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Whether you are an university student just beginning your very own culinary experiments or a seasoned chef with several supper celebrations under your belt, there is always something new to find out about cooking. We hope these Bitter Melon con Sisig (Ampalaya / Bitter Gourd) recipe and tips can help you in your kitchen tonight, as well as get used to amazing home-cooked meals.

Prepare small bitter melon/gourd, sliced thin.
Use fresh pork sisig.
You need small red onion, diced.
Use garlic cloves, minced.
Prepare oil.
You need to prepare fresh eggs.
Prepare small tomato, chopped with juices.
You need Knorr or soy seasoning.
Provide Salt & pepper.
Prepare pan boiling water.
Use fine salt.

Prep first by lightly massaging the sliced gourd in salt in a container then set aside for 30 minutes. Be generous with the salt if you want to lessen the bitterness..
After 30 minutes pour out the liquid from the gourd container and wash away the salt in running water. Do this a few times or else it well be too salty. Lightly squeeze every time. Drop in your pan of boiling water. Bring back to a boil then drain and set aside..
In a pan, saute grlic and onions in oil until fragrant. Then add your pork sisig meat. Season with knorr as you saute..
Leave it to cook. When it starts sticking to the pan, it's ready. Add your sliced tomato and juices. Mix well..
Lightly squeeze excess moisture out then drop in your gourd/ampalaya to your cooked sisig. Mix lightly, cook a few minutes before adding your egg..
I like eggs, so I added 2. It can be right off from the shell. Keep mixing/flipping with your spatula until the eggs cook. Season with salt and pepper to taste. Serve hot..

Since you have read the Bitter Melon con Sisig (Ampalaya / Bitter Gourd) recipe, and also you have the knowledge that you need to execute in the kitchen area. Obtain that apron out, dust off your mixing bowls and roll up your sleeves. You have some cooking to do.

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