This recipe for Bitter Melon & Chili Braised in Soy Sauce offers a delightful fusion of bitter and spicy flavors, creating a truly unforgettable family meal. Bitter melon, often overlooked, reveals its hidden depths when prepared with the right technique, its characteristic bitterness perfectly balanced by the fiery kick of chili and the savory richness of soy sauce. This dish is surprisingly easy to prepare, even for novice cooks, and the result is a vibrant, flavorful stir-fry that’s both healthy and incredibly satisfying. It's a perfect accompaniment to steamed rice and a great way to introduce a new vegetable to even the pickiest eaters.
The key to success lies in properly preparing the bitter melon to reduce its bitterness, and this recipe provides clear instructions to ensure a delicious outcome. Ready to transform this often-underestimated vegetable into a culinary star? Let's dive into the step-by-step process to create this incredible Bitter Melon & Chili Braised in Soy Sauce.
Tools Needed
- Knife
- Cutting board
- Spoon
- Mixing bowl
- Refrigerator/Freezer
- Non-stick pan
- Pot
Ingredients
- Eggplant: 300g
- Non-spicy chili peppers: 200g
- Hot chili peppers (optional)
- Pineapple: 200g
- Bitter gourd: 400g
- Sliced catfish: 300g
- Minced meat: 400g
- Pepper: 1/2 teaspoon
- Seasoning powder: 1 teaspoon
- Salt: 1/3 teaspoon + 1 teaspoon
- Sugar: 4 teaspoons + 2 tablespoons
- Soy sauce: 80ml
- MSG: 1 teaspoon
- Minced garlic: 1 tablespoon
- Minced lemongrass: 1 tablespoon
- Fresh coconut water: 500ml
- Green onions
Step-by-Step Instructions
Step 1. Prepare and Stuff
- wash and cut all vegetables (eggplant, chili, pineapple, bitter melon). Cut the bitter melon into bite-sized pieces.
- combine sliced catfish, minced meat, pepper, seasoning powder, salt, and sugar. Mix well. Refrigerate for 1.5 hours.
- scoop the meat and fish mixture and press it into the eggplant pieces. For the bitter melon and chili, insert the filling into each one.
Step 2. Fry the Stuffed Vegetables
- heat cooking oil in a deep non-stick pan. Fry the stuffed eggplant and chili pieces until golden brown, turning them occasionally. Avoid overcooking to keep them moist.
- Fry the stuffed bitter melon pieces the same way as the eggplant and chili.
Step 3. Make the Sauce and Braise
- Heat cooking oil in a pot. Add minced lemongrass and garlic; fry until fragrant. Add pineapple pieces and stir-fry. Pour in coconut water, soy sauce, MSG, sugar, salt, and minced garlic.
- Add the fried chili, eggplant, and bitter melon into the sauce. Simmer until the sauce thickens. Stir occasionally.
Step 4. Finishing Touches
- Add green onions before turning off the heat.
Read more: Vietnamese Braised Pork Ribs: A Step-by-Step Guide
Tips
- Use half lean and half-fat meat for a moist dish. If grinding your own meat, add fat.
- Don't wash the eggplant after cutting to prevent the filling from falling off. If washed, dry thoroughly before adding the filling.
- Cut eggplant pieces slightly larger to avoid breakage during frying.
- Choose medium-sized bitter melon and chili for even cooking.
- Grind meat twice or thrice for a smooth consistency and prevent dryness.
- Fry the stuffed eggplant and chili separately; don’t overcook.
Nutrition
- N/A
FAQs
1. Can I substitute the chili? I don't like it too spicy.
Absolutely! Reduce the amount of chili or use a milder variety like a red bell pepper for less heat. You can also omit it entirely if you prefer.
2. How can I reduce the bitterness of the bitter melon?
Salting the sliced melon and letting it sit for 15-20 minutes draws out moisture and some bitterness. Rinsing well afterwards is crucial.
3. What can I serve this dish with?
Steamed rice is a classic pairing. It also goes well with noodles or even as a side dish to grilled meats or fish.
This Bitter Melon & Chili Braised in Soy Sauce recipe is a testament to the surprising versatility of bitter melon. With its balance of flavors and simple preparation, it's sure to become a family favorite. Enjoy this delicious and healthy dish!