Topic: Vegetables
When I started to eat vegetables, bitter melon was one of the vegetables that out of my list to eat. I hated its taste before. But when my blood pressure dropped to 80 and sometimes 70 during my college days, the doctor advised me to eat some foods that will increase my BP and bitter melon was one of the list. I tried my best to eat it even though I don’t really like its taste, I wanted to swallow it directly without chewing it, lol! Then one day my mother cooked it very nicely with eggs (the first time I ate it was with Pinakbet cooked by my Aunt and I it was very bitter for me), she squeezed the vegetable with many salt and wash it many times, until when she cooked it I didn’t noticed the bitter taste anymore. From that day, I learned to like it and gradually it becomes one of my favorite vegetables. I can eat it now even how bitter it is, I tried it once in Salad and I still like it. By the way my BP is very normal now.Here in Kuwait, I only cooked this vegetable once in a blue moon, I think, because my hubby is not a big fan of it but he still ate it when I cooked one.
Ingredients:
1 small size bitter melon, thinly sliced
1 medium carrot, thinly sliced
2 eggs, beaten
2 tbsp. fish sauce
1/3 cup broth or more
1 onion, sliced
2 cloves garlic, crushed
1/3 tsp. black pepper powder
? tsp. sugar
Salt and pepper to taste
2 tbsp. cooking oil
Directions:
1. Sprinkle some salt to the sliced bitter melon, squeeze it until slightly tender, then rinse with water. Drain.
2. Saute garlic and onion in hot oil, stir in bitter melon and carrots, add fish sauce and broth. Cook until all the liquids are absorbed by the vegetables.
3. Add black pepper and sugar, season with salt and pepper, stir.
4. Stir in beaten eggs and cook until the eggs are hardened. Serve.