Ensaladang Ampalaya (Bitter Melon Salad)

When the Enhanced Community Quarantine (ECQ) took effect in March this year in response to the COVID-19 pandemic, we were made to implement a skeleton schedule for a month. That caused most of us to report to work at least twice a week and work from home for the remaining days. Hubby was fortunate to arrive home from work before a lockdown was imposed in our region. That meant he would be home the whole time... and that also meant I had to prepare fish and veggie meals while he’s home.

And so while working from home since the ECQ started, I was challenged to think of veggie dishes to serve daily. Well, not only because hubby is home, but because we all need to boost our immune system with nutritious diet to fight the COVID-19 virus.

For this post, and the coming ones, I’m using the hashtags #ecq #ecqdiet #ecqdishes #ecqmeals #healthydiet

This is not the first time I’m posting about this dish—-Ensaladang Ampalaya (Bittermelon Salad) as I have  featured this several times in the past.

Oh, by the way, ampalaya is also known as bitter melon, bitter gourd, bitter apple or karela.

Well, this appetizer has become popular among my close friends at work. They have learned to love my concoction. 😜🤪😄 Here’s how I did it. 

Ingredients:

1 medium ampalaya, sliced thinly

1 medium onion, sliced thinly

3 medium tomatoes, seeded and sliced thinly

1/3 cup vinegar

1 tsp salt

1 tsp ground pepper

1 tsp sugar

Steps:

1. Mix ampalaya with onion and tomato slices.
2. Prepare dressing: mix vinegar, salt, pepper and sugar according to taste.
3. Add dressing to ampalaya mixture. 

See? It’s really that simple and easy! If you have a mandolin slicer cutting the ampalaya to the desired thickness would not be any hassle at all. Although a sharp knife can be one great buddy tool for this.

I used to squeeze ampalaya slices with salt as practiced by some people I know. However, you may do away with the squeezing. A healthier practice is not to squeeze off the juice from the ampalaya. It does remove the bitter taste, but you lose the nutrients, too! Now, I leave you to choose the lesser evil.

Click here to read my other ampalaya post where I used a mandolin.

The classic ensalada includes a mixture of ampalaya, onions and tomatoes with the
vinegar-salt-pepper-sugar dressing. But you may also make your own variation like adding cucumber slices. 

You may also add a tablespoon of olive oil. 

There you are! Now serve the grilled fish or pork liempo. They would make a perfect pair!

‘Til the next ECQ dish!
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Related post:
Bitter Melon and Cucumber Salad