After coming back from Okinawa having eaten bitter melon dishes every day, I can’t wait to get my hand on one to try cooking it. It is a vegetable I do not grow up eating, and have not attempted to cook at all.
I make bitter melon stuffed with mince pork, Chinese sausage and fresh herb. This I bake at 200˚C for 25 minutes. A bit too long as the bitter melon has lost all its crunchiness and become very soft. Taste is good with mild bitterness.
The other is a pickle dish, I finely slice it, use salt to soften, as usual for pickling, then rinse off excess salt and bitter liquid. Marinate in vinegar and sugar for a couple hours. Very good dish with crunchy texture, mildly sweet, sour and bitter.
I hope I will successfully grow bitter melon in the green house this summer, and can play with more cooking variations.
No comments:
Post a Comment