The Alugbati Salad


2 cups young alugbati leaves
2 tomatoes, cubes
1 salted egg, cubes
1 medium red onion, chopped
1 cup water

1 cup vinegar
2 cloves garlic, minced
ground pepper
salt and sugar to taste

Cooking Preparations:

In a casserole, boil water and add alugbati leaves. Continue boiling for three minutes. Drain. In a platter, arrange alugbati leaves, tomatoes and salted egg. Garnish with red onion. For dipping sauce. Mix vinegar, garlic, sugar and salt to taste.

alugbati salad

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