Braised Stuffed Bitter Melon

By: Thi My Hiep Ta

Preparing stuffing: Boiled tofu in hot water for 1 minute then drain the water let it dry. Mash tofu by spoon/hand. Put them aside.
Soak dried fungus in hot water for 5 minutes until they’re soft then drain them and cut in small pieces.
Cut carrots in small cubes. Combine all prepared ingredients together in a mixing bowl. Season with Lee Kum Kee Premium Dark Soy Sauce, mushroom seasoning, black pepper, sugar and chopped spring onions. Leave to marinate for 10 minutes.
Soak bitter melon in salt water for 10 minutes to get rid of its bitterness. Wash in cold water and drain.
Cut to remove the two ends, then slice into 2cm lengths.
Remove the seeds with a knife/spoon to get bitter melon rounds.
To stuff the bitter melon, with a small teaspoon, stuff the bitter melon rounds with the stuffing mixture. Try to make the bottom part lay flat while the top part is shaped like a dome.
Fry the stuffed bitter melons on the hot frypan with vegetable oil until the surface is golden brown then put them on the dish aside.
Preparing sauce: Sauté shallot on the hot frypan until they’re soft and fragrant. Add 1 cup Lee Kum Kee Premium Dark Soy Sauce, 1 cup coconut water, season with ground black pepper, mushroom seasoning. Once the sauce is bubble, add the stuffed bitter melon into the sauce, let them simmer until the sauce gets condensed.
Sprinkle chili peppers and spring onions. Serve with steamed rice.