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Does anyone actually eat this? I tried it at my favorite chinese place the other day and it was terrible. Is there any way to make it taste good?
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Re: Bitter melon
Wed, March 8, 2006 - 10:44 AMi wrote a recipe not long ago in here - search for it. the bitterness doesn't stay if you cook it in soup.
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Re: Bitter melon
Wed, March 8, 2006 - 6:24 PMi love this vegetable but not every day. It is intensely bitter! I would like to learn more ways to prepare it. I usually stir fry it with chili, garlic, ginger and fermented black beans, chinese rice wine and shoyu. -
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Re: Bitter melon
Wed, March 8, 2006 - 8:38 PMMy mom stuffs ground meat inside of the bitter melon and using the leaves also for the broth.
And sometimes she'll slice it up and mix it w/ ground meat and eggs so it's scrambled together. Uhummm, yeah, I definitely don't eat it but I watch my parents do. It must have plenty of iron in it.
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Re: Bitter melon
Wed, March 8, 2006 - 10:23 PMIt's an aquired taste for sure. Great for diabetes.
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Unsu...
Re: Bitter melon
Thu, March 9, 2006 - 11:26 AMThere's an okinawan dish called goya chanpuru that is fantastic:
bitter melon scrambled up with eggs, onions and spam. yummy!
I've found the bitterness is absent from the Indian dishes I've had it in.
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Re: Bitter melon
Tue, May 9, 2006 - 1:51 PMBitter melon is definitely an acquired taste. My mom use to make this when I was a child. I refused to eat it as I got older I started to want it more and more.
It has many medicinal benefits. Many different cultures use it...not only the Asian cultures. A friend of mine from Barbados said they use the ground up leaves as a salve for skin irritations. The also make tea or soup with the leaves. And the bittermelon itself is suppose to help regulate diabetes.
Hmm...now I want some stirfried bittermelon with garlic and fermented black beans. Yumss.
Boom I do have to say you are a trooper for ordering it at your favorite chinese place!! -
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Unsu...
Re: Bitter melon
Sat, May 20, 2006 - 11:42 AMI know they were laughing at me in the kitchen!
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Re: Bitter melon
Wed, May 10, 2006 - 4:47 PMTo minimize the bitterness:
1. Get rid of the seeds, cut it into small pieces
2. Sprinkle with one or two tablespoon of salt
3. Squeeze and mix them a bit (not into pulp)
4. Wash them.
Then you can stir-fry with anything you want pretty much. -
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Unsu...
Re: Bitter melon
Fri, May 12, 2006 - 10:37 PMAlso if you do what Angelina says about removing the seeds and then cutting into small pieces and instead of salting blanche the bittermelon much of the bitterness will be gone and then you can sitrfy it. I remember my uncle whacking my knuckles to get me to eat it as a child but now I do crave it as an adult. Stir Fried with black beans and chicken or beef. Yummers. -
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Re: Bitter melon
Tue, May 30, 2006 - 3:08 AMIsn't there some delicious cold sweet drink that can be made from this. I seem to remember having something like this as a child. -
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Re: Bitter melon
Thu, June 1, 2006 - 5:00 PMBoom - I had a very similar experience in NYC Chinatown, at the Mayflower (great greasy Chinese place below ground that the tourists don't touch.) I'd ordered the bitter melon with beef, and there was a distinct hesitation on the part of the waiter... and he asked again as if he hadn't heard my order.
I think this has to be a really acquired taste - because the quinine content is so high, it tasted to me like a burning glass of tonic water - I had the taste in my mouth for hours afterwards... I would hope that a restaurant as good as the Mayflower would have prepared it as was mentioned (blanching first to get rid of the intense bitter) which makes me think - oh GOD - if THAT was blanched, what the HELL must it taste like un-blanched?!?!?!
I am so adventurous when it comes to food, but bitter melon is the only thing I've tried that truly made me feel ill. I am very curious to try it again (can you believe it??) but I think I'll wait until I'm not terribly hungry.
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