Bitter melon omelette with snow pea tendril broth

Instructions

1. Pour the chicken stock into a medium saucepan.
2. Rinse the dried squid, then using tongs, toast over an open flame (or grill). Place into the chicken stock with the dates, then bring to the boil. Once boiled, turn off the heat and allow the squid and dates to infuse for 20-30 minutes. Season the broth with white pepper and fish sauce to taste. Add the snow pea tendrils to the broth just before serving.
3. Meanwhile, cut the bitter melon lengthways and remove the seeds and fibres, then slice into ½ cm thick half-moons. Season with salt and sugar, then place in a colander with a bowl underneath it for 5 minutes to allow the moisture to draw out of the melon. Rinse, and drain, then blanch the bitter melon slices in boiling water for 1 minute. Drain and set aside.
4. In a medium mixing bowl, beat the eggs and season with fish sauce and white pepper. Mix the beaten eggs with the bitter melon.
5. Heat a large non-stick frying pan and add a drizzle of oil. Pour in the egg and bitter melon mixture and cook for 3-4 minutes per side, or until browned and cooked through.
6. Serve the bitter melon omelette with the snow pea tendril broth with steamed jasmine rice, sliced green chilli and extra fish sauce.