Ampalaya salad |

Ampalaya salad

In mid-2004, a friend shared her recipe for ampalaya (bitter melon / gourd) salad. Ampalaya is not in my list of favorite vegetables, I tried the salad once, it was good but the bitterness of the ampalaya still bothered me despite having steeped the ampalaya slices in salt before adding the pickling solution. It’s been more than 11 years and I’ve found a good trick. The bitterness will always be there, salting only minimizes it but by adding more flavors to the salad, the bitterness can be masked that it becomes quite negligible.

So, I figured it was the best time to embark on an ampalaya binge.

First, I wrote a more comprehensive guide on choosing ampalaya and how to prep it to remove as much of the bitterness as possible.

Then, I wrote two recipes. The first is a new pickled ampalaya salad recipe with two choices — Filipino or Vietnamese flavors? — for the pickling solution and a whole lot of options for garnishes and toppings to really make the pickled salad pop.

Ampalaya and pork stir fry

The second recipe is a pork and ampalaya stir fry. Filipinos are so used to ampalaya con carne but pork and ampalaya go together well too especially when cooked with fermented black beans (tausi). If you want an even more exciting version of ampalaya and pork stir fry, see my recipe for ampalaya con with lechon kawali.

The 2004 ampalaya salad post and recipe are on page two; I’m just keeping it there for reference.

Pages: 1 2

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The Author

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

16 Responses

  1. Chrisyl DG. Medina says:

    How can i make an embutido ampalaya? What are the best ingredients?

  2. Connie says:

    I wouldn’t know.

  3. Mauie says:

    The procedure is quiet the same as making atchara. I make atchara with ampalaya, too.

    We make ampalaya salad, just the way you did but, without the cooking part. It’s like kilawin. we just mix ampalaya meat sliced thinly, minced onions, sliced tomatoes, vinegar, salt and pepper to taste, and sugar. Then we chill it before serving.

  4. rodelyn says:

    hello po ask ko lng kong paano gumawa ng atchara?:???:

  5. cleo says:

    i like to try this chilled ampalaya salad

  6. MarK Gelo says:

    Kaya nyo ba gumawa ng Ampalaya pie!!!!!!!

  7. Diocelyn Tan says:

    Hi!!! Gusto sana naming gawin na feasibility study yong ampalaya na atchara… pero hindi namin alam panu umpisahan. Sa tingin nyo, ok po ba ito as a business?? Dahil yong ang pinapagawa sa amin…

  8. Kristine says:

    Hi! asko ko lang po kung ano yung ma issugest nyo na brand ng vinegar?

  9. Alfonso says:

    Hello Ms. Connie,
    I am an expatriates here is Saudi Arabia and I found your blog nice and helpfull fo me cooking my own food. I just want to add on the above procedure of preparing an ampalaya to eliminate its bitter taste. I have learned this on one Thailand restaurant here in Saudi. From what I learned the procedure of cleaning and cutting is the same, the only difference is that you are going to put it in an iced cold water with salt without squeesing it thus making the ampalaya crisp to eat yet the bitter taste has been reduced remarkably. Try this on one of your ampalaya with eggs or ampalaya con carne.

  10. eulogio oficiar says:

    i realy love to eat ampalaya.kaya i just want to try to make a ampalaya sandwich ano po kaya sa tingin nio mam connie? un po kasi ung naisip kong gawing feasibility, ano po maipapayo po nio? salamat po

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