How to Make Filipino Ampalaya Guisado Asian Cooking Recipe Cuisine

Philippines Ampalaya Guisado (Bittermelon with Prawns)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe Makes for 6 Servings:

500 g (1 lb 2 oz) bitter melons (gourds)

250 g (9 oz) raw prawns (shrimp)

oil for frying

2 onions, chopped

5 garlic cloves, chopped

250 g (9 oz) pork fillet, thinly sliced

1 kg (2 lb 3 oz) ripe tomatoes, peeled and chopped

125 ml (4 fl oz/½ cup) palm or rice vinegar

Directions:

Cut the bitter melons in half lengthwise, scoop out and discard the seeds and thinly slice.

Put the prawns and 500 ml (17 fl oz/2 cups) water in a saucepan with a little salt over medium heat and cook lightly until they turn pink. Allow to cool, then drain the prawns, straining and reserving 250 ml (8½ fl oz/1 cup) of the stock. Peel and devein the prawns and chop into small pieces.

Heat the oil in a large heavy-based frying pan over medium heat. Add the onion and garlic and cook until golden. Add the pork and stir-fry until the colour changes, then add the tomato and cook until soft and pulpy. 


Add the prawn meat and reserved stock and stir well, then bring to the boil. Reduce the heat to low, add the vinegar and simmer for 3–4 minutes. Add the bitter melon and continue simmering, or until the melon is tender. Season with salt and freshly ground black pepper to taste.

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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