The funny thing about tastes is that for things that you absolutely loath as a kid may yet turn out to be one of your favorites as an adult – such is the case for me with bitter gourd, and to be frank, quite a few other items.
So for those of you who dislike durian, petai, asparagus, Guinness, and more, perhaps ya’ll just need more doses of them until you like it!
Anyway, here’s one of the recipes I did with bitter gourd over the course of this Covid-19 season.
Bitter Gourd Tofu and Pork Soup Recipe
- 1 bitter gourd, cut in chunks
- 3 carrots
- 300 gram pork belly, cut into bit size chunks
- 1 block of soft tofu
- 2 tomato
- 1 inch ginger
- a handful of salted vege (optional, you can replace with salt to taste)
- boil pork belly for a couple minutes and remove from pot, throw away the scummy water
- use a bigger pot, boil 4-5 bowls of water with everything except tofu for about an hour or so in low heat
- add tofu just before serving
- salt (optional) and pepper to taste
Comfort food especially on rainy days, I usually have it with steamed rice and some soya sauce + cili padi as condiment.
When I was young, we made it a point to have a soup dish in every meal, in retrospect, I guess that’s a great way to have kids having enough liquid in our diet?
Anyway, I remember that one of my favorites of such soup dishes were the salted fish bone tofu and pork soup. So when I was at Kota Kinabalu not too long ago, I made it a point to get myself some good quality whole kurau salted fish that includes the boney bits.
So here’s the recipe I got from mom.
- salted fish bone (preferably ikan kurau)
- a bulb of garlic, peeled
- an inch of garlic, sliced
- spring onion, cut into 2 inches length
- pork slices, 300-500 gram
- tofu, 2 blocks
- 2 liter of water
- 4-5 tablespoon cooking oil
- soak fish bone for half an hour
- fry garlic, ginger and fish bone till fragrant
- add pork slices and brown the exterior
- add water and bring to boil for at least half hour
- add tofu for the last minute, add spring onion too
Comfort food for rainy days for sure!
When I was young, mom always made sure that there’ll be one soup dish in every meal. Usually it’s something like.. 1 meat, 1 vege, 1 soup, balanced diet, like it should be.
One of the easiest and fastest soup to cook would be bayam, a vegetable that can be obtained rather cheaply here in Malaysia. So here goes my simple recipe of the day – bayam soup with ikan bilis.
- a handful of ikan bilis (dried anchovies)
- a few bulb of garlic
- some wolf-berry
- bayam vegetable
- 1.5 liter of water
- Boil ikan bilis + garlic + wolf berry for 30 minutes
- Add bayam for 1 minute
- Add salt to taste, maybe some pepper
- Ready to serve, additionally you can also stir and egg or two prior to serving for extra protein
There are some recipes calling for discarding the anchovies, but I believe in not wasting perfectly fine food, especially since I bought these from Kota Kinabalu’s Filipino market, which is of pretty decent quality.
Check out more simple recipe here.
Another day, another fried rice recipe, and this time it is one of my favorites – bacon fried rice.
I usually do this a day after making myself “continental breakfast” which used up 1/2 a pack of a small pack of bacon, the leftover is just perfect for a single portion of fried rice.
Ingredients (1 portion):
- 3-4 stripes of bacon
- 1 egg
- garlic, 1 clove, chopped
- leek, 1 stalk, cut finely (you can also use spring onion)
- cilipadi, chopped (optional)
- some mushroom, sliced
- cooking oil, 1 tablespoon dark soya sauce
- salt, pepper, soya sauce to taste
- heat up wok, fry bacon till they start to get crispy, oil not needed
- use remaining oil from bacon, scramble eggs to 70% cooked, set aside
- heat up some cooking oil if none left, fry garlic, then leek, mushroom, cilipadi
- add rice, add dark soya sauce, add some salt & pepper (less salt since bacon is already salty)
- add bacon & egg, stir till you’re satisfied
- ready to serve!
A simple meal for one, you can also replace bacon with luncheon meat or any other meat to be honest, but bacon is of course, most superior. Enjoy!
Check out more simple recipe here.
Hello, guess it’s time to share another one of our experimental recipes, this time – fried pumpkin with salted egg yolk.
pumpkin with salted egg, steamed pomfet
We originally stumbled upon this dish at a restaurant in Klang, and since it was quite an eye, or taste bud opener, I decided to re-create the same thing in our own kitchen. The result was pretty decent. So if you want to try something perhaps a little different at home, this recipe should fit the bill.
pumpkin, curry leave, chili padi, flour, salted egg
Ingredients (2-3 pax):
- half a small pumpkin
- 1 salted egg yolk (2 shown is pic, overkill)
- 4-5 chili padi
- curry leaves
- half cup flour
- dash of salt to taste
- enough cooking oil for deep frying
deep frying pumpkin is the first step
- cut pumpkin into bite size slices and coat them in flour
- heat up oil & deep fry pumpkin till golden brown
- crush salted egg yolk with a spoon
- heat up 2 spoon of cooking oil and fry egg yolk till fragrant
- add pumpkin, then curry leaves & chili padi
- add salt to taste (if need to) – done!
then fry everything with salted egg, done!
The version in the picture has a bit too much cooking oil to it, so with a little less oil it should be perfect, happy cooking!