I bought my first bitter melon and the food gods smiled on me and I picked the right bitter melon - light green with interior seeds just turning red ... not too bitter.
I made a raw bitter melon salad which I liked and started looking for some other different preps for bitter melon. Here is an interesting one for Bitter Melon with Chiles, Yogurt ,and Peaches
This site has some recipes using raw bitter melon like shrimp and seafood salads. They even have bitter melon con carne.
Any other different ideas other than the same old, same old stir fry and soup?
Also, is bitter melon the broccoli of Asian veggies?
By that I mean that for years, people over-boiled, over-cooked brocolli leaving it mushy and bad tasting. Is that maybe why people don't like bitter melon? Over-cooked?
After a topic on bitter melon on the general board, the idea of bitter melon sorbet appealed to me, but didn't want to go through the trouble. Someone suggested freezing one and making a bitter melon popsicle ... ok, I'm up for that.
So first there the whole drama of learning you only keep the skin and toss the seeds and membrane which one site said was slightly toxic ... swell.
This was my first encounter with a bitter melon of a personal kind. Only had it once or twice in Chinese restaurants.
I thought it would be like a summer squash and just sliced up. It seems that ALL the white can't be removed from the green. That white is the bitter part. Never knew it is quinine that makes the melon bitter.
I decide to try a tiny bit raw. It was really good with a fabulous crunchy celery texture, but not as hard. There was a nice green vegetal taste with a slight bitter accent.
I liked it so much that I only froze two slices for a test and decided to eat the rest fresh.
So I made a chicken breast, grape, bitter melon, cherry tomato salad mixed with mayo ... don't tell your Asian mama on me.
It was pretty good. Chicken is maybe not the best complement to that bitter flavor, but nice contrast of sweet and bitter.
Because it was not too bitter raw, I was wondering if maybe cooking brought out extra bitterness. So I fried some up in olive oil and cooking just might make it a little more bitter.
So the more cooking maybe, the more bitter?
I made a cheddar and bitter melon omelette with the fried bitter melon. Catsup for a condiment. I was feeling very inovative at this point until I learned that bitter melon with egg is quite common.
This link has a similar recipe and lots of good bitter melon info.
Heck, I'm not even the first person to combine bitter melon with mayo ... or catsup
I actually like snacking on small pieces raw. It is crispy and the bitter flavor makes me not hungry as often.
As to the frozen bitter melon ... not so much, better fresh. However, if I had enough talent to make sorbet, I might just experiment with bitter melon and lime ... sort of an Asian frozen tonic. No plans for bitter melon jello at this point.
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