Ginisang Alamang with Kamias and Ampalaya

4.8 from 10 reviews


  • 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)
  • pepper


  1. Cut bitter melon in half lengthwise. Remove the seeds using a spoon. Make sure you scrape out all the white stuff.
  2. 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.
  3. Heat oil in a pan. Sauté garlic and onion until onion becomes translucent.
  4. 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.
  5. Season with patis and pepper to taste.
  6. Add the sliced kamias and turn off heat.
  7. Serve with steamed rice