Most Delicious And Spicy Bitter gourd Stew

Bitter gourd tastes like a delicacy that you can’t forget once you eat it. And no matter what kind of bitter gourd you eat, whether white or red, long or short, it is a very healthy vegetable. There are quite a few dishes made by deep-frying bitter gourd in South Indian cuisine, where vegetarians eat a lot. Thinly sliced ones, coated in flour and masala powder, and deep-fried into chips are also delicious. In Thailand(Tom Juet Ma Ra) and Vietnam(Canh Kho Qua), ground pork is seasoned to fill the bitter gourd. And steaming it in a steamer and eating it with clear soup is really delicious.

So today let’s make a spicy and delicious stew using bitter gourd, one of my favorite tropical vegetables in Malaysia. And in the stew, I put chickpeas, which I also love, and chicken liver and heart, which is nutritious and genuinely tasty, and boil all of them together.

There are so many different types of bitter gourd that you can find in Asian supermarkets not only in Malaysia but also in Western countries. When I go to the supermarket, I always go to the fresh vegetables section. As expected, I spend 10 to 15 minutes in front of the bitter gourds of various shapes, colors and scents. I simply fall into serious thought about which one to choose.

Fortunately, if I go to a supermarket where there are not many kinds of bitter gourds, my decision making is completed in a short time, but if there are various kinds of bitter gourds, the time it takes to decide which one to choose increases proportionally. It’s obviously not an easy moment for me.????

Last time I already wrote a recipe for a delicious stew cooked with snake bitter gourd. Check out my really tasty and simple snake gourd recipe.

The commonly eaten bitter gourd is usually about 15 to 30 centimeters in length, which is longer than the palm of an adult. It is about 4 to 5 centimeters wide and has a green outer color and a rough surface. In fact, one interesting thing is that the inside is full of bursting seeds, and no one knows the color inside until it is cut. Basically, there are bitter gourds full of white seeds and others full of red seeds.

Similarly, when you cut a watermelon, some watermelons are red inside and some are yellow. Also, when you cut a dragon fruit, the inside of some is white and others are red.

However, the reason why watermelons are easy to distinguish by color of the inside is that the unit price differs depending on the sugar content of the watermelon and the presence of seeds inside. Therefore, in the case of watermelon, we can purchase red or yellow, seedless watermelon or seeded watermelon considering the unit price.

Unfortunately, unlike watermelon, dragon fruit and bitter gourd are not separated by color of the inside, but are stacked in one place. So, if you really want to know the color of the inside, there is no way to know until you cut it. I have asked the supermarket staff several times about the color of the inside. Some local employees don’t even know that bitter gourd contains red seeds.

What’s even more interesting in the end is that the majority of bitter gourd are white inside. I also learned this from my own experience. In other words, eight out of ten of the bitter gourd I bought were full of white seeds inside. However, the three bitter gourds I recently picked all appeared as red seeds inside.

It’s not a big deal, but I was so happy to see the dazzling appearance of the beautiful red inside. I felt like I was lucky enough to have won the lottery.

Every time I cut three pieces in a row and looked inside, they were filled with beautiful red seeds that seemed to burst out, so I felt like a baseball player from the field who was doing 3 strikes while shouting and cheering. ????

The bitter taste of bitter gourd really makes you immediately understand why it got this name. I love the bitter taste, the stronger the bitter taste, the better my taste buds. One thing is that even if one thinks that this bitter taste is bitter at first, the intensity of the bitter taste is cut in half when it is cooked and added to other seasonings or heat.

To truly enjoy the bitter taste, you can make an egg omelette with sliced bitter gourd in a recipe that uses as little heat as possible. Since the dish I made today is stew, the chicken liver needs to be thoroughly cooked, so the heat is quite high. So, it is unfortunate for me that the lovely bitter taste of bitter gourd has been reduced by more than half, but it is true when I taste it.

Let’s start cooking delicious bitter gourd and chicken liver. I wash the bitter gourd well under running water and put it on a chopping board. Then cut the middle with a knife, then cut in half again and cut into long pieces.

I cut it like most Koreans cut white radish. Then, take a moment to touch, feel, and appreciate the red silky, shiny, and beautiful seeds inside for a few seconds. The visually sticky feel of the seeds is creamy and slimy, and I can feel the pleasantly sticky gel texture sticking to my hand.

If I scratch the moist and beautiful red seeds from one end to the other as if I am pushing them with your thumb, the seeds come off very easily. It’s really good because it feels like it’s moisturizing and nourishing my fingers by using natural ingredients to massage my fingers that have become really rough from rock climbing. I also put the slippery natural gel on my palms and pat them pleasantly a while.

After removing the seeds, gently wash them again in cold water and place them in a colander to drain the water. Then, put the prepared chicken liver and chicken heart together with bitter gourd in a deep saucepan. I put about a cup of boiled chickpeas in the pot, which I prefer for a nutritious carbohydrate intake. Then add chopped cabbage, garlic and onion and pour two cups of water to submerge the vegetables. For seasoning, add three tablespoons of hot red pepper powder, two tablespoons of soy sauce, and a pinch of salt. And simmer on medium heat for about 20 minutes. When it boils, reduce the heat to low and simmer for about 20 minutes more. Then, after turning off the heat, keep the lid closed for about 5 minutes and steam as it is.

While it is hot, scoop out the ingredients evenly from the saucepan and put one boiled egg, sprinkle plenty of roasted sesame seeds for a fragrant taste. This delicious food enjoyed in a hot country like Malaysia is my own medicine to overcome the really hot summer. In other words, while eating this flavorful, nutritious and healthy bitter gourd stew, I sweat a lot because of this hot and spicy taste, so my body is detoxified by itself. ????

Enjoy this delicious and spicy bitter gourd stew through my YouTube video. Try this easy-to-make and simple food yourself. You will be immersed in a world of flavors that no one will ever forget.

<Ingredients>
_{3 bitter gourds}
_{400 g chicken liver and heart}
_{1 cup chickpeas}
_{1 onion}
_{1 cup cabbage}
_{3 spoons of spicy red chilli powder}
_{2 spoon of soy sauce}
_{a pinch of salt}

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Most Delicious And Spicy Bitter gourd Stew

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