Stuffed Bitter Melon Soup is influenced by the cuisine of China. Its cooking technique is a mix between boiling and simmering which reduces the bitter taste from the bitter melon.
NutritionThe dish contains phosphorus, calcium, dietary fiber, beta carotene, iron, potassium and vitamins B1, B2 and C. Having the dish is good for the excretory system and stimulates insulin production which can reduce blood sugar.
1 bitter melon
200 grams minced pork
½ cup glass noodles, soaked in water, cut into one-inch pieces
1 tsp. sugar
1 tbsp. oyster sauce
1 tbsp. light soy sauce
5 each coriander roots
2 tsp. chopped garlic
3 cups stock
4 – 6 each Shiitake mushrooms, soaked in water, stems removed and cut into pieces
salt and pepper powder to taste
How-to1. Cut the bitter melon crosswise into 2-inch wide pieces, scoop out the seeds and the white fluffy part. Lightly, but thoroughly salt the melon and set aside for 20 minutes. Rinse thoroughly with freshwater and drain.
2. Put the minced pork, cellophane noodles, sugar, oyster sauce, light soy sauce, chopped coriander roots and salt and pepper powder in a big bowl. Mix until well-blended. Stuff each section of the bitter melon with the pork mixture. Do not over-stuff the melon. The melon seems to shrink more than the pork when it is cooked.
3. Bring the stock to a boil. Add the coriander roots, the shiitake mushrooms, and stuffed bitter melon. Simmer for 1 hours or until the melon is soft. Keep removing air bubbles as they come to the top.
4. Season with salt and light soy sauce. Serve in a bowl, and garnish with coriander leaves.