Ginisang Ampalaya with Daing na Alamang

Ginisang Ampalaya with Daing na Alamang
Ginisang Ampalaya with Daing na Alamang. The most common and simplest Pinoy cooking method of ampalaya is ginisa. I have a couple of sautéed ampalaya recipe in the archives, Ginisang Ampalaya with Egg and Ginisamg Ampalaya with pork and egg that you may want to try also. For today’s recipe I used dried small shrimp in addition to the usual egg with ampalaya. On a visit to the Thai store nearby I found this bag of dried small shrimp, The Thais also loves dried shrimps they used it a lot in their cooking. Luckily they also have ampalaya, it is the Thailand variety, they are bigger and lighter green color compared to the ampalaya we used in our pinakbet. The dried shrimp has to be soaked with water for about 10 to 15 minutes to rehydrate. It has to be washed and rinsed thoroughly to remove sand and dirt that may have contaminated the dried shrimp during drying. Cooking is basically the same with my other ginisang ampalaya dish, the rehydrated shrimp is first sautéed with the aromatic ingredients before the ampalaya and eggs are added. Here is the recipe of my Ginisang Ampalaya with Daing na Alamang.

  Ampalay and Dried Shrimp

1 small to medium size Thai ampalaya.
1 cup dried small shrimp
2-3 cloves garlic, chopped
1 small size onion, chopped
1 medium size tomato chopped
3-4 eggs lightly beaten salt cooking oil

  Ginisang Ampalaya with Daing na Alamang - Cooking Procedure

Cooking procedure:

Soak the dried shrimp for about 10 to 15 minutes to rehydrate. Discard excess water and wash thoroughly, drain and keep aside. In a frying pan or wok sauté garlic, onion and tomato, add in the rehydrated shrimp and stir fry for 4 to 6 minutes. Add in the ampalaya and continue to stir fry for 3 to 5 minutes or until the ampalaya is just cooked. Season with salt to taste. Now add in the beaten egg and stir cook for another 2 to 3 minutes or until the egg start to solidify. Serve while hot.


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