I crave for tom yum, especially on cold winter and rainy day. I have 6 eggs left and a small sized bitter gourd.

Google: “Bitter melon — also known as bitter gourd or Momordica charantia — is a tropical vine that belongs to the gourd family and is closely related to zucchini, squash, pumpkin, and cucumber. It’s cultivated around the world for its edible fruit, which is considered a staple in many types of Asian cuisine. The Chinese variety is typically long, pale green, and covered with wart-like bumps. On the other hand, the Indian variety is more narrow and has pointed ends with rough, jagged spikes on the rind. In addition to its sharp flavour and distinct appearance, bitter melon has been associated with several impressive health benefits.”

“Bitter melon is especially rich in vitamin C, an important micronutrient involved in disease prevention, bone formation, and wound healing. It’s also high in vitamin A, a fat-soluble vitamin that promotes skin health and proper vision. It provides folate, which is essential for growth and development, as well as smaller amounts of potassium, zinc, and iron. Bitter melon is a good source of catechin, gallic acid, epicatechin, and chlorogenic acid, too — powerful antioxidant compounds that can help protect your cells against damage.”

Google: “Preserved turnip, also known as preserved radish or salted turnip, is a type of pickled or salted daikon radish that is commonly used in Asian cuisine. It is known for its salty, savory, and sometimes slightly sweet flavour and crunchy texture. Preserved turnip is used as an ingredient or condiment in various dishes, including stir-fries, fried rice, and congee. Preserved turnip is typically made from daikon radish, which is a large, white radish, that has been salted and sometimes also sweetened. This form is convenient for stir-fries and other dishes where a fine texture is desired. Before using preserved turnip, it’s often recommended to rinse it to remove excess salt. Some varieties may also require soaking to reduce saltiness.“

Happy to have a satisfying curbing my taste bud and indeed am eating healthy. Let’s cook!!!

Ingredients

1 bitter gourd, cut lengthwise, remove the seeds
6 eggs
2 Tbs minced garlic
1-2 Tbs tom yum paste
1/8 c dried preserved white turnip
1 vegetable cube stock
3 Tbs hot water
1 Tsp light soy sauce
1 Tsp Shao Xing Chinese wine
pepper
oil

Method

Rinse preserved turnip about 3-4 times to wash away some of the excess salt. Taste it to make sure it’s not too salty for you. Drain it in on a line paper towel for 5-10 minutes.

Meantime, slice bitter gourd thinly into about 2 mm slices or to your desired thickness. Place in a bowl. To reduce the bitterness, sprinkle the slices all over with salt. Rub the salt into the gourd slices, or toss several times to distribute the salt. Leave aside for 15 minutes. Drain the juices. Rinse a few times to rid the slices of excess salt. Drain and set aside.

Dissolve vegetable cube stock in hot water. Next crack eggs into the bowl, beat lightly and season with light soy sauce, Shao Xing Chinese wine, 1 Tsp oil and pepper. Add the preserved turnip and continue to beat the eggs a few more times.

Heat the saucepan on medium heat. When the saucepan is hot, add oil. Swirl it around the saucepan, and when the oil is hot, add minced garlic and cook until fragrant, about 15 seconds. Add the gourd slices and stir fry for about 2 minutes or until the slices start to soften and become a bit tender. Add vegetable stock water and toss for about 1 minute to combine well

Increase the heat to high. Add in 1 Tbs tom yum paste. Stir and cook a further 1 minute. Add the lightly beaten eggs preserved turnip, and cook till they are cooked about 2-3 minutes to achieve the desired consistency. Turn off the hob. Transfer to a serving dish and serve immediately with rice. Enjoy!!!

https://helenscchin.com/2022/07/16/bitter-gourd-egg-tom-yum-with-preserved-turnip/

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