Bittergourd with Beancurd, Egg & Minced Meat

How to select less bitter bittergourds
- choose those that are lighter shade of green
- choose those with less bumps or uneven surface
- choose local SG/MY bittergourds (those gigantic 20-30cm ones) instead of Japanese bittergourds (those tiny little 10cm ones)

How to remove bitterness in bittergourds:
- cut bittergourd into half, remove seeds, slice thinly
- rub bittergourd slices with 2 teaspoons of salt, let the salt draw the bitter juices out
- rinse thoroughly and squeeze out all water to remove the bitterness



Stir-fried Bittergourd with Beancurd, Egg & Minced Meat

Ingredients:
1pc Bittergourd (prepared as per above to reduce bitterness)
1clove Garlic (chopped)
100g Beancurd (cut into cubes)
100g Minced meat (marinated)
1pinch Salt
1no Egg + 1tbsp Water + 2tsps Soya sauce (beaten in a bowl)

Method:
* Marinade sliced bittergourd with salt for 30 minutes till bittergourd juice seeps out into bowl.
* Rinse bittergourd several times to remove bitterness and salt.
* Squeeze out excess water and bitter juices.
(Steps 1-3 will help reduce the bitterness)

* In a wok, fry garlic till slightly shrinked.
* Add bean curd cubes and fry 3 sides of the cube (I prefer to leave the other 3 sides unbrowned to enjoy a softer texture of the beancurd).
* Add minced meat and fry till 50% cooked.
* Add bittergourd and salt. Stir fry and simmer with some water for the next 3 minutes.
* Add egg mixture and simmer for 1-2 minutes (I like to eat the egg in chunks, so I usually let the egg sit and solidify).

Had this dish in a Japanese restaurant called Satsuma Sochu Dining Bar in Gallery Hotel serving Okinawa cuisine with Blacktulip before she left for Sydney. I remember it costed at least SGD10 a dish. With this recipe post, Blacktulip, u can try making this simple and affordable dish for your bf! (^ ^)