Bitter Melon Salad

Ingredients:

1/2 kg ampalaya(bitter melon) seeded, sliced thinly
1/4 cup rock salt
3 tbsp white sugar
1/4 cup vinegar
1/4 tsp iodized salt
1/8 tsp ground black pepper
1/4 tsp sesame oil
1 pc tomato. sliced
1/2 pc onion, sliced

Procedure:

1. Mix ampalaya with 1/4 cup rock salt. Let stand for 30 minutes.
2. Mix together sugar, vinegar, salt, pepper, and sesame oil.
3. Squeeze the ampalaya. Wash and drain in the strainer.
4. Transfer drained ampalaya in a bowl.
5. Pour vinegar mixture, seal the bowl and toss well. Chill.
6. To serve, arrange in a bowl. Top with tomatoes and onions.

Carrots-Sayote Salad

Ingredients:

2 medium carrots, boiled and cut into 1/2" cubes
1/2 kilo sayote, boiled and cut into 1/2" cubes
100 g baguio beans, blanched and cut into 1/2" cubes
1 can (439g) Del Monte Pineapple Tidbits, drained
1/2 cup mayonnaise
1/4 cup evaporated milk

Procedure:

1. Combine vegetables with Del Monte Pineapple Tidbits. Toss until well mixed.
2. Mix mayonnaise and evaporated milk. Season with 2 tsp salt, 2 tsp sugar and 1/4 tsp pepper. Blend well.
3. Toss dressing with vegetable-pineapple mixture. Mix well. Chill until ready to serve.

Makes 8 servings.

Shrimp and Cabbage Salad with Mustard Dill Mayonnaise

Ingredients:

250g cabbage, shredded
8 pcs medium size shrimps
1 bunch fresh dill
100g carrots, cut into thin strips
250 ml lady's choice mayonnaise
15 ml lady's choice vinegar
50 ml lady's choice corn oil
5 ml lady's choice mustard
2 cups tomatoes, cut into strips
3 pcs green beans, cut diagonally (pre-cooked)
knorr worcestershire sauce, to taste
sugar, to taste
lady's choice salt, to taste
lady's choice pepper, to taste

Procedure:

1. Dredge in a little flour and sear the shrimps with a little lady's choice corn oil, then remove and keep warm.
2. Make dressing by combining the lady's choice corn oil and lady's choice vinegar. Add the lady's choice mayonnaise and lady's choice mustard then mix thoroughly.
3. Add the chopped dill, and the sugar, knorr worcestershire sauce, lady's choice salt and pepper to taste.
4. Combine the cabbage and carrots with the dressing.
5. Place shrimps as a topping and garnish with tomato strips and green beans.

Thai Shrimp Salad

Ingredients:

2 cups water
1/4 kg white shrimps, fresh, medium size
2 tbsp spring onion, chopped
1 stalk lemon grass, diagonally sliced
1/2 tsp red chilli pepper, chopped and seeded
1 tsp garlic, chopped
1 tbsp calamansi juice
1 tbsp fish sauce(patis)
2 tsp salad oil
4-6 pcs lettuce leaves
3 sprigs coriander leaves

Procedure:

1. Put water in a saucepan. Bring to boil.
2. Add shrimps. Let simmer 2 to 3 minutes or till shrimps turn pink.
3. Using a handy strainer, drain immediately to prevent shrimps from further cooking.
4. Remove shell from shrimps leaving tail intact. Devein shrimps.
5. In a bowl, combine green onion, lemon grass, chilli pepper, garlic, calamansi juice, fish sauce and oil. Mix well.
6. Add shrimps. Seal bowl. Toss to coat well. Chill.
7. Just before serving, toss again.
8. Serve on lettuce-lined plate with coriander leaves.

Variation:

May replace shrimp with squid or crab meat.