“The Bitter Gourd’s Secret: A Tasty Twist to a Healthy Favorite”

Not everyone enjoys bitter melon due to its bitter taste. So, the chef has a trick to make it less bitter while retaining its crisp texture and vibrant green color.

What is this trick, you ask? Let’s find out!

First, when you buy bitter melon, make sure to wash it thoroughly to remove any dirt or residue. Bitter melon has many ridges and crevices, so be sure to pay extra attention to those areas. Place the bitter melon in a basin and sprinkle cornstarch and salt over it. Then, sprinkle a little water on it and rub the surface gently for about 30 seconds. The cornstarch will help absorb any dirt, while the salt will disinfect the bitter melon.

Scrub the bitter melon with your hands and rinse it thoroughly until there is no starch residue left. This washing method ensures that your bitter melon is clean and ready for cooking.

If you’re stir-frying the bitter melon, cut it open and scoop out the seeds. If you’re stuffing it, make a lengthwise slit and scoop out the seeds and pulp. Whether you cut it in half or slit it, use a spoon to scrape out the white pith inside the bitter melon. The white pith is the main source of bitterness, so it’s important to remove as much as possible.

For stir-frying, cut the bitter melon into thin, even slices.

Place the bitter melon slices in a large bowl and add just enough sugar to coat them lightly. Toss to combine and let it sit for about 20 minutes. The sugar will help draw out some of the bitterness and moisture, making the bitter melon crisper. Rinse the bitter melon twice with clean water to remove the sugar.

Next, boil some water in a pot over medium heat. Once the water comes to a rolling boil, add the bitter melon and blanch it quickly. Remove the bitter melon from the pot as soon as it turns a darker shade of green.

Heat some oil in a wok or large pan over high heat. Add the minced garlic and fry until fragrant. Then, add the bitter melon and stir-fry quickly, making sure to toss and turn it frequently. Season with a pinch of salt and/or seasoning powder to taste. Stir-fry the bitter melon for about 2 minutes to retain its crisp texture and vibrant color. Overcooking will make it soft and dull.

If you like eggs, you can add them to the stir-fry. Simply scramble the eggs first and set them aside. Add the bitter melon to the wok and stir-fry until it’s almost done, then add the scrambled eggs and mix well until everything is cooked to your liking.

If you’re stuffing the bitter melon, follow the same preparation steps, and then stuff it with your desired filling and cook according to your recipe.

So, there you have it! To reduce the bitterness of bitter melon, remember these two important steps: marinate it with sugar and quickly blanch it. The sugar helps to draw out the bitterness and make it crisper, while blanching further reduces the bitterness and preserves the vibrant green color.

Good luck, and happy cooking!