Thursday, April 26, 2007

Bittergourd soup

Bittergourd/Bitter Melon/Kerala soup (serves 2)
-1 medium-sized bitter melon; washed, seeds removed then cut into thin strips
-1 egg, whisked
- vegetable stock (or any stock you prefer)
- dried anchovies (option)
- salt, to taste (if you are not using dried anchovies, you can add more salt)

~ can cut into bigger chunks first, scoop out the seeds with a spoon, then cut into thinner strips(julienned)
~ bitter melon is an acquired taste for some, because it is bitter. They are not named without valid reasons. To reduce bitterness, you can add some salt into water, and soak the thin strips in the water
(~5mins). I guess the longer you soak, the less bitter it will be. But I like bitter I just lightly rinse water over the bitter melon that I sprinkled some salt over

1. Boil a pot of water. When boiling, add in dried anchovies(option), then add in bittergourd
2. Since in thin strips, it does not take long for the bittergourd to cook. Approx ~ 10-15mins for the bittergourd to soften (Note: It depends. If you like some crunch to be retained, do not boil it for too long)
3. Salt, to taste
4. When ready to serve, turn off the heat, and add in the egg slowly into the soup, stir slightly

Other soup posts:
Wakame soup
Cream of mushroom soup
Tofu soup
Doubled boiled soup
Cabbage pork ball soup

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