Wash and cut bitter melon in half lengthwise.

Remove the inner white flesh and seeds.

Slice the bitter melon diagonally about ¼ inch thick.

In a bowl, add 4 cups of warm water and 4 teaspoons of salt.

Submerge the sliced bitter melon for about 30 minutes.

Drain water and rinse well.

Fry bitter melon about a minute or two on each side before sauteeing. Frying also helps in lessening bitterness and the same time it maintains its crisp texture.

Pour oil in pan over medium heat.

First, saute onion for 3 minutes.

Add garlic and cook for 3 minutes or until golden.

Add tomato and cover pan.

When tomato is soft, crush with a flat spoon and cook for another 2 minutes.

Stir-in fish sauce.

Toss-in pork and cook until pale.

Add shrimp and saute for 2 to 3 minutes or until it turns orange.

Pour 1 cup of water and let it boil and simmer for 3 minutes.

Add fried ampalaya and stir for 30 seconds.

Move all the ingredients to the side of pan. Slowly pour beaten egg white and stirring constantly so egg white doesn’t coagulate. Note: Egg white is optional if allergic to it.

Season with salt or fish sauce, if needed.

Serves 4 to 5 people. Enjoy!