serves
2
prep
10 minutes
cook
5 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 1 bitter melon
- 2 salted eggs (see Note)
- 1 tbsp oil
- 1 small green shallot, finely sliced
- 10 g (about 2 cm) ginger, very finely sliced
- 1 tsp garlic, finely chopped
- 1 tsp caster sugar
- 1 pinch of salt
- few drops of sesame oil
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Instructions
Bring a large saucepan of water to a low boil. Reduce heat and simmer bitter melon for 3-5 mins, until starting to soften, then cool in iced water. Halve lengthways, scrape seeds out with a spoon and slice thinly.
Break salted eggs into a bowl, and mash with a fork. Heat a wok over medium heat. Add oil and fry shallots, ginger and garlic for 1 minute or until fragrant.
Turn heat to high, add prepared bitter melon and stir-fry for 1 minute. Add salted eggs, sugar, salt to taste, and stir-fry until egg is just cooked. Add a few drops of sesame oil before serving.
Note
• Salted duck eggs are available from most Chinese food shops.
Photography by Alan Benson. Styling by Michelle Noerianto. Food preparation by Nick Banbury.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
