Two Bitter Melon Recipes

Happy weekend all!

For those of you who were  intrigued by the keralla (aka bitter melon) I featured earlier this week in my blog, here are two recipes from Chinese cooking expert and A la Carte EZine publisher Peter Hertzmann to get you started on your culinary explorations.

Thanks for sending these recipes along Peter! I look forward to trying them in my kitchen very soon.

Bitter Melon Braised with Beef

1 pound Bitter Melon
2 quarts Water
1/2 teaspoon Baking Soda
2 tablespoons Oil
2 teaspoons Fermented Black Beans, rinsed and mashed
1 clove Garlic, mashed
1/4 pound Flank Steak, sliced
1/2 teaspoon Sugar
2 teaspoons Light Soy Sauce
2 tablespoons Rice Wine
3/4 cup Chicken Broth
1 tablespoon Cornstarch mixed with 2 tablespoons Water

1. Halve Bitter Melon and remove seeds. Slice in 1/8 inch thick slices.
Parboil in Water and Baking Soda for 3 minutes. Rinse with cold Water
and drain.
2. Heat Oil in wok. Add Black Beans and Garlic; mix until loose. Add pre-
cooked Melon and stir-fry 2 minutes more. Add Beef and fry a bit more.
3. Add Sugar, Soy Sauce, Rice Wine, and Chicken Broth. Braise for
1 minute. Thicken with Cornstarch mixture.
Ref: John D. Keys, Food For The Emperor, pg. 74.

Bitter Melon Stuffed With Pork

2 large Bitter Melons
1/2 pound Pork, ground
4 Water Chestnuts, chopped
1 teaspoon Ginger, minced
1 Green Onion, thinly sliced
1/2 teaspoon Sugar
1/2 teaspoon Salt
1 tablespoon Dark Soy Sauce
1 Egg, beaten
2 tablespoons Rice Wine
4 teaspoons Cornstarch
2 tablespoons Oil
2 cloves Garlic, minced
1-1/2 tablespoons Fermented Black Beans, rinsed and minced
3/4 cup Chicken Broth
1 tablespoon Sesame Oil

1. Cut Bitter Melon crosswise into 1-inch thick slices. Remove seeds and
pith. Set aside.
2. Combine Pork with Water Chestnuts, Ginger, Onions, Sugar, Salt, Soy
Sauce, Egg, Wine (1 tablespoon), and Cornstarch (1 teaspoon).
3. Place Pork mixture in a pastry tube and fill the Bitter Melon slices. Place
the slices on a plate and steam for 20-25 minutes.
4. When done, heat Oil in a wok and stir-fry Garlic and Black Beans until
loose.
5. Add Broth, Wine (1 tablespoon), liquid from around the Bitter Melon,
and Cornstarch (1 tablespoon). Mix until thick. Add Sesame Oil and
pour over cooked Bitter Melon.
Ref: Barbara B. Gray (ed), Oahu Market, pg. 33.

2 Responses to Two Bitter Melon Recipes

  1. Rosa says:

    Both recipes sound interesting! Thanks for sharing!

    Cheers,

    Rosa

  2. superfood_gal says:

    Great recipe.. I just put up a few bitter melon recipes as well! http://superfoodgal.wordpress.com/2009/08/03/a-bitter-melon-to-swallow/

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