My husband bought a bitter melon at the Chinese grocery by accident--he thought
it was something else. What's the best way to use it? Thanks.

Fran

Franfogel wrote:

My husband bought a bitter melon at the Chinese grocery by accident--he thought
it was something else. What's the best way to use it? Thanks.

Fran

If you are bitter melon virgin, be sure to soak it in some salt
solution, and use it as part of a dish. I'm used to stuffing it with
masala, trussing closed with thread and very slowly panfrying it with
plenty of oil.
I don't have the time to go over the making of a single serving of
masala, but I'll cut and paste how I make it now, in bulk. BTW, I
learned the bitter melon recipe and the masala from my ex-ILs, native
Panjabis.
begin paste
(By masala, I mean the cooked-to-a-mash concotion that is the flavour
base of Panjabi sabjis. One 'unit dose' is about 3/4 Cup of this cooked
paste, and can be put in a sauce pan with many kinds of veggies...a
smallish head of cabbage cut into strips, an equivalent amount of green
beans cut into 1" lengths, cubed potatoes, cauliflower florets, peas and
carrots, etc.)

Ingredients:
9 cups of minced onion (I do cuisinart, but stop before it's mush)
1/2 C minced garlic...not crushed
1/2 C fine diced (not shredded or 'rubbed' on those Japanese ginger
graters...this method with make the ginger stick on the bottom) ginger
1/4-1/2 Cup minced serrano chilis (I use the miniprep for the serranos
and garlic)
3 T salt
4-10 T ghee (if you use the smaller amount, you have to watch the pot
more carefully)
4 or more teas of turmeric....Penzeys takes about 4 teas, more of a
lesser quality turmeric
3 T whole cumin seed
3 T garam masala made with cumin and coriander (some isn't)

Get the above started. I start with the onion and ghee and spices and
have it simmer while I prep the other fresh produce.
Cook on medium until 'dry', stirring regularly. Add about 2 cups water
and let this cook down again, using a potato masher (I have the kind
that looks like a metal spatula bent at a right angle) to break up the
membranes in the onion etc. Cook, stirring often until the moisture in
the bottom is clear oil colored with the turmeric, not a cloudy, watery
moisture. This might require the addition of more water for more than
one 'cooking down until the oil returns'.

At this point I divide it. I put a bit more than half in one pot and a
bit less than half in another. To the smaller amount (which I am
estimating started with 4 cups of onions) I add 8 cups of fine diced
tomato. Becuase it is getting more tomato than the other portion, I add
one extra serrano at this point. (This masala is bound for making DAL.
One adds 3/4 cup of the final product to a pot with 2 cups of rinsed
mung dal, lentil, cooked kidney beans, etc and 6 to 8 cups of water,
depending on how watery you want it. Add a handful of chopped cilantro
almost at the end of cooking.)

To the other portion, which is the decendent of 5 cups of onion, I add 5
cups of fine diced tomato, and start the cooking process all over, until
the contents of the pot are a dark, roasted smelling paste, and 'the oil
has returned' when the spoon is drawn across the bottom of the pan.

Let cool, wrap in baggies, and freeze. I double bag. Alternatively, you
can keep this in a container in the fridge. I've used it as long as two
weeks out.
end paste
HTH
don't be surprized if you don't really like the bitter melon, as it
is...well, bitter.
blacksalt

wrote in message
...
kalanamak wrote:

Thanks for the masala recipe. I may cut down a bit on the quantity, tho.
Is bitter melon the same as the winter melon used in Thai cooking?

Anakalik, a.k.a,

I don't think so. Winter melon is also used by the Chinese. It's called that
because there are deposits of harmless terpenes that look like frost on the
skin. In passing, the "snow" is functional since it keeps the melon from
drying out as a chemist friend discovered when she scraped some off to find
out what it was. Since she had only borrowed the melon, she had to go on a
frantic search of Chinese groceries to find a replacement. I believe the
major use of the melon is that it serves as a tureen to serve Winter melon
soup.


--
James V. Silverton
Potomac, Maryland, USA

I posted what I thought was a pretty good recipe for bitter melon with
scallops and tofu a couple months ago, here it is again, sorry everyone
for the duplication; I really like this recipe.

