Ampalaya with Coconut Milk

Ampalaya with Gata (Coconut Milk) Recipe

Ingredients
- 2 coconuts
- 2 cups water
- 1/2 to 1 cup bagoong alamang (shrimp paste)
- 3 medium-sized ampalaya
- 2 cloves garlic, whole unpeeled

Method
- Wash ampalaya well and slice into 3/4-inch squares after removing seeds. Do not wash after slicing.
- Extract milk from coconut, using the 2 cups water.
- Cook coconut milk with garlic cloves. As soon as it begins to coagulate, add bagoong. When oil begins to form, add the ampalaya and continue cooking without stirring, until ampalaya is just crisp-tender.

Ampalaya - Style 2

Ampalaya Recipe - Style 2

Ingredients
- 1 kilo large ampalaya
- 1 cup shelled shrimps
- 1/4 kilo sliced pork
- 1-1/2 cup shrimp juice
- 10 large ripe tomatoes
- 1/4 cup lard
- 1 onion
- 3 cloves garlic
- 3/4 cup vinegar
- Salt and pepper

Method
- Divide ampalaya, remove seeds, and slice thin crosswise.
- Saute garlic and onion in hot lard, then add pork and tomatoes.
- Continue cooking until lard begins to sizzle.
- Add shrimps and when almost cooked add shrimp juice, stirring to avoid curdling.
- When mixture starts to boil, add vinegar; cook for 3 more minutes then add ampalaya.
- Continue cooking until ampalaya is crisp-tender.
- Add salt and pepper to taste.

Ampalaya - Style 1

Ampalaya Recipe - Style 1

Ingredients
- 1/2 kilo ampalaya
- 1/4 kilo shrimps, peeled
- 1/4 kilo pork
- 1 onion
- 2 pieces garlic
- 4 ripe tomatoes (1 cup)
- 2 eggs
- 3 tablespoons lard
- 1 cup shrimp liquor
- Salt and pepper to taste

Method
- Divide the ampalaya and remove the seeds. Slice them thin, crosswise.
- Peel the shrimps.
- Cut the pork into small pieces.
- Roast tomatoes, peel them and remove seeds then chop.
- Beat the eggs.
- Saute the garlic, onion, and tomatoes in frying pan.
- Add the pork and the shrimps then the shrimp liquor.
- Simmer until meat is tender.
- Add the sliced ampalaya and continue simmering until ampalaya is crisp-tender.
- Season to taste.
- Add the beaten eggs.