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Ensaladang Ampalaya


  •        2 cups ampalaya, sliced thinly
  •        2 tbsps rock salt
  •      3 pcs sibuyas tagalog (shallots)
  •      2 pcs tomatoes round thin slices


  •         4 tbsps Mama Sita’s Premium Vinegar
  •        4 tbsps water
  •      4 tbsps sugar
  •      a dash of black pepper



  1. Cut ampalaya into two, lengthwise. Remove the seeds.  Slice thinly crosswise.
  2. Rub ampalaya slices with salt. Leave for 20 minutes.
  3. Squeeze out ampalaya juice. Remove excess salt with water. Squeeze out water.
  4. Cut shallots and tomatoes into thin, round slices. Chill the vegetables slices.
  5. Arrange in a platter  and serve with dressing.
  6. For the Dressing: In a saucepan, mix vinegar and water and let it boil for 2 minutes
  7. Lower the heat. Add sugar and black pepper. Stir continuously for two to three minutes. Let cool and serve with salad.


Makes 4-5 servings

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