Skip to main content

Steamed Stuffed Bittergourd with Minced Pork ~ 酿苦瓜

If you are a fan of Bittergourd 苦瓜 like me, you will relish this dish. This is a nutritious, easy to cook Chinese dish which you can easily prepare at home using 'sections of bittergourd stuffed with seasoned minced pork. The gourd will be soft after steaming but it is still firm in texture and there's the juicy broth for you to go with rice.



Steamed Stuffed Bittergourd with Minced Pork  ~  酿苦瓜 
Ingredients
  • 160 gm minced pork
  • 40 gm shitake mushrooms, hydrated, stemmed and diced
  • 1 shallot, chopped
  • 1 clove garlic, chopped
  • 1 medium size bittergourd
Seasoning for the minced pork
  • 2 tsp oyster sauce
  • 2 tsp Shaoxing wine
  • 1 tsp sesame oil
  • 1 tsp light soy sauce
  • 1/4 tsp salt
  • 3 tsp cornflour
  • 1/4 tsp sugar and 1/4 tsp salt
  • Dash of pepper
Method
  1. Cut the bittergourd into 3/4 inch sections.  Scoop out the seeds, place the bittergourds in a bowl rub with some salt and set aside for about 20 mins.  (This is to extract some bitterness from gourds.)
  2. Meanwhile season the minced pork with the above sauces, mix well to form a paste.
  3. Drain out the juice from the bittergourd, rinse and pat dry.
  4. Stuff the minced pork paste into the bittergourd, right up to the top.
  5. Arrange them on a steaming plate.
  6. Bring a steamer to a boil, steam the stuffed bittergourd for about 25 mins. depending on how soft you want the texture to be.
  7. Garnish with chopped spring onions and chillies.  Serve immediately.
  8. Yield :  6 pieces

Labels:

Comments

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Mini lime marmalade chiffon cake

These little chiffon cupcakes were made with lime marmalade.  Other than orange marmalade I've never come across lime marmalade and so this went into my shopping basket when I was in Perth last.  It's slightly more sour than orange marmalade but it's delicious when you have it with butter or peanut butter slathered on a slice of freshly baked bread or toast!
51 comments
Read on for the Recipe

Kai Chai Paeng aka Little chicken biscuit

K ai Chai Paeng or 'Little chicken biscuit' was one of my father's favourite item to take away whenever we stopped by Bidor, a small town south of Ipoh on the way to Kuala Lumpur, long ago before the North-South Highway came into existence.  Those days, Bidor's famous restaurant, Pun Chun ,was like a half-way house whereby travellers would stop by for their signature 'Ngap thui meen' or duck thigh noodles. Pun Chun restaurant is right in the middle of town along the main road and has been in operation for 70 years and their Kai Chai Paeng were of the thick, doughy type made with lard and some pork but now they also have the thin and crispy version. Another small town, known as Kampar which is nearer to Ipoh is also famous for their thin and crispy version of  Kai Chai Paeng.  However,  I'm not too sure which town is the originator of these 'chickenless', unique but absolutely aromatic 'Little chicken biscuit'.
24 comments
Read on for the Recipe

Braised Pork Belly with Lotus Root 莲藕焖猪肉

This is a very simple pork belly dish cooked with fermented bean curd and young lotus root.  I like that the lotus root stays crunchy and blends well with  the equally crispy wood ear fungus.  A comforting dish to serve with a bowl of hot white rice! Recipe for Braised Pork Belly with Lotus Root Ingredient 300 gm pork  belly, cut into bite size 150 gm young lotus root, sliced 4 pips garlic, smashed 20 gm wood ear fungus, soaked, stemmed, cut into strips 2 pices of Nam Yue (fermented bean curd) 1 tsp dark soya sauce 2 tsp Shaoxing wine 3 cups water Salt and sugar to taste Method Saute the garlic with some oil till fragrant, add in the pork belly, stir-fry. Add in the mashed fermented bean curd, mix well and toss in the wood ear fungus. Add in water, dark soya sauce, simmer till meat is tender and cooked and sauce slightly reduced. Toss in the sliced lotus root, ...
9 comments
Read more