Bitter Melon Stuffed With Mashed Potatoes Recipes

STEAMED STUFFED BITTER MELON

Steps:

• PREP:.
• Finely mince the water chestnuts.
• Trim the ends off the bitter melons ans slice into 1 inch slices.
• Using a small paring knife, carefully cut out the pulp and seeds in the center of each slive, leaving onlu the melon wall.
• Rub the inside of each slice with coating of cornstarch.
• METHOD:.
• the slices:.
• Combine all of the stuffing ingredients in a large bowl.
• Mix them thoroughly using freshly washed hands.
• Rub more starch into the inner surfce of each slice of bitter melon, then stuff the cavity of each slive with a generous spoonful of stuffing, enough to completely fill the cavity.
• As the slices are stuffed, arrange them on a plate and set the plate in a steamer with water coming within an inch of the plate Cover and steam for 20 minutes.
• Arrange hte coked slices on a serving plats, reserving the juices on the plate for the sauce.
• the sauce:.
• In a separate wok or pan, heat 2 T.
• peanut oil, add the garlic and black beans, then stir fry for a minute or two, then add the Shaoxing wine, chicken stock and salt.
• Add the reserved juices from the steaming of the melon slices.
• Bring the mixture to a boil.
• Thicken with the dissolved cornstarch and flavor eith sesame oil.
• Pur sauce over bitter melon and serve with white rice.

PORK STUFFED BITTER MELON

Steps:

• In a wok fill about one third of water and cover and bring to a boil.
• On a cutting broad slice the bitter melon lengthwise and remove the seeds with a spoon and set aside.
• In a mixing bowl combine pork, green onion, egg, salt, pepper, sugar, ginger, oyster sauce, wine and cornstarch and mix together and divide the pork mixture into four and place the pork mixture into each shell bitter melon and place into bamboo steamer and cover into the wok with the boiling water for 20 minutes.
• In a saucepan add in the chicken broth, oyster sauce, onion powder and sesame oil and bring to a boil add in some cornstarch roux for from a light sauce.
• After the bitter melon is steamed remove from the bamboo steamer and plate the bitter melon onto a serving plate and top with the sauce.

STUFFED BITTER MELON

Steps:

• Mince pork and combine with remainder of ingredients. Mix well.
• Cut bitter melon in half, scoop out and discard seeds and white pulp in center, parboil for 3 minutes and drain.
• Heap meat mixture into each melon half.
• Arrange melon on a trivet in a heatproof baking dish which has 2 inches of boiling water at bottom.
• Cover tightly and bake for 30 -45 minutes.

BITTER MELON STUFFED WITH MASHED POTATOES

Steps:

• 1. Wash and dry the bitter melons. With a vegetable peeler, lightly scrape off the ridged skin. Leaving about 1/2 inch intact at both ends, make a long, deep lengthwise slit on one side, from the top down, to make a pocket. With a grapefruit or any other spoon, scoop out the white pulp and seeds. (If you'd like to reduce some of the bitterness, sprinkle the cut melons, inside and out, generously with salt. Set aside about 1 hour to marinate and sweat. Then wash out all the salt and wipe each one dry.)2. Boil the potatoes in water to cover until tender, about 15 minutes. Drain, let cool, then peel and coarsely mash them. then add green chili peppers, ginger, cilantro, mango powder, and salt, and mix. 3. Heat 1 tablespoon oil in a small saucepan over medium-high heat and add the mustard and fenugreek seeds they should splutter upon contact with the hot oil, so lower the heat and cover the pan until the spluttering subsides. Quickly add the coriander, red pepper flakes, and asafoetida, transfer to the potatoes, and mix well.4. Divide the potatoes into the same number of portions as you have bitter melons. Fill each bitter melon pocket with the potatoes. Bring the two cut sides together and tie each bitter melon with clean cotton (kitchen) string to ensure the filling does not fall out during cooking.5. Place in a nonstick skillet and drizzle the remaining oil over them. Cook, turning as needed, over medium-high heat about 5 minutes and then over medium-low, until they are crispy and brown on all sides, 20 to 25 minutes. Transfer to a serving platter. Cut off the threads or leave them for each guest to unravel. (This is fun when the setting is informal.) Garnish with cilantro and serve.VARIATION: Instead of potatoes, stuff the melons with Punjabi Dry-Cooked Yellow Mung Beans (see Dried Beans, Lentils, and Peas) or Basic Paneer Cheese Scramble (see Paneer Cheese).From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.