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

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

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