Recipe of Ultimate Bitter Melon con Sisig (Ampalaya / Bitter Gourd)

Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, bitter melon con sisig (ampalaya / bitter gourd). One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Bitter Melon con Sisig (Ampalaya / Bitter Gourd) is one of the most favored of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Bitter Melon con Sisig (Ampalaya / Bitter Gourd) is something which I’ve loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook bitter melon con sisig (ampalaya / bitter gourd) using 11 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Bitter Melon con Sisig (Ampalaya / Bitter Gourd):

1. Prepare 1/2-1 small bitter melon/gourd, sliced thin
2. Get 100-200 g fresh pork sisig
3. Prepare 1/2 small red onion, diced
4. Prepare 5 garlic cloves, minced
5. Take 1 Tbsp oil
6. Get 1-2 fresh eggs
7. Prepare 1 small tomato, chopped with juices
8. Take 1 dash Knorr or soy seasoning
9. Make ready to taste Salt & pepper
10. Take 1 pan boiling water
11. Make ready 1 handful fine salt

Steps 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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