Bittergourd (Ampalaya) & Tomato Salad

Ampalaya (Bittergourd) Salad, a refreshing Filipino salad perfect with fried fish or meat.

The salad is very simple to make and is a perfect accompaniment for dry, fried food, such as fish or pork chops. Because of the vinegar, it eventually turns into pickles, so you can store it in your ref for a prolonged period of time and just grab it when you have your next fried dish.



BITTERGOURD (AMPALAYA) & TOMATO SALAD

Ingredients:
1 big bittergourd (Pick the ones with big, wide ridges, vs those small ones with tightly packed ridges, as the former tend to have a less bitter taste)
1 large tomato, sliced thinly
1 onion, sliced thinly
1 tablespoon salt
1 cup vinegar
1 teaspoon white sugar
Black pepper to taste

Procedure:

1. Cut the bittergourd lengthwise and remove the pulpy centre. Slice the bittergourd crosswise, into thin slices. Set aside for about 30 minutes in a large bowl with all the salt.  This will draw out the moisture and bitter taste from the vegetable.

2.  Wash the sliced bittergourd quickly under running water. Throw out the water and squeeze it out from the bittergourd, using both hands. Squeeze hard!  Set aside in a strainer for a few minutes, to drain the excess moisture.

3.  Mix the dressing by dissolving the sugar and vinegar.  In another bowl, add the drained bittergourd and sliced tomatoes and onions. Pour the dressing over. Season with freshly ground black pepper.

4.  Store leftovers in a tightly sealed container and refrigerate.