Dish of Ampalaya Salad
(click to enlarge)

Ampalaya Salad


Philippine   -   Ensalada de Ampalaya
Makes:
Effort:
Sched:
DoAhead:  		 2 #
**
20 min
Most		 An excellent use for healthy 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.

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8
6
5
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1/2
2
1/3
1/2
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oz
oz
oz
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c
t
t
t
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-- Vegies
Bitter Melon (1)  
Tomatoes
Onion, red
-- Dressing
Vinegar (2)
Sugar
Salt
Pepper
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Make   -   (20 min + 30 minutes if you salt the Bitter Melon)
  1. In a small jar, mix all Dressing items. Set aside for the Salt and Sugar to completely dissolve.
  2. Split AMPALAYA in half lengthwise. Scrape out the seed mass with a spoon. Slice about 1/8 inch thick.
  3. IF you feel you must try to reduce the bitterness, sprinkle liberally with salt and let sit, tumbling now and then, for at least 30 minutes. Rinse in two changes of water to remove salt.
  4. Cut TOMATOES into about 3/4 inch chunks.
  5. Cut ONION in quarters lengthwise and slice thin crosswise.
  6. Combine all Vegies items in a mixing bowl and tumble until evenly distributed.
  7. When ready to serve, shake up the Dressing and pour over Vegies. Tumble to coat well.
  8. 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. California grown Bitter Melon doesn't seem to me as bitter as it used to be. For details see our Bitter Melon page.

  2. Vinegar:

      If possible use one of the fine Philippine natural cane vinegars, though coconut or palm vinegar would be fine too. Rice vinegar would also work. If only distilled white vinegar is available, replace 2 tablespoons with Water. For details see our Vinegars and Souring Agents page.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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