Monday, October 5, 2015

Ampalaya and sotanghon with Hipon

Yumminess overload :-)

2 cups sliced ampalaya
200 grams shrimps
3 cloves garlic (minced)
1 small onion (minced)
200 grams sotanghon (cooked and drained)
salt and pepper to taste

1. Saute the garlic and onion then add the shrimps and stir until it changed color.
2. Add the bitter melon (ampalaya) then stir for a minute or until almost half cooked.
3. Add the cooked sotanghon, salt and pepper then stir until done.
4. Serve and enjoy.


  1. Hello, I would like to ask ahmmm how can I cook the Sotanghon? Do I need to boil? Sorry this is my first time to cook. �� Thank you.


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