Gaaaha. I realized I have not posted here for a long time. I miss the ampalaya-pineapple salad my mom used to make, so I'll try to re-create it here. The sweetness of the pineapple is supposed to balance out the bitterness of the ampalaya, so make sure the pineapple, if fresh, is sweet. Otherwise, you can use the canned sweetened variety used to make fruit cups.
Ampalaya-Pineapple Salad
Ingredients:
2 medium-sized ampalaya
1 small sweet pineapple, or 1 439g can of pineapple tidbits in sweet syrup
salt to taste
1. Slice the ampalaya lengthwise and remove the pithy part with the seeds.
2. Now slice the ampalaya crosswise, the thinnest slices you can manage. Wash the slices in water and squeeze to remove some of the bitterness. Sprinkle with 1/2 teaspoon of salt and squeeze again (this is important! my mom says it makes the ampalaya less bitter).
3. Slice the pineapple into bite-sized pieces. Alternately, if using the canned type, drain of syrup (you can put the syrup aside to use in other dishes; I use it to make pineapple-flavored jello, for one).
4. Mix ampalaya and pineapple tidbits in a bowl. Add a dash of salt and pepper to taste.
Serves about four to six.
This is a recipe I was taught in high school, umpteen years ago, actually. It is different from your usual run-of-the-mill atchara recipe, as it takes longer and is kind of messy, but it is yummier, since the flavor gets more ingrained in the pickles. At least from my point of view. LOL. I still make it when I have the time, as the ingredients need to be prepped a week in advance.
Mixed Sweet Vegetable Pickles
Two medium-sized unripe papaya (green or yellowish, but not ripe)
One bunch eggplants (about 5 - 6 medium-sized ones)
One bunch ampalaya or bitter gourd (about 3-5 medium sized ones)
Two medium sized onions
One head garlic
One head cauliflower
Three big red bell peppers or four medium-sized ones
Four to five jars for pickling
About 16 cups of water
One and a half cups of salt (one cup of salt to 10 cups of water)
One teaspoon of alum powder
Five cups of vinegar
Five cups of sugar
1. Cut the papayas in half lengthwise and shred into strips using a shredder; if you do not have one, a fork will do. Slice the eggplants, ampalaya and onions into bite-sized pieces. Peel the garlic cloves and cut each in half. Also break the cauliflower into bite-sized pieces and cut the bell peppers into strips. Wash.
2. In a container, mix 16 cups water, one and a half cups of salt, and one teaspoon of alum powder until thoroughly dissolved. Place shredded and sliced vegetables in pickle jars and fill with brine solution. Cap tightly and store in a cool dry place for a week.
3. After a week, take the vegetables out from the brine solution and wash thoroughly until water is clear. Don't worry if the vegetables look discolored; discard any moldy parts, however. You can also use your pickle jars for the finished pickles if you wash and sterilize them.
4. In a big wok or kawali, mix five cups of vinegar and five cups of sugar and heat slowly while stirring. When sugar is thoroughly dissolved and vinegar begins to simmer, add the vegetables and mix for about five minutes or until the briny smell of the vegetables has been removed. Remove from fire and place in jars, filling with the sugar-vinegar solution to the brim. Seal tightly.
Makes about four to five jars.
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