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Cuttlefish, Salted Eggs, and Bitter Gourd

Fish and Seafood

Cuttlefish, Salted Eggs, and Bitter Gourd
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
½ teaspoon mixed salt, pepper, and sugar
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.

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