Ginisang Ampalaya with Sotanghon

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
• Salt to taste

INSTRUCTIONS:

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

Shrimp juice

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

Render Fats from Pork

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

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

Source : Pinoy Hapagkainan

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