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Ampalaya (bitter melon) is one of the most popular vegetables in the Philippines, but it is no secret that there are people who are not a fan of its taste.

Nonetheless, there are still those who enjoy ampalaya because of its nutritional value and benefits, like Kapuso news personality Susan Enriquez.

But did you know that she eats ampalaya with a twist?

In the January 16 episode of GTV's cooking talk show Lutong Bahay, Susan Enriquez shared with Mikee Quintos and Kuya Dudut her own take in ampalaya.

The special ingredient? Filipino biscocho!

If you want to recreate Susan's ampalaya dish, follow the ingredients and procedure below:

INGREDIENTS:

Oil
Onion
Garlic
Tomatoes
Shrimp
Fish sauce
Water
Ampalaya (bitter melon)
Biscocho

PROCEDURE:

1. Pour oil into a hot pan.
2. Saute onion, garlic, and tomatoes.
3. Mix shrimp in the pan and season with fish sauce.
4. Make shrimp stock by mixing shrimp skin, head, and water, then pour into the same pan.
5. Put thinly sliced ampalaya in the pan.
6. Once cooked, put crushed Filipino biscocho and serve.

According to Susan, she got the recipe from her grandmother and mother.

“Recipe 'yan sa lola ko pa 'tapos sa nanay ko. At dahil ang ampalaya ay isa sa mga pinakamasustansiya gulay, so talagang minaster ko,” said Susan.

(This is my mom and grandmother's recipe, and because ampalaya is one of the healthiest vegetables, I really tried my best to master it.)

She added, “Siyempre, kapag nagluluto ako nito, lagi kong naaalala 'yung lola ko. Ganoon nga siya, 'yung traning niya sa amin. Ito 'yung pagkain namin kasi ito 'yung na-harvest niya sa bukid, e.”

(Whenever I cook this, I always remember my grandmom, especially because she trained us to eat whatever is on the table because that is her harvest from the farm.)

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