Bitter Melon Revisited
Monday, December 15, 2008 at 12:00PM A long time ago in a galaxy far, far away I wrote about an alien life form, bitter melon. So many people inquired to what was going to happen I figured I'd write the rest of the tale. Essentially, I went to Salt Lake City for work. I came home. It was rotten. The end.
While I am perfectly content with this outcome, many of you are not. So I went and bought another one. This time my cashier knew what I was buying, and charged me accordingly.
Step one: cut the beast open.
Autopsy results
Bitter melon is just about as ugly on the inside as the outside. Step two is tasting. I take four raw bites of the subject. One of just the green, one of just the center, one of just the seed, then one of all sections combined. I challenge anyone to do this without spitting it out. So far, not feeling too optimistic.
The one thing I realize, is that I will need to salt with a heavy hand and include many sweet goodies. Bitter melon could be a good braising vegetable but no time. Rice is always a good base starch. I can make it sweet by cooking it in coconut milk. Gold raisins will also fold in well. Carrots are naturally sweet and will add great color to the dish. Garnish with toasted almonds just for textural variety.
Since rice will take the longest I begin preparing it. I start by sauteeing diced shallot in oil, then adding rice to the pan. This will stop the rice from sticking together. Pour in coconut milk and water for liquid, then use my knuckles to make sure there is enough liquid. Bring to temperature and cover.
Next I begin to toast the almonds. I make a makeshift pan out of foil and put them in my toaster oven at 350 Dg for 10 minutes. Done.
With the rice going on burner one I prep the carrot like Julie to be sauteed. Little oil on medium heat and burner two is taken care of.
Now for the finale. I cut thick half moons out of the bitter melon because I want to display what I'm cooking, and how absolutely full of character it is. Season with salt, pepper, and garam masala. Pan fry.
During the last few minutes of cooking I throw the gold raisins in the rice pool so they plump up. I plate the sweet coconut rice on the black plate so at least everything looks good. Make a cross with the sweet, perfectly al dente carrots. Place the intriguing king vegetable on top of his castle, then garnish with the toasted almonds.
I take a bite-- put my coat on-- and go out to dinner.
I tried to at least make it look nice
Bitter Melon, coconut rice in Adventure 
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Reader Comments (8)
It's supposed to taste bitter. Now can you make me some apple pie in a paper bag?
such a sad ending :( I had such higher hopes
I think my mom makes a really tasty bittermelon sabji, but I'm not sure if that's actually the same species of bittermelon....or something...the things she buys look like tiny little watermelons. I'll find out.
It kind of looks like Broccoli gone bad, but I like the presentation with the carrots.
I make a bittermelon and pork ribs soup or just simply try it stirfried with black bean sauce :]
Hi, it's enjoyable reading your blog!
Asian people believe that bitter melon is good for detoxing our body (we call it "release the heat from our body"), it's also good for curing pimple and acne problems. There are different kinds of bitter melons, the one you used is the most bitter one (the greener and slimer the bitter melon, the more bitter the bitter melon will be).
In Taiwan, many people drink a juice that is made with the fat and white bitter melon (please see photos here: http://picasaweb.google.com/LAILOKYEE/Taipei2008May#5199130625217157922). They blend the white bitter melon, green apple with some lemon juice, water, honey and ice. It's a delicacy in Taiwan.
Haha, perhaps you may wish to try this juice later on and see if you'll start to like bitter melons. ^_^
I love your stories! Ha, I had been warned by my Indian client that it is an aquired taste, and she had doubts I would eat it as well...but hey we try...back to the cutting board ey?
Bitter Melon is very delicios if prepared right. This is one of my favorite vegetables. You have to split in open and gut out the inside with a spoon. Next you need to slice it extremely thin. You sautee it along with 2 big red diced tomatoes, 1/4 diced onion and 3 garlic diced. Put some dashes of ajinomoto, bouilion for proper salt flavor and a few dashes of backpepper. Best if you aslo add ketchup or tomato paste in it. The trick is to add at least 1 tbs of sugar. This is served best over cooked white rice whit your favorite meat. Make sure there is enough gravy from the meat to put on the rice.
Trust me. After trying this you will have a different opinion on this. Enjoy.