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Method:
Halve the bitter melon, remove seeds and
cut each half lengthwise into three equal portions. Select green
bitter melon with large knobs on its surface. Remove the inner
soft flesh and cut diagonally into thin slices. Remove to ice
water and chill for one day until the bitter melon is transparent,
then remove from water. When making the bitter melon
translucent, soaking in ice water is faster than soaking in cold
water. Combine seasonings A and B well to make into sauce, then
serve on the side as a dipping sauce for the bitter melon.
Remove the soft flesh completely so that the bitter melon will taste
crunchy when served. Finish it as rapidly as you can once it is
served, or line some crushed ice at the bottom to prevent the bitter
melon from becoming soggy after it is defrosted.
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