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Ingredients
- bitter melon sliced 1/4" thick onion sliced tomatoes minced scrambled Large eggs
Directions
- Re the question about bitter melon. It is definitely NOT a plantain. I was just trying to describe the shape. Maybe a better comparison would have been a cucumber, because you can slice bitter melon lengthwise and scoop out the seeds like you can with a cucumber. (Unlike with a cucumber you NEED to scoop out the seeds of a bitter melon.) Bitter melon is not dark green like cucumbers or possibly zucchini, it's more of a medium green - sort of like the color of green grapes or possibly some plantains. It tapers to a point at both ends and is usually covered with little bumps. It doesn't have a separate skin like plantains or possibly even cucumbers. You eat everything except the seeds. The seeds sometimes are red.
- I really have no idea what vegetables it's related to botanically. Maybe someone on the list knows. My best guess is which it's some kind of squash.
- I do know which the operative word in bitter melon is "bitter." It has a very pungent taste which takes some getting used to. But in a vegetable stew such as Pinakbet it really provides a fabulous mix of flavors, when combined with blander (see recipe) vegetables such as okra and eggplant.
- Another good way to cook bitter melon is to slice it into 1/4 inch slices
- (after it has been cut in half lengthwise and seeded) and then sauteed briefly with sliced onions and tomatoes to that are added scrambled Large eggs and other seasonings to taste. This is actually my favorite way to eat it.
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