Stir-Fried Bitter Melon with Tempeh and Clams

Oseng Bitter Melon with Tempeh and Clams

This recipe for Oseng Bitter Melon with Tempeh and Clams combines the pleasantly bitter flavor of bitter melon (pare) with savory tempeh and fresh clams, making for a wonderfully aromatic stir-fry dish. It’s perfect for those who love bold, traditional Indonesian flavors and are seeking a unique twist to their meal. Let’s dive into the steps of preparing this flavorful dish!

Ingredients:

Instructions:

1. Prepare the Ingredients:

   • Slice the tempeh into small cubes.
   • Thinly slice the shallots and garlic.
   • Bruise the ginger, galangal, and lemongrass.
   • Slice the large green chilies diagonally and set aside.
   • Wash the clams thoroughly under running water.
   • Set aside the bay leaves and kaffir lime leaves after rinsing them.

2. Handling the Bitter Melon:

   • Cut the bitter melon in half lengthwise and remove the seeds.
   • Soak the bitter melon pieces in saltwater for about 30 minutes to reduce its bitterness.
   • After soaking, squeeze the bitter melon gently to remove excess water and bitterness. Rinse with fresh water and repeat the process once more, soaking for just 15 minutes the second time. (Tip: You can use warm water for the second soak for better results.)

3. Stir-Frying the Ingredients:

   • Heat the cooking oil in a pan over medium heat.
   • Add the sliced garlic and stir-fry until fragrant.
   • Add the shallots, bird’s eye chilies, ginger, galangal, lemongrass, bay leaves, and kaffir lime leaves. Stir well for a few minutes until aromatic.
   • Add the clams and cook until they are halfway done.

4. Cooking the Bitter Melon and Tempeh:

   • Add the drained bitter melon and tempeh cubes to the pan.
   • Stir-fry until the bitter melon starts to soften slightly.

5. Simmering:

   • Pour in the water, then add salt and the optional seasoning powder.
   • Stir the mixture well and let it cook until it begins to boil.
   • Simmer the dish for about 5 minutes, allowing the flavors to meld together and the bitter melon to become tender.

6. Finishing Touch:

   • About 5 minutes before turning off the heat, add the diagonally sliced large green chilies.
   • Stir everything together and taste the dish to adjust the seasoning if necessary.

7. Serving:

   • Once the bitter melon is tender and the flavors have fully developed, remove from heat.
   • Serve hot and enjoy the uniquely delicious bitterness of the melon, perfectly balanced by the savory tempeh and briny clams.

Notes:

• The bitterness of the bitter melon (pare) is a key element in this dish, and although it may be an acquired taste, it’s known to be highly addictive for those who love bold, contrasting flavors.
• The ginger, galangal, lemongrass, and kaffir lime leaves add an aromatic freshness to the dish, making it even more irresistible.
• You can adjust the level of spiciness by increasing or reducing the amount of bird’s eye chilies according to your taste preference.

Enjoy your Oseng Bitter Melon with Tempeh and Clams, a dish that beautifully marries the earthy bitterness of pare with the rich umami of tempeh and clams!