Wednesday, March 19, 2008


There's something about bitter gourd that most people dislike... it's the bitter taste that is associated with it (stating the obvious) that gives it a bad reputation. If you can swallow this vegetable, you can probably swallow anything vegetables in the land - it's the last bastille of all vegetables.

However, I find that having the gourd done this way erases any bitter memories one might have for the misunderstood fellow. I use pork to compliment its flavor; chicken or beef works just as well. The usual marinade of light soy sauce, sugar, cornflour, white pepper and cooking oil is used (if you've been following the cooking method so far).


1 Bitter Gourd

1 Chilli

1 Clove Garlic

15 Black Beans

100 gm. Pork Fillet

Cornflour Slurry


Cut the gourd in half lengthwise, scoop out its seeds, rinse it, and slice it to bite-size. Rub it with salt and let it rest for 15 minutes to have it moisture extracted.

Run over with water to wash away the salt. Squeeze dry with your hands. Set aside.

In a hot wok with about 4 tbsp. of cooking oil, fry the garlic, fermented black beans and julienned chillies until fragrant.

Put in the pork slices as the garlic turns golden in color. Scoop and turn the meat with the spatula to mix the meat with the rest of the ingredients.

Once the meat is no longer pink, throw in the sliced gourd.

Toss and turn to coat well with the meat and stuff.

Add enough water (about ¾ cup) to moisten the vegetable.

Bring it to a simmer and add salt to taste. (The black beans are salty, so go easy on the salt.)

Finally pour it enough of the cornflour slurry to give the dish a bit of body and glister.

Some people prefers the gourd soft, while others like it crunchy. Cook it whichever way you like (frying for too long causes discoloration of vegetable). It won't kill you having it undercooked; after all, the gourd can be taken raw.


Bengbeng said...

thanks. i will try this recipe. normally i just stir fry with eggs

Kong-Kay said...

don't go bang! bang! on the dish... as they say in sibu, "pak-cheng!"

Amy Cynthia said...

hi amy frm kk, sabah. yea ur rite, i hate u knw how to get rid of the bitterness? let me me knw ya!..

Kong-Kay said...

the salt helps a bit; avoid the tiny bitter gourd; think positive... tell yourself it's not bitter.

Cheraine said...

Hey, this is the recipe I've been looking for! This is one of my favourite dishes that my mom cooks and the best bittergourd dish ever. I was googling for this so that I could share it with my friends who don't know how to cook bittergourd. This is useful. Thanks! :)

Kong-Kay said...

you're welcome...


As the name implies, it's all about nothing! Kongkaying is like grasping in the air - more like hot air with occasional fartulence. Hopefully, something aromatic will come out of it! If not...

May the Farce be With You!


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