Tuesday, August 07, 2007

Bitter Gourd & Pineapple

After a long discussion with Gertrude and other people, I gave this super bitter vegetable, Malaysian call it Peria a try. It tasted quite ok. Other ingredients I added were:
1 tablespoon peach salsa
A dash of apple cider vinegar
salt to taste.
After scraping the seeds out of the bitter gourd, rub the inside with lots of salt. Let it stand for about 20 minutes. Then, wash and squeeze the bitter juice out. With little olive oil, heat the cut pineapple and the bitte gourd. Add about 1/4 cup of water, apple cider vinegar, peach salsa and a pinch of salt. Cook until everything is soften. I serve this dish with nassi lemak.


  1. Ooooh, peria kalau masak dengan udang & garlic, sedap babe...
    That's how the chinese cook peria. Your peria looks great Kak Zu!

  2. Cath, I was so geram looking at the flesh of peria, I chopped it small and sprinkle un cooked on my sandwich. The whole sadwich rasa pahit but I have no choice. I am craving for peria bitterness.

  3. Zue, you very creative lah..buat sandwich with peria. Pahit oh.. I still pefer to buat juice. Sekali kasi minum cepat cepat :)