Serving
Click to Enlarge

Ampalaya & Cucumber Salad
Philippine
  -   Ampalaya & Pipino
Makes
Effort:
Sched:
DoAhead:
2 #  
**
45 min  
Most
This is one of my favorite ways to use Bitter Melon. In the past, raw salads were little seen in the Philippines except in hotel restaurants serving Westerners, but they seem to be catching on now - this one is patterned closely after one from a .ph Web site.



8
ar
10
6
5
-----
3
4
2
1/3
1/4
-----
oz

oz
oz
oz
---
T
T
t
t
t
---
Bitter Melon (1)  
Salt
Cucumbers (2)
Bell Pepper, red
Onion, red
-- Dressing
Vinegar (3)
Water
Sugar
Salt
Pepper
---------
Make   -   (45 min - 15 min work)
  1. Split AMPALAYA in half lengthwise. Scrape out the seed mass with a spoon. Slice about 1/8 inch thick.
  2. IF you feel you must try to reduce the bitterness, sprinkle liberally with salt and let sit, tumbling now and then, for about 1/2 hour. Rinse in two changes of water to remove salt.
  3. Slice CUCUMBERS about the same thickness as the Ampalaya.
  4. Dice BELL PEPPER about 1/4 inch on a side.
  5. Cut ONION in quarters lengthwise and slice thin crosswise.
  6. Place all Vegetables in a mixing bowl and tumble until evenly mixed.
  7. In a separate bowl mix all Dressing items. Stir now and then until the Sugar is completely dissolved.
  8. When ready to serve, pour Dressing over Vegetables and tumble to coat well.
  9. Serve cool or lightly chilled.
NOTES:
  1. Ampalaya:   [Bitter Melon] Actually a gourd, not a melon, this vegetable is sold in most produce markets serving a South or Southeast Asian community as it is very popular in those regions. For details see our Bitter Melon page.
  2. Cucumber:   Preferably use an unwaxed cucumber that doesn't need to be peeled or seeded, like the Persian, European or Japanese. Second best would be Kirby, which do not need peeling but do need to be seeded. If all you have is the standard waxed green blimps you will need to both peel and seed them.
  3. Vinegar:   If possible use one of the fine Philippine natural cane vinegars, though coconut or palm vinegar would be fine too. If not available you can use distilled white vinegar, but add an extra tablespoon of water to the dressing. For details see our Vinegars and Souring Agents page.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
sgv_ampacuk1 140401 inet   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.