I can't remember when I developed a liking for bittergourd. What I do remember is the first time I was impressed with a bittergourd dish that I had at a restaurant.
What I liked was the deep wok hei aroma and flavor of the dish. It was a family dinner at a restaurant in Kelana Jaya with my parents, siblings and my late uncle. Since there were so many of us, I could only eat a little bit of the dish.
Since then, I have had many more bittergourd dishes, some with just eggs and some with salted egg yolk. All I loved except for the one time when my partner and I were served bittergourd fried with rotten salted egg yolks. That was awful. We returned the dish, never to visit the restaurant again. Anyway, it closed down eventually.
I have cooked this bittergourd dish many times at home but I am not able to replicate that wok hei fragrance. But still, the dish tastes good enough. I like to make sure that the eggs are browned over high heat and that does contribute somewhat to a faint wok hei aroma.
Fried Bittergourd with Eggs
Recipe source : Phong Hong
- 1 medium sized bittergourd
- 3 eggs
- 4 cloves garlic, chopped
- 1 tbsp light soya sauce
- 1 tsp fish sauce
- pepper to taste
1. Cut bittergourd into halves, lengthwise and remove seeds and pulp.
2. Slice the bittergourd thinly.
3. Break eggs into a bowl and add light soya sauce and fish sauce. Beat the eggs.
4. Heat oil in wok and fry the garlic until lightly browned and aromatic.
5. Add bittergourd and stir fry until almost tender.
6. Pour beaten eggs into the pan and allow to set.
7. Then stir fry the mixture and brown the egg mixture.
8. Dish out and serve.