Family, Friends and Food---Introduction.....(recipes:yong tau foo bitterguord, bitterguord omelette,bitterguord chips)

Today was B-day for me. Been meaning to do a blog ages ago--didn't know how, couldn't find the time. While waiting to prep dinner, decided to just do it. If things look strange, its because I'm somewhat techno challenged. One gets spoilt when there is a live-in IT whiz. Its always just a holler away for my niece!

I started a Facebook page in my mum's name to share our time together---our meals, our celebrations, our family recipes, for family members. It was also a test site for my blog.

At My Balcony

Why blog? I want to

* share my approach to care giving

* celebrate family, friends and food
* preserve my penang peranakan culinary roots

* just share, hopefully, the fun of livingwithlil!

I've been a full time caregiver since I retired in Dec 2000 and it has been an amazing journey. I think, for many of us, we forget how fragile life and relationships are especially with our loved ones. In the rush of what so many of us call living our lives, elusive is the ability to just be there---loving, accepting.   

lillian

ps: there may be times when my blog goes on silent mode from dealing with unexpected home issues.

THE URBAN GARDENER 

I love gardening, but like the vast majority of Singaporeans I don't own land. So my balcony has become my little "green acre". I grow mainly herbs and  attempt plants like chili, bitterguord and New Zealand Spinach.

Our Bitterguord

We  lightly buried the bittergourd seed and in a jiffy, the shoot came through. We were tickled to see our first bitterguord sprout. Fallen branches were re-cyled as the trellis for the bitterguord plant.

Flower and Fruit

Did you know that contrary to the usual flower into fruit process, the bitterguord grows its fruit immediately.

 

Bittergourds are very low in calories and are an excellent source of vitamins B1, B2, and B3, C, magnesium, folic acid, zinc, phosphorus, manganese, and has high dietary fiber. 

It is rich in iron, contains twice the beta-carotene of broccoli, twice the calcium of spinach, and twice the potassium of a banana.

They contain a hypoglycemic compound (a plant insulin) that is highly beneficial in lowering sugar levels in blood and urine and the juice has been shown to significantly improve glucose tolerance without increasing blood insulin levels.

I wonder if many are like me. Took me a long time to appreciate the flavour of the bitterguord. Its a favourite veggy now, especially for its health properties. There are many links offering copius info on the bitterguord so I will leave you to happily surf for the info yourself.

Billy the Bitterguord!
we were so proud of our first bitterguord

but alas Billy fell victim to either the strong winds, strong sun, intermittent watering or goodness knows what.

However it was gleefully eaten (all 4 ins of it) by my Filipino domestic help. After quickly parboiling the bitterguord, they made it into a salad with sliced shallots and tomatoes sprinkled with light soy sauce.

RECIPES from Lil's Kitchen

Yong Tau Foo Bitterguord

Yong Tau Foo Bitterguord

1 Large Bitterguord cut as in picture. Season with 2 tsp salt for 20 minutes to remove the water and bitterness. Rinse and drain.

Stuffing Ingredients: Mix well

400 gms Minced Pork

200 gms Fish Paste (optional)*

1 stalk Spring Onions, chopped

1/4 tsp Minced Garlic

1tbsp Light Soy Sauce

1 tbsp Corn Flour

Dash of Pepper

* if not using fish paste, add 1 dssp of oyster sauce and pinch of salt to the mixture

Method:

1. Fill each bitterguord round with stuffing mixture

2. Heat pan with little oil over medium fire. Using the korean Happy Call Pan (HCP) is best as it retains the moisture while cooking the bitterguord. Fry till meat is cooked and bitterguord has softened.

3. Eat the bitterguord with a hoisin/sesame dip. The amount of dip depends on how much one likes dipping. The proportion should be Hoisin (3 parts) + Sesame Oil (1 part) + Warm  Water (1.5parts). Sprinkle toasted sesame seeds on the dip.

Bitterguord Omelette

1 large bitterguord, thinly sliced. Sprinkle 2 dssp salt and leave for 20 mins. Rinse, drain

1 carrot, approximately 5 inches cut into 2, julienned (finely sliced)

2 dssp minced garlic

2 large egss, beaten

1 dssp wolf berries (washed and drained)

Garnishing: fried shallots and spring onions

Method:

1. Fry minced garlic in 2 tsp oil over medium heat for 1 minute. Add carrots, fry for 2 minutes.

2. Add bitterguord and toss till cooked (looks somewhat transparent). Add salt if necessary.

3. Make a hole in the center of the pan. Pour in the beaten eggs. DO NOT stir in the bitterguord.

4. Gently stir the egg as it forms a fluffy custard. Mix bitterguord with the eggs---gently. Toss in wolfberries.

5. Plate the bitterguord, garnished with fried shallots and cut spring onions

The South Indians have a yummy recipe for Bitterguord Chips. I've tasted the chips but not tried cooking them yet. In case you wish to experiment, here's the recipe from
http://indianfood.about.com/od/vegetarianrecipes/r/karelachips.htm

Ingredients:

• 2 medium-sized bitter gourd

• 1 tsp turmeric powder, 1/2 tsp red chilli powder,1 tsp chaat masala

• 1 tsp salt,Vegetable/ canola/ sunflower cooking oil to deep fry the chips

Preparation:

• Wash, pat dry the bitterguord. Cut off the top and tail and then cut into thin    rings.

• Put these rings in a plastic container and sprinkle 1 tsp of salt. Mix well and   leave for half an hour. The salt helps to remove the bitterguord’s water and some of its bitterness.

• After half an hour, drain all excess water from the bitterguord. Sprinkle the turmeric over the bitterguord pieces and mix well again.

• Heat oil in a deep pan, on a medium flame. When hot, add the bitterguord a   little at a time and fry till crispy. Stir often with a slotted spoon. When cooked,   drain with the slotted spoon and put onto paper towels.

• Sprinkle with red chilli powder and chaat masala and serve with rice and your favourite daal.

There are Bitterguord Recipes aplenty. What's Your Favourite? Perhaps I'll compile a list  for easy reference. Some of my favourites include

• my grandma's tau cheo bitterguord pork rib soup
• my friend Connie's kerala bitterguord curry
• bitterguord fried with black beans