Recipe: Stir-fried bitter melon and egg (kho qua xao trung)
Bitter melon is another thing that you either love or hate. Among my friends and relatives who have tried bitter melon, 42 percent(*) find it too bitter to try a second time. My mom is a special case. She used to shun it, then little me got a bad fever and had to eat it to help lowering my temperature (bitter melon has medicinal effects), mom was so worried that I wouldn’t eat it (like every toddler, I didn’t like food), but I chowed it down at first try, mom got curious, tried and started liking it too. That’s the story she told me, but I think she started liking it because she started making it, and everything she makes tastes great.
Even in the Bay Area, bitter melon is somewhat rare and expensive. The only restaurant I know of that has bitter melon is China Village on Solano, and a plate costs 10.95 with 70% egg and 30% bitter melon. Sushi California used to have it as an Okinawan specialty but had to cut it due to low demand. š Chinese and Vietnamese markets have them, but they can be far. Thankfully, today Berkeley Bowl has a small box of maybe 40 counts, so I grabbed a few.
Stir-fried bitter melon with eggs (in Vietnamese: Khį» qua xĆ o trį»©ng)
INGREDIENTS (8 servings):
– 5 bitter melons (less green ones with fat stripes, i.e., the East Asian variety, are much less bitter than the skinny ridged subcontinent counterpart)
– 5 eggs (or however many you like)
– 12 cloves of garlic (I just happen to like garlic a lot)
– Salt
– 1/3 cups of olive oil
PREPARATION:
– Wash the bitter melons, cut off both ends of each fruit.
– Cut each fruit length-wise in half.
– Use a spoon to scoop out the seeds (along with the fluffy white part). Redder seeds mean riper and less bitter melons. The red film outside the seeds are edibleĀ (I’ve eaten them while prepping the melons), but their mildly sweet taste is not much to talk to about.
– Slice each half into crescents of ~ 3-4 mm (1/8 inch) thick
– Soak the slices in water (with a bit of salt) for ~ 30 minutes to partially remove the bitterness.
– Peel and slice garlic, set aside.
COOKING:
– Put oil in a skillet, medium heat, wait for oil to get hot and throw in the garlic to brown.
– Drain and add the bitter melon into the skillet.
– Lightly mix so that the melon slices at the bottom don’t just sit in oil while the top ones hang out.
– Cover and cook for ~ 5 minutes.
– Uncover, stir.
– Add 5 eggs as you would make scramble eggs.
– Scramble the eggs with the melons until the eggs are fully cooked.
– Sprinkle salt to taste.
For colors, add pizza. š
Foodnote:
(*) This is not a fabricated statistics. I counted 12 people (excluding me) who have tried it and given me confirmed opinions on bitter melon. Five of them grimaced when the word was mentioned. If you’ve tried it and decided to be on either side, let me know so I can update my statistics.
(**) Total cost: bitter melons: 2.06 lb x $2.59/lb = $5.34; box of 12 cage-free large eggs: $3.19; prep time + waiting time: 40 minutes; cook time: 10 minutes; cleaning time: 10 minutes.
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