Thank you!

We are delighted and grateful to readers who quickly responded to our call for ampalaya (bitter gourd) salad recipes. The recipes came from homemakers in Laguna, Batangas and Metro Manila, as well as a food chain professional and even from a cookbook we did not know anything about. They vary from the traditional to the more sophisticated ways of preparing it, all very much welcome, which we are sharing with our readers.

All recipes have some ingredients in common, like vinegar, sugar, onion and red eggs. Preparation is the same. What is interesting are the added elements showing the originality of those who did the recipes.

The most traditional came from Photomania Icafe in Alaminos, Laguna which we consider the most basic recipe from which evolved the many innovations.

Ingredients. 1 ampalaya, 2 red tomatoes, 2 red eggs, 1 tbsp vinegar, 1 tsp sugar, 1 white onion, salt to taste. Procedure. Dice the ampalaya, put salt and wash in lukewarm water. Cut tomatoes, red eggs and onion into small cubes. Drain and squeeze water off ampalaya. In a bowl combine everything. Serve.

Ethel Altarejos of Makati includes cubed ripe mangoes and uses native vinegar (tuba), while Susan Cariño from Batangas City is partial to using sea salt, apple cider and garlic. Nana Go Fuentes of Loyola Grand Villas in Quezon City, a widow in her 80s, has done ampalaya for years to relieve constipation. She does this with calamansi juice instead of vinegar and fish sauce ( patis) in place of sugar.

From Clara Lapus of the Mama Sita chain comes a recipe also using sea salt, but she prefers sibuyas tagalog (small shallots), plus for dressing she uses their own brand of tuba and Tropic white sugar with ground pepper. Shirley de Jesus of the Lipa Institute of Culinary Arts, De La Salle Lipa, discovered the recipe from The Philippine Cookbook by Virginia Roces de Guzman and Nina Daza Puyat (daughter of the late culinary doyen Nora Daza). The ampalaya salad recipe in this book is by Julia Daez. This is a Westernized version, using mayonnaise, pickle relish and baking soda. It is suggested to be served on a bed of lettuce.

There you are, not one but six versions of the Filipino ampalaya salad. The technique applied is the same, but the different elements infused and added in the dish are “originals” of those who prepare and serve this, which can go very well with fried meats or fish.

Choose your favorite innovation and serve it to your family. We know our friend who initially asked for the recipe will be very pleased with this expanded collection.

Have a refreshing salad this Sunday!