This is the one gourd I didn’t really get. It looks pruney. It is green. It is amazingly bitter. Couldn’t hold it down! Literally.
We often find bitter gourd prepared in the way that loses its texture and flavor all together. Simply because it is not the easiest thing to swallow down. The most common way is to cook it with variety of paste because the gourd can soak up the juices pretty easily then mask its real character. Although I am a big fan of pickled ampalaya (Filipino’s pickled bitter gourd prepared with vinegar, salt and sugar), bitter gourd fried with eggs in shape of omelette is refreshingly nice.
I still need a lot of plain steamed rice but you can enjoy the gourd the way it is meant to be eaten. Plain, crunchy and bitter.
Bitter Gourd with Eggs
1/2 (175 g) bitter gourd, seed and cut diagonally (0.25 cm thickness)
1/2 tsp salt
1/2 tsp sugar
2 tbsp cooking oil
2 eggs, beaten
Combine sliced bitter gourd, salt and sugar in a bowl. Fill the bowl up with cold water and leave for a couple of minutes. Drain the water and lightly squeeze the gourd slices to rid them off excess liquid. The salt can neutralize the bitterness a little bit and the sugar can help retain the bright green color
Heat oil in a 30 cm non-stick skillet. Stir fry bitter gourd till soft for 2 minutes over high heat
Remove the gourd from heat into the bowl of beaten egg. Slowly pour the beaten egg with gourd mixture back into the skillet
Arrange the slices using a rubber spatula into one layer across the skillet. Lower heat immediately
Cook for 3 minutes. Slide the omelette into a flat dish slowly and place the skillet on top of the plate, face down. Quickly flip the plate upside down with one hand holding the handle of the skillet. You will get a perfectly shape omelette. Brown the other side for 1 minute
Remove from heat and serve with steamed rice
Many other food writers have different ideas of how to preserve the green color of the bitter gourd, as if cooked, the gourd usually turn dull green and unsightly. My trick is sugar. Read up on other site to try other tricks.
We did not put any other seasoning, but dash of pepper and salt could be nice. Instead, we served it with soy sauce with cut chili