Pin It


Bitter Gourd Stir-Fry with 3 Kinds Of Eggs

Wednesday, 5 October 2011

Bitter gourd is good for you and I'm always looking for new ways to cook it. I usually braise it with fermented minced bean paste or more recently, I like to make soup with it. I came across this recipe on Elin's blog which involves stir-frying with different types of eggs - fresh eggs and 2 types of preserved eggs.

Bitter Gourd Stir-Fry with 3 Kinds Of Eggs

A salted duck egg has a briny aroma, liquid egg white with yolk that is bright orange-red in colour. You can get this from the Asian or Chinese grocer, or if you are feeling adventurous, you can make some yourself. Here's a recipe from Christine's blog that I've bookmarked and have yet to give it a try...someday. Century egg on the other hand is a bit more complicated.  It is made with a combination of salt, tea, wood ash and lime. Through the curing process, the egg white becomes firm, translucent and brown, with a jelly-like texture while the egg yolk becomes greenish-grey in colour. It has a strong ammonia smell and the flavour is strong and pungent.

Bitter Gourd Stir-Fry with 3 Kinds Of Eggs

These 3 types of eggs are often combined and steamed. Stir-fried or steamed, they always turn out really tasty!

Bitter Gourd Stir-Fry with 3 Kinds Of Eggs

Printable recipe
Adapted from Elinluv's recipe
By Pig Pig's Corner

Prep time: 10 mins
Cook time: 10 mins
Yield: serves 2-3

  • 1 medium sized bitter gourd - seeds and white spongy stuff removed, thinly sliced
  • 1 salted egg - cut into small bite-sized pieces
  • 1 century egg - cut into small bite-sized pieces
  • 2 eggs
  • A dash of white pepper powder
  • 2 tbs oil
  • 4 cloves garlic - finely chopped/pressed
  • Salt to taste

  • Whisk together all the eggs and a bit of white pepper powder.
  • Heat up oil in a pan.
  • Add garlic, saute until fragrant.
  • Add bitter gourd slices and stir-fry until soft.
  • Pour in egg mixture, leave to cook on high heat for a few mins.
  • Break up the egg and stir-fry until eggs are set.
  • Add salt to taste if necessary.

0 oink oinks...:

Post a Comment