For the past couple of days, My loving husband’s been cooking this so yummy bitter melon or bitter gourd recipe that I have never seen anywhere in the Philippines. Hence, The title “Steamed Stuffed Bittermelon”. First time I saw it in the internet, I have been thinking so hard that most Filipinos loved eating Bittermelon or bitter gourd sautéed together with egg or As I can almost see it is when I usually eat Pakbet or Pinakbet in Philippines. So here’s the recipe on how you going to cook this yummy, nice and presentable bittergourd dish for your family and friends.
2 tablespoons minced spring onion (the white and the light green parts only)
2 tablespoons rice wine
1/2 teaspoon salt
1/2 teaspoon sugar
1 tablespoon light soy sauce
1 large egg , lightly beaten
1 teaspoon corn flour
2 medium bitter melon
If desired you can add 4 peeled water chestnuts
For the sauce:
2 tablespoons peanut oil
2 teaspoons minced garlic
1 tablespoon rice wine
3/4 cup chicken broth (or chick stock cube in water)
A pinch of salt
1 teaspoon corn flour
1 tablespoon cold chicken broth
1 tablespoon sesame oil
If desired: 2 teaspoons chinese black beans (salted)
Preparation of the Bitter Melon:
1. Trim the ends off the bitter melons and slice into about 2.5cm to 3cm slices.
2. Using a small paring knife carefully cut out the pulp and seeds in the center of each slice of bitter melon, leaving only the melon wall.
3. Rub the inside of each slice with coating of cornflour.
Combine all of the stuffing ingredients in a large bowl and mix them thoroughly.
2. Rub more starch into the inner surface of each slice of bitter melon, then stuff the cavity of each slice with a generous spoonful of stuffing, enough to completely fill the cavity.
3. As the slices are stuffed, arrange them on a plate and set the plate in a steamer with water coming within an inch of the plate.
4. Cover and steam for 20 to 25 minutes.
5. Arrange the cooked slices on a serving plate.
It’s actually your decision if how many minutes do you want your dish to be steamed. Some others want well done and some want the vegetable crunchy. This is not only very yummy but very nice and presentable as well. It’s a good idea to serve this when you have a visitor or a special occasion!
Fo the remaining mix minced pork ingredients I did wrapped them and deep fried, like spring rolls. Or if you have any idea on how to use the remaining pork then it’s all up to you guys! But if you can use it all up then you did a great job haha!
In a separate wok or pan, heat 2 tablespoons of oil, add the garlic and black beans (if desired) and then stir fry for a minute or two.
Add the Shaoxing wine/Rice Wine, chicken stock and salt.
Bring the mixture to a boil.
Thicken with the dissolved cornflour and flavor with the sesame oil.
Pour the sauce over the bitter melon and serve with white rice.
The version of the sauce that my husband did, Didn’t have black beans because he said that it’s salty and I don’t want to add more saltiness since the dish itself is bitter already that I’m scared the black beans will give the stronger taste which I don’t like. So it’s just up to you guys.
My husband had his Bittermelon like this after we finished cooking it.
My daughter and I had our bittergourd like this. I added a little more fun look on how am I going to serve it to my daughter. So this one looks like a really huge crown on top of a mountain haha! Or maybe a king’s dish haha!
So this is the final look of the Steamed Stuffed Bittermelon. Very yummy and looking so nice dish for you and your family! Hope you guys like this one and have fun! Thanks everyone! God Bless xoxo