Bittermelonandeggsmarapadkai Recipes

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.

BITTER MELON AND EGGS/ MARA PAD KAI

Steps:

• Cut the bitter melon in half lengthwise, remove the seeds and slice each half crosswise in thin pieces.
• Beat the eggs in a bowl with 1 to 2 tsp of light soy sauce and a dash of ground white pepper.
• Heat a wok until its surface begins to smoke.
• Swirl in the oil and let heat 10 to 15 seconds.
• Add the bitter melon and sauté in the oil for about one minute.
• Sprinkle with 1 tablespoon of light soy sauce and continue to sauté for another 1 to 2 minutes, or until the melon starts to soften.
• Spread the melon pieces thinly over the wok surface.
• Pour the beaten eggs evenly over the melon pieces.
• Let eggs set about half a minute, then flip the mixture over to cook the other side.
• Cook until eggs are set and lightly browned.

PAD KEE MAO (DRUNKEN NOODLES)

Steps:

• Combine habanero pepper, olive oil, vinegar, and soy sauce for pepper sauce in a small bowl; set aside.
• Combine fish sauce, oyster sauce, soy sauce, brown sugar, sesame oil, and white pepper for noodle sauce in another bowl; stir until sugar has dissolved and set aside.
• Place rice noodles in a large bowl and cover with boiling water. Soak until tender, 4 to 8 minutes. Rinse thoroughly with cold water and leave in a colander until well drained.
• Meanwhile, combine ginger, garlic, and basil in a small bowl.
• Slice scallion greens and put in a small bowl for garnishing. Slice scallion whites and put in another bowl with bok choy, snow peas, bean sprouts, bell pepper, and onion.
• Heat oil in a wok or pan over medium-high heat until searing hot, but barley smoking. Add chicken; sear quickly on both sides until 90% cooked, 2 to 3 minutes. Transfer chicken to a clean bowl. If the wok was hot enough when you added the chicken, there should be little to no residue on the bottom. If there is, wash or switch pans before continuing.
• Add a small splash of oil to the wok. Dump in the ginger mixture with 1/4 teaspoon of the pepper sauce. Cook for 30 seconds. Add the bowl of vegetables; cook, stirring frequently and scraping the bottom of the wok, until tender, 1 to 2 minutes. Return chicken to the wok and stir-fry until cooked through, 30 seconds to 1 minutes. Add noodles and fish sauce; cook until heated through, 1 to 2 minutes.
• Taste and add 1/4 teaspoons pepper sauce until a good level of spice has been achieved. Cook and stir until everything is well coated in sauce and takes on a light brown color, 1 to 2 minutes more.
• Garnish with scallion greens and serve with lime wedges and remaining pepper sauce.