Pinoy Vegetable Salad Recipe

Make the Dipping Sauce: Mix the bagoong balayan, calamansi juice, water, and siling labuyo, if using, in a bowl and set aside.

Bring a stockpot of water to a boil. Once boiling, blanch the sigarilyas 2 to 3 minutes or until crisp yet tender. Drain and set aside. Blanch the okra until tender and a bright green.

Arrange the vegetables on a plate with the tomatoes, itlog na maalat, and green mango. Serve with the bagoong balayan dip on the side.

TIP: You may also try preparing this the Batangueño way: Sauté garlic in oil before adding thebagoong balayan.