Indonesian Recipe
Indonesian Recipe

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Indonesian recipes Indonesian recipes Indonesian recipes

Ingredients:

  1. 1 Bittergourd (250 gr/9 oz)
  2. 250 gr/9 oz Tempe, cut in julienstrips
  3. 1 eggs, scrambled
  4. 5 small red chillies / bird chillies (optional)
  5. 5 shallots, finely sliced
  6. 3 cloves garlics, finely sliced
  7. 1 cm or 1 tbsp galangale, bruished
  8. 1/4 tsp roasted dried shrimp paste / terasi (optional) mix with some water
  9. 2 salam leaves/bay leaves
  10. 50 ml/1.5 fl.oz oil
  11. Salt
Fritierte Bittermelone

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Bitter Melon Stir Fry

Bitter Melon Stir Fry

Place of origin: Java

Source: My Grandmother

Tips!

Have you ever wondered what is actually the secret tricks of making a delicious asian stir fry dish? The answer is very simple: 1st. Sufficient spice, means more is better than less. 2nd. Stir-fry the spice until fragrant or you can smell the good aroma. Attention !!!!. To most european people, the smell of terasi is offensive and strong in bad way. You should probably seal off the kitchen from other parts of the house. Honest to say even my husband has a short word about it "It's stinks !!" ;-)

Directions:

  1. Cut the bittergours in half lengthways, discard the seeds & slice thinly.
  2. Add 2 tbsp salt, mix and squeeze until the juice comes out. Wash under the running water & set aside to drain.
  3. Heat 50 ml oil in a fryingpan, deep-fry the tempe until gold brown. Set aside to drain.
  4. Use 2 tbsp used oil in a fryingpan and stir fry the beaten eggs. Stirring quickly to get it scrambled. Keep aside.
  5. Heat 2 tbsp oil in a used fryingpan and fry the shallots, garlic and chilli and galangale. Stirring all the time until fragrant.
  6. Add terasi & mix well. Then add bittergours & bay leaves. Cook until the vegetable is cooked. Stir occasionally.
  7. Add the tempe & scrambled egg. Stir to mix.
  8. Add salt to taste. Serve hot with rice.



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