1 medium size eggplant
1 medium size bittermelon/ampalaya
lemon juice
salt and pepper
1/2 lb medium size shrimp,peeled and deveined
2 tbsp butter
2 tbsp cooking oil
5 cloves garlic
1 medium size onion
1 large tomato
salt
fish sauce
1 tbsp annato powder
1 cup water
chopped kinchay/Chinese celery
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