How to Make Filipino Amargoso Salad Asian Cooking Recipe Cuisine

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Philippines Amargoso Salad (Bittermelon Salad)


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.


 Recipe Makes for 4 Servings:

 1 bitter melon (gourd), thinly sliced

 250 g (9 oz) raw prawns (shrimp)

 2 firm red tomatoes, peeled and diced

 2 hard-boiled eggs, chopped

 Dressing:

 60 ml (2 fl oz/¼ cup) white vinegar

 ½ teaspoon salt

 2 teaspoons sugar

 ¼ teaspoon freshly ground black pepper

 Directions:

 Blanch the bitter melon in a saucepan of boiling water for 1 minute, then drain immediately and cool.

 Put the prawns and 500 ml (17 fl oz/2 cups) water in a saucepan with a little salt over medium heat and cook lightly until they turn pink. Allow to cool, then drain well. Peel and devein the prawns and chop into pieces. Allow to cool.

 Put the bitter melon, prawn meat, tomato and hard-boiled egg into a large serving bowl.
In a small bowl, combine all the dressing ingredients, stirring well to dissolve the sugar. Pour over the salad and toss gently to coat. Cover and chill before serving.



 For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..



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