Tag Archives: bitter gourd

Scramble Eggs With Bitter Gourd & Shrimps

I’m not surprised that my husband likes sweet food. But he also likes bitter gourd, which really does surprise me.

I think I used to cook bitter gourd by frying it or stir frying With scrambled egg or making it soup. I cooked scrambled eggs with bitter gourds for many many times. This time, I would like to add shrimps in.

It’s still quite easy.

1. Beat 3 eggs in a bowl. Stir with chopsticks. Cut 1/2 bitter gourd into slices (remove the seeds and white part first). Thaw the shrimps if you use frozen ones.

2. Heat 1 tablespoon oil in the pan. When it’s hot, pour the egg in. When the bottom starts to solidify, stir egg with chopsticks till almost cooked. Set aside for later use.

3. Add a little more oil if needed. Fry the shrimps till pinkish. Set them aside too.

4. Fry the bitter gourd slices in the same pan. Stir fry for around 3 mins.

5. Add all egg and shrimps back into the pan.

6. Season with salt and a little sugar. Stir fry evenly for another min.

Ready to serve.

Simple and healthy. Especially suitable for hot weather in summer.


Bittergourd, Luncheon Meat & Tofu Stir-fry

It’s a famous dish from Okinawa. I learnt it from a TV show. It is said this dish has various ways of cooking. I guess I just created my own way. 🙂


Bittergourd (cut into slices)

Luncheon meat ( cut into slices)

Tofu ( cut into slices)

2 beaten eggs


Black pepper

Sweet cooking wine

Light soy sauce

1. Heat a little oil in the pan.

2. Put the luncheon meat & Tofu slices in. Fry till each side turns golden brown. Put luncheon meat & Tofu aside.

3. Add bittergourd slices in. Fry till turns a bit transparent.

4. Push luncheon meat and tofu back. Mix with bittergourd. Stir fry for around 2 mins.

5. Add in 1 1/2 tsp sweet cooking wine and 1 1/2 tsp light soy sauce. Stir fry evenly for another 1-2 mins.

6. Pour beaten egg over all ingredients. Wait till egg becomes a bit solidified. Stir slightly with ladle. Let all ingredients have a good mix.

7. Season with salt and black pepper.

Serve hot.



Stuffed Bittergourd

It’s a simple dish to cook. Just stuff bittergourd with minced pork and steam.

For the minced pork, pls refer to:


Cut bittergourd into thick rings, around 3 cm. Remove the seeds and white part with a spoon. Stuff bittergourd rings with seasoned minced pork.

Heat a little oil in the pan.

Fry stuffed bittergourd to let the minced pork gets firm. Just fry each side till a bit golden brown.

Steam them for 15-20 mins. Meat juice will come out after steaming. Don’t discard it.

Sauté minced garlic in a sauce pan. Pour the meat juice from steaming into the sauce pan. Turn to medium heat. Add in severely wolf-berries, 1 tbs sugar. Dissolve 1/2 tsp corn starch in 1 tablespoon water. And also add starch water in. Keep stirring till it gets a bit condensed.

Pour the sauce over bittergourd.

Fried Bitter Gourd Slices

Honestly, I don’t like bitter gourd. Although, it’s a very healthy vegetable. Its strong bitterness keeps me stay away from it. However, my husband likes it. So sometimes I use bitter gourd in my cooking but have very few of them during the meal. My opinion towards bitter gourd changed when last time my husband and I had lunch in a Malay restaurant. They served fried bitter gourd slices. I tasted it and it was really nice. Not very bitter and also crunchy. Of course, my husband liked it immediately. Then I searched the recipe online but found some special ingredients are needed, like chick pea flour ( I don’t know what that is). I decided to cook my own fried bitter gourd slices.

1. Cut bitter gourd into slices. I also remove all the seeds. Place them in a bowl. Sprinkle salt. And set them aside for about 40 mins to let bitter juice come out.

2. Dry bitter slices with kitchen towels. Slightly squeeze them to make them very dry.

3. Place dried slices in another bowl. Sprinkle paprika powder, a little salt, black pepper and flour. Just make sure each slice is coated with thin flour mixture.

4. Heat oil in the pan. Fry them till golden brown.

Very crispy and much less bitter than usual.