How to cook Ginisang Ampalaya with Sotanghon

Ginisang Ampalaya With Sotanghon

Basic Ingredients

• 3 Medium size bitter gourd
• 20 Grams cellophane noodles
• 1/4 Lbs Pork fats
• 1/4 Lbs shrimp
• 3 Cloves of garlic
• 1 Onion
• 1 Tomato
• 2 Tablespoon fish sauce
• Cooking oil
• Salt

Cooking Methods

• Soak the noodles in warm water, after few minutes cut in half.
• Reduced the amount of rendered fats, sauté garlic, onion and tomato.
• Add pork and shrimp, stir fry for a couple of minutes.
• Season with fish sauce and shrimp juice, keep stirring until boil.
• Add the cellophane noodle and simmer until cook.
• Add bitter gourd, do not stir until bitter gourd are done.

Shrimp juice

• Wash shrimps, remove head, peel off shell and tail of each shrimp..
• Pound shrimp head using mortar and pestle to extract juices.
• Dilute in 2 c. of warm water and pass thru a sieve to separate shells from the juice.

Render Fats from pork

• Slice pork fats into cubes or small sizes.
• Pour a small amount of water into non-stick pan.
• Add pork, keep stirring until fats are rendered.

Cooking Tips

• Pork fats can be replace with vegetable oil.
• Adding bitter gourd, do not stir to avoid the bitter taste of the soup.