Crunchy Ensaladang Pipino

Crunchy Ensaladang Pipino
Crunchy Ensaladang Pipino. I have to post this, I know this salad is down to earth easy to prepare any one can make it. Ensaladang pipino is one of the favorite of most vegetable loving Ilokanos. It is usually served as starters or pampagana, it is also served as pulutan. Personally I want my pepino crunchy contrary to most of the ensaladang pipino recipe that I have seen in the net, were the sliced cucumbers are let to soak in vinegar and left in the refrigerator to chill. With this preparation method the cucumber slices will become soft saggy and lumpy by the time it is chilled, most of the water from the cucumber slices would have also rendered. So what is the difference of my version of ensaladang pipino? Here is the recipe on how I made my Crunchy Ensaladang Pipino.


Ensaladang Pipino

2 medium size cucumber
1/8 tsp. black or white pepper powder
1/3 cup vinegar
1 tsp. salt
1/2-1 tsp. sugar (optional)


Chill the whole cucumbers in the refrigerator 10 to 15 minutes. In a big bowl start mixing the vinegar salt, sugar and powdered pepper, correct vinaigrette ingredient quantity as per taste if required, keep aside. Then peel the cucumbers, removing the skin as thin as possible. Cut crosswise into thin slices. Toss in the sliced cucumbers in the bowl of vinaigrette. Serve immediately while the sliced cucumbers are still crunchy.


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