Ampalaya
Ingredients
1/2 pound ampalaya (bitter melon or bitter gourd)
1 Tbsp. salt (or to taste)
1 scallion
2 medium sized onions
4 Tbsp. vegetable oil
6 cloves garlic, minced
3 small tomatoes, chopped
3 large eggs, lightly beaten
Cooking Instructions
Trim away the two pointed ends of the ampalaya and cut them in half lengthwise. Remove the pale, seeded section with a spoon and discard it. Cut the darker green outer shells crosswise, at a slight diagonal, into 1/4 inch wide strips. Prepare a solution of 2 C. water and 1 Tbls. salt in a bowl. Put the ampalaya strips into this bowl and set aside for 2 hours. Drain the ampalaya and rinse the strips under running water. Drain again and pat dry. Cut the scallion into 2 inch lengths and then cut each section lengthwise into thin strips. Peel the onions and cut them in half lengthwise; then slice them into fine half rings. Heat the oil in a skillet over a medium flame. When hot, put in the garlic, fry until garlic is light brown. Add the onions. Stir and fry for 2 minutes. Add tomatoes. Stir and fry 2 minutes. Add ampalaya, turn down the heat. Stir occasionally and fry around 10 minutes or until ampalaya is tender. Stir in beaten eggs and the salt. Stir and cook as you would scrambled eggs until eggs. Remove from heat, add scallion strips and serve.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)