Ensaladang ampalaya is a Filipino side dish made with raw bitter melon, tomatoes and onion. It is served alongside fried or grilled food and steamed rice.
Most Filipino dishes are sharing-dishes which means we have plates of protein or vegetables and if we have fried protein like fish we pair it with a salad and we never forget our rice. Ensalada is one of them. Ensaladang ampalaya pairs well with fried or grilled fish or meat because it freshens the palate after a bite of something rich.
This salad is prepared using raw bitter melon which is mellowed by rubbing with salt and wash it off.
My mum loves this dish. She would it eat with rice and nothing else and she would be happy with it. She always likes it bitter, that means if she made it for herself she does not salt it at all. I grew up with her saying the bitter the better so I like it that way too.
Mum is Ilocano and she really likes her bitter melon salad with bagoong, Filipino fermented fish.
This recipe shows how to make it mellow but you can always skip the salting and washing part if you have grown to like bitter melon.
What is ensaladang ampalaya?
Ensalada means salad and amapalaya means bitter melon. It is quite straightforward and easy to put together. This is a home cooked dish and not usually found in places to eat. Ensaladang amapalaya is also called ampalaya salad. Whichever it is called this dish is delightfully fresh and delish.
Ingredients and substitutions for ensaladang ampalaya
The ingredients listed below except for the bitter melon could be substituted or omitted. This ensaladang amapalaya recipe is vegan. You are very much welcome to try it with bagoong, Filipino fermented fish, or fish sauce to experience the Ilocano way of making bitter melon salad.
Bitter melon
Salt
Red Onion – substitute with other types of onion and even shallots
Tomatoes – plum tomatoes were used in the recipe but use any tomatoes available to you, keep in mind the water content and slice them as small as you prefer to go with the slices of bitter melon
Soy sauce – make it with tamari sauce to go gluten-free or if you have fermented fish or fish sauce give it a try, however, the latter ingredients will not make the dish vegan anymore.
Ground black pepper or chilli pepper
How to make ensaladang ampalaya
Prep the bitter melon – Cut the bitter melon in half. Scoop the seeds out. Slice diagonally as thinly as you prefer. Put in a bowl, sprinkle with salt, combine and set aside for 10 to 15 minutes.
After 10 or 15 minutes, pour enough water to cover the bitter melon. Squeeze the water out of the bitter melon. Discard the water.
Prepare the tomatoes and onion – Slice the onion, set aside. Do the same with the tomatoes.
Combine – In a clean bowl, combine all the ingredients. Toss well and taste.
Optional: top with chopped spring onion before serving.
Frequently Asked Questions
Leftovers and Storage
It would be ideal to serve and eat bitter melon salad straightaway but if there were any leftovers, keep them in an airtight container and consume within the day it was made. Keep in mind that the textures and moisture content will be released when left to soak.
How to reduce the bitterness of ampalaya or bitter melon?
Reduce the bitterness of bitter melon by sprinkling salt and let it sit for about 10 minutes. Massage the salt, rinse and squeeze the water out. Another way to lessen the bitterness is to blanch the sliced bitter melon in boiling water for a minute, scoop out and place in an ice bath to stop the cooking process.
Try these sides and salads next:
Eggplant Salad or Ensaladang Talong
Radish Salad or Ensaladang Labanos
Watch this short cooking video showing how to put together ampalaya salad.
If you make this, please leave a comment and a review to let us know how you liked this recipe.
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Ensaladang Ampalaya (Vegan Bitter Melon Salad)
Ingredients
- 200 grams bitter melon sliced thinly
- 1-2 tbsp salt
- 1 small red onion sliced
- 4-5 plum tomatoes sliced
- 1 tbsp soy sauce or tamari sauce or non-vegan/vegetarian alternatives
- ground black pepper to taste
Instructions
- Cut the bitter melon in half, scoop the seeds out and slice thinly.
- Place in a bowl, sprinkle with salt, toss to coat evenly then leave to sit for 10 to 15 minutes.
- Meanwhile, slice the tomatoes and onion respectively and set aside.
- After 10 to 15 minutes, rinse the bitter melon and squeeze the water out gently.
- In a clean bowl, combine all the ingredients. Toss well and taste. Serve and enjoy.
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