Ginisang Alamang with Kamias and Ampalaya is a budget-friendly and healthy dish you can cook whenever there’s fresh alamang (micro shrimp) available in the market. This is one of the dishes that I learned to cook and eat now that I’m already married.
I know that this is an old recipe because I discovered this while buying ulam in an old carinderia in Malabon. Yes, Iwe were buying ulam because we were too lazy to cook that day. I was intrigued when I first saw this because it was my first time to see ampalaya and kamias together in a dish and these were two of my favorites.
And so, I told myself I’d just recreate this at home so I can share it with you.
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Ginisang Alamang with Kamias and Ampalaya
- 1/4 fresh alamang (micro shrimp)
- 2 tbsp oil
- 3 cloves garlic, minced
- 1 onion, chopped
- 1 medium ampalaya
- 1/4 cup water
- 6 pieces kamias, sliced
- 1 tsp fish sauce (patis)
- Cut bitter melon in half lengthwise. Remove the seeds using a spoon. Make sure you scrape out all the white stuff.
- Slice it diagonally and put into a bowl. Smother it with salt, make sure each slice gets some salt into them and let it stand for about 5 minutes. Rinse it off with water and set aside.
- Heat oil in a pan. Sauté garlic and onion until onion becomes translucent.
- Add the fresh alamang and cook for about 3 minutes. Add the ampalaya and 1/4 cup water. Bring to a boil and simmer until ampalaya is cooked and some of the water has evaporated.
- Season with patis and pepper to taste.
- Add the sliced kamias and turn off heat.
- Serve with steamed rice
♥ If you make this recipe, kindly snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!