This Ginisang Ampalaya with Bagoong Recipe is a delicious Filipino vegetable dish that combines the pleasantly bitter flavor of ampalaya (bitter melon) with the rich, savory taste of bagoong alamang (fermented shrimp paste). Sautéed with fresh garlic, onions, and juicy tomatoes, this easy Pinoy ulam delivers a wonderful balance of salty, slightly sweet, and umami flavors in every bite.
Unlike ordinary Ginisang Ampalaya, this version uses bagoong alamang to give the dish a deeper, more satisfying flavor. The shrimp paste complements the natural bitterness of the ampalaya, while softened tomatoes add moisture and subtle sweetness. Optional scrambled eggs make the dish heartier, and a little siling labuyo provides a spicy kick for those who enjoy extra heat.
The secret to making delicious Ginisang Ampalaya without overwhelming bitterness is to remove the seeds and white pith, lightly salt the sliced bitter melon, and avoid overcooking it. This helps mellow the bitterness while preserving its beautiful green color and tender-crisp texture.
Perfect for everyday lunch, dinner, or a quick lutong-bahay meal, this Ginisang Ampalaya with Bagoong is an affordable way to enjoy a traditional Filipino vegetable dish using simple pantry ingredients.Serve it hot with freshly steamed jasmine rice and a squeeze of calamansi for a comforting, savory meal that proves even bitter vegetables can be incredibly delicious.
✅ Quick Tips: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
GINISANG AMPALAYA WITH BAGOONG (Bitter Melon)
Description
This Ginisang Ampalaya with Bagoong Recipe is a delicious Filipino vegetable dish that combines the pleasantly bitter flavor of ampalaya (bitter melon) with the rich, savory taste of bagoong alamang (fermented shrimp paste). Sautéed with fresh garlic, onions, and juicy tomatoes, this easy Pinoy ulam delivers a wonderful balance of salty, slightly sweet, and umami flavors in every bite.
Malinamnam, garlicky, slightly spicy at hindi sobrang mapait! Perfect na ulam with mainit na kanin.
Ingredients
Instructions
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Prepare the Ampalaya
Wash the ampalaya thoroughly under running water and trim both ends.
Slice each ampalaya lengthwise into two halves. Using a spoon, scrape out the seeds and soft white pith from the center.
Cut the ampalaya into thin, even half-moon slices, approximately ⅛–¼ inch (3–6 mm) thick.
Place the slices in a bowl and sprinkle with 1 teaspoon salt. Toss gently until evenly coated.
Allow the ampalaya to rest for approximately 10 minutes. Rinse briefly with cool water and drain thoroughly in a colander.
Cooking Tip: Salting can help mellow the bitterness, although ampalaya will naturally retain some of its characteristic bitter flavor. Avoid excessive squeezing, which can damage the slices and soften their texture.
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Soft-Scramble the Eggs (Optional)
If using eggs, heat approximately 1 teaspoon of the measured cooking oil in a large nonstick skillet over medium-low heat.
Pour in the lightly beaten eggs and allow them to begin setting.
Using a spatula, gently push the cooked portions toward the center to form soft, fluffy curds.
Cook until just set, then transfer the eggs to a clean plate.
Set aside while preparing the vegetables.
Cooking Tip: Cooking the eggs separately helps prevent them from becoming dry or rubbery when combined with the ampalaya later.
For a version without eggs, simply skip this step.
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Sauté the Garlic, Onion, and Tomatoes
In the same skillet, heat the remaining cooking oil over medium heat.
Add the sliced red onion and sauté for approximately 1 minute, until slightly softened.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the chopped ripe tomatoes and continue cooking for 2–3 minutes, stirring occasionally.
Gently press the tomatoes with the back of a spoon to release their juices and create a light, savory sauce.
Cooking Tip: Allowing the tomatoes to soften helps balance the ampalaya's natural bitterness with a little sweetness and acidity.
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Add the Bagoong Alamang
Add 1 tablespoon of bagoong alamang to the sautéed garlic, onions, and tomatoes.
