Foodie

Friday, April 24, 2009

Bittergourd Omelette




I like bittergourd but the family don't. I will take the opportunity to cook it when i have company who enjoys the bittergourd as much as i do. This dish must be Hakka cos strangely my friends who love them are Hakka.
There are 2 types of bittergourd, one which is long and the other is a smaller fruit which is very much bitter. In choosing a less bitter fruit, that is the bigger ones, choose one which is pale and has bigger bumps. .

Ingredients:
1 bittergourd - cut into half and remove the seeds.
1 tsp salt
3 large eggs - beat lightly
1 clove garlic chopped
salt and pepper to taste
oil for frying

Method:
Slice the thinly and marinate with 1 tsp of salt. Leave aside for at least 10 minustes.
Squeeze the marinated sliced bittergourd, to remove as much liquid as possible.
Wash the bittergourd under tap water and drain dry.
Heat wok with 2 tbsp oil and when oil is hot, add in the chopped garlic and the bittergourd. Stir fry until bittergourd is cooked.
Add 1/4 tsp salt and 1/2 tsp pepper to the beaten eggs.
Pour eggs over bittergourd and fry until eggs are set and brown.
Serve hot.


Serves

24 comments:

Christelle said...

hummm... never tried bittergourd, not sure I can get it here, sounds good though... my mum always said that bitter foods are good for health...

Q-Ma said...

I am Hukka. When I was a kid, I always wondered why my mom and grandma loved bittergourd. I haven't had it for more than 20 years. I think I will try this dish soon. Thanks.

Anonymous said...

I love this, but unfortunately my hubby doesn't. :( I wonder if I start cooking bittergourd, my both daughters will start to like it.

Anonymous said...

Two variations : 1. fried with one chinese slated egg ( instead of normal egg) 2. Stir fry with chinese salted vegetables
regards

Anonymous said...

Hi Aunty Lily,

My husband and I absolutely love bittergourd omelette. He is Teochew and I am Hokkien.

Whenever we eat at a "zi char" stall or restaurant, we will usually order bittergourd omelette. Often, it is not even in the menu but the chef will oblige us.

Thank you so much for all the wonderful mouthwatering recipes in your blog.

God Bless,
Sharon

Jolly Footprints said...

this is my comfort food! My mum will add prawns to the bittergourd omelette and the taste is really heavens.

ck lam said...

Many 'zi char' stall in Pg is selling this dish. I had eaten those that is similar to yours and another one with the egg which is slightly runny and smooth. Both are very delicious.

Mary said...

Is bitter gourd the same thing as bitter melon? Tried - really tried - the later once and just couldn't eat it.

Bunga said...

i love bittergourd even as a kid. nowadays i even eat it raw, thinly sliced with rice and other side dishes.

Big Boys Oven said...

wow this is one of my favvourite dish and also like them in black bean sauce too! ;)

airenchan said...

Are you a Hakka? I'm though, cut the bitter gourd into fat chips like then cook with fermented black bean and chicken or pork, yum..m. The Hakka noodle that is in your blog, there are similar all over the world. There is one in Kuala Lipis, Pahang. There are two in Seria, Brunei too. Anyway I like you blog very much, and would like to say thank you for sharing without holding back. Oh, before I forget I tried your Dodol recipe no long ago. It brings back childhood memories. I'm now living in Australia, I'm a stay home mother with 4 grown up kids. Thanks again.
Regards

mira said...

waaaaaaaaaa!! i so love this.. hehehe.. :) such great taste when both combine.. i like the bitter taste plus the egg. great post! this is fanta-bulous!

Spoon It On said...

Your dishes always look wonderful. I love your blog. Although I never have liked bittermelon, I've always wondered how people could. I guess it's an acquired taste.

This post of yours brought back memories. When I was a kid, I remember peering into the kitchen to see what was for dinner. When I saw this (I was the only one in the family of 5 kids that hated this), I knew I was doomed for dinner. Usually mom made it with sliced flank beef. I really have tried to like it but my taste buds just won't succumb to it. Enjoy!

hoangtam/tt said...

lily,

I love this dish too.

BTW, If you want bittergourd that's not bitter then when you pick one out at the market, light squeeze it, if it feels soft and hollow then it's not bitter. But then...the bitterness is the best part right? ;P

valerie k said...

Hi Lily,

Are you Hakka? I am a Hakka, in our family my mom, dad and sis love it. I don't ... hehe. But this reminds me of home sweet home as I am living in the US.

Cynthia said...

Hi Lily, I'm been one of your blog lurkers for ages now. There are many times I wanted to "out" myself but I couldn't resist with the bitter gourd omelette which I can't wait to try :)

Jenny said...

Oh this is lovely. My mum makes it at home and I've only recently learnt to appreciate it. Not sure of its origin although mum's Cantonese.

J.C. said...

Dear Lily,

I am a Hakka too and I love bittergourd! Mom used to say anyone who enjoys bittergourd, will be able to live through any bitter life situation! Hee...hee...and Mom is very right!

I have never tried cooking bittergourd with eggs. Will try your recipe soon!

Btw, I have tried cooking bittergourd with salted eggs and minced pork, they are heavenly too.

lilyng said...

j.c.

i am hokkien but my mom is hakka.

lilyng said...

valarie k

my mom is hakka but dad is hokkien, therefore i am hokkien

lilyng said...

tt

thanks for dropping by despite of your busy schedule.

thanks for the tips, my reader will appreciate these tips

lilyng said...

airenchan

i know about the hakka noodle in Kuala Lipis, the noodle there is different from the hakka noodle of Seremban. I think the ground meat in Kuala Lipis is Chicken as the stall is parked in the bazaar and must be 'hallal'. I used to order a few kilos of noodles to take home.

i have not been to brunei and hope one day i will get to try out the hakka noodle there

lilyng said...

mary

bittergourd should be bittermelon. Get the chinese type which is not so bitter. Salt the cut slices or chunks or even blanch them. the bitterness will not be so potent.

Rebecca said...

Hi Lily,

I was told by the Taiwan chefs that we must remove all the white spongy stuff with the seeds that is in the center of the bittergourd. These spongy thing makes it bitter. If fried with meat and salted black beans will taste better.

Our body need 5 elements -- sweet, sour, salty, bitter & spicy. Same as the veggie -- red, green, yellow/orange, black & white in order to have a healthy and strong body.

I did not know we need chili until I saw a program that in those states in China where they eat chilli, they did not have even 1 SAR -- H5N1 at all, while Hong Kong got it hard -- no chilli/ spicy food for the Cantonese!

Bye. Take care and enjoy your cooking and try out more dishes for your fans.

Best regards,
RE

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