Ampalaya Salad
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Instructions
Slice ampalaya in half lengthwise, with a melon baller scram off all the white membrane. Wash and dry ampalaya and keep in the refrigerator overnight.
Slice ampalaya thinly. Put in a bowl and sprinkle with salt. Mash with the hand to extract juice. Wash off the salt with water and drain.
In a casserole, boil water and add a pinch of baking soda. Drop ampalaya and cook for about 5-7 minutes. Drain and refresh with tap water.
Put together marinade mixture in a bowl and add drained ampalaya. Marinate for 3-4 hours in the refrigerator.
Drain ampalaya very well. Mix in with the dressing ingredients and pile over a lettuce lined bowl. Serve well chilled.
