I am preparing it the easiest and yummiest way I know how to -- sauteed with shrimps and left over rotisserie chicken.
Sauteed Bitter Melons (Guinisang Ampalaya) with Steamed Jasmine Rice
2 T canola oil
1 medium yellow onions, sliced
3 cloves garlic, sliced
4 Roma tomatoes, sliced
2-3 T fish sauce
1/2 lb. shrimps, peeled, veined, cut lengthwise
1 cup left over rotisserie chicken, shredded
4 medium bitter melons, seeded, sliced
In medium heat, add oil in pan. Add onion, then the garlic and cooked just until caramelized. Add tomatoes and cook until it starts separating from skin. Add the fish sauce and let it simmer for about 30 seconds. Add the chicken and the shrimp and cook until pink, about a minute. Stir in the bitter melons and cook until soften/transparent, about 10 minutes. Taste and add sea salt as needed. Remove from heat and serve immediately with steamed rice.