Stir-fry over medium heat for approximately 2–3 minutes, until the shrimp paste is well incorporated and fragrant.
If using raw, uncooked bagoong alamang, follow the product's cooking guidance and cook it thoroughly before adding the ampalaya. The sautéing time may need to be extended.
Start with just 1 tablespoon because the saltiness of bagoong varies considerably among brands.
Add more later if you prefer a stronger shrimp paste flavor.
Cooking Tip: Cooking the bagoong with the softened tomatoes helps distribute its intense savory flavor evenly throughout the dish.
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Stir-Fry the Ampalaya
Add the rinsed and well-drained ampalaya slices to the skillet.
If using siling labuyo, add it at this stage.
Gently toss the vegetables until evenly coated with the savory tomato and bagoong mixture.
Stir-fry over medium heat for approximately 3–5 minutes, or until the ampalaya becomes bright green and tender-crisp.
Add 2–3 tablespoons water only if the skillet becomes too dry or the seasonings begin sticking to the bottom.
Cooking Tip: Avoid overcooking the ampalaya. It tastes best when slightly tender while retaining a little crunch and its vibrant green color.
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Adjust the Seasoning and Add the Eggs
Sprinkle in ¼ teaspoon ground black pepper.
Taste the vegetables before adding any additional salt because bagoong alamang is already quite salty.
If desired, add the remaining ½ tablespoon of bagoong for a stronger savory flavor.
For a slightly sweeter balance, sprinkle in up to ½ teaspoon sugar and mix gently.
Return the cooked scrambled eggs to the skillet and fold them into the vegetables.
Cook for another 30 seconds, just until the eggs are warmed through and evenly distributed.
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Serve Hot with Rice and Calamansi
Turn off the heat and transfer the cooked Ginisang Ampalaya with Bagoong to a serving platter.
Garnish with a few slices of fresh siling labuyo if you enjoy spicy food.
Serve immediately with hot steamed white rice and fresh calamansi wedges.
Squeeze a little calamansi juice over the vegetables just before eating to brighten the savory flavors.
Serving Tip: This dish pairs especially well with plain rice because the rice balances the salty, umami-rich bagoong and the distinctive bitterness of the ampalaya.
Note
Cooking Tips
1. Choose fresh, firm ampalaya. Look for bitter melon with bright green skin, a firm texture, and no soft or discolored spots. Fresh ampalaya generally holds up better during stir-frying.
2. Remove the seeds and white pith. Scraping away the center helps improve the texture and can reduce some of the bitterness, although the green flesh itself remains naturally bitter.
3. Slice evenly for consistent cooking. Thin, uniform half-moon slices cook quickly and evenly. Slices that are too thick may remain overly firm, while excessively thin slices can become soft.
4. Salt briefly, not excessively. Letting ampalaya rest with salt for around 10 minutes is a popular Filipino preparation technique. Rinse and drain afterward to prevent the dish from becoming overly salty.
5. Use flavorful, ripe tomatoes. Ripe tomatoes provide natural sweetness, acidity, and moisture that complement the salty bagoong.
6. Start with a smaller amount of bagoong. Different brands vary in saltiness, sweetness, and fermentation intensity. Begin with 1 tablespoon and add more only after tasting.
7. Cook the bagoong with the aromatics. Sautéing shrimp paste with garlic, onions, and tomatoes allows its savory flavor to blend into the dish rather than remain concentrated in separate spots.
8. Avoid adding too much water. Ampalaya releases moisture as it cooks. Excess water can dilute the bagoong flavor and produce soggy vegetables.
9. Keep the ampalaya tender-crisp. Stir-fry briefly over medium heat. Stop cooking while the slices still have a pleasant bite.
10. Cook eggs separately for a fluffy texture. Soft-scrambling the eggs before adding them to the vegetables prevents them from breaking into tiny dry pieces.
11. Make it spicy with siling labuyo. Add a small amount of fresh chili for extra heat. Keep it mild when serving children or anyone who prefers less spice.
12. Finish with fresh calamansi. A squeeze of calamansi adds a bright citrus flavor that balances the rich shrimp paste and fresh vegetables.
