Chinese Bitter Melon Scrambled Eggs (苦瓜炒鸡蛋)

This melon is popular in most Asian countries. The scientific name for this melon is Momordica Charantia, but it is commonly known as bitter melon, bitter gourd or bitter squash. This fruit also has many benefits and nutrients.  It helps diabetics lower their glucose levels, stimulates digestion, reduces fever and helps skin problems. It also reduces blood pressure, enhances immunities, expels worms and has many more beneficial qualities.

When I was young, I didn't like this melon because it tastes bitter. My mum always told us that the nutrients from this melon are good for our body. I have come to appreciate it as I grow older and now I love it.  Thank you MUM!!

In Charlotte, this melon is not available year round. Summer is the time that I see many, either in the local farmers' market or Asian stores.

In Malaysia, it is known as bitter gourd, my mother likes to stir fry it with chicken, pork or scrambled eggs, she also likes to have it cut into thick rings and fills the center with either flavored fish paste or flavored ground pork. Then she pan fries it and cooks through with some water. At most of the Indian restaurants in Malaysia they have it cut into thin slices, coated with some turmeric flour mixture and deep fried. These dishes are all yummy. 

This recipe serves 2 person.
 
1/2 bitter melon, cut into thin slices

2 eggs
1 tbsp fresh milk, optional  
(Adding some milk in the eggs helps keep the scrambled eggs moist).
Salt to taste 
Oil for pan frying

A dash of cayenne pepper or black pepper, optional

In small a bowl beat together the eggs, salt, milk and set aside.


Heat some oil in a frying pan on high, add bitter melon and stir occasionally until it starts to turn soft.

Spread the bitter melon evenly on the frying pan and pour in the eggs mixture, cook until you see the bottom start to turn light brown, about 2 to 3 minutes.

 
Sprinkle some cayenne pepper or black pepper on it, turn the eggs and cook for another 2 to 3 minutes. The eggs will be in broken pieces when you turn them. Serve warm.



You can also start stirring it once you have poured in the eggs without waiting for it to turn brown. I like the taste when its a bit brown.

Taro Balls with Sweet Red Bean Filling

Taro has many names. In Malaysia it is known as yam, while in Charlotte I saw some stores give the name yam to orange sweet potatoes.  I am confused... Hahahah... Taro is used in many Asian dishes. You can deep fry, stir fry or mix into some flour to bake or, like my recipe here, have it boiled. I have a friend who is a hotpot(steamboat) freak, in one week on at least 3 days she has it for dinner. She told me having some taro in the stock will make the soup more flavorful. I also noticed at the restaurant, they always serve a few pieces of taro together with the vegetable. We bought one whole piece of taro one day. Too much for one dish. I had half of it cut into thick pieces and put in the freezer. I noticed it got spoiled quite fast. Some of it became our dessert today.



120 gm taro(Yam), cut into small cubes

2 tsp sugar, plus more for adding into the boiling water

3 tbsp glutinous rice flour
3 tbsp water
2 drops purple food color, optional

80 gm red bean paste (store bought)

1/2" ginger, cut into slices

3 cups water




For red bean paste:

Divide the red bean paste into 16 pieces, roll them into small balls and refrigerate until ready to use. Refrigeration will help harden the dough a little and make it easy to handle when wrapping. 


For the yam paste:

Steam the taro for 1/2 hour or until cooked through. While still hot, mash with a fork like mashing potatoes, add the rest of the ingredients: 2 tsp sugar, glutinous rice flour, 3 tbsp water (reduce to 2 tbsp if you find the dough is too sticky), food color and mix until well combined. Roll into a long log, divide into 16 pieces and roll into small balls.

 

Press a piece of the dough in your palm, then place one piece of the filling onto it and wrap. Then roll into a ball. Repeat with the rest. 

 



Bring the ginger and water to a boil. Gently pour the taro balls into the boiling water. The balls will sink to the bottom of the pot (see picture on the left).






The taro balls will be cooked when they float to the top (see picture on the right). Add sugar to taste and serve warm.

Smoked Ham with Hand Pulled Pan Mee (flour noodle)

Today is the third day after Easter. We still have some left over ham, after 3 days of having the same food for dinner..... mama mia today must change.  I wanted something soupy and I thought of this. This is an easy and simple meal and I hope you like it!

Dough ingredients:

280 gm all purpose flour

3/4 cup water

1/2 tsp salt

1 tbsp oil



For the Soup:

4 cups chicken stock
Smoked ham, shredded
Asian green mustard or any vegetable you like
Salt to taste (you might not need salt as the ham is salty)

In a bread machine pan add all dough ingredients: All purpose flour, water, salt and oil. Set the machine on dough function and let it knead until all ingredients are well combined and the texture is smooth. Cover with a damp cloth and let rest for at least 15 minutes. You can make this a day before, wrap the dough in a Ziploc bag and refrigerate it.

Bring chicken stock to a boil in a medium size stock pan. Use your fingers to pull apart the dough into small pieces and drop them into the boiling stock. (The dough should be a little sticky)

 

The uncooked dough will sink to the bottom. Once it is cooked it will float to the top. (See picture on the left, the cooked ones are floating on the top, and the uncooked ones are at the bottom), scoop up the cooked dough and place in a big bowl. Continue pulling, dropping and cooking the rest of the dough in the stock until finished.

Next, add all the ham into the stock, cook for a couple of minutes and put in all the vegetables. Once the vegetables turn dark green, it is ready. Add salt to taste (please remember the ham is salty, you might not even need salt). Place the pan mee in a  serving bowl, pour the soup onto it and top with the ham and vegetables. Serve warm.