Ginataang ampalaya is one of my favorite ways to cook bitter melon.
It is simmered in coconut milk with shrimp paste, shrimp, pork belly, and malunggay leaves.
The coconut milk makes it creamy and mellows the bitterness of the ampalaya.
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Ingredients You'll Need
Notes and Substitutions
- Ampalaya: I used Indian bitter melon (karela), because I like it better with coconut milk. The larger Chinese variety works too. If you want it less bitter, salt the slices before cooking, then rinse them well.
- Malunggay leaves: Fresh or frozen malunggay will work. These cook quickly and have a mild, earthy taste. If you cannot find any, you can leave them out or use watercress, eggplant, or yardlong beans.
- Pork and shrimp: I used both, but you can use just one. Chicken, tofu, dried fish, or smoked fish will also work.
- Coconut milk: Use full-fat coconut milk for a creamy sauce. Add a little water if the sauce becomes too thick.
- Shrimp paste: Raw or sautéed shrimp paste will work.
- Chilies: Use long green chilies for mild heat or add siling labuyo if you want it spicier.
How to Make Ginataang Ampalaya
Step 1: Prepare the ampalaya
Cut 2 pounds ampalaya in half lengthwise.
Scoop out the seeds and white center with a spoon, then cut into ¼-inch slices.
For less bitterness, sprinkle the slices with salt and gently massage them with your hands.
Let them sit for 20 minutes, then rinse well and gently squeeze out the excess water.
Step 2: Cook the shrimp
Season 8 ounces shrimp with salt and pepper.
Heat a little oil in a wide pan over medium-high heat.
Cook the shrimp for about a minute per side, just until they turn pink. Transfer to a plate.
Step 3: Brown the pork
Add 8 ounces sliced pork belly and a little water to the same pan.
Cook over medium heat until the water evaporates and the pork releases some of its fat.
Season lightly with salt, then continue cooking until browned and crisp.
Add a little oil only if the pan is dry, then push the pork to one side of the pan.
Step 4: Cook the aromatics
Add 2 tablespoons sliced ginger and cook until fragrant.
Add 4 garlic cloves (minced) and 1 onion (chopped).
Cook for about 2 minutes, until softened.
Stir in 1 tablespoon shrimp paste and cook for about a minute.
Step 5: Add the coconut milk and chilies
Pour in 1½ cans coconut milk and add 2 to 4 green chilies. Stir everything together.
Increase the heat and let it boil for about 5 minutes, until the coconut milk slightly thickens.
Step 6: Add the ampalaya
Add the ampalaya and mix gently.
Cook for about 5 minutes, or until tender but not mushy.
Step 7: Add the shrimp and malunggay
Add the shrimp and 1 cup malunggay leaves.
Cook for 1 to 2 minutes, until the leaves wilt and the shrimp is heated through.
If the sauce is too thick, add more coconut milk or a little water.
Season with fish sauce, salt, and black pepper to taste. Turn off the heat.
Serve and enjoy your ginataang ampalaya with steamed white rice or sinangag!
Recipe FAQs
Ginataang ampalaya is a Filipino dish made with bitter melon cooked in coconut milk. It may also include pork, shrimp, dried fish, malunggay leaves, shrimp paste, and chilies.
Remove the seeds and white center, then slice the ampalaya. Sprinkle it with salt, gently massage it, and let it sit for 20 minutes. Rinse it well before cooking.
Frozen malunggay leaves work well and can be added straight from the freezer. If you cannot find any, leave them out or add watercress, eggplant, or yardlong beans instead.
More Ampalaya Recipes
- Ginisang ampalaya: Bitter melon sautéed with aromatics, tomatoes, and eggs.
- Stuffed ampalaya: Bitter melon filled with pork and shrimp, then cooked in a savory sauce.
- Ampalaya salad: Sliced ampalaya with tomatoes, onions, and a vinegar dressing.
- Ampalaya with black beans: Bitter melon sautéed with salted black beans and aromatics.
- Pickled ampalaya: Also called ampalaya achara, it is thinly sliced bitter melon pickled with vinegar, sugar, and spices.
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📖 Recipe
Ginataang Ampalaya
Equipment
- Wok or wide pan
Ingredients
- 2 pounds ampalaya ¼-inch slices
- 8 ounces shrimp peeled and deveined
- 8 ounces pork belly or shoulder sliced
- 2 tablespoons julienned ginger
- 4 garlic cloves minced
- 1 medium onion chopped
- 1 tablespoon shrimp paste raw or sautéed
- 1½ (13.5-oz) cans coconut milk
- 2-4 green chilies
- 1 cup malunggay leaves
- Fish sauce, salt, and pepper to taste
- Neutral oil
Instructions
- Cut the ampalaya in half lengthwise. Remove the seeds and white center, then slice. For less bitterness, massage with salt and let sit for 20 minutes. Rinse well and gently squeeze out the water.
- Season the shrimp with salt and pepper. Cook in a little oil over medium-high heat for about a minute per side, just until pink. Transfer to a plate.
- Add the pork and a little water to the pan. Cook over medium heat until the water evaporates and the pork releases its fat. Season lightly with salt and cook until browned and slightly crisp.
- Add the ginger and cook until fragrant. Add the garlic and onion, then cook until softened. Stir in the shrimp paste and cook for a minute.
- Add 1½ cans of coconut milk and the chilies. Bring to a boil and cook for about 5 minutes, until slightly thickened.
- Add the ampalaya and cook for about 5 minutes, until tender but not mushy.
- Add the shrimp and malunggay. Cook for 1 to 2 minutes, until heated through. Add more coconut milk or water if needed, then season to taste. Turn off the heat.
Video
Notes
- Ampalaya: Use Indian or Chinese bitter melon. Salt and rinse the slices for less bitterness.
- Malunggay: Fresh or frozen malunggay will work. Watercress, eggplant, or yardlong beans will also work.
- Protein: Use pork, shrimp, chicken, tofu, dried fish, or smoked fish.
- Coconut milk: Use full-fat coconut milk. Add water if the sauce is too thick.
- Shrimp paste: Use raw or sautéed shrimp paste.
- Chilies: Use long green chilies for mild heat or siling labuyo for more heat.
Val says
Ooohhh this looks so gooo!!!
Nora Reyes says
Thanks, Val!