Category : International Cuisine
Author : extremedzine
Hits : 3069
Date : 10/10/2004
3 cups ampalaya, thinly sliced 1/4 cup rock salt 1 tsp. rock salt 1/3 cup cane vinegar 2 tbsp. sugar 1/2 cup sliced onion 1/2 cup diced tomatoes 1/4 cup chopped wansoy 2 tbsp. MAGGI Chilli Sauce
1. Rub 1/4 cup rock salt into ampalaya, then blanch. Drain well.2. Combine rest of the ingredients and toss well, with ampalaya. Best served with grilled meat or fish.
Do not refrigerate tomatoes. They will retain their flavor and ripen correctly at room temperature. Once they are ripe, use within 3 days.
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