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UrMajestySiresFoodExperiments: Ampalaya or Bitter Gourd Salad

blog_april_ampalaya salad_watermark

I’m sharing this salad recipe, another ‘experiment’ that can be served as a side dish with fried or grilled fish or meat. There’s also a variation if you wish to have it a bit savory or spicy.

This recipe is not really new but with the coming holiday season, its a healthier alternative to side dishes with rich sauces and dips.

Hope you like it and thanks for the click!

Ampalaya Salad
Ingredients:
ampalaya or bitter gourd
salt, for rubbing the ampalaya
canned fruit cocktail, drained

Procedure:
– Thinly slice the ampalaya and rub with salt; Set aside for 20 to 3o minutes
– Wash the ampalaya with running water and lightly squeeze to remove excess water
– In a bowl, mix the ampalaya and fruit cocktail; Cover and place in the fridge for at least 1 hour before serving
– Best served as side dish to fried or grilled fish and meat

Variation, in lieu of fruit cocktail if you don’t like it a bit sweet:
tomato, sliced
cucumber, sliced
onion, sliced (red or white)
pineapple, sliced (or canned tidbits)
salt & pepper to taste
vinegar
sugar
chili, sliced or flakes

Procedure:
– Thinly slice the ampalaya and rub with salt; Set aside for 20 to 3o minutes
– Wash the ampalaya with running water and lightly squeeze to remove excess water
– In a bowl, mix the ampalaya and the rest of the ingredients; Cover and place in the fridge for at least 1 hour before serving
– Best served as side dish to fried or grilled fish and meat

 

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