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

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

Steamed Pork Belly with Shrimp Paste ~ 蝦醬蒸五花腩

  This is an extremely delicious dish to go with white rice or even plain porridge.  You don't have to add in big spoonfuls of shrimp paste for it is salty but some sugar is needed to enhance the taste.  Adding in Shaoxing wine will definitely bring the taste up to the next level.  You'll definitely need more rice to go with this dish..... trust me! Steamed Pork Belly with Shrimp Paste  ~   蝦醬蒸五花腩 Ingredients 300 gm pork belly, cut thinly (with or without skin) 1.5 Tsp Shrimp paste  2 Tsp sugar 1 Tbsp Shaosing wine 3 slices of ginger, chopped  1 Tbsp cornstarch and 1.5 to 2 Tbsp water 1 tsp oil (so that the meat will not stick to each other) a bit of pepper Chillies and spring onions, chopped for garnishing Method Cut up the pork belly thinly. Mix in the chopped ginger. Mix the shrimp paste with wine to dilute it. Pour the shrimp paste mixture into the pork belly. Add in some pepper, sugar, cornstarch, oil and water.  Mix till well ...
Post a Comment
Read more

Korean Honey Citron Tea (柚子茶 ) Muffins

  I added a few tablespoonfuls of Korean Honey Citron Tea or Yuzu marmalade to a basic muffin recipe and the muffins were delicious. They were soft, nice, not crumbly with a bit of tangy taste of the Yuzu, well accompanied with a cup of piping hot coffee or tea. These muffins taste best when eaten warm.   A few teaspoonfuls of the marmalade mixed with water can be turned into a hot or cold drink to soothe the throat especially if there's a first sign of a cough. Korean Honey Citron Tea (柚子茶 ) Muffins     Ingredients 220 gm plain flour 70 gm caster sugar 2 tsp baking powder 5 Tbsp honey citron tea (Yuzu tea) marmalade 1 'L'egg 160 gm plain yoghurt 80 gm vegetable oil 1/4 tsp vanilla a pinch of salt Method Sift flour, baking powder and salt, set aside. Beat egg with oil, add in sugar, beat well.  Then add in the yoghurt followed by the Yuzu marmalade.  Beat till well incorporated. Pour the wet ingredients into the dry ingredients.  Mix till jus...
Post a Comment
Read more