If you love bitter gourd (fu kua in Cantonese) like me, you would definitely love this dish. This is actually a stir-fry and not an omelette since the amount of eggs are much lesser.
Halved a medium sized bitter gourd and remove the seeds with a spoon. Then slice them across into thin strips. Sprinkle some salt all over and rub them well to ensure they're coated evenly. I read somewhere that by doing this, it will remove some of the bitterness away, well I can't really verify this. Let it sit for about 15-20 minutes before washing off the salt and drain away excess water in a colander.
Heat up a wok and pour in some oil. Chuck in some chopped garlic and put in the bitter gourd once garlic is fragrant. Fry the gourd till it changes to a slightly darker colour or soften (I prefer mine to be slightly firm). You may sprinkle some water but not much to help with the cooking process. Season with salt and some black pepper.
Next, pour in 2 eggs that have been beaten lightly. Let eggs set a bit before stir frying. Keep frying till the eggs are cooked through. Dish up and serve with rice.
I'm submitting this for Muhibbah Malaysian Monday blog event. This event is the brainchild of Shaz (Test With A Skewer) and Suresh (3 Hungry Tummies). Read more here.
Nom nom! Love the salted egg version too! I can't seem to get the bitterness out even after salted them. A chef told me you have to "pass" it thru hot oil and then use them. I can't see myself doing that at home.
ReplyDeletePing, yeah it's just too troublesome to go thru the oil process, not that healthy too :p kekeke
ReplyDeleteoh yes, yum! i used to hate fu kua when i was still indonesia, but here in hong kong, I LOVE!
ReplyDeletei just had a thought: how about stir-fried bitter gourd with a trio of egg varieties all at the same time _ the regular chicken egg, duck egg AND salted egg yolk! :D
ReplyDeleteSo simple and so good. And I love the bitterness of it, so no need for any de-bitter-ing processes... lagi cepat! ;)
ReplyDeleteawww congrats on the cooking classes!!
ReplyDeleteI think this is a great simple and healthy idea with little fuss ;)
I had the Taiwan version less firm, I suspected they were poached before frying. :)
ReplyDeletei like bitter gourd, i've got a spicy recipe, with curry powder and mustard seeds and other spices. yum yum
ReplyDeletei like bitter gourd, i sometimes cook the spicy version with curry powder and other spices.
ReplyDeletesame here Rita, I used to dislike it when I was young until my dad forced us to eat them :p
ReplyDeleteSean, it's certainly possible!
LOL ya ya Kenny, well if only you have a partner with the same tastebud
thanks Daphne ;-)
BBO, yeah I watched on telly, they do that too
Ry, sounds yummy and thanks for visiting!
Chaokar, bila jemput???
I have mixed feelings about bitter gourd. I love it when thinly sliced and deep fried but when it's thicker I find it a bit too bitter. Thanks for another great entry.
ReplyDeleteDid you try the bitter gourd in Msia? Not all are bitter though :p
ReplyDelete