If you are a fan of ampalaya then Ginataang Amplaya is strongly recommended to try, you will surely enjoy love it.
Here is the recipe of my Ginattang Ampalaya.
2-3 large size ampalaya, trimmed, deseeded, cut into thin slices.
2 cups pork, boiled, cut into thin strips
2 cups small to medium size shrimp, shelled
1-2 tbsp. sautéed salted shrimp krill, bagoong alamang
1 big can, canned coconut cream
1/2 head garlic, peeled, chorused, chopped
1 medium size onion, peeled, chopped
1-2 tsp. chili flakes
3-5 hot chili
2-3 tbsp. fish sauce
In a wok or large frying pan, heat generous amount of cooking oil, sauté the garlic and onion until fragrant. Stir in the pork and continue to stir cook for 3 to 5 minutes. Add in the chili flakes, chilies, bagoong alamang and fish sauce. Stir cook for another 1 to 2 minutes. Now add in 3/4 of the coconut cream and about 1 1/2 cups of water. Bring to a boil and simmer for 8 to 10 minutes or until the liquid is reduced to about half, stirring occasionally. Add in the shrimp, ampalaya and remaining coconut cream, continue to cook for 10 to 15 minutes or until the ampalaya start to be lumpy, stir once in a while only just to avoid burning at the bottom. Correct saltiness if required. Serve with a lot of rice.
See other related Ginataang recipe:
Ginataang Sugpo at Kalabasa
Ginataang Tabagwang at Puso ng Saging
Ginataang Kuhol with Kangkong
Ginataang Pitik with Spinach, Slipper Lobster in Coconut Milk with Spinach
Ginataang Alimango with Malungay
Ginataang King Crab, King Crab in Coconut Milk
Ginataang Susong Pilipit with Banana Blossom
Ginataang Puso ng Saging at Saang
Ginataang Puso ng Saging at Hipon
Ginataang Sugpo at Kamias
Ginataang Alimasag at Malungay
Ginataang Tahong, Mussels in Coconut Milk
Ginataang Pitik, Slipper Lobsters
Ginataang Langka na may Alimasag
Ginataang Hipon Tabang at Bulaklak ng Kalabasa
Green Mussels and Vegetables in Coconut Milk
Kinunot na Alimasag
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