Ginataang Ampalaya is a vegetable stew with bitter melon (ampalaya) and moringa leaves (malunggay), simmered with shrimp paste and coconut milk. It's delicious and nutritious, making it a truly satisfying meal.
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Ingredients you'll need
Notes and substitutions
- Ampalaya: I used the Indian variety (karela) which pairs well with coconut milk.
- Malunggay leaves: These moringa leaves are not only nutritous, but also add a subtle, earthy flavor.
- Proteins: I used shrimp and pork belly, but feel free to use tofu, chicken, dried fish, or smoked fish. Choose according to your taste and dietary preferences.
How to make this recipe
Step 1: Prepare the ampalaya
Slice the ampalaya in half lengthwise. Using a spoon, scrape out the seeds and white pith. Cut them diagonally into ¼-inch slices.
If you want to reduce bitterness, sprinkle the slices with a liberal amount of salt. Massage the slices and let sit for 20 minutes. Rinse while gently squeezing the slices.
Step 2: Sear the shrimp
Season the shrimp with salt and pepper. Add a bit of oil in a sauté pan or shallow pot and set over high heat.
Sear the shrimp quickly on both sides, just until they change color. Transfer them to a plate.
Step 3: Brown the pork
Add the pork and a little water to the pan. Cook over medium heat, allowing the meat to brown and crisp while the fat render out.
Season with some salt and add a bit more oil if needed. Once browned and crispy, push it to one side of the pan.
Step 4: Sauté the aromatics
Sauté ginger until lightly browned. Add garlic and onion, then sauté until softened.
Step 5: Sauté the shrimp paste
Add the shrimp paste, then sauté with the aromatics and pork.
Step 6: Add coconut milk and chilies
Add the coconut milk, starting with 1½ cans, and the whole chilies. Stir everything together. Turn up the heat and let the mixture boil for about 5 minutes to slightly thicken the coconut milk.
Step 7: Add the ampalaya
Add the ampalaya and cook for about 5 minutes, until it becomes tender without turning mushy.
Step 8: Add shrimp and malunggay
Add the shrimp and malunggay, then cook for another 5 minutes. If the mixture seems too thick or dry, you can add more coconut milk or water to achieve the desired consistency.
Season with fish sauce, salt, and pepper to your taste. Then, turn off the heat.
Serve and enjoy your Ginataang Ampalaya with steamed white rice or Sinangag!
Recipe FAQs
If malunggay leaves are not available, you can use frozen malunggay or horseradish leaves. Eggplant and yardlong beans also pair well with bitter melon.
Yes. Liberally sprinkle salt on the slices, then gently rub it into the slices. Let them sit for about 20 minutes. Rinse the slices while lightly squeezing them.
Explore other ampalaya dishes
- Ginisang Ampalaya: Sautéed bitter melon with aromatics and scrambled eggs.
- Stuffed Ampalaya: Ampalaya stuffed with a mixture of pork and shrimp, then simmered in a savory sauce.
- Ampalaya Salad: A refreshing salad with thinly sliced ampalaya, tomatoes, and onions, dressed with a vinegar mixture.
- Ampalaya with Black Beans: Bitter melon sautéed with salted black beans, aromatics, and sometimes proteins.
- Pickled Ampalaya: Also called ampalaya achara, these thinly sliced ampalaya are marinated in a brine of vinegar, sugar, and spices.
- Sinigang: Tamarind-based soup with pork, fish, or shrimp and an assortment of vegetables and leafy greens.
Other vegetable recipes you may like
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📖 Recipe
Ginataang Ampalaya
Equipment
- Sauté pan or shallow pot
Ingredients
- 2 pounds ampalaya ¼-inch slices; see note
- 8 ounces shrimp shelled and deveined; see note
- 8 ounces pork belly or shoulder sliced; see note
- 2 tablespoons julienned ginger
- 4 garlic cloves minced
- 1 medium onion chopped
- 1 tablespoon shrimp paste raw or sautéed
- 2 (13.5-oz) cans coconut milk
- 2-4 green chilies adjust to taste
- 1 cup malunggay leaves see note
- Fish sauce, salt, and pepper adjust to taste
- Neutral oil for searing and sautéing
Instructions
- Season the shrimp with salt and pepper. Add a bit of oil to the pan and set over high heat. Sear the shrimp quickly on both sides, just until they change color. Transfer to a plate.
- Add the pork and a little water to the pan. Cook over medium heat, allowing the meat to brown and crisp while the fat render out. Season with some salt and add a bit more oil if needed. Then, push it to one side of the pan.
- Sauté ginger until lightly browned. Add garlic and onion, then sauté until softened.
- Add the shrimp paste, then sauté with the aromatics and pork.
- Add the coconut milk, starting with 1½ cans, and the whole chilies. Stir everything together. Turn up the heat and let it boil for about 5 minutes to slightly thicken the coconut milk.
- Add the ampalaya and cook for about 5 minutes, until it becomes tender without turning mushy.
- Add the shrimp and malunggay, then cook for another 5 minutes. If the mixture seems too thick or dry, add more coconut milk or water to achieve the desired consistency.
- Season with fish sauce, salt, and pepper to your taste. Then, turn off the heat.
Video
Notes
- Ampalaya: I used the Indian variety (karela) which pairs well with coconut milk.
- Malunggay leaves: These moringa leaves are not only nutritous, but also add a subtle, earthy flavor.
- Proteins: I used shrimp and pork belly, but feel free to use tofu, chicken, dried fish, or smoked fish. Choose according to your taste and dietary preferences.
Val says
Ooohhh this looks so gooo!!!
Nora Reyes says
Thanks, Val!