1.Chop the bitter gourd or the ampalaya and blend it to a smooth paste or puree with a little water.
2.In a large stock pot, pour the water, heat it and bring it to a boil.
3.Add chopped ginger, onion, chopped garlic, bay leaf, peppercorns, ½ teaspoon thyme and ½ teaspoon tarragon. Return to a low boil for 20 minutes.
4.Add all the meats. Bring back to a boil, and simmer for 30 minutes to tenderize.
5.In a colander, pour all the contents of the pot to strain and drain. Rinse with warm water.
6.Slice the meat into bite sized pieces and set aside.
7.In a wok, heat the cooking oil.
8.Add sliced ginger and cook for a minute.
9.Drop the garlic and brown it a little.
10.Add the chopped onion and gently toss the wok so that they are evenly cooked and become translucent.
11.Add the meats and a pour in a little water.
12.Continue to sauté on high heat for 10 minutes.
13.Add the remaining thyme and tarragon.
14.Pour in the fish sauce along with a little water.
15.Add the shrimp base and the chicken base. Toss the contents of the wok to mix everything together.
16.Add the hot peppers and the Sinigang mix. Mix it in.
17.Bring it to a boil, cover with lid and cook for 10 mins.
18.Add the bitter gourd paste and stir it in.
19.Cook for a couple of minutes to finish it off.
20.Plate it and serve right away.
You can choose to grill the meat after boiling to enable it to get a smoked flavor and deliciously charred and crisp skin prior to cutting into bite sized pieces.