From "Makan-Lah! The true taste of Malaysia", Carol Selva Rajah.

BITTERMELON IN COCONUT MILK

INGREDIENTS
1 large bittermelon
1/4 lb (80 g) hard tofu
1 Tb oil
1 red Spanish onion or 4 - 5 shallots, pureed
1 tsp sambal oelek
approx. 5 oz thick coconut milk or coconut cream
1/4 lb (100 g) scallops, sliced in half
kaffir lime leaf (optional)

METHOD
Slice the bittermelon in half. Scrape the seeds out with a spoon,
slice into 3/4 inch half circles, then soak in salted water for 10
minutes to reduce the bitterness. Cut the tofu into cubes, and fry
in 1 - 2 inches of oil until crisp. Drain.

Heat the oil on high in a wok and brown the pureed onion until it is
aromatic. Stir in the sambal oelek and tofu. Add bittermelon and fry
for one minute. Add coconut milk and salt to taste; reduce heat to
moderate. Cook until melon is soft. Add scallops and cook 5 min. or
until sauce reduces a little.

Serve garnished with shredded kaffir lime leaves.

Best of luck - krnntp

Franfogel wrote:

My husband bought a bitter melon at the Chinese grocery by accident--he thought
it was something else. What's the best way to use it? Thanks.

Fran

KR wrote:


METHOD
Slice the bittermelon in half. Scrape the seeds out with a spoon,
slice into 3/4 inch half circles, then soak in salted water for 10
minutes to reduce the bitterness.

As a Western wimp, I soak longer. I'm betting the coconut milk would
help mellow this. For bittermelon virgins, I would serve this with
plenty of plain rice, for the palate to run to. I'm not trying to turn
people off bittermelon, but a bad first experiance has turned more than
one person off.
blacksalt

wrote in message
...
kalanamak wrote:
Franfogel wrote:

My husband bought a bitter melon at the Chinese grocery by
accident--he
thought it was something else. What's the best way to use it?
Thanks.

Fran

If you are bitter melon virgin, be sure to soak it in some salt
solution, and use it as part of a dish. I'm used to stuffing it with
masala, [ . . . ]

Thanks for the masala recipe. I may cut down a bit on the quantity, tho.
Is bitter melon the same as the winter melon used in Thai cooking?

Anakalik, a.k.a,

--
Nick, Retired in the San Fernando Valley www.boonchoo.com
"Giving violent criminals a government guarantee that their intended
victims are defenseless is bad public policy."
- John Ross, "Unintended Consequences"

Winter melon is different. It looks like a large green cantaloupe with a
grrenish-white skin and white flesh. It is used in Indian Kerala
cooking--the most famous dish being Aviyal which is made of many mixed
vegetables, including winter melon and, a coconut base with lots of spices.

On Sat, 03 Jan 2004 08:05:41 -0800, kalanamak
wrote:
. I'm not trying to turn
people off bittermelon, but a bad first experiance has turned more than
one person off.
blacksalt

I am on my 5th bad experience. It's past time for me to stop ordering
it and admit I REALLY don't like it.

Bitter Melon has some natural qualities, It is very good for diabetic
people, as it reduces the blood sugar. One can also find its capsules,
tablets in the pharmacy , good for diabetic ppl.
To have the optimum results, it should be consumed raw with some lemon and
salt on it as salad (which is tough to do as it is very bitter)

One way of cooking is to stuff with masala as described by Kalanamak, I
didn't read the receipe attached here, but I know if u add mango powder or
pomegranate seed powder in teh masala, the taste will be less bitter and it
actually makes it more tasty.This is a grand ma's TIP.

The second way of cooking which is the simple way of cooking is simply dice
it, saute with some onions and add spices to taste ( pomegranate seed powder
or mango powder, salt, pepper, turmeric powder and some garam masala )close
the lid , it will leave some water itself and cook for 5 min.
Shell

"Vijay Kumar" wrote in message
...

wrote in message
...
kalanamak wrote:
Franfogel wrote:

My husband bought a bitter melon at the Chinese grocery by
accident--he
thought it was something else. What's the best way to use it?
Thanks.

