Ampalaya Salad (Bitter Gourd Salad)
This salad goes well with fried food or other very rich food and the slight bitter taste from the ampalaya will neutralise the savoury taste.
Below is a salad recipe which uses fermented shrimps or bagoong. If this is not your taste or you have run out of it, a patis (fish sauce) is highly suitable.
Deliciously challenging to the taste buds. A true gourmet delight!
3 medium size bitter gourd (ampalaya)
1/2 tbsp salt
4 shallots, sliced finely
1 tbsp shrimp paste (bagoong alamang) or 1/2 to 1 tablespoon fish sauce (according to taste really)
2 large tomatoes, sliced
3 siling labuyo (bird’s eye chilies)
1 lemon, juiced or 1 tablespoon of fresh juice of kalamansi
Method of preparation:
Cut the ampalaya in half lengthwise and deseed. Cut in half rings (?).
Place the amplaya in a colander and then sprinkle the slice with the salt. Set it aside for half an hour to give the ampalaya time to absorb the salt to counter-balance its natural bitterness.
Wash after ‘curing’ the ampalaya and drain any excess liquid or moisture.
Put the ampalaya in a serving bowl, add the shallots, tomatoes, chilies and season with shrimp paste or fish sauce and lemon or kalamansi juice.
Leave to stand for 10-20 minutes, then serve.