Like the name says, bitter melon is bitter. Bitter melon is available at Asian groceries, Indian groceries and farmers markets.
Bitter melon makes a wonderful soup. There is no need to peel, just cut off the stem and remove the seeds and white spongy part inside. There are three ways to cut up bitter melon. To make stuffed bitter melon soup, cut across to get 3-4 pieces and remove inside to get cylinders. The second way to make soup is to cut lengthwise and remove inside and cut into pieces, 2 inches long. For other types of cooking, cut lengthwise, remove the inside and slice into 1/4 of an inch pieces.
Bitter melons don't keep very long in the fridge. Try to use them within a few days.
It is said in Thai that bitter taste is the taste of medicine. Basically, bitter things are thought to be good for your health. I don't know if it is really good for my health but I like the bitter taste of it. That said, knowing how to cook it is the key. As the bitter melons get cooked, the bitterness dissipates.
Recipes made with bitter melon
Bitter Melon Soup in Spare Rib Broth
Gang Jued Mara
Clear bitter melon soup slow cooked in sparerib broth.
Noodles with Fish Curry Sauce
Kanom Jeen Nam Ya
Curry fish sauce over rice noodles with fresh and boiled vegetables
Stuffed Bitter Melon Soup
Gang Jeud Mara Sai Moo
Bitter melon in clear broth
Stir Fried Bitter Melon
Easy stir fry bitter melon.
Bitter Melon Pickled Mustard Soup
Gang Jued Mara Pak Gahd Dong
A clear broth soup with a well blended bitter, sour and salty flavors.
Comment through Facebook