SAUTEED BITTERMELLON WITH FRESH BACON AND SHRIMP PASTE

It says it in it’s name. Bitter melon is bitter ended especially the Indian spiky kind. There is specific instructions to follow to combat with the bitterness. However some people enjoys the way it is but some people don’t. There are several ways to extract some bitterness. People have different ways to do it. The way I do it is just perfect. Although there’ s still some bitter flavor in it but I don’t mind or else it is not bitter melon anymore! I love it and the amazing health benefit of this vegetable. If you love bitter melon, this is the best recipe for it that goes with the rice. Believe me, I tried them when friends cook it and tried it at the Chinese and Vietnamese restaurants. Never again order this at any restaurants!

You can use any meat you like. But as I’ve cooked this many times, I just discovered the perfect combination of this. If you don’t like shrimp paste you can skip it but rather use ground pork, fresh pork belly or any bacon instead of other meat. 

There are varieties of shrimp paste at the Asian store or in amazon but this is what I recommend for a shrimp paste(check it out in amazon). When I get the jar, I cook it or fry it in olive oil before using it. 

INGREDIENTS:

• 3 medium ampalaya (Chinese bitter melon), cut in half lengthwise, cored, and sliced.
• 1 tbsp kosher salt
• 1 tbsp distilled vinegar
• 1 cup of fresh pork bacon or any bacon
• 1 spoonful shrimp paste(see it in amazon)
• 1 small onion, sliced
• 4 cloves garlic, diced
• 1 fresh jalapeno or serrano peppers(to add a little spicy)
• 4 tbsp extra virgin olive oil 
• 1 tbsp soy sauce
• ground black pepper to taste

INSTRUCTIONS:

• In a bowl, mix the strips of pork belly with a pinch of salt and vinegar. Mix well, set aside.
• Combine bitter melon and 1 tbsp salt in a large mixing bowl.
• Mix very well until bitter melon gets soft. This is to extract some bitterness in the bitter melon.
• Rinse with water thoroughly to remove salt. Strain and set aside.
• Heat the olive oil in a wide skillet.
• Add pork and cook until turns a little brown.
• Stir the garlic and onions until fragrant.
• Add bitter melon, black pepper and soy sauce. Cook for 3-5 minutes uncovered. Stirring occasionally.
• Make extra room in the pan by pushing the bitter melon mixture on the side.
• Drizzle some olive oil in the extra space and cook the shrimp paste in for a minute.
• Combine the shrimp paste together with the bitter melon in the same pan, cook for 2 minutes.
• Add in jalapeno or serranno pepper if you like it a little spicy.
• If you prefer a bitter melon well done, then you can cook it longer, covered. I like it half done or a little crunchy to get more nutrients and vitamins from the vegetable. So I cook it uncovered to retain the green color and crispiness.
• Transfer to a serving plate, drizzle with extra virgin olive oil and serve with white rice.

SOME THINGS TO KNOW ABOUT BITTER MELON

Indian Bittermelon

Choosing Bitter Melon

• You may see two kinds of bitter melon at the market: the ‘Chinese’ variety is long with a light green, pebbled texture, while the ‘Indian’ type is shorter, darker green and covered with spiky knobs. Any difference in bitterness between these types may be negligible to anyone not used to its flavor, so feel free to use either. However, the Chinese variety may be more common in American markets.
• Bitter melon is a subtropical vegetable that grows best in hot, humid weather, so watch out for it at the farmers’ market in July and August.
• Choose specimens that are firm and light green – the darker the color, the younger and more bitter it is.

Chinese Bittermelon

Preparing Bitter Melon

• Bitter melon does not have to be peeled. Just rinse well to remove any dirt and pat dry.
• Cut in half lengthwise, then use a spoon to scoop out the seeds and scrape off the inner white pith.
• Slice crosswise at a slight angle to ¼-inch thickness, then place in a bowl.
• To help draw out some of the bitterness, you would hear a different opinion from other people. Some would cover with  water and add 2-3 tablespoons of salt. Let it sit for about 15 to 20 minutes or to an hour, then drain just before cooking. Some people would blanch it. Some people say, do not stir often as you cook it so it won’t get too bitter; and some say depends on the cut and some say it depends to the color. The greener, the bitter! Some people enjoy the bitterness and some don’t. So it’s up to you how you want it prepared. Either way,  you get the amazing health benefits of this vegetable!