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Ensaladang Ampalaya
shared by Bernadette Lavin

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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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  • Home
  • About
  • Recipe Index
    • MAIN DISH
    • DESSERTS
    • BREAD / BAKING
    • RICE / RICE FLOUR RECIPES
    • SNACKS/APPETIZERS/SIDES
  • What's Cooking?
    • Kitchen Tools & Gadgets
  • All About Food
    • Kitchen Tips & Tricks >
      • Cooking Tips for Beginners
      • Cooking Techniques
      • Honey Natural Remedies
      • Perfectly Activated Yeast
      • How to Bake BREAD with SUCCESS
      • Measurement Equivalents
      • Glossary of Terms
    • Cakes & Creations
  • Contact Us
  • Privacy Policy
  • Disclosure & Disclaimer
  • RSVP
  • Blog