Fran

If you are bitter melon virgin, be sure to soak it in some salt
solution, and use it as part of a dish. I'm used to stuffing it with
masala, [ . . . ]

Thanks for the masala recipe. I may cut down a bit on the quantity, tho.
Is bitter melon the same as the winter melon used in Thai cooking?

Anakalik, a.k.a,

--
Nick, Retired in the San Fernando Valley www.boonchoo.com
"Giving violent criminals a government guarantee that their intended
victims are defenseless is bad public policy."
- John Ross, "Unintended Consequences"

Winter melon is different. It looks like a large green cantaloupe with a
grrenish-white skin and white flesh. It is used in Indian Kerala
cooking--the most famous dish being Aviyal which is made of many mixed
vegetables, including winter melon and, a coconut base with lots of
spices.

ss wrote:

One way of cooking is to stuff with masala as described by Kalanamak, I
didn't read the receipe attached here, but I know if u add mango powder or
pomegranate seed powder

Please, does this have a Hindi/Panjabi/Urdu/ any other Indian language
name? I have seen slightly crushed pomegranate seeds, but not a powder.
Thanks
blacksalt

(Franfogel) wrote in message ...
My husband bought a bitter melon at the Chinese grocery by accident--he thought
it was something else. What's the best way to use it? Thanks.


How about trying bitter melon slices, chicken or beef, stir fried with
black bean sauce. My mom made this when I was a kid. I don't mind the
bitter, but I know some people do. Or stuff bitter melon... the
stuffing can be either ground pork or beef mixed with chinese
mushrooms. Then you steam them. With this one, you can cut the bitter
melon lengthwise or slice them into circles.

-emmeline

"Emmeline" wrote in message
m...
(Franfogel) wrote in message
...
My husband bought a bitter melon at the Chinese grocery by accident--he
thought
it was something else. What's the best way to use it? Thanks.


How about trying bitter melon slices, chicken or beef, stir fried with
black bean sauce. My mom made this when I was a kid. I don't mind the
bitter, but I know some people do. Or stuff bitter melon... the
stuffing can be either ground pork or beef mixed with chinese
mushrooms. Then you steam them. With this one, you can cut the bitter
melon lengthwise or slice them into circles.

-emmeline

I've had bitter melon stuffed with ground fish then steamed with black
beans, and liked it enough to find a recipe for it on the internet. I
haven't tried it yet because I don't know if the melon is blanched after you
remove the seeds and before you stuff it. Or, do you just select melons that
are likely to be less bitter.

Arey

"ss" wrote in message
news
Bitter Melon has some natural qualities, It is very good for diabetic
people, as it reduces the blood sugar. One can also find its capsules,
tablets in the pharmacy , good for diabetic ppl.
To have the optimum results, it should be consumed raw with some lemon and
salt on it as salad (which is tough to do as it is very bitter)

The owner of the oriental grocery I go to has recovered from cancer. She
feels that the bowl of bitter melon soup she had every single day while
being treated greatly enhanced her chances of a complete recovery.

Arey

"Cape Cod Bob" wrote in message
...
On Sat, 03 Jan 2004 08:05:41 -0800, kalanamak
wrote:
. I'm not trying to turn
people off bittermelon, but a bad first experiance has turned more than
one person off.
blacksalt

I am on my 5th bad experience. It's past time for me to stop ordering
it and admit I REALLY don't like it.

I like it for the clean refreshed taste it leaves in the mouth, unlike so
many things that taste good initially but leave an unpleasant lingering
taste in the mouth.


Arey

I've had bitter melon stuffed with ground fish then steamed with black
beans, and liked it enough to find a recipe for it on the internet. I
haven't tried it yet because I don't know if the melon is blanched after you
remove the seeds and before you stuff it. Or, do you just select melons that
are likely to be less bitter.

My parents always buy the larger & yellower bitter melon because it is
not that bitter. There is a little bit after you steam it.

I didn't know about the ground fish. I guess you can use anything that
you like to stuff them. :-)