Covid-19 stay-home recipe: Back to basics with bittergourd

---

At a loss as to what to cook today? Fret not. In this daily series, STFood Online Editor Hedy Khoo features nourishing recipes you can whip up during the circuit breaker month

Take bittergourd to the next level by simply adding salted eggs.

 

I fell in love with mini bittergourd on a trip to Okinawa several years back. It is the star of an Okinawan dish called goya champuru, a stir-fry of bittergourd and pork.

 

Recently, a senior acquaintance waxed lyrical about how delicious bittergourd fried with salted egg is.

 

It is an easy dish to cook. I am not above taking shortcuts such as using cooked salted eggs - I had them in my fridge.

 

To cook raw salted eggs, remove the outer layer of salted charcoal paste and wash the eggs until they are clean.

 

Place them in a pot with enough water to cover them by 5cm. Bring to a boil, then turn off the heat and keep the pot covered for 14 minutes.

 

Remove the eggs from the pot and allow them to cool before use.

 

A foodie friend said all he needs is a bowl of plain rice to go with this bittergourd dish and it will make him happy.

 

While we may miss the experience of dining at our favourite hawker stall or restaurant, basic home-cooking can help keep ourselves occupied and free from anxiety in these uncertain times.

 

So stay home and keep cooking.

 

• Follow Hedy Khoo on Instagram @hedchefhedykhoo

 

 • Follow Straits Times Food on Instagram and Facebook @straitstimesfood for more recipes and the latest food news.

 

BITTERGOURD WITH SALTED EGGS

 

INGREDIENTS

 

• 2 mini bittergourds (250g)
• 1 Tbs cooking oil
• 2 garlic cloves, chopped
• 2 cooked salted eggs (120g), coarsely mashed
• 40ml water
• 2 eggs (120g), beaten
• Dash of white pepper
• 1 pinch of salt
• 1 pinch of sugar

 

METHOD

 

1. Halve each bittergourd lengthwise and use a spoon to scrape away the seeds. Slice.

 

2. Heat the cooking oil in a non-stick frying pan over medium heat.

 

3. Add the garlic and fry for 30 seconds.

 

4. Add the salted egg and fry for 45 seconds, then add the bittergourd. Fry for one minute.

 

5. Add water and continue frying for two minutes.

 

6. Add the beaten eggs. Stir through.

 

7. Season with white pepper, salt and sugar.

 

8. Fry for another 1½ minutes until the eggs are cooked through.

 

9. Serve immediately.

 

Makes two servings

 

Source: The Straits Times © Singapore Press Holdings Limited. Reproduced with permission.

 

---

ALL views, content, information and/or materials expressed / presented by any third party apart from Council For Third Age, belong strictly to such third party. Any such third party views, content, information and/or materials provided herein are for convenience and/or general information purposes only. Council For Third Age shall not be responsible nor liable for any injury, loss or damage whatsoever arising directly or indirectly howsoever in connection with or as a result of any person accessing or acting on any such views, content, information and/or materials. Such third party views, content, information and/or materials do not imply and shall not be construed as a representation, warranty, endorsement and/or verification by Council For Third Age in respect of such views, content, information and/or materials.