Ensaladang Ampalaya
shared by Bernadette Lavin

INGREDIENTS:

• 4 or 5 large ampalaya or bittergourd (approximately 2 kilos)
• 1/2 liter vinegar
• 1  1/2 to 2 cups white sugar
• 2 teaspoons iodized salt
• 1 teaspoon black pepper

For Garnishing:

• 3 hard boiled eggs
• 1 cup hipong palaisdaan (boiled small shrimp) shelled and deveined
• 3 medium sized tomatoes
• 2 medium sized onions (cut into rings and detached) optional

​PROCEDURE: 

• Have a basin of water with salt ready for soaking the ampalaya in. 
• Cut ampalaya in half, use a spoon to remove seeds and pit. 
• Cut diagonally into thin slices. Soak in the salted water for at least 30 minutes. Rinse thoroughly. Then pour warm water (not too hot or boiling) over the ampalaya and set aside.
• Mix the vinegar, sugar, salt and pepper. Rinse ampalaya again and squeeze out excess water from the ampalaya. 
• Place ampalaya in a large salad bowl. 
• Pour in vinegar mixture and toss. 
• Garnish top with sliced boiled eggs, sliced tomatoes and boiled shrimp.

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