Ginisang Ampalaya with Daing na Alamang

Ginisang Ampalaya with Daing na Alamang
Ginisang Ampalaya with Daing na Alamang. The most common and simplest Pinoy cooking method of ampalaya is ginisa. I have a couple of sautéed ampalaya recipe in the archives, Ginisang Ampalaya with Egg and Ginisamg Ampalaya with pork and egg that you may want to try also. For today’s recipe I used dried small shrimp in addition to the usual egg with ampalaya. On a visit to the Thai store nearby I found this bag of dried small shrimp, The Thais also loves dried shrimps they used it a lot in their cooking. Luckily they also have ampalaya, it is the Thailand variety, they are bigger and lighter green color compared to the ampalaya we used in our pinakbet. The dried shrimp has to be soaked with water for about 10 to 15 minutes to rehydrate. It has to be washed and rinsed thoroughly to remove sand and dirt that may have contaminated the dried shrimp during drying. Cooking is basically the same with my other ginisang ampalaya dish, the rehydrated shrimp is first sautéed with the aromatic ingredients before the ampalaya and eggs are added. Here is the recipe of my Ginisang Ampalaya with Daing na Alamang.

  Ampalay and Dried Shrimp
Ingredients:

1 small to medium size Thai ampalaya.
1 cup dried small shrimp
2-3 cloves garlic, chopped
1 small size onion, chopped
1 medium size tomato chopped
3-4 eggs lightly beaten salt cooking oil

  Ginisang Ampalaya with Daing na Alamang - Cooking Procedure

Cooking procedure:

Soak the dried shrimp for about 10 to 15 minutes to rehydrate. Discard excess water and wash thoroughly, drain and keep aside. In a frying pan or wok sauté garlic, onion and tomato, add in the rehydrated shrimp and stir fry for 4 to 6 minutes. Add in the ampalaya and continue to stir fry for 3 to 5 minutes or until the ampalaya is just cooked. Season with salt to taste. Now add in the beaten egg and stir cook for another 2 to 3 minutes or until the egg start to solidify. Serve while hot.

Comments

Post a Comment

Thanks for visiting!
You Like the post?
Have anything to say or share?
What's in your mind?
Place your comment or reaction now.

Don't forget to write your name...

Popular posts from this blog

Nilagang Saging na Saba, Nilagang Saba

Image
Nilagang Saging na Saba , Nilagang Saba is one simple comfort food that we used to enjoy when fast-food was not in our vocabulary. And to this date I could say that it is still a regular merienda in the countryside, Plantain bananas are abundant in the Philippines and they are always available in our city wet markets. Please visit us also on our YouTube Channel! Overseas Pinoy Cooking on YouTube by the UT-Man Banana-q , minatamis na saging and turon are the more popular method of cooking saba aside from nilaga. Nilagang saging is more associated as comfort food to most Pinoy especially during the rainy season. One comport food with minatamis na saging ingridient is the  Ginataang Halo Halo . Nilagan saging is also peddled by street vendors along popular provincial bus routes and bus stations in the country, they are cheap, very filling and of course delectable.  Cooking is very simple plantain bananas are boiled for with peel on. Ingredients: 12 pcs. saba, plantain banan
Read more

Champeni of Batangas

Image
Champeni of Batangas . Champeni or champene, sampeni or sampene , whats in a name, the important is, this goat or beef innards dish is a must try when you are in Batangas . I could not really confirm the common name of this delectable dish. Based on people that I have met and places and that I have visited in Batangas , the pronunciation varies. Even the cooking procedures and ingredients differ depending on the locality in Batangas . These are usually based on every family cooking practice, type and availability of ingredients, similar to the Batangas Kaldereta there are countless versions out there. I you have searched the internet you may have noticed that there is not enough information of the Champeni of Batangas . I could only share my knowledge and information about Champeni based of my long association with my Batangenyo friends and colleagues, and my frequent work assignment in Batangas . At this point can I ask our readers from Batangas to share with us mor
Read more

Adobo sa Asin, Adobong Baboy sa Asin Recipe

Image
Adobo sa Asin, Adobong Baboy sa Asin Recipe . This is my second version of this adobo dish . The first was simply called adobong puti . Cooking procedure of both are similar, on the first dish it was a mixture of chicken and pork. Both versions are cooked adobo with out soy sauce. I have to post this request in response to some readers query on how to cook adobo sa asi n. This is best served a day after with chopped tomato and onion with fish sauce and a lot of rice. Ingredients: 1/2 kilo pork belly, pork rasher, cut into serving pieces 1/2 cup white vinegar 1 head garlic, crushed 1 tsp. pepper corns 3-5 pieces bay leaf 3/4 tsp salt Cooking procedure: In a sauce pan place pork, pour 2 cups of water. Add in vinegar, garlic, peppercorns and bay leaf and salt bring to a boil and simmer at medium to low heat for 20 to 30 minutes add more water if required. Correct saltiness according to taste, When the pork are tender continue to s
Read more