Ginataang Ampalaya

A bitter melon stew with moringa leaves (malunggay), simmered with shrimp paste and coconut milk.

Course Main Course

Cuisine Filipino

Diet Gluten Free

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 336kcal

Cost $12-$15

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.

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.