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Bitter Melon Salad ( Ampalaya Ensalada) |
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Bitter Melon Salad ( Ampalaya Ensalada) for 4 portions Ingredients: 2 meduim sized bitter melon (about 500gms) 3 ripe tomatoes 1 big white onion ½ cup vinegar 1 small can pineapple tidbits Salt & Pepper Procedures: Slice bitter melon thinly, cross-wise, soak in water for 3 minutes to lessen bitterness. Dice tomatoes and rough cut white onion. Drain the can of pineapple tidbits. Toss above ingredients in vinegar. Season with salt and pepper to taste. Refrigerate, serve cold. |
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Ingredients: - ½ kg medium squid, cleaned (head, ink sacs and tentacles discarded), outer purple skin peeled off (do not cut squid open)
- Japanese bread crumbs
- 1 egg, beaten
- ½ cup flour (any type)
- Oil
- Paprika
- Salt and pepper
- Mayonnaise
- Ketchup
Cooking Instructions:
- Slice squid into 1-cm (½-in) rings.
- Season with paprika, salt and pepper.
- Coat squid rings in flour, dip in egg and then dredge in bread crumbs.
- Heat oil in a wok and fry squid rings in medium hot oil a few pieces at a time until they turn golden yellow, about 1 minute. Do not overcook as this will make the squid tough.
- Remove squid rings from the wok and drain on paper towels.
- Serve with mayonnaise and ketchup dip as an appetizer.
Good for 4-5 servings. Bon Appetite!
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