Bittermelonandeggsmarapadkai Recipes

VIETNAMESE BITTER MELON STIR-FRY WITH EGGS

Steps:

• Slice bitter melon in half length-wise and scoop out all the white, soft part with seeds inside. Slice very thinly into half-moons.
• Put the bitter melon slices into a bowl and cover with cold water. Add about a teaspoon of salt to the bowl and soak the bitter melon for 20-30 minutes. Then drain.
• Crack eggs into a bowl and beat well. Season with a pinch of salt.
• Place a non-stick pan over medium heat. Add olive oil and then add drained bitter melon slices. Sauté until they start to turn slightly yellow, or until they are soft to your liking. Season with salt and a dash of fish sauce.
• Lower the heat to low - medium low. Spread bitter melon slices evenly on the pan and then pour beaten eggs into the pan.
• Use a spatula or wooden spoon to pull the eggs towards the center of the pan to form large curds. You will have bitter melon slices and egg curds pile up in the center of the pan. Flip the pile over, then give everything in the pan a quick stir. This should be done quickly to avoid over-cooking the eggs.
• Once the eggs are cooked to your liking, transfer everything to a serving plate. Sprinkle freshly cracked black pepper on top.

GINISANG AMPALAYA WITH EGG RECIPE

Steps:

• Add cooking oil in the frying pan in low heat. Once it is hot, add garlic, and stir it for up to 1 minute. Later, add the onion and stir it for few minutes till it turns light brown.
• Add the raw bitter melon in the frying pan, and stir it for up to 30 seconds. Covered it, and let it cook in low heat for to 3 to 5 minutes.
• While the bitter melon is being cooked; add two eggs, salt, and sugar in a small bowl and then put it in the frying pan. Mix it well like as if you are cooking a scrambled egg

BITTER MELON WITH EGGS

Steps:

• Take each of your bitter melons, and slice them in half lengthwise. Use a spoon to scoop out the seeds. Scrape the inside of the melon clean of any white pith, which can be particularly bitter.
• Turn the melon over so that the hollowed out side is facing the cutting board, and cut into thin slices on a diagonal.
• Fill your wok (or a medium to large pot) with water, and stir in 1 teaspoon of salt. Bring it to a boil. Blanch the bitter melon for 30 seconds, and drain. Set aside.
• In a medium bowl, beat the eggs with ¼ teaspoon of salt, white pepper, and sesame oil.
• Heat your wok until it is completely dry and just begins to smoke. Add 2 tablespoons of oil, followed immediately by the beaten eggs. Scramble the eggs quickly so they remain tender and do not brown. When the eggs are 70% cooked, remove them from the wok back to the bowl and set aside.
• Add another tablespoon of oil to the wok, and add the bitter melon. Stir-fry for 15-30 seconds, and then add the Shaoxing wine around the perimeter of the wok. Stir-fry for another 15 seconds, and add the light soy sauce, oyster sauce, and sugar.
• Add the eggs back to the wok, and mix just until they're cooked through. Remove from the wok immediately and serve.

KARELA (BITTER MELON OR GOURD)

Steps:

• Rinse bitter melon.
• Trim on both ends as needed and scrape any blemishes or hard skin.
• Cut into small rounds.
• Heat the oil in a skillet on medium-high heat.
• Add karela almost in a single layer; stir and cook until brownish.
• Reduce the heat if they tend to burn.
• Add the onions, potatoes and all the seasonings; stir until the potatoes are cooked.
• Add the tomatoes.
• Cook slowly on medium low heat, half covered, stirring as needed, until everything is cooked.
• Variation: To make STUFFED KARELA: Mix all the seasonings for stuffing, substituting 1 teaspoon cumin powder for cumin seeds.
• Using a paring knife, make a long slit in each karela, from one end to another (leaving two ends and bottom of the pod intact).
• Keep the slit open with your thumb and use a spoon to fill the opening with the stuffing.
• Stuff all the karela this way.
• Cook karela in a wide skillet using 2 tablespoons oil, almost in a single layer, on medium heat.
• Stir gently so that stuffing does not come out.
• When half cooked, add the onions.
• Reduce heat to medium low, cooking slowly, half covered or uncovered, until karela are browned.

KEEMA BHARE KARELAY (BITTER MELON STUFFED WITH MINCED CHICKEN)

Steps:

• Make a slit along the length of each melon, leaving about an inch intact on the ends. Remove the seeds and discard (see Tip 1). Rub 2 teaspoons of salt evenly on the surfaces and insides of the melons. Set aside for at least 20 minutes while you prepare the stuffing (see Tip 2).
• In a medium pot heat 1/4 cup mustard oil for 30 seconds. Add onion, ginger and garlic, and cook on medium for 4 to 5 minutes, stirring occasionally, until translucent and fragrant.
• Add chicken and remaining 1 teaspoon salt, and cook on high, stirring occasionally, until most of the liquid has evaporated, and some bits of the minced chicken start to crisp, about 7 to 10 minutes.
• Lower heat to medium and add cumin, coriander, chile powder and turmeric. Stir and continue cooking for 30 seconds.
• Add 1/4 cup water and chopped tomato. Cook on high, stirring occasionally until the oil starts to separate, about 5 minutes. Stir in green chiles and lemon juice. Turn off the heat. (The stuffing can be made up to 2 days ahead and brought to room temperature before assembly.)
• Squeeze and drain the reserved salted melon. Thoroughly rinse the inside and outside with cold water. Pat dry. (The drier the melon, the easier it will be to fry.)
• In a frying pan large enough to comfortably fit the five stuffed melons in a single layer, add the remaining 3/4 cup mustard oil and heat for 30 to 45 seconds.
• Gently place the melons into the pan and shallow fry on medium until the bottom and sides are deep golden brown, but mostly brown, 5 to 10 minutes.
• Place the melons on a plate lined with a paper towel to soak up any excess oil. Remove the paper towel. Using a teaspoon, stuff the melons with the stuffing. Serve with the rest of the prepared stuffing and roti, store-bought pita or by itself.