pickled ampalaya

a good way to enjoy raw ampalaya is by pickling or in Filipino we say ensalada.. this recipe we picked up from Jarz, a colleague and neighbor. Hubby improvised by slicing the ampalaya thinly and soaking it in salt then squeezing out the liquid..this way the bitterness may be reduced..then we added chopped tomatoes, onions and ginger and juice of two lemons..season with salt, pepper and vinegar..the original recipe we tasted had green mangoes in it but i wasn't able to buy some today. the good thing about this ensalada is it can be kept in the fridge, thus i can buy some green mangoes and add it up tomorrow...goes well with fried foods, looking forward to eating this with boneless bangus..

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