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9/7/2010 7:45:21 PM PST |
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 | Bitter Melon Aptly named, BITTER MELON is appreciated for its bitter taste throughout Asia. The best bitter melon is pale green: dark green indicates an immature melon that is too bitter; an overripe melon is orange and too sweet and soft. Bitter melon can be stewed, steamed, braised, curried, and stir-fried. It is also pickled and used to make chutney. After washing well, halve the unpeeled melon lengthwise and discard the seeds and woody inner core. Blanch in boiling water 2 to 3 minutes, until it turns bright green. Drain, plunge in cold water to refresh, and use as desired. To decrease the bitterness, salt the halved or sliced unpeeled melon liberally, let stand for 10 to 15 minutes, then rinse and squeeze dry before using. Bitter melon's sharp flavor softens as it absorbs other flavors; so Chinese cooks like to flavor bitter melon dishes with strong flavors, such as fermented black beans. In stir-fries, it blends well with pork, beef, and chicken. SUPC: 1468099 | ||
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