Today, we didn't have the usual Jolibee meals which Billy, my husband take home every Saturday, so I fried some dried danggit (rabbitfish) and pusit (squid). Perfect for fried eggs and fried rice for breakfast! But that's not what this post is all about. Today, I'm featuring the Ampalaya and Pipino Salad (Bitter Melon and Cucumber Salad) I made for lunch.
I discovered this new salad recipe from Yummy Magazine (again!). Yes, the same September 2012 issue where I got the Pork Stew in Unripe Mango recipe I featured last week.
Very easy to prepare... here's how:
1 bitter melon (ampalaya), seeded and thinly sliced
1 cucumber (pipino), thinly sliced
1 red bell pepper, cored and sliced into small cubes
1 medium-sized red onion, thinly sliced
3 tablespoons white vinegar
5 tablespoons water
1 tablespoon sugar
salt and pepper, to taste
- In a bowl, toss together bitter melon, cucumber, red bell pepper and onions. Chill until ready to serve.
- Make the dressing: In a separate bowl, combine vinegar, water and sugar. Mix until sugar is dissolved. Season with salt and pepper.
- Drizzle vinegar dressing over salad. Toss and serve.
For this recipe, instead of slicing thinly the bitter melon and cucumber, I used my mandoline slicer such that I had very, very thin and small slices of both. The juice naturally came out so I didn't add water anymore.
Now, the finished product...