When I was asked to talk to a group of 7th and 8th graders at JASMS, I did not expect to walk out with a new recipe. In an effort to try to engage the children, I decided to do a master chef style cook off to see if they would be interested in eating vegetables that their friends prepared. This recipe is a result of combining dishes made by two children. I was teaching one how to make my kangkong pesto, while another wanted to make an ampalaya salad, but was tentative about how to go about it. The two children tasted each other’s salad and liked them. They had the idea to combine the two, et voila, we had a delicious new way to enjoy ampalaya.
- 1 whole ampalaya, sliced, seeds removed
- 1/4 cup rock salt
- 1 bunch kangkong, chopped
- 1 cup olive oil
- 5 cloves garlic
- 1 tsp nutritional yeast
- 1/2 tsp salt, more to taste
- 2 tomatoes diced
Slice the amapalaya and remove the seeds.
Rub the amapalaya with the 1/4 cup of rock salt until it dissolves into the ampalaya. Let it sit for a few minutes.
In a blender, combine the olive oil, kangkong, garlic and salt. Blend till it is liquid.
Pour the pesto over the amapalaya. Add tomatoes and mix.