Bitter melon stuffed with meat is a traditional soup that is very familiar to Vietnamese people. Not only appearing in daily meals, this dish is also popular during Tet because of the meaning of "eating bitter melon" for a more peaceful new year. However, sometimes because it is too familiar, bitter melon dish easily falls into a feeling of monotony. But with a little subtle variation, the familiar bitter melon stuffed with meat suddenly becomes "luxurious" and very attractive.
The following article will guide you in detail on how to prepare an upgraded version of stuffed bitter melon, with a beautiful appearance, rich flavor and naturally sweet broth. More importantly, the recipe is still very simple and easy to make right in the family kitchen.
Ingredient:
- Bitter melon: 7 small fruits, choose the type with similar size and short round body to stuff the meat easier and more beautiful
- Minced meat: It is best to use shoulder or pork belly so that the filling is soft and not dry.
- Tiger shrimp or whiteleg shrimp: About 7 bite-sized shrimp, with shells
- Shallots: 2-3 finely chopped
- Purple onion: 1 small onion
- Scallions, coriander: a few sprigs
- White onion tops: used to make broth
- Crushed pepper, seasoning powder, cooking oil, sugar
- Coconut: 1-2 fruits, use water to cook soup
(In addition, you can add shiitake mushrooms, wood ear mushrooms, and snow fungus to enrich the filling if you like).
Processing details:
Put the shrimp in a pot and boil lightly with a little sugar to retain the sweetness. When the shrimp is cooked, take it out, peel it, and remove the black vein. You can split the shrimp in half lengthwise or leave it whole, depending on your preference. The shrimp will be the "jewelry" on top of the bitter melon, creating an attractive highlight.
Use a knife to make a vertical cut on the bitter melon (don't cut it in half), gently scoop out all the seeds inside. Rinse with diluted salt water, drain. Tip: Soak the bitter melon in ice water for about 10 minutes to help the green color become brighter, less bitter, and still retain its crunchiness when cooked.
Mix the minced meat with minced shallots, chopped green onions, crushed black pepper, and a little seasoning. If you like, you can add some minced shiitake mushrooms, soaked wood ear mushrooms or snow fungus, thinly sliced. Mix well to make the filling supple and absorb the spices.
Stuff the mixed filling into each bitter melon through the slit. Stuff moderately, not too tightly or it will easily burst when cooked. Press lightly so that the meat sticks evenly inside. Finally, place a shrimp on top of the bitter melon as a decorative "topping". Use your hands to brush a thin layer of cooking oil over the shrimp and filling to keep them moist and add a beautiful shine.
Add fresh coconut water to the pot, add 1 purple onion, a few coriander stalks. Simmer until the water boils. When the water starts to boil gently, add the bitter melons one by one.
Note: Do not put bitter melon in when the water is boiling strongly to avoid cracking the skin and exposing the meat. Continue cooking over medium heat, keeping the boil low so that the bitter melon cooks slowly and keeps its beautiful shape.
After cooking for about 5-8 minutes, check if the bitter melon is cooked. Season the broth to taste with a little salt and seasoning powder (no need to add sugar because the coconut water is already sweet). Add the white onion and chopped green onions. Scoop each bitter melon into a bowl, sprinkle some ground pepper and a few sprigs of coriander on top.
When finished, the "premium version" of stuffed bitter melon looks extremely eye-catching. The lush green color of the bitter melon combined with the pink color of the shrimp, a little pepper and green onions make the dish brighten up the dining table. The slight bitterness of the bitter melon is neutralized by the sweet and fragrant filling, plus the refreshing coconut broth creates a well-rounded flavor, easy to eat even in the summer.
Not only delicious, this dish also contains many nutrients that are good for health: cooling, aiding digestion, beautifying the skin and increasing resistance.
A few small notes to make the dish more perfect
- If you like a stronger dish, you can dip it in salty fish sauce, mixed with a little lemon and chili.
- Coconut water can be replaced with bone broth if not available.
- This dish is very suitable for people who need to detoxify their body or want to reduce fat in their daily menu.
Good luck with this upgraded version of stuffed bitter melon – simple but gives you the feeling of "eating at a restaurant"!
According to giadinh.suckhoedoisong.vn