January 19, 2010



1 large ampalaya or bitter gourd

For marinade:
1/2 cup vinegar
1/4 cup sugar
1/2 teaspoon salt
pinch pepper

For dressing:
1/2 cup mayonaise
2 tablespoons pickle relish
2 tablespoons white onion, minced
3 hard boiled eggs, chopped
3/4 cup small shrimp, cooked and shelled
Salt and Pepper to taste

1. Slice ampalaya in half lengthwise, with a melon baller scram off all the white membrane. Wash and dry ampalaya and keep in the refrigerator overnight.
2. Slice ampalaya thinly. Put in a bowl and sprinkle with salt. Mash with the hand to extract juice. Wash off the salt with water and drain.
3. In a casserole, boil water and add a pinch of baking soda. Drop ampalaya and cook for about 5-7 minutes. Drain and refresh with tap water.
4. Put together marinade mixture in a bowl and add drained ampalaya. Marinate for 3-4 hours in the refrigerator.
5. Drain ampalaya very well. Mix in with the dressing ingredients and pile over a lettuce lined bowl. Serve well chilled.

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One response to "AMPALAYA SALAD"
Marie said:
April 19, 2010

my mom use to make this with carrots

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