To make the stuffing, soak the mushroom and noodles in separate bowls of hot water for 20 minutes or until softened.
Meanwhile, knead mince in a bowl with ½ tsp salt until smooth. Working in 2 batches, gather a ball of mince and throw it back into the bowl, repeating for 2 minutes to tenderise pork.
Drain the mushroom and noodles. Thinly slice mushroom, discarding its tough centre, and add to minced pork with noodles, palm sugar, 3 tsp fish sauce and the chopped spring onions. Mix well to combine.
Cut the bitter melons in half widthwise, and, using a small spoon, scoop out and discard
the seeds. Tightly pack bitter melons with the pork stuffing, then secure the bitter melon halves back together with bamboo skewers.
Place pork bones, coriander roots, remaining 125 ml fish sauce and 2 whole spring onions in a large saucepan with 2 litres water. Bring to the boil, add bitter melons and place a small plate on top to keep them submerged. Reduce heat to medium and cook for 45 minutes or until tender.
Trim and discard ends from each bitter melon. Remove skewers and cut each half into 4 slices. Place in a shallow bowl. Spoon over enough pork broth to cover. Set aside for 10 minutes to cool and allow flavours to develop. Transfer slices to a plate and serve with extra fish sauce.
Prawn cakes
Process 500 g chopped, skinless blue-eye cod (trevalla) fillets and 1 egg in a food processor until finely chopped. Combine with 200 g chopped green prawns, ½ small seeded, chopped bitter melon, ¼ cup coriander leaves and 2 tbsp yellow curry paste. Season. Mould into 15 patties. Heat 250 ml oil in a frying pan over medium heat. Cook patties for 3 minutes each side or until golden. Drain on paper towel. Serve with sweet chilli sauce. Makes 15.
Bitter melon pickle
Slice 1 seeded bitter melon into 1 cm-thick semi-circles. Toss with 1 thinly sliced onion and 1 tbsp salt. Stand for 30 minutes. Rinse under running water and drain. Squeeze to remove excess liquid and place in sterilised jars. Place 325 ml white vinegar, 110 g brown sugar, 1 chopped long red chilli, ½ tsp mustard seeds and 2 tsp pickling spice in a saucepan. Bring to the boil and cook for 2 minutes. Pour into jars and seal. Will keep for 2 weeks in fridge. Makes 3 cups.
Steamed bitter melon and tofu dumplings
Process ½ small seeded, chopped bitter melon, 200 g Chinese honey tofu, 1 tsp grated ginger, ¼ cup Thai basil leaves, 2 tsp sesame oil, 2 tsp fish sauce, ½ tsp Chinese five-spice, 1 chopped spring onion and 1 egg in a food processor until finely chopped. Place 2 tsp mixture in the centre of 30 round gow gee wrappers, brush edge with water and fold in half, pressing edges to seal. Steam for 15 minutes or until cooked. Serve with kecap manis.
Sri Lankan salad
Cut 1 seeded bitter melon into 1 cm-thick semi-circles. Soak in water with 1 tsp each salt and ground turmeric for 30 minutes. Drain. Pat dry with paper towel. Heat 60 ml oil in a wok over high heat. Cook bitter melon, stirring, for 5 minutes or until golden brown. Remove, drain on paper towel. Combine with 1 each sliced long red and green chilli and 1 tsp ground Maldive fish. Season. Add the juice of 1 lemon to serve. Serves 4 as part of a meal.
* Available from Asian food shops.
As seen in Feast Magazine, Issue 13, pg134.
Photography by Jason Loucas
Meanwhile, knead mince in a bowl with ½ tsp salt until smooth. Working in 2 batches, gather a ball of mince and throw it back into the bowl, repeating for 2 minutes to tenderise pork.
Drain the mushroom and noodles. Thinly slice mushroom, discarding its tough centre, and add to minced pork with noodles, palm sugar, 3 tsp fish sauce and the chopped spring onions. Mix well to combine.
Cut the bitter melons in half widthwise, and, using a small spoon, scoop out and discard
the seeds. Tightly pack bitter melons with the pork stuffing, then secure the bitter melon halves back together with bamboo skewers.
Place pork bones, coriander roots, remaining 125 ml fish sauce and 2 whole spring onions in a large saucepan with 2 litres water. Bring to the boil, add bitter melons and place a small plate on top to keep them submerged. Reduce heat to medium and cook for 45 minutes or until tender.
Trim and discard ends from each bitter melon. Remove skewers and cut each half into 4 slices. Place in a shallow bowl. Spoon over enough pork broth to cover. Set aside for 10 minutes to cool and allow flavours to develop. Transfer slices to a plate and serve with extra fish sauce.
Prawn cakes
Process 500 g chopped, skinless blue-eye cod (trevalla) fillets and 1 egg in a food processor until finely chopped. Combine with 200 g chopped green prawns, ½ small seeded, chopped bitter melon, ¼ cup coriander leaves and 2 tbsp yellow curry paste. Season. Mould into 15 patties. Heat 250 ml oil in a frying pan over medium heat. Cook patties for 3 minutes each side or until golden. Drain on paper towel. Serve with sweet chilli sauce. Makes 15.
Bitter melon pickle
Slice 1 seeded bitter melon into 1 cm-thick semi-circles. Toss with 1 thinly sliced onion and 1 tbsp salt. Stand for 30 minutes. Rinse under running water and drain. Squeeze to remove excess liquid and place in sterilised jars. Place 325 ml white vinegar, 110 g brown sugar, 1 chopped long red chilli, ½ tsp mustard seeds and 2 tsp pickling spice in a saucepan. Bring to the boil and cook for 2 minutes. Pour into jars and seal. Will keep for 2 weeks in fridge. Makes 3 cups.
Steamed bitter melon and tofu dumplings
Process ½ small seeded, chopped bitter melon, 200 g Chinese honey tofu, 1 tsp grated ginger, ¼ cup Thai basil leaves, 2 tsp sesame oil, 2 tsp fish sauce, ½ tsp Chinese five-spice, 1 chopped spring onion and 1 egg in a food processor until finely chopped. Place 2 tsp mixture in the centre of 30 round gow gee wrappers, brush edge with water and fold in half, pressing edges to seal. Steam for 15 minutes or until cooked. Serve with kecap manis.
Sri Lankan salad
Cut 1 seeded bitter melon into 1 cm-thick semi-circles. Soak in water with 1 tsp each salt and ground turmeric for 30 minutes. Drain. Pat dry with paper towel. Heat 60 ml oil in a wok over high heat. Cook bitter melon, stirring, for 5 minutes or until golden brown. Remove, drain on paper towel. Combine with 1 each sliced long red and green chilli and 1 tsp ground Maldive fish. Season. Add the juice of 1 lemon to serve. Serves 4 as part of a meal.
* Available from Asian food shops.
As seen in Feast Magazine, Issue 13, pg134.
Photography by Jason Loucas