As years go by, I think I have finally perfected making the not-so-bitter Ampalaya (Bitter Melon) Salad. I am going to share this to those who love this green veggie and the first-timers who dare to taste it.
3 tomatoes chopped into medium pieces
1 white onion chopped into small pieces
2 salted red eggs (itlog na maalat/pula) chopped into medium pieces
1 large ampalaya cut into half and then sliced thinly horizontally
4 huge calamansi
2 tablespoons vinegar
4 teaspoons sugar
1 teaspoon pepper
1. After cutting all the ingredients, soak the ampalaya (bitter melon) in water with 1 tbsp of salt. Wait for about 15 to 30 minutes, then start squeezing the ampalaya until all its juice is gone. (note: the longer you soak it, the less bitter it would be).
2. Mix all the veggies and egg together. Add pepper, sugar and vinegar on the salad. Squeeze 4 calamansi on the salad, but make sure not to include the seeds. Taste it to add sugar, if the salad is too sour.
3. Put the salad in the refrigerator before serving. If it gets too watery, then remove the excess sauce. The salad is best served cold. I made it as a side dish for my pork chop and it was a superb combination. It is also perfect with pork/chicken adobo.
I hope you enjoyed the Ampalaya Salad and finally learn to love this green veggie like I do. Check out my other recipes Beef Sukiyaki and Ginataang Hipon.
NOTE: I am not a professional chef or cook, but I do cook cos i love to eat :)