Wednesday, 20 July 2011
Not everyone likes the bittergourd. I love it when cooked this way. It was how my grandmother and mom cooked it. I love having it with rice. Just halve the fruit, remove the seeds and slice thinly. Sprinkle some salt to remove some of the bitterness, rinse with water and fry with chopped garlic before adding the beaten egg. Flavour the beaten egg with soya sauce and pepper. Hmmmm yummy! One of my father's favourite bittergourd dish is a soup cooked with salted fish bones and tau kwa (firm Chinese tofu).