- 2 cups Ampalaya, thinly sliced (bittermelon)
- ¼ cup Mama Sita's Coconut Nectar Vinegar
- ¼ cup Water
- 3 pcs Shallots
- 2 pcs Tomatoes, cut into round thin slices
- 4 tbsp Sugar
- 2 tbsp Salt
- a dash of Black Pepper
INSTRUCTIONS:
- Cut ampalaya into two, lengthwise. Remove the seeds. Slice thinly crosswise.
- Rub ampalaya slices with salt.
- Leave for 20 minutes. Squeeze out ampalaya juice. Remove excess salt with water. Squeeze out water.
- Cut shallots and tomatoes into thin, round slices. Chill the vegetables slices.
- For the dressing, in a small saucepan, mix Mama Sita's Coconut Nectar Vinegar and water and let it boil for 2 minutes.
- Lower the heat. Add sugar and black pepper.
- Stir continuously for two to three minutes. Let cool and serve with salad
- Arrange in a platter and serve with dressing.
Source: Kusina 101
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