Cardillo na Ampalaya

One of my old time favorite, Cardillo nga Amargoso in Ilonggo.

1/4 lb. pork butt, sliced into strips
1/4 lb. shrimp, peeled
2 pcs. large Ampalaya (bittermelon) sliced thin
1 med. onion, sliced thin
5 cloves garlic, crushed
2 pcs. eggs, beaten
salt and groundpepper to taste.

Cooking Direction:
Saute garlic, onion and pork till golden brown. Pour 1 cup of water to the sauteed pork, cover and simmer for 5 minutes. Add the shrimp. Season with salt and pepper. Simmer for another 5 minutes then add the slices of ampalaya and egg. Simmer for few more minutes uncovered and serve.


Daphne said...

Ive been wanting to make this
thanks for the post

will my american husband like it...?

Lee said...

Cardillo means with eggs, right? Like cardillo nga isda.. I just figured it out! Anyhow, namit ni nga dish, very healthy. Nowdays, the variety of ampalaya are less bitter than the ones they used before...making this dish appetizing to most people.

Cecilia MQ said...

Daph, is ur husband willing to try new taste? worth giving a try. if he wont like it then more for you :) remember dont stir once you add the ampalaya to lessen the bitter taste.

Lee, u r so right! this is my fav ampalaya dish. really good if u are low in blood. I have to try making ampalaya salad, good with salted egg.