The Alugbati Salad

Ingredients:

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

Sauce:
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

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.