Today, I am using my leftovers food to make a new creation dinner. When you think of soup it is always noodles right? I am adding rice, using tom yum eggplant for some spiciness and for colour and texture I use mixed vegetables egg. By now you would know me, I don’t like wasting food.

Google: “Japanese Tang oh is the Japanese breed of the commonly known leaf vegetable as Shungiku. This product looks beautiful in its raw form as its leafy green texture makes it interesting to try. Japanese Tang oh is a splendid source of B-carotene, antioxidants, and other vitamins and minerals. This variant of Tang oh is similar in taste containing a bitter sweet taste and very interesting to cook. If you are looking to make some nutritious soups and traditional Chinese recipes than Japanese tang oh can, be a very excellent choice.”

“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. It is powerful antioxidant compounds that can help protect your cells against damage. Bitter melon contains certain compounds with cancer-fighting properties. Plus, it’s low in calories yet high in fiber — fulfilling approximately 8% of your daily fiber needs in a single one-cup (94-gram) serving.”

“Eggplant, aubergine, brinjal, or baigan is a plant species in the nightshade family Solanaceae. Solanum melongena is grown worldwide for its edible fruit. Most commonly purple, the spongy, absorbent fruit is used in several cuisines. Typically used as a vegetable in cooking, it is a berry by botanical definition. Eggplants are high in anthocyanins, a pigment with antioxidant properties that can protect against cellular damage.”

Glad I combined my leftovers to create a healthy diet. I have written down vegetables recipes and attached the soup link below. My dinner is comforting, healthy, spicy for my taste bud and delicious. Let’s use all the leftovers and eat healthy!!!

Ingredients

Bitter gourd and vegetables

4 large eggs
1 small bitter gourd
150 g mixed frozen vegetables, thawed
1 Tbs minced garlic
1/4 sliced onion
4 Tsp Mirin seasoning, divide
1/2 Tsp sesame oil
1/2 Tsp chicken stock powder
3 Tbsp hot water
1 Tsp sugar
1/2 Tsp light soy sauce
oil
salt
pepper

Eggplant tom yum

1 large or 2 small Asian eggplant, cut to bite size
1-2 Tbs tom yum
1 Tbs minced garlic
oil
salt
pepper

Method

Cooking bitter gourd and vegetables

Half the bitter gourd length-wise. Scrape out the seeds using a spoon. Slice thinly into 3-mm slices or to your desired thickness. Place in a bowl. To reduce the bitterness and juice content of the bitter gourd, 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 10-15 minutes.

Drain the juices. Rinse a few times to rid the slices of excess salt. Drain and set aside. Dissolve chicken stock powder or granules in hot water. Beat the eggs with 1 Tsp Mirin, pepper, sesame oil, and a pinch of salt. Set aside. Heat up a r frying pan over medium heat. When pan is very hot, add 2 Tbs oil. When oil is hot, add garlic and onion; cook until fragrant and translucent, about 10 to 15 seconds.

Add bitter gourd slices, and stir fry for about 2-3 minutes or until the slices start to soften. Add the chicken stock water and sugar. Toss for a few seconds to combine well. Now add in frozen vegetables, 3 Tsp Mirin, light soy sauce, salt, and pepper. Stir and mix well. Give egg mixture a few stirs again and add in egg mixture, stir and cook until eggs are scrambled mix everything well. Turn heat off. It doesn’t need to cook further at this stage—just stir to incorporate and let the flavours absorbed. Spoon to a serving dish.

Tom yum eggplant

Sprinkle 1 Tsp of salt, over all of the slices of eggplant, make sure to salt both sides. Layer the slices in a colander and place the colander in the sink. Allow the eggplant to sweat for 30 to 45 minutes. Rinse the slices well with cold water to remove any excess salt and blot them dry with paper towels. Set to dry for about 10 minutes. Then rub tom yum paste all over the eggplant, both sides.

Heat pan on medium heat, when oil is hot. Add 1 Tbs oil into pan let it heat up. Then add in garlic cook until fragrant about 20 seconds. Now add in eggplant, line them in a single layer. Cook until crisp on one side first before turning them over. Do not over crowd them. Add some more oil if needed, turn to the other side and cook till golden brown and crisp. Remove to a serving dish.

As I have leftover tang oh eggy soup. I just warmed up. Once it is hot, I ladle it on to my bowl with rice. Placing the tang oh on one side. Then spoon some tom yum egg plant over and place on top, followed by mixed vegetables. Enjoy it with a light beer.

Note: “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. Eggplants are especially rich in anthocyanins, a type of pigment with antioxidant properties that’s responsible for their vibrant colour.

“Salting the eggplant before cooking draws out excess moisture so the eggplant has a stronger flavour and a softer, more tender texture. Less water = more flavour. Does eggplant need salting? Eggplant does not necessarily need to be salted, but some recipes benefit from the process.”

https://helenscchin.com/2023/09/03/tang-oh-soup-rice-tom-yum-eggplant-with-mixed-vegetables-egg/

Tang oh eggy soup:
https://helenscchin.com/2023/09/02/tang-oh-eggy-soup/

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