Ampalaya with Alamang
Ampalaya with Alamang, A low-cost meal that is good for the family. Sauteed Bitter Gourd with Salty Shrimp Relish (Alamang).
Ampalaya with Alamang contains the aggregate of bitter flavor from the gourd and the taste of the shrimp and a perfect treat for someone who has an inclination towards eating foods with a very strong kick.
or shrimp sauce is a common ingredient used in Southeast Asia.
Bagoong alamang or “Ginamos” (in Western Visayas) is Filipino for shrimp paste, made from minute shrimp or krill (alamang), and is commonly eaten as a topping on green mangoes or used as a major cooking ingredient.
See our Special Ampalaya with Alamang Recipe Below. :)
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Ampalaya with Alamang, The Ingredients, and More
Thanks to my friend who shared this wonderful recipe. If you read this, Please make more recipes like this in the future. LOL :P
Ampalaya with Alamang
Ingredients
- ½ kg fresh alamang (washed, cleaned and drained)
- 4 pcs ampalaya (bitter gourd)
- 3 cloves garlic crushed
- 1 medium onion chopped
- 2 medium tomatoes chopped
- 2 tbsp oil
- 1 tsp oyster sauce
Instructions
- Finely slice ampalaya, wash and let soak for an hour over water with salt. This is to reduce thebitter taste. After an hour wash ampalaya over running water to eliminate the bitter taste andsalt while tightly squeezing it.
- Saute garlic, onion, and tomatoes
- Add 1 tsp oyster sauce
- Add in drained alamang, cook until color changes
- Add washed, crushed and drained ampalaya
- Cook for about 3 mins.
- Season with salt and dash of black pepper
Video
Nutrition
The Ampalaya is actually a bit harder to get if you’re not in Asia. A lot of the Asian grocers have them though.
Serve with Rice, also with Dried Fish. Wow. So Yummy!!
Also read: Pinakbet with Bagoong Shrimp Paste, an easy 40-minute recipe
Check out our new cookbook
Bitemybun's family recipes with complete meal planner and recipe guide.
Try it out for free with Kindle Unlimited:
Read for free
Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.