To make the dish the vegetables are just blanch in boiling water taking consideration that the leafy vegetables will cook faster. There is no hard rule on how to prepare boiled vegetable salad, any king of similar type of vegetable may be used. For the benefit of those who are learning to cook here is the cooking method on how I made my Boiled Vegetables Salad.
1 bunch of assorted/selection of Pinoy vegetables,
talong, okra, ampalaya, patola, upo, sitaw, sigarillas,
talbos ng camote, talbos ng kangkong and talbos ng sayote.
bagoong na isda
bagoong na alamang
1 big green mango, skinned, diced
2-3 medium size tomato, diced
1 medium size onion, peeled diced
Fill a big pot with water, about halfway. Bring to a boil. Blanch vegetables, using a large metal strainer place vegetables in the strainer in batches and vegetable type. Boil vegetables till just cooked and still crisp, remember that the leafy vegetables will cook faster. Drain the blanch vegetables in a colander. Place the blanch vegetables in the refrigerator to chill or until ready to serve. In the meantime toss the chopped green mango, tomato and onion in a medium size bowl. To serve arrange the vegetables in a platter and serve with bagoong na isda and/or bagoong na alamang. Pour the bagoong over the blanch vegetables or serve as a dip with the mango, onion and tomato.