Bitter Gourd/Kerala/ Pare,one of vegetables which is very rare for me to cook.
I started to cooked it when one of my friend,told me that she likes to stir fry bitter gourd with terasi/shrimp paste, so you wont feel the bitter taste from them.
And got another same response from another friend. Since that, I tried to eat them, to get benefits from bitter gourd,(click for wikipedia)
If you want meat inside, just drop whatever you feels wanna eat. Thats the art of cooking, isnt it? For me, to write in a blog is only to share an idea, the rest is depends on the other person whether to following completely or adjusted with the sense of the chef. We are all a chef in the house, arent we?
For this time, I didnt put any meat. I always use LEE KUM KEE CHILI GUILIN PASTE to get spicy flavour, and as chef was in the mood also to taste beans paste / Taoco)
,I dropped 1/2 tbsp only.
1 Medium bitter gourd, chopped,remove seeds.
2 cloves garlic, chopped
1/2 onion, cut thin,lengthwise
2 tbsp LEE KUM KEE CHILI GUILIN PASTE
1/2 Tbsp Bean paste
1 tbsp tomato sauce
Sugar or honey( optional, I used honey 1/2 tsp)
Cashew nuts( optional)
Heat oil, saute garlic, onion,Drop in chili paste, bean paste and stir in bitter gourd. Add little water, salt, pepper and sugar.
Serve hot, garnish with cashew nuts.
For 1 portion.