Does anyone like bittergourd? Me! Me! I can't say that it is a favorite but it is one of the vegetables that I will gladly eat with no issues.
I usually have bittergourd stir fried with eggs or in a soup. I have seen stuffed bittergourds on Nancy's blog and I have been meaning to make my own. So last Sunday, I made a batch of meatball mix and proceeded to stuff one medium sized bittergourd.
I wasn't sure if I should hollow out the bittergourd and stuff it or slice it first and then stuff it. I know I could have googled but, no time lah.
So I pandai-pandai hollowed out the bittergourd and stuffed it with my minced meat mixture. Then I put the stuffed bittergourd into the fridge for the filling to firm up. I couldn't get all the minced meat in and I reserved that to make meatballs.
After some 30 minutes or so, I took the stuffed bittergourd out and sliced it. It was then that I noticed that the cavity of the bittergourd was not adequately stuffed. So I took the leftover minced meat and stuffed some more.
Conclusion - slice first, then stuff hah..hah...
I had leftover filling and these became fried meatballs.
They were good, both the stuffed bittergourd and the fried meatballs.
I'll put up my recipe later, ya.
We love bitter gourd, so versatile, can cook in so many ways and best of all, can keep for a long time, Good to buy during this CMCO time. Yours look so good!!! I sure wouldn't mind the filling on its own too...as meatballs.
ReplyDeleteI had bittergourd with soup yesterday and I enjoyed it!
DeleteI love bittergourd now (didn't used to like it when I was young). I've stuffed bittergourd before but only with fish paste (that my mom made)...never thought of stuffing them with minced meat coz if you don't stuff it well, the stuffing will fall off when you fry them (fish paste to me was more logical as it's stickier than meat). Was wondering how you managed to hollow out the whole bittergourd without slicing! @_@ I will try stuffing bittergourd with minced meat after this...but minus the corn kernels coz of my previous (exploding) experience when they hit the oil and start popping..and splattering! :D
ReplyDeleteP/S: We may not have the same taste in music (as we have in food) but we also share the same taste in plates...haha (I see you have the same blue plate as me from Daiso). ^_~
I hollowed out the bittergourd by cutting it crosswise in half and then using a butter knife, I poked the seeds out hah..hah... The minced meat didn't fall out (I was actually worried it would) and if I can get my hands on fish paste, I'd like to use it. Perhaps combine fish paste and minced pork. Some of my corn kernels came loose but they did not explode.
DeleteOh! I might have seen some of your pretty Daiso plates on your posts :)
Yes, Nancy's meatballs with fish paste are my favourite! So you added in corn to your meatballs... yummss.. that should be very tasty too!
ReplyDeleteI was inspired by her hah..hah..
DeleteWow! Wow! Your stuffed bittergourds looked better than any shops. I saw you added corn which enhanced the taste.
ReplyDeleteThank you, thank you!!
DeleteI like to eat bittergourds too. Your fillings are entirely made from pork?
ReplyDeleteYes, just pork.
DeleteI like bittergourd. Yes, slice the gourd first then stuff the meat. I usually use the stuffed bittergourd in soup. Seldom fry or steam it.
ReplyDeleteI tried it in soup yesterday and it turned out well.
Deleteyea, I like bittergourd...a lot! I can have it in soups or jst plain fried with eggs!
ReplyDeleteIt's good to know that you and many others like bittergourd :)
Deletelove it. but normally i will cook it with egg and prawn.
ReplyDeletemy children awal-awal say no to it! diorang tak suka because the taste lah.
"pahit! pahit" o.m.g.
hah..hah... usually kids don't like it. When I was small pun I tak suka.
DeleteWoah, those look professional.
ReplyDeleteOh! Thanks hah..hah..
DeleteYes! I like bittergourd too! I had eaten bittergourd in soup and with eggs and prawns too. Stuffed bittergourd I had seen in ytf shops before too.
ReplyDeleteGood to know that you like it too! I have also tried it raw in a kerabu.
DeleteI saw my mom sliced the bitter gourd first before doing the filling stuffing when she prepared Yong Tao Foo.
ReplyDelete