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Ginataang Ampalaya - Bitter Melon in Coconut Milk

Ginataang Ampalaya is a beloved Filipino dish that transforms bitter melon into a creamy, savory delicacy by cooking it in rich coconut milk. The term "ginataan" refers to any Filipino dish cooked in coconut milk (gata), and when paired with ampalaya (bitter melon), it creates a perfect balance of bitter, creamy, and savory flavors. This collection features three authentic variations of this traditional recipe, each showcasing different approaches to preparing bitter melon leaves and fruit in coconut milk. These recipes have been passed down through generations and remain staples in Filipino home cooking.

Classic Ginataang Ampalaya with Shrimp

Published: May 15, 2013 | Prep Time: 15 mins | Cook Time: 20 mins | Serves: 4-6

This classic version combines tender bitter melon with succulent shrimp in a rich coconut milk sauce. The natural bitterness of the ampalaya is beautifully balanced by the sweetness of coconut milk and the savory umami of shrimp and fermented shrimp paste (bagoong). This dish is a perfect example of how Filipino cuisine masterfully balances contrasting flavors to create harmony on the palate. The key to success lies in not overcooking the bitter melon, which should remain slightly crisp to maintain its texture and prevent the dish from becoming mushy.

Ingredients

  • 2 medium bitter melons (ampalaya), sliced into 1/4-inch rounds, seeds removed
  • 2 cups fresh bitter melon leaves (optional but traditional)
  • 1 lb medium shrimp, peeled and deveined
  • 2 cups coconut milk (preferably fresh or full-fat canned)
  • 1 cup coconut cream (the thick part from the top of canned coconut milk)
  • 3 tablespoons vegetable oil
  • 1 medium onion, sliced
  • 4 garlic cloves, minced
  • 1 thumb-sized piece ginger, julienned
  • 2 tablespoons bagoong alamang (fermented shrimp paste)
  • 2 medium tomatoes, diced
  • 2-3 Thai chilies or 1 jalapeño, sliced
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • Fish sauce to taste

Instructions

  1. Prepare the bitter melon: Slice bitter melon into rounds and remove seeds with a spoon. To reduce bitterness, sprinkle with salt and let stand for 15 minutes, then rinse and squeeze out excess water. This optional step removes some of the bitter juice while maintaining the vegetable's character.
  2. Sauté aromatics: Heat oil in a large, deep pan or wok over medium-high heat. Add onions and cook for 2 minutes until softened. Add garlic and ginger, stirring constantly for 30 seconds until fragrant.
  3. Build the base: Add bagoong alamang and stir for 1 minute to release its umami flavor. Add diced tomatoes and cook for 2 minutes until they begin to break down and release their juices.
  4. Add coconut cream: Pour in the thick coconut cream first. Cook for 3-4 minutes, stirring occasionally, until the cream reduces slightly and oil begins to separate on the surface. This step, called "kakang gata," intensifies the coconut flavor.
  5. Add bitter melon: Add sliced bitter melon to the pan. Stir to coat with the coconut mixture. Cook for 3-4 minutes, stirring occasionally.
  6. Add coconut milk: Pour in the regular coconut milk. Bring to a gentle simmer. Add chilies, salt, and black pepper. Let simmer uncovered for 5 minutes.
  7. Add shrimp and leaves: Add shrimp and bitter melon leaves (if using). Cook for 3-4 minutes until shrimp turn pink and are cooked through, and leaves are wilted. Do not overcook the shrimp.
  8. Season and serve: Taste and adjust seasoning with fish sauce and additional salt if needed. The dish should have a balanced flavor of bitter, savory, and creamy. Serve hot with steamed white rice.
Chef's Tips: The bagoong alamang is essential for authentic flavor—don't skip it. If you can't find it, substitute with a small amount of fish sauce and a bit of miso paste. For a vegetarian version, omit the shrimp and bagoong, and use mushrooms and extra vegetables instead. The dish should have a soupy consistency, not too thick. If it's too thick, add a little water. If you prefer less bitterness, soak the bitter melon slices in salted water for 30 minutes before cooking. Fresh coconut milk makes a huge difference—if available, use it for the most authentic flavor.

This ginataang ampalaya represents the heart of Filipino comfort food—simple ingredients transformed through traditional cooking techniques into a dish that nourishes both body and soul. The creamy coconut milk tames the bitterness without eliminating it, creating a sophisticated flavor profile that becomes addictive once you develop a taste for it. Filipinos believe that bitter foods like ampalaya are essential for balanced health, and this preparation makes consuming them an absolute pleasure.

