Stuffed Bitter Melon Recipes

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.

PORK STUFFED BITTER MELON

Steps:

• Place shrimp in a bowl and pour in enough water to cover; set aside until shrimp are rehydrated, about 10 minutes. Drain.
• Mix 1 tablespoon cornstarch and 1 tablespoon water together in a bowl until a smooth paste forms. Mix sugar, soy sauce, and 1 teaspoon salt into cornstarch paste until marinade is well combined. Stir pork into marinade moving the spoon in one direction.
• Heat 1 tablespoon peanut oil in a large skillet over high heat; fry shrimp until fragrant, 2 to 3 minutes. Add shrimp to pork mixture, stirring in 1 direction until it reaches a paste-like consistency.
• Sprinkle salt over bitter melon and let sit for 5 minutes.
• Bring a pot of water to a boil; add bitter melon and cook for 3 minutes. Drain well.
• Stuff each bitter melon slice with pork mixture and sprinkle cornstarch evenly over each.
• Heat peanut oil in a large skillet over high heat. Reduce heat to medium and fry stuffed bitter melon until brown, 3 to 5 minutes per side. Transfer bitter melon to a serving plate.
• Mix 1/2 cup water, oyster sauce, and 1 teaspoon sugar together in a bowl until oyster sauce mixture is smooth.
• Heat 1 tablespoon peanut oil in the same skillet over high heat. Cook and stir black bean-garlic sauce, red pepper, and garlic until fragrant, 3 to 4 minutes. Add oyster sauce mixture and stir until heated through, 1 to 2 minutes. Reduce heat to medium; add stuffed bitter melons and simmer, 5 to 6 minutes.
• Mix 1 tablespoon cornstarch and 1 tablespoon water together in a small bowl until a smooth paste forms; stir into skillet until sauce is thickened, 1 to 2 minutes.

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.

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.