Ampalaya Bitter Gourd Salad Food

ATCHARANG AMPALAYA

Steps:

• In a pot pour vinegar, sugar, salt, garlic, and ginger then cook in medium heat until the sugar and salt are dissolved then set aside.
• Prepare a large bowl with water and salt
• Cut the bitter gourd into thin slices then soak it in water with salt. Let sit for a few minutes to release the bitter taste of the gourd.
• Julienne radish, carrots, bell peppers, and slice pineapple bits to a smaller size.
• Drain ampalaya/bitter gourd from the water and salt mixture and rinse in running water. Remove excess water and add the other vegetables.
• Pour pineapple juice and the pickling solution and add the ground pepper. Gently mix to combine the vegetables and coated with pickling solution.
• Transfer in clean, sterilized jars or containers with lids. Cover tightly and place in room temperature.
• Let sit for at least 24 hours before consuming. Bon appetit!

AMPALAYA (BITTER GOURD) SALAD

Steps:

• Put the finely sliced Ampalaya or bitter gourd in a small bowl. Add the mayonnaise, Himalaya salt, fresh ground pepper, and dash of brown raw sugar. You can also use 3 leaves of Stevia leaves finely cut. Mix it. Add the red wine vinegar and mix.
• Add the finely cut in cubes: celery, red bell pepper and shallots. Mix it thoroughly. You can always taste it and add more ingredients depending of what you like the salad to taste.
• Add the tomatoes cut in small cubes.
• Add chives and the mint leaves.
• Mix well and put it in the refrigerator for 2 hours. Serve cold and with mint leaves.