Bitter Gourd - A tasty bite of bitter
Posted on 20 December 2012 - 06:11pm
THE bitter gourd is a vegetable many find hard to enjoy because of its bitter taste. However, once you learn of its goodness and slowly acquire a taste for it, you will be able to appreciate its unique flavour, especially when it is used in certain dishes.
In our multi-cultural country, bitter gourd is used in various ethnic styles of cooking. For example, you may find it used in Indian, Malay and Chinese dishes.
Deep-fried bitter gourd marinated in turmeric and spices is a common accompaniment with a banana leaf rice meal, while you could find it stir-fried with anchovies and chillies at a nasi campur stall.
The Chinese may stir-fry it with egg or salted egg, boil it in soup or make yong tau foo with it. As for the Nyonyas, they would cook it in a curry.
If you are into juicing for health, adding some bitter gourd into your fruit and vegetable concoction would give the added boost of vitamins and minerals, and provide an uplifting flavour to your drink for sure.
Bitter gourd provides a number of health benefits as it contains phytochemicals and antioxidants. It is low in calories and contains dietary fibre, minerals and vitamins.
Bitter gourd is also noted as a type of plant insulin that helps lower blood sugar levels to help those with type 2 diabetes. It also contains various types of vitamins B, C and A, to help your body fight diseases.
Today’s recipe using bitter gourd involves a quick stew with chicken and fermented soy bean paste, or what is locally known as ‘tauchu’.
Tauchu can be easily found in bottles on supermarket shelves, usually in the sauces and pastes section.
This recipe uses the minced or paste version as opposed to the whole beans, as I find the paste renders a more distinct taste.
Bitter Gourd Chicken with Bean Paste
Ingredients
► 1 medium-sized bitter gourd, to give 2 cups of sliced pieces
► 400g chicken pieces
► 2 tsp chopped garlic
► 2 tbs minced soybean paste (tauchu)
► 1 tsp sugar
► 4 tbs cooking oil
► 1 cup water
Method
1. Wash and cut the bitter gourd into half lengthwise. Remove the seeds and pulp from the centre and cut into 1cm-thick slices.
2. Heat oil in wok. When hot, sauté garlic till fragrant.
3. Add the chicken pieces and fry till lightly brown on the outside, then add bitter gourd.
4. Mix in the water, sugar and bean paste. It is not necessary to add salt as the bean paste is already salty. But you may add a little according to your taste, if needed.
5. Stir and bring to boil. Then simmer on medium heat, turning the chicken and bitter gourd occasionally, for 10 minutes or until chicken is tender and bitter gourd has softened.
7. Serve hot with rice.
Bitter gourd used in a quick stew with chicken and bean paste makes a delicious and healthy dish. THE SIMPLE HOUSEWIFEIn our multi-cultural country, bitter gourd is used in various ethnic styles of cooking. For example, you may find it used in Indian, Malay and Chinese dishes.
Deep-fried bitter gourd marinated in turmeric and spices is a common accompaniment with a banana leaf rice meal, while you could find it stir-fried with anchovies and chillies at a nasi campur stall.
The Chinese may stir-fry it with egg or salted egg, boil it in soup or make yong tau foo with it. As for the Nyonyas, they would cook it in a curry.
If you are into juicing for health, adding some bitter gourd into your fruit and vegetable concoction would give the added boost of vitamins and minerals, and provide an uplifting flavour to your drink for sure.
Bitter gourd provides a number of health benefits as it contains phytochemicals and antioxidants. It is low in calories and contains dietary fibre, minerals and vitamins.
Bitter gourd is also noted as a type of plant insulin that helps lower blood sugar levels to help those with type 2 diabetes. It also contains various types of vitamins B, C and A, to help your body fight diseases.
Today’s recipe using bitter gourd involves a quick stew with chicken and fermented soy bean paste, or what is locally known as ‘tauchu’.
Tauchu can be easily found in bottles on supermarket shelves, usually in the sauces and pastes section.
This recipe uses the minced or paste version as opposed to the whole beans, as I find the paste renders a more distinct taste.
Bitter Gourd Chicken with Bean Paste
Ingredients
► 1 medium-sized bitter gourd, to give 2 cups of sliced pieces
► 400g chicken pieces
► 2 tsp chopped garlic
► 2 tbs minced soybean paste (tauchu)
► 1 tsp sugar
► 4 tbs cooking oil
► 1 cup water
Method
1. Wash and cut the bitter gourd into half lengthwise. Remove the seeds and pulp from the centre and cut into 1cm-thick slices.
2. Heat oil in wok. When hot, sauté garlic till fragrant.
3. Add the chicken pieces and fry till lightly brown on the outside, then add bitter gourd.
4. Mix in the water, sugar and bean paste. It is not necessary to add salt as the bean paste is already salty. But you may add a little according to your taste, if needed.
5. Stir and bring to boil. Then simmer on medium heat, turning the chicken and bitter gourd occasionally, for 10 minutes or until chicken is tender and bitter gourd has softened.
7. Serve hot with rice.