Ingredients
| Ingredient | Quantity |
|---|---|
| Bitter melon (pare) | 5 pieces |
| Eggs | 1 large |
| Tomatoes (sliced) | 2 small |
| Bay leaves | 3 leaves |
| Salt (for soaking) | 1 teaspoon |
| Red chili pepper | 1 piece |
| Bird’s eye chili | 5 pieces |
| Shallots | 3 cloves |
| Garlic | 2 cloves |
| Salt | to taste |
| Flavor enhancer | to taste |
| Granulated sugar | to taste |
| Cooking oil | as needed |
| Cooked water | as needed |
Instructions
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Prepare the Bitter Melon: Slice the bitter melons in half, remove the seeds, and cut into thin slices. To reduce the bitterness, massage the slices with salt and let them sit for a while. Afterward, rinse thoroughly and drain well.
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Sauté the Aromatics: In a heated pan, add cooking oil and sauté the blended spices, including the red chili, bird’s eye chilies, shallots, and garlic, until fragrant.
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Add Vegetables: Stir in the sliced tomatoes and continue to cook for a couple of minutes until they soften.
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Incorporate the Eggs: Add the egg and scramble until just set.
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Combine the Ingredients: Gently add the prepared bitter melon slices to the pan, stirring well to combine. Pour in some cooked water, then season with salt, flavor enhancer, and sugar to taste.
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Adjust and Serve: Mix everything thoroughly, taste, and adjust the seasoning if necessary. Once cooked, remove from heat and serve warm.
Enjoy this flavorful dish that balances the bitterness of pare with the richness of eggs!