Ginisang Ampalaya (Sauteed Bitter Melon)

Slice the ampalaya in half lengthwise and remove the seeds. Slice thinly. Soak in water with a bit of salt for about 10 minutes to reduce the bitterness, then rinse and drain well.

Heat oil in a pan over medium heat. Sauté garlic and onion until fragrant and soft.

Add the tomatoes and cook until they are softened.

Add the sliced ampalaya to the pan. Stir well and cook for about 2-3 minutes.

Add soy sauce (if using) and season with salt and pepper. Mix well.

Pour in the beaten eggs. Let them sit for a few seconds before gently stirring, allowing the eggs to set slightly before mixing with the vegetables.

Cook until the eggs are fully set and mixed with the ampalaya. Taste and adjust seasoning if needed.

Transfer to a serving plate and enjoy hot with steamed rice.