Prep first by lightly massaging the sliced gourd in salt in a container then set aside for 30 minutes. Be generous with the salt if you want to lessen the bitterness.

After 30 minutes pour out the liquid from the gourd container and wash away the salt in running water. Do this a few times or else it well be too salty. Lightly squeeze every time. Drop in your pan of boiling water. Bring back to a boil then drain and set aside.

In a pan, saute grlic and onions in oil until fragrant. Then add your pork sisig meat. Season with knorr as you saute.

Leave it to cook. When it starts sticking to the pan, it's ready. Add your sliced tomato and juices. Mix well.

Lightly squeeze excess moisture out then drop in your gourd/ampalaya to your cooked sisig. Mix lightly, cook a few minutes before adding your egg.

I like eggs, so I added 2. It can be right off from the shell. Keep mixing/flipping with your spatula until the eggs cook. Season with salt and pepper to taste. Serve hot.