Ginisang Ampalaya (Sauteed Bitter Melon)

Instructions

1. 1Prepare the bitter melon: Slice the 2 medium bitter melon thinly into rounds. Place the slices in a bowl and cover with water. Add the 1/2 teaspoon of salt to the water and let the bitter melon soak for 15-20 minutes to reduce bitterness. After soaking, drain the bitter melon very well.
2. 2Scramble the eggs: In a bowl, lightly beat the 2 large eggs. Heat a 25.4 cm skillet over medium-high heat (204.4°C / 200°C). Pour the beaten eggs into the hot skillet and cook, stirring gently, until they are just set. Remove the scrambled eggs from the skillet and set them aside on a plate.
3. 3Sauté aromatics: Add the 2 tablespoons of cooking oil to the same 25.4 cm skillet and heat over medium heat (176.7°C / 175°C). Add the 3 cloves of minced garlic, the 1 medium chopped onion, and the 1 medium chopped tomato. Cook, stirring occasionally, for about 3-5 minutes, or until the onions are softened and translucent, and the tomatoes have started to break down.
4. 4Cook the bitter melon: Add the drained bitter melon slices to the skillet with the sautéed aromatics. Cook for 5-7 minutes, stirring occasionally, until the bitter melon is tender-crisp. It should still have a slight bite and a vibrant green color.
5. 5Combine and season: Stir in the 1 tablespoon of soy sauce, the 1/2 teaspoon of salt, and the 1/4 teaspoon of black pepper. Add the scrambled eggs back into the skillet. Stir everything together gently to combine and heat through for about 1 minute.
6. 6Serve: Transfer the Ginisang Ampalaya to a serving dish. Serve hot.

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