Sunday, November 22, 2015

Bittersweet Symphonies

Half a bittergourd, seeds removed and sliced thinly
(Soak the bittergourd in a heaped teaspoon of salt and water for 5- 10 minutes then remove and drain completely)
2 stalks of spring onion, chopped into 2 inch long slices
4 cloves of garlic, minced
3 eggs, beaten with half a teaspoon of soy sauce and half a teaspoon of white pepper.
20 ml of water + a dash of soy sauce

Heat up the pan and a tablespoon of oil. Fry the minced garlic and the white ends of the spring onion stalks till fragrant.

Add in the drained bittergourd slices and stirfry with the water and soy sauce. Let the steam soften the bittergourd slices. 

Add in the beaten eggs and sprinkle the rest of the spring onion generously. 

Turn off the heat and let the reserve heat cook the eggs. 

Serve with fluffy hot white rice :)

*Alternatives: Stir fry with dried shrimp, preserved black bean sauce 

From our kitchen to yours,
Brenda x

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