Recipe: Salted Egg White Bittergourd
A great way to enjoy bittergourd and reap its nutritional benefits.
White bittergourd is milder than the green kind. It is a good choice if you are not fond of bittergourd but want to eat it for its nutritional value, which includes vitamins A and C.
This recipe combines salted egg with white bittergourd. Given the saltiness of the salted egg white, all you need for seasoning is a dash of ground white pepper.
This is one dish that goes well with rice or porridge.
- 1 medium-size white bittergourd (200g)
- 500ml water
- 2 tbsp cooking oil
- 3 garlic cloves, chopped
- 2 cooked salted eggs, finely chopped
- 10g unsalted butter
- 1 red finger chilli, deseeded and sliced
- 1 green bird’s eye chilli, sliced thinly
- Dash of ground white pepper
1. Halve bittergourd lengthwise and use a spoon to remove seeds and scrape off pith. Slice both halves of the bittergourd.
2. Bring 500ml water to a boil and blanch bittergourd for 3 minutes. Drain and set aside. (above)
3. Heat cooking oil in a pan over medium heat and add chopped garlic.
4. Lower heat to medium-low and fry for 45 seconds, until fragrant.
5. Turn heat down to low, then add chopped salted egg and fry for 1½ minutes.
6. Add butter and stir-fry mixture until butter is melted. (above)
7. Add red finger chilli and green bird’s eye chilli. (above)
9. Add bittergourd.
10. Add dash of ground white pepper and stir-fry for another 30 seconds.
11. Serve immediately.
A version of this story first appeared in The New Paper on September 21, 2017, with the headline, ‘Hed Chef: Salted egg white bittergourd’.