Budget Meal · Filipino Native Food · Lutong Bahay (Daily Menu) · Vegetables

Ginisang Alamang sa Ampalaya na may Itlog

Ginisang Alamang sa Ampalaya with Egg (Ginisang Alamang sa Ampalaya na may itlog)
Credits Jose Marcelino
This ampalaya recipe, Ampalaya Guisado with Egg and Alamang is simple and a favorite Filipino recipe. We love eggs in ampalaya and a hint of alamang makes it so tasty. Yummy! I also included an instruction on how to prepare bitterless ampalaya indicated at the bottom of recipe.

Health Benefits of Ampalaya

Ampalaya contains a mixture of flavanoids and alkaloids which make the Pancreas produce more insulin that controls the blood sugar in diabetics. Aside from Ampalaya’s medicinal value, it is good source of vitamins A, B and C, iron, folic acid, phosphorous and calcium. Ampalaya is also rich in antioxidants that protect the cells of the body from damage of free radicals (metabolic by-products, usually waste).

• Good for rheumatism and gout
• And diseases of the spleen and liver
• Aids in lowering blood sugar levels
• Helps in lowering blood pressure
• Relives headaches
• Disinfects and heals wounds & burns
• Can be used as a cough & fever remedy
• Treatment of intestinal worms, diarrhea
• Helps prevent some types of cancer
• Enhances immune system to fight infection
• For treatment of hemorrhoids
• Is an antioxidant and parasiticide
• Is antibacterial and antipyretic

Ginisang Alamang sa Ampalaya na may Itlog

1 cup fresh alamang
2 tsps. tomatoes, chopped
2 tbsps. onion, minced
3 cloves garlic, minced
3 eggs, beaten
1 medium ampalaya, seeded and sliced finely
patis to taste
cooking oil

1. Using low heat, heat oil in a medium pan. Sauté garlic, onion until wilted, and add tomatoes.

2. Add in ampalaya and cook for a few minutes. Pour beaten eggs and stir, let it cook for a minute.

3. Toss alamang into pan and mix thoroughly.

4. Simmer over low heat until alamang is completely cooked. Add patis and pepper to taste. Serve and enjoy!

How to prepare bitterless Ampalaya:
Prepare a big bowl with lukewarm water and a teaspoon of salt mixture then soak for at least 5 minutes then squeeze it using two hands to drip the liquid from the ampalaya before cooking.

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