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.

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