October 29, 2013

Ensaladang Ampalaya

Since the time I came back home, I've been experimenting with lots of dishes and  I'm trying to test my skill in budgeting.  I am now the official cook in the house and I do it upon the request of my two kids who had been longing to taste my dishes.  I couldn't blame them.  I was practically out of home for more than six years due to my work abroad.  I do cook for them once in a while when I'm on vacation but that's very seldom, so I also feel that I have to make it up with them.  I don't have much problem with my boy as he eats everything be it vegetables, meats or fish.  The one big challenge is my daughter who's really into meats.  She seldom eats vegetables and only chooses the ones she really likes which I can practically count using my fingers. :)

Right now, apart from baking, I'm much into cooking and I am hoping to get more recipes so I could try a variety of dishes.  I don't want to keep on repeating same dishes every week so I must exert extra time and effort to research and experiment.

I've seen one ensalada recipe using ampalaya and I think this is best to go with fried fish or grilled pork chops or liempo.  Thanks to lutongpinoy.info for the recipe.

2 medium sized ampalaya
2 pcs. Medium ripe tomatoes, sliced
1 regular sized onion, sliced
Salt to taste
1 tsp Sugar
¼ cup Cane Vinegar
1. Put water and sprinkle with salt in a crystal/plastic bowl.
2. Wash Ampalaya and remove seeds.
3. Sliced thinly and soak in water with salt.
4. In a bowl, dissolve sugar in cane vinegar.
5. Drain Ampalaya. Sprinkle with salt. Using a wooden or plastic ladle, add in all ingredients and mix well.

I got to try this next week. :)

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