I hardly have a chance to eat bittergourd as it is a no for hub and the kids. To mask the bitter taste, I think I can try out this recipe to see whether I can get away with it.
This dish goes really well with a bowl of steaming white Jasmine rice. Don't you agree?
Adapted from : Minty's KitchenWhat you need:800g pork ribs
1 medium sized bitter gourd, cut into piecesknob of ginger (about 3cm), minced4 cloves garlic, minced 2 shallots, minced2 tbsp fermented soy beans½ tsp fermented black beans2 birds' eye chillies (optional)10 g rock sugar / 1/2 tsp sugar¼ tsp dark soy sauce2 tbsp light soy sauce2 tbsp cooking wine¼ tsp pepper
1 tbsp oil
½ tsp sesame oil1½ cup waterspring onion & coriander leaves - garnishingcornstarch + water (for thickening the gravy) - i do away with thisWhat you need:
Blanch in boiling water for a minute. Drain.Heat oil in a saucepan and saute ginger, shallots and garlic until fragrant. Add fermented soy beans, black beans and chillies. Stir for a minute.Add in pork ribs and stir fry for about 5 minutes. Then add in wine, dark soy sauce, soy sauce, oyster sauce, sugar and pepper. Stir fry for another minute before adding water. Bring to the boil. Lower the heat and let it simmer until ribs are tender. Add in bitter gourd. Cook for another 15 minutes. Thicken gravy with cornstarch.
Enjoy.