Ginataang Ampalaya with Chicken

Published: May 15, 2013 | Prep Time: 15 mins | Cook Time: 30 mins | Serves: 4-6

This lighter yet equally flavorful variation features tender chicken pieces simmered in rich coconut milk with bitter melon. The chicken provides a mild, versatile protein that absorbs the coconut and spice flavors beautifully while complementing the bitter melon's distinctive taste. This version is popular throughout the Philippines as a healthier alternative to richer meat preparations, making it perfect for everyday family meals. The chicken cooks relatively quickly, making this an accessible weeknight dinner option that doesn't sacrifice the depth of flavor characteristic of traditional ginataan dishes.

Ingredients

  • 1 1/2 lbs chicken thighs or drumsticks, cut into serving pieces
  • 2 medium bitter melons, sliced into rounds
  • 1 cup bitter melon leaves
  • 2 1/2 cups coconut milk
  • 1 cup coconut cream
  • 3 tablespoons cooking oil
  • 1 large onion, sliced
  • 6 garlic cloves, minced
  • 2 tablespoons ginger, julienned
  • 3 medium tomatoes, quartered
  • 2 tablespoons fish sauce
  • 3-4 Thai chilies, whole (for flavor without too much heat)
  • 2 bay leaves
  • 1 teaspoon black peppercorns, crushed
  • 1 tablespoon lemongrass, smashed (optional)
  • Salt to taste
  • 1/4 cup water or chicken broth

Instructions

  1. Brown the chicken: Heat 2 tablespoons of oil in a large, heavy pot over medium-high heat. Pat chicken pieces dry with paper towels and season with salt and pepper. Add chicken skin-side down and cook for 4-5 minutes until golden brown. Flip and brown the other side. Remove chicken and set aside.
  2. Sauté aromatics: In the same pot with the chicken drippings, add remaining oil if needed. Add onions and cook for 2 minutes until softened. Add garlic and ginger, cooking for 1 minute until fragrant and aromatic.
  3. Build the sauce: Add tomatoes and cook for 3 minutes, stirring occasionally, until they soften and release their juices. Add fish sauce and stir well to incorporate. The mixture should smell savory and inviting.
  4. Initial simmer: Return the browned chicken to the pot. Add 1/4 cup water or chicken broth, bay leaves, crushed peppercorns, and lemongrass if using. Cover and simmer for 10 minutes, stirring occasionally, until chicken is partially cooked through.
  5. Add coconut cream: Pour in the thick coconut cream. Bring to a gentle boil and cook uncovered for 5 minutes, stirring occasionally, until the cream reduces slightly and becomes glossy. The oil should begin to separate on the surface.
  6. Add bitter melon: Add sliced bitter melon to the pot. Stir gently to combine with the sauce and distribute among the chicken pieces. Cook for 3 minutes.
  7. Add coconut milk: Pour in coconut milk and add whole chilies. Bring to a gentle simmer. Cook for 8-10 minutes until bitter melon is tender but still has a slight crunch and chicken is fully cooked through (internal temperature of 165°F).
  8. Add leaves and finish: Add bitter melon leaves and cook for 2 minutes until wilted and tender. Taste and adjust seasoning with additional salt and fish sauce if needed. Remove bay leaves and lemongrass before serving.
  9. Serve: Transfer to a serving bowl and serve hot with plenty of steamed white rice. The coconut sauce is perfect for spooning over rice.
Chef's Tips: Chicken thighs stay more tender and flavorful than breast meat in this long-simmered dish, but use your preference. Browning the chicken before braising adds significant depth of flavor and color—don't skip this step. If the sauce seems too thin, remove the lid and let it reduce for a few minutes. For extra aromatic depth, add 2-3 kaffir lime leaves along with the coconut milk. The bitter melon should be tender but not mushy—watch the cooking time carefully. This dish keeps well in the refrigerator for 3-4 days and actually improves in flavor as it sits. Reheat gently on the stovetop, adding a splash of water or coconut milk if needed.

Ginataang ampalaya with chicken demonstrates the versatility of Filipino cooking, where different proteins can be seamlessly incorporated into traditional preparations. The chicken absorbs the aromatic coconut sauce beautifully while maintaining its tender texture, creating a dish that's both comforting and sophisticated. The mild flavor of chicken allows the bitter melon and coconut to shine, creating a balanced dish that appeals to a wide range of palates. This lighter version is particularly appreciated during warm weather when a less heavy but still satisfying meal is desired. In many Filipino households, this dish represents everyday comfort food—nutritious, flavorful, and perfect for family-style dining where everyone gathers around a shared meal.

