, although the bitterness is greatly reduced or removed when you slightly overcook them,
If you want to lessen the bitterness, sprinkle salt over the sliced bitter melon, massage it, and leave it for 10–15 minutes, then wash with water and squeeze out the excess liquid.
This quick and easy Ampalaya con Itlog (Bitter Melon with Eggs) is the perfect weeknight meal. You don’t need a specialty Asian market to make it—every ingredient can be easily found at your local grocery store abroad. Serve it hot with steamed rice (and maybe some pan-fried fish on the side) for a truly authentic Lutong Abroad experience.
Bitter Melon with Eggs (Ampalaya con Itlog)
- 4 cups sliced bitter melon
- 4 pcs eggs
- 3 pcs diced tomatoes
- 5 cloves minced garlic
- 1 pc sliced medium onion
- 2 tbsp olive oIl (add more if needed)
- 1/4 tbsp salt (add more if needed)
- 1/2 tsp msg (optional)
- 1 tsp ground black pepper
Prepare the Bitter Melon – Wash the bitter melon thoroughly. Slice off both ends and cut it in half lengthwise. Using a spoon, scrape out all the seeds and the spongy white pith from the center, as this pith holds a lot of the bitterness. Cut the melon crosswise into thin half-moon slices (about 1/8 inch thick).
The next step is optional, unless you have enough time to spare. There is another method to reduce the bitterness, which you will find towards the end.
Reduce the Bitterness – Place the sliced bitter melon in a bowl. Sprinkle generously with salt (about 1 to 2 tablespoons) and massage it gently into the slices. Let it sit for 10 to 15 minutes. The salt will draw out the bitter juices. Afterward, rinse the slices thoroughly under cold water and firmly squeeze out the excess liquid using your hands.
Prepare the Eggs – Crack the eggs into a bowl. Add half of the salt and the ground black pepper. Beat the eggs lightly with a fork until the yolks and whites are combined.
Stir-Fry the Aromatics – Heat the cooking oil in a large skillet or wok over medium-high heat. Add the minced garlic, then the sliced onions. Sauté until the onions are translucent and fragrant, about 2 minutes. Add the diced tomatoes and cook until they soften, and their juices dry up.
Cook the Bitter Melon – Add the drained bitter melon slices to the skillet. Stir-fry everything together. You want the melon to become tender but still retain a slight crispness. Add the remaining salt and MSG to taste.
Slightly overcooking it will reduce the bitterness. This is helpful if you did not take the additional step to salt the sliced bitter melon.
Once the bitter melon is cooked to your preference and the juices are dried, add the eggs. Gently stir and fold, scrambling the eggs until they are fully cooked.
Serve with rice
