Results 1 to 13 of 13

Thread: Bitter Melon how to?

  1. #1
    Steve Pope Guest

    Default Bitter Melon how to?

    I impulsively bought a bitter melon from Berkeley Bowl
    and now am wondering what to do with it. It is green
    and spiky looking so I assume I must cut off the outer
    peel.

    Then what? Does it need to be cooked or can I just
    slice it up and eat it? Any ideas?

    Steve

  2. #2
    James Silverton Guest

    Default Re: Bitter Melon how to?

    Steve wrote on Thu, 23 Apr 2009 20:38:17 +0000 (UTC):

    > Then what? Does it need to be cooked or can I just
    > slice it up and eat it? Any ideas?


    Don't peel it. There were a couple of posts last year on Bitter Melon
    soup but, of course, the usual Google advice is relevant.

    Try http://chinesefood.about.com/library...ittermelon.htm

    for example.

    --

    James Silverton
    Potomac, Maryland

    Email, with obvious alterations: not.jim.silverton.at.verizon.not


  3. #3
    [email protected] Guest

    Default Re: Bitter Melon how to?

    On Apr 23, 1:38*pm, spop...@speedymail.org (Steve Pope) wrote:
    > I impulsively bought a bitter melon from Berkeley Bowl
    > and now am wondering what to do with it. *It is green
    > and spiky looking so I assume I must cut off the outer
    > peel.
    >
    > Then what? *Does it need to be cooked or can I just
    > slice it up and eat it? *Any ideas?
    >

    You can peel it if you like but the peel is actually edible. I've
    never eaten it raw, only cooked, and usually with strong flavors
    because it is in fact bitter. So you'll find recipes for curries with
    bitter melon, for example.

    If you buy it green, it's more bitter. You can also find it yellow-
    orange, maybe later in the year, and at that riper stage it's somewhat
    less bitter. -aem




  4. #4
    brooklyn1 Guest

    Default Re: Bitter Melon how to?


    "Steve Pope" <[email protected]> wrote in message
    news:gsqjjp$31s$[email protected]..
    >I impulsively bought a bitter melon from Berkeley Bowl
    > and now am wondering what to do with it. It is green
    > and spiky looking so I assume I must cut off the outer
    > peel.
    >
    > Then what? Does it need to be cooked or can I just
    > slice it up and eat it? Any ideas?
    >
    >

    http://chinesefood.about.com/library...ittermelon.htm




  5. #5
    Bob Terwilliger Guest

    Default Re: Bitter Melon how to?

    Steve wrote:

    > I impulsively bought a bitter melon from Berkeley Bowl
    > and now am wondering what to do with it. It is green
    > and spiky looking so I assume I must cut off the outer
    > peel.
    >
    > Then what? Does it need to be cooked or can I just
    > slice it up and eat it? Any ideas?


    It's more than likely that there's *nothing* you can do to prepare it in a
    way you'll like. Bitter melon is very much an acquired taste. As the name
    implies, it's very bitter. For "beginners" at eating bitter melon, the
    consensus appears to be that you should cut it into thin slices and fry it
    in very hot oil until crisp. The crisp pieces can be used as a garnish for
    cooked fish or sprinkled with salt, coconut flakes, and lime juice and eaten
    as a snack with beer.

    Bob




  6. #6
    James Silverton Guest

    Default Re: Bitter Melon how to?

    [email protected] wrote on Thu, 23 Apr 2009 13:55:40 -0700 (PDT):

    > On Apr 23, 1:38 pm, spop...@speedymail.org (Steve Pope) wrote:
    >> I impulsively bought a bitter melon from Berkeley Bowl
    >> and now am wondering what to do with it. It is green
    >> and spiky looking so I assume I must cut off the outer
    >> peel.
    >>
    >> Then what? Does it need to be cooked or can I just
    >> slice it up and eat it? Any ideas?
    >>

    > You can peel it if you like but the peel is actually edible.
    > I've never eaten it raw, only cooked, and usually with strong
    > flavors because it is in fact bitter. So you'll find recipes
    > for curries with bitter melon, for example.


    It has an interesting taste but there also the usual oriental folk
    superstitions. It helps in diabetes and inhibits AIDS among other
    things. Have a look at
    http://bittermelon.org/heal/bittersweettastetesting

    --

    James Silverton
    Potomac, Maryland

    Email, with obvious alterations: not.jim.silverton.at.verizon.not


  7. #7
    [email protected] Guest

    Default Re: Bitter Melon how to?

    On Apr 23, 1:59*pm, "James Silverton" <not.jim.silver...@verizon.not>
    wrote:
    >
    > It has an interesting taste but there also the usual oriental folk
    > superstitions. It helps in diabetes and inhibits AIDS among other
    > things. Have a look at http://bittermelon.org/heal/bittersweettastetesting
    >

    Why would I look at a website that thinks eating a melon (actually a
    squash) inhibits AIDS? Ain't nothin' "oriental" 'bout superstitions
    like that. -aem

  8. #8
    Sqwertz Guest

    Default Re: Bitter Melon how to?

    Steve Pope <[email protected]> wrote:

    > I impulsively bought a bitter melon from Berkeley Bowl
    > and now am wondering what to do with it. It is green
    > and spiky looking so I assume I must cut off the outer
    > peel.


    Spiky(?) or not, throw it away. It's one of those tastes that I,
    and I suspect most Americans, won't ever get used to.

