Bitter melon omelette with snow pea tendril broth

Also known as bitter gourd is a type of fruit that is commonly used in Asian cuisine. The most distinctive characteristic of bitter melon is its bitter flavour, which comes from compounds called cucurbitacins.

Ingredients

Snow pea tendril broth

• 1 litre chicken stock
• 25 g dried squid
• 5 Chinese dried red dates
• fish sauce, to season
• white pepper
• 200 g snow pea tendrils

Omelette

• 1 bitter melon
• pinch salt
• pinch sugar
• 3 eggs
• ½ tbsp fish sauce
• pinch white pepper
• oil, for cooking

To serve

• steamed jasmine rice
• 1 long green chilli, sliced
• fish sauce

Instructions

1. Pour the chicken stock into a medium saucepan.
2. Rinse the dried squid, then using tongs, toast over an open flame (or grill). Place into the chicken stock with the dates, then bring to the boil. Once boiled, turn off the heat and allow the squid and dates to infuse for 20-30 minutes. Season the broth with white pepper and fish sauce to taste. Add the snow pea tendrils to the broth just before serving.
3. Meanwhile, cut the bitter melon lengthways and remove the seeds and fibres, then slice into ½ cm thick half-moons. Season with salt and sugar, then place in a colander with a bowl underneath it for 5 minutes to allow the moisture to draw out of the melon. Rinse, and drain, then blanch the bitter melon slices in boiling water for 1 minute. Drain and set aside.
4. In a medium mixing bowl, beat the eggs and season with fish sauce and white pepper. Mix the beaten eggs with the bitter melon.
5. Heat a large non-stick frying pan and add a drizzle of oil. Pour in the egg and bitter melon mixture and cook for 3-4 minutes per side, or until browned and cooked through.
6. Serve the bitter melon omelette with the snow pea tendril broth with steamed jasmine rice, sliced green chilli and extra fish sauce.

Photography by Kitti Gould.

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Also known as bitter gourd is a type of fruit that is commonly used in Asian cuisine. The most distinctive characteristic of bitter melon is its bitter flavour, which comes from compounds called cucurbitacins.