This recipe begins with the assumption that you have properly prepped your ampalaya – see my previous entry…….AMPALAYA CON CARNE!
In my family, nobody loves ampalaya except me. I can have it twice a week, no complain!
and this is one combination which I love most with ampalaya. So easy to prepare and not much work. I remember my late nanay, she loves to cook this for lunch during my high school days. Do you know that after eating this I use to drink lots of cold water and even water tastes sweet!
* 1 bitter melon/gourd (ampalaya)
* 2 pcs. tomatoes
* 1 onion
* 2 cloves garlic
* 100 gshrimps, cleaned peeled
* 2 eggs, beaten
* 1/2 cube knorr
* some vegetable oil
1.) Crush, peel and chop the garlic. Roughly chop the onion and tomatoes.
2.) Beat the eggs. Heat the vegetable oil in a pan. Add the onion, garlic, tomatoes and shrimps. Cook
over medium heat, stirring until start to soften. Then add ampalaya. Season with half knorr cube,
salt and pepper, cover and continue cooking until ampalaya is done.
3.) Add beaten egg, stir lightly until the eggs are fully cooked. Serve hot with rice.