My mother is a fan of bitter gourd. We will always have bitter gourd on the menu every week. It is mostly stir-fried with prawns and salted fermented soya. Some may not like the taste. If you don't know the trick of handling bitter gourd before cooking, it will render a very bitter taste and it would surely ruin your appetite.
So, that's how I started to collect the seed from a mature bitter gourd I bought from the wet market and started to germinate them. And voila! 8 of them made it!
I re-potted them into 4-gallon containers. In a couple of weeks, they started to set flowers and then the fruit. I helped a little with hand pollination, but I think the nature mostly did the work. So far, I found around 5 bitter gourd growing. My mom suggested me to wrap them with plastic bags but I just let them that way. Can't wait to harvest them!
By the way, I have a simple how-to-reduce-its-bitterness trick before cooking. If you're stir-frying it, just sliced it thinly and sprinkle a lot of salt on it and mix well, then squeeze the sliced bitter gourd with your hand. Then, wash the salt out. And drained the water by squeezing it again. Don't worry you won't turn them into a mush as it's quite firm. Then, boil a small pan of water and after it's seething, pour the sliced bitter gourd into the water and let it boil for a couple of minutes. Then drained the bitter gourd. Now you're ready to cook it! Trust me the bitterness has been reduced many fold!
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