In­done­sian Stuffed Bit­ter Melon (Kemnu Paria)

NZ Lifestyle Block - - Plants With A Purpose - Source: In­done­sian and Thai cook­ery by Sri Owen

IN­GRE­DI­ENTS

4 medium-sized

bit­ter mel­ons 2 tbsp salt 8 tbsp freshly grated co­conut 2 tbsp veg­etable oil 4 shal­lots, thinly sliced 1 gar­lic clove, thinly sliced 50g minced beef, chicken or pork (op­tional) ½ tsp chilli pow­der or ground

white pep­per pinch ground nut­meg pinch ground turmeric 2 medium-sized pota­toes, cooked

and mashed 1 egg, beaten 600ml co­conut cream

METHOD

Cut the bit­ter mel­ons in half length-wise and re­move the seeds. Sprin­kle with the salt, and leave up­side down in a colan­der for an hour, then rinse well with cold wa­ter. Boil for 4 min­utes and drain. Stir-fry the grated co­conut in a wok or fry­ing pan without oil, un­til golden brown, then grind it finely. For the stuff­ing, heat the oil in a wok or pan and fry the shal­lots and gar­lic for a minute, stir­ring con­stantly. Add the minced meat and stir, then the ground in­gre­di­ents and stir again. Add the mashed potato and beaten egg, mix thor­oughly, sea­son and when cool, stuff the bit­ter mel­ons. Put the stuffed mel­ons in a large saucepan and cover with the co­conut cream. Sprin­kle the roasted co­conut over the top and sim­mer for 10-15 min­utes un­til the sauce is thick. Serve ei­ther as a snack or to ac­com­pany a rice dish.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.