Easiest Way to Make Appetizing Deep-Fried Bitter Melon Seasoned with Garlic & Cheese

Deep-Fried Bitter Melon Seasoned with Garlic & Cheese. Season bitter melon slices with salt, turmeric, and a little chili and then deep fry or remove the central pith and stuff this gourd with seasoned minced pork The bitter melon is shaped like a cucumber with a deeply and unevenly furrowed and warty skin. It is pale yellow early on, becomes greener as it. In a typical stir-fry, bitter melon is cut in half lengthwise, seeded, and sliced into thin C-shaped pieces.

Bitter melon is very easy to identify. It is pale or dark green, cucumber-like with a bumpy, grooved skin. One, slice it thinly and parboil it in salty water until it is soft but not overcooked. You can cook Deep-Fried Bitter Melon Seasoned with Garlic & Cheese using 5 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Deep-Fried Bitter Melon Seasoned with Garlic & Cheese

1. You need 1 of Bitter melon.
2. It's 1 tsp of Salt.
3. It's 1 tbsp of ★Katakuriko.
4. Prepare 1 tbsp of ★Grated cheese.
5. Prepare 1/2 tbsp of ★Garlic powder.

Then, add it to soups or stir-fries with lots of other ingredients. If you like the content please subscribe. Bitter melon is an extremely bitter vegetable and lots of people do not tend to make a dish, but it is not. This stir fried bitter melon dish is quick, tasty, and healthy.

Deep-Fried Bitter Melon Seasoned with Garlic & Cheese step by step

1. Cut the bitter melon in half and remove the seeds and insides. Cut into 5 mm wide slices and sprinkle with salt. Soak in water to remove the bitter taste..
2. Place the ★ ingredients into a plastic bag and shake to combine..
3. Dry off the bitter melon slices and add to the bag. Add air to the bag and shake. Coat neatly with the powder..
4. Heat oil to 170°C and deep-fry the bitter melon for 2-3 minutes. Once they are crisply fried, they're done..

Itwill surprise you with its beautiful Bitter melon is a bit like if a cucumber and cantaloupe eloped. If it's harvested before it ripens, then it's not The ones that are simply seasoned with salt are best because you can control your other flavors by. In Indonesia, bitter melon is used in salads, stir-fried, cooked in coconut milk, or steamed. The Vietnamese stuff the melon with ground pork for use in steamed dishes or soup. Thai cooks combine powerful birds eye chilies with the melon, using generous splashes of fish sauce as well.