—–YIELD: 4 SERVINGS—– 4 md Ampalaya (bitter mellon)
1/4 lb Pork
1/4 lb Shrimp
1 kg Tomato
1 sm Onion
3 ea Garlic cloves
4 ea Tb Patis
5 ea Tb Oil
3/4 c Water
2 ea Eggs
1/2 ts MSG
Wash and cut ampalaya in 2 inches, lengthwise. Remove the seeds and slice crosswise thinly. Scald and shell shrimp. Slice pork into small pieces. Peel and slice onions; peel and crush garlic. Slice tomato. In small amount of oil, saute garlic, onions, tomatoes, pork and shrimps, stirring constantly. When pork is half done, add water, patis, and MSG. Bring to a boil. When pork is done, add the ampalaya. Let it boil twice until ampalaya is cooked. Add beaten eggs and stir once or twice before removing from stove. Serve hot with rice.