Monday, 20 February 2012

Bittergourd with fish paste

Bittergourd stuffed with fish paste

Bought bittergourd at Chinatown last week and was going to stir fry the bittergourd with eggs but since another friend said that was the only dish she could do with bittergourd, decided to stuff the bittergourd with fish paste - ala yong tau foo style and fry in black bean sauce. Simple but yummy.

Bittergourd - cut into 1cm rounds - seeded
fish paste
1 tbsp - Black beans with garlic sauce

1. Blanch bittergourd in boiling salted water for a couple of mins to soften.
2. Drain and dab cornflour on the inside of the bittergourd so that fish paste can stick to it.
3. Stuff hollow of bittergourd with fish paste.
4. Heat some oil in a frying pan and fry stuffed bittergourds. Once they are slightly coloured, add 1 tbsp of black bean sauce and add 1/2 cup water. Bring to boil and simmer for a couple of mins. Add cornflour slurry to the sauce and once it has thickened, remove from fire and serve.

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