Answers to Everyday Questions : What is the best and tastiest way to eat bitter melon?

What is the best and tastiest way to eat bitter melon?

3 Responses to “What is the best and tastiest way to eat bitter melon?”

1. duval said :
   March 20th, 2011 at 4:37 am

   I haven’t heard of making a tea, but I buy bitter melon at the health food store in capsules and don’t have any idea of how they taste.
2. mayling005 said :
   March 20th, 2011 at 4:51 am

   Serves 4. This recipe calls for red wine vinegar or even balsamic vinegar for a bit more “bite.” but if you have a good Chinese rice wine feel free to substitute it.

   Prep Time: 15 minutes
   Cook Time: 5 minutes
   Ingredients:

   * 1 pound bitter melon (about 1 1/4 melons)
   * 1 tablespoon minced garlic
   * 1/2 teaspoon chili pepper flakes
   * 2 tablespoons oil for stir-frying
   * 2 tablespoons soy sauce
   * 1 tablespoon red wine vinegar or balsamic vinegar
   * 1/2 teaspoon sugar
   * a few drops sesame oil (optional)

   Preparation:
   To prepare the bitter melon, cut in half lengthwise, remove the seeds and cut on the diagonal into thin slices. Degorge the bitter melon by sprinkling salt over the slices and placing them in a colander to drain for 15 minutes. In a small bowl, mash the chili pepper flakes with the minced garlic.

   Heat wok over medium high heat and add 2 tablespoons oil. When the oil is hot, add the minced garlic and chili mixture. Stir-fry briefly until aromatic (about 30 seconds).

   Add the bitter melon. Stir-fry for about 2 minutes, then splash with the balsamic vinegar and soy sauce. Stir in the sugar. Cook for another 1 to 2 minutes, until the bitter melon is browning and beginning to soften. Stir in a few drops sesame oil if desired. Serve hot.
3. tiny Valkyrie said :
   March 20th, 2011 at 5:30 am

   Bitter melon to me tastes like a bitter green pepper, and the flesh is similar in crunch and consistency.

   The best way to prepare it is to either halve it, or cut into rounds, and remove the white flesh and seeds (both are inedible).
   If it is too intense raw, you can boil it for 1-2 minutes to remove some of the bitterness.

   The best recipe for a first-timer is bitter melon soup with pork (or turkey):

   INGREDIENTS: (4 servings as part of a meal)

   * 3 pieces of black (wood ear) mushroom, re-hydrated in warm water, and finely chopped
   * (edit): 1/2 lb. 2/3 lb. ground pork
   * 1 shallot, finely minced
   * 1 garlic clove, finely minced
   * 1/2 tsp. salt
   * 1/2 tsp. fresh ground pepper
   * 1 egg
   * 2 med/large bitter melon, cut into 1 1/2 – 2 inch segments, removing spongy center and seeds
   * 1 quart quality chicken stock
   * 1 Tbl. fish sauce
   * 1 small rock sugar cube or 1 tsp. raw sugar

   STEPS:

   * Thoroughly combine the first 7 ingredients (black mushroom, pork, shallot, garlic, egg, S+P) in a bowl.
   * Equally divide and stuff the mixture among the bitter melon segments.
   * Bring chicken stock to a rolling boil and add the stuffed bitter melon.
   * Add the fish sauce and sugar. Bring to a boil.
   * Then, turn down the heat to low, cover with a lid and simmer for 30 minutes.
   * At this point, the stuffing should be cooked through, the bitter melon should be tender and its color has changed from jade green to olive green.
   * Taste the soup and add more fish sauce if necessary. Serve with steamed rice.

   This is my personal favorite recipe:

   1 large bitter melon, cleaned, blanched and shredded
   1 large carrot, peeled and shredded
   4 large scallions, chopped fine
   Makoto honey ginger dressing to taste