Check out my latest Basil Magazine write-up: Bitter Melon, What a Melon! in October 2011 issue.
Indeed, with Ayurvedic Insights, the Six Tastes of Life (sweet, sour, salty, pungent, bitter, astringent) offers another interesting perspective to see balance in food and health.
I often hear this from friends - "life is already bitter, why eat bitter food to make life more bitter?".
On the point of bitter - who likes bitter food? And what is your favorite bitter food?
Mine happens to be bitter melon! I love it.
Bitter food is good for us, and helps to speed up our metabolism. Green vegetables such as broccoli, and spinach can also be classified as bitter good. Well, broccoli and spinach do not taste bitter to me. Bitter melon might be the ultimate!
I have cooked bitter melon soup many times and bitter melon soup (egg-drop version) quite frequently.
This time, the base of this Bitter Melon Soup 苦瓜蛋花汤 starts with ikan billis (dried boiled anchovies), some onions, ginger, and tomatoes. In a soup pot, aromatize them in a little oil. When the onions turn translucent, then add water (or stock) to constitute the soup. Allow it to come to a boil for about 10 minutes (for flavors and aromatics to infuse), then turn down heat, add in bitter melon and continue to let it simmer till the bitter melon is cooked (no more than 30 minutes). Before serving, gently stir in whisked egg to create silky egg-strands. Turn off the heat. Sea salt and ground white pepper to taste. Garnish generously with finely chopped green onions and cilantro.
Sharing this soup with Souper Sunday and Hearth and Soul.
Ideally, if you want to lose weight, you might also want to maximize the amount of pungent, bitter and astringent foods that you eat!
I can even dunk noodles into bitter melon soup and make it my meal. Also sharing this noodle dish with Presto Pasta Nights hosted by Kirsten of From Kirsten's Kitchen to Yours
Tag: bitter melon, soup
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