    On the brighter side I just stir-fried some Siamese shark (*) with
    broad rice noodles and "minced crab in spices". Another dish that
    takes getting used to (the "minced crab"), but is much easier to get
    used to. Also comes in shrimp form.

    http://www.myethnicworld.com/p-3853-...ices-6-oz.aspx

    -sw

  9. #9
    Sqwertz Guest

    Default Re: Bitter Melon how to?

    <[email protected]> wrote:

    > On Apr 23, 1:59*pm, "James Silverton" <not.jim.silver...@verizon.not>
    > wrote:
    >>
    >> It has an interesting taste but there also the usual oriental folk
    >> superstitions. It helps in diabetes and inhibits AIDS among other
    >> things. Have a look at http://bittermelon.org/heal/bittersweettastetesting
    >>

    > Why would I look at a website that thinks eating a melon (actually a
    > squash) inhibits AIDS? Ain't nothin' "oriental" 'bout superstitions
    > like that.


    I thought that same thing. Superstitions are usually passed down
    from past generations. In this case I don't think AIDS was in the
    "superstition agenda".

    It's just marketing. And bad marketing at that.

    -sw

  10. #10
    Dan Abel Guest

    Default Re: Bitter Melon how to?

    In article <gsqjjp$31s$[email protected]>,
    [email protected] (Steve Pope) wrote:

    > I impulsively bought a bitter melon from Berkeley Bowl
    > and now am wondering what to do with it. It is green
    > and spiky looking so I assume I must cut off the outer
    > peel.


    Figure out who your worst enemy is. Give it to them. Make sure they
    have neither your address nor your phone number.

    > Then what? Does it need to be cooked or can I just
    > slice it up and eat it? Any ideas?


    Slice it up like a zucchini, unpeeled, and stir fry however you like to
    stir fry. I have eaten it several times in restaurants, but not for
    decades. I liked it, although I don't think it was ever a dish that my
    wife and I finished. My dim memory is dishes with meat and other
    vegetables. It is in fact very bitter, not just a little bit.

    --
    Dan Abel
    Petaluma, California USA
    [email protected]

  11. #11
    Arri London Guest

    Default Re: Bitter Melon how to?



    Steve Pope wrote:
    >
    > I impulsively bought a bitter melon from Berkeley Bowl
    > and now am wondering what to do with it. It is green
    > and spiky looking so I assume I must cut off the outer
    > peel.
    >
    > Then what? Does it need to be cooked or can I just
    > slice it up and eat it? Any ideas?
    >
    > Steve



    AFAIK it needs to be cooked. Cut the ends off and scoop out the seeds,
    then cut up as required.

    Look here: http://bittermelon.org/

    Look up recipes for: ampalaya (Tagalog), karela (Hindi), kho qua
    (Vietnamese), ku gua (Mandarin)...

    Here's a Chinese recipe to get you started.

    Bitter Gourd and Sparerib Soup (From 'Chinese Snacks')

    2/3 lb spareribs
    1 lb bitter gourd/melon
    1 tbs fermented black beans
    2 tbs tiny dried fish

    Seasoning:
    1 tsp rice wine
    2 tsp salt
    1 tsp soy sauce
    6 c water
    1 tsp MSG (optional)

    Cut spareribs into bite-size pieces and gourd into 1/2 inch thick
    slices. Rinse fermented black beans and dried fish; drain. Mix the
    seasoning and the ribs and gourd in a bow. Steam for 30 minutes. Add MSG
    (if used) and serve.

  12. #12
    isw Guest

    Default Re: Bitter Melon how to?

    In article <[email protected]>,
    Sqwertz <[email protected]> wrote:

    > Steve Pope <[email protected]> wrote:
    >
    > > I impulsively bought a bitter melon from Berkeley Bowl
    > > and now am wondering what to do with it. It is green
    > > and spiky looking so I assume I must cut off the outer
    > > peel.

    >
    > Spiky(?) or not, throw it away. It's one of those tastes that I,
    > and I suspect most Americans, won't ever get used to.


    Oh, no. There's great a dim sum dish consisting of some sort of fish
    paste on a slice of bitter melon, dressed with a brown sauce. Very good.
    It's more usual (in the Bay Area, anyhow) to see the dish made with a
    square of green bell pepper, but that's a very poor substitute, IMO.

    Isaac

  13. #13
    sf Guest

    Default Re: Bitter Melon how to?

    On Thu, 23 Apr 2009 21:31:40 -0700, isw <[email protected]> wrote:

    >In article <[email protected]>,
    > Sqwertz <[email protected]> wrote:
    >
    >> Steve Pope <[email protected]> wrote:
    >>
    >> > I impulsively bought a bitter melon from Berkeley Bowl
    >> > and now am wondering what to do with it. It is green
    >> > and spiky looking so I assume I must cut off the outer
    >> > peel.

    >>
    >> Spiky(?) or not, throw it away. It's one of those tastes that I,
    >> and I suspect most Americans, won't ever get used to.

    >
    >Oh, no. There's great a dim sum dish consisting of some sort of fish
    >paste on a slice of bitter melon, dressed with a brown sauce. Very good.
    >It's more usual (in the Bay Area, anyhow) to see the dish made with a
    >square of green bell pepper, but that's a very poor substitute, IMO.
    >

    I couldn't acquire a taste for bitter melon. It grows hair on your
    tongue and makes your teeth fuzzy. Honest.


    --
    I love cooking with wine.
    Sometimes I even put it in the food.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32