Sunday, May 30, 2010

BitterGourd On Steaming rice.

Braised pork ribs with bitter gourd was what I felt like eating when I saw the plump gourd at the vegetable stall this morning.
A kg of pork ribs marinate in a table spoon of chinese rice wine, a dash of soya sauce, sugar, pepper, dark soya sauce and a tablespoon of cornflour. Leave for at least 2 hours.
Pound a knob of ginger, a clove of garlic and a tablespoon of Yeo's yellow beans.
Heat 2Tb of oil then saute the pounded ingredients till fragrant then add the marinated ribs.
Brown the ribs, add the bittergourd. A quick stir before adding half a cup of water and turn the heat down. Braise till the ribs are tender.

This is what we're having for dinner tonight.


Yan said...

Sound and look yummy!

iml said...

Yum yum. Never liked bittergourd in my younger days.

stay-at-home mum said...

I guess bittergourd is an acquired taste. Never liked it when young too, but now I love it.

We cook it differently, we dont use rice wine nor yellow beans. we steam it with the black bean paste (tau si?) instead ... and we had it yesterday!!