Logo

What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Connect me to:
Home
Articles
Book reviews
Letters to the Editor
Newmans News and Notes
Recipes
Restaurant reviews

Article Index (all years, slow)
Article Index (2019)
Article Index (last 2 years)
Things others say
Related Links

Log In...
New User...
All Users...

Cuttlefish, Salted Eggs, and Bitter Gourd

Fish and Seafood

Cuttlefish, Salted Eggs, and Bitter Gourd
Ingredients:
1 bitter gourd, cut in half, seeds removed and discarded
2 salted eggs, cooked for five minutes, then shells removed and discarded
1 fresh cuttlefish, bone removed, then ground
4 teaspoons vegetable oil
2 cloves garlic, peeled and chopped
1 red chili pepper, seeded and sliced thinly
teaspoon mixed salt, pepper, and sugar
Preparation:
1. Cut bitter gourd in thin slices, and blanch them for two minutes, then drain and set aside.
2. Cut one of the egg whites and the two yolks into small pieces.
3. Heat a wok or fry pan, add the oil, and stir-fry the garlic and chili pepper pieces, stirring them two or thee times, then add the cuttlefish and stir together for one minute before adding the bitter gourd slices, and stir-fry for two minutes.
4. Next, stir in the salt, pepper, and sugar mixture and 1 tablespoon of warm water, and stir well. Serve on a pre-heated platter or in a small bowl.

                                                                                                                                                       
Flavor and Fortune is a magazine of:

Copyright © 1994-2019 by ISACC, all rights reserved
Address
3 Jefferson Ferry Drive
S. Setauket NY 11720