Ginisang Alamang with Kamias and Ampalaya
Ingredients
Scale
- 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
Instructions
- 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