Ginataang Dahon ng Ampalaya (Bitter Melon Leaves in Coconut Milk)

Published: May 15, 2013 | Prep Time: 10 mins | Cook Time: 15 mins | Serves: 4

This simplified yet incredibly flavorful version focuses exclusively on bitter melon leaves, showcasing their delicate texture and nutritional benefits. Without the bitter melon fruit, the leaves provide a milder bitterness that's more approachable for those new to this ingredient. This preparation is lighter than the previous versions and highlights the leaves as the star ingredient. Popular throughout the Philippines, especially in rural areas where fresh greens are abundant, this dish proves that simple can be spectacular when executed with fresh ingredients and proper technique.

Ingredients

  • 6 cups fresh bitter melon leaves, washed and stems removed
  • 1 1/2 cups coconut milk
  • 3/4 cup coconut cream
  • 2 tablespoons cooking oil
  • 1 medium onion, thinly sliced
  • 4 garlic cloves, minced
  • 1 tablespoon ginger, minced
  • 1-2 tablespoons bagoong or fish sauce
  • 2 Thai chilies, sliced (optional)
  • 1/2 lb medium shrimp, peeled (optional)
  • Salt and pepper to taste
  • Calamansi or lime wedges for serving

Instructions

  1. Prepare leaves: Thoroughly wash bitter melon leaves and remove any tough stems. Pat dry or spin in a salad spinner. The leaves should be clean and dry before cooking.
  2. Sauté aromatics: Heat oil in a large wok or deep pan over medium-high heat. Add onions and cook for 2 minutes until translucent. Add garlic and ginger, stirring for 30 seconds until fragrant.
  3. Toast coconut cream: Pour in coconut cream and let it cook for 3-4 minutes without stirring too much. The cream should reduce slightly and become aromatic as the oil separates. This "toasting" process intensifies the coconut flavor.
  4. Season the base: Add bagoong or fish sauce and stir well to incorporate. The sauce should smell deeply savory and rich. Add chilies if using.
  5. Add leaves: Add all the bitter melon leaves to the pan. They will seem like a huge volume but will wilt dramatically. Toss with tongs to coat the leaves evenly with the coconut mixture. Cook for 2 minutes.
  6. Add coconut milk: Pour in coconut milk and bring to a gentle simmer. The leaves should be submerged in liquid. Cook for 5-6 minutes until leaves are tender but still vibrant green.
  7. Add shrimp (optional): If using shrimp, add them now and cook for 2-3 minutes until they turn pink and are cooked through.
  8. Final seasoning: Taste and adjust seasoning with salt, pepper, and additional fish sauce if needed. The flavor should be creamy, savory, with a pleasant mild bitterness.
  9. Serve: Transfer to a serving dish and serve immediately with steamed rice and calamansi or lime wedges on the side for squeezing over the top.
Chef's Tips: Young, tender bitter melon leaves are best for this recipe—look for bright green leaves without blemishes. If you find the leaves too bitter, blanch them in boiling water for 1 minute before adding to the coconut milk. This dish is highly customizable—add small dried fish (dilis), salted fish, or even hard-boiled eggs for protein variations. For a creamier consistency, use more coconut cream and less coconut milk. The key to perfect ginataang dahon is not overcooking the leaves; they should be tender but not mushy. Leftovers thicken as they sit—thin with a little water or coconut milk when reheating. For additional Filipino recipes and techniques, explore Kawaling Pinoy for authentic Philippine cuisine.

Ginataang dahon ng ampalaya represents the resourcefulness of Filipino cooking, where every part of the plant is utilized and celebrated. The leaves, often overlooked in favor of the fruit, shine in this preparation as a nutritious, flavorful vegetable that absorbs the rich coconut sauce beautifully. This dish is particularly popular during the rainy season when fresh greens are abundant, and a hot bowl of ginataan provides comfort and warmth. The mild bitterness is believed to have cooling properties in traditional Filipino medicine, making this dish both delicious and healthful.

These three variations of ginataang ampalaya showcase the versatility of bitter melon in Filipino cuisine. Whether combined with shrimp, enriched with pork, or celebrated on its own with just the leaves, the common thread is the harmonious marriage of bitter and creamy flavors that defines this beloved dish. Each version offers a different experience while honoring the same basic principles—fresh ingredients, proper technique, and the balance of flavors that makes Filipino food so special. Serve any of these dishes with hot white rice, and you'll understand why ginataang ampalaya has remained a Filipino favorite for generations.