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Ingredients
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2 bitter gourd (about 400
grams)
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150 grams fish paste
(unseasoned)
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60 grams minced pork,
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8 grams salted fish
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400 grams salted vegetable
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1 cup chicken broth
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Seasoning (sugar, salt and
pepper to taste)
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Method
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Cut the bitter gourd into three
sections, clean the rind and seeds.
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Use only the leaves and soft part
of salted vegetable, chop, rinse, blanch and squeeze dry when
vegetable is cooled.
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Steam salted fish for 3 minutes,
de-bone and mash into paste.
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Put fish paste into a large bowl,
add 1 tablespoon of water and seasoning to taste, stir paste
with a chop stick in one direction until paste become gluey.
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Mix the minced pork, salted fish
paste and salted vegetable into the fish paste to form the
bitter gourd stuffing.
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Fill each section of the bitter
gourd with stuffing and place it into a large sauce pot.
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Add chicken broth into the pot and
cover the bitter gourd completely, bring to a boil then simmer
with low heat for 30 minutes.
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Serve hot together with the soup.
Cooking tip: If you do not want the
bitter gourd taste too bitter, blanch it for 1 minutes in boiling
water before use.
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