Comments on: Bitter Melon (Fu Gua) With Egg

By: Rick

Rick — Sun, 11 Oct 2009 15:30:39 +0000

I’m a Vancouverite currently living on the west coast of Ireland that loves Bitter Melon. This morning, I took the 2+ hour drive to Dublin just to get one and I did! So 5 hours in the car and 6 Euros later (about $11 Cdn) I got ONE Fou Gwa, I’m at home now getting ready to cook it!! I’m going to have it with my Taro chicken rice.

Thanks for the recipe.

By: EDF Day #4: Bitter Melon & Pork Soup | Eating Out Loud

EDF Day #4: Bitter Melon & Pork Soup | Eating Out Loud — Tue, 23 Jun 2009 20:25:52 +0000

[...] I’ve been buying bitter melon weekly and had enough on hand to whip up this recipe. This soup combines the soybeans with bitter melon, a truly bitter vegetable which I’ve grown to love. I recently shared a recipe for bitter melon with egg. [...]

By: _ts of [eatingclub] vancouver

_ts of [eatingclub] vancouver — Sat, 06 Jun 2009 00:28:48 +0000

Thanks for the shout-out! In our family, only my father, mother and JS eat bittermelon; CSC on occasion too. I kept trying them but I still find them so bitter! Maybe when I’m “older”, lol. =D

By: food librarian

food librarian — Sat, 28 Mar 2009 20:12:06 +0000

Bitter melon (goya) is practically the “national” vegetable of Okinawa where my mom is from. Although I’m 100% Okinawan American, I can’t stand it! However, because you like it, you’ll live forever. No, really, forever. There was a book about them long living Okinawan folk and goya was mentioned as a possible reason. So, long life to you Allen!! :)

(librarian geekiness: ISBN-13: 978-1400082001)

By: Q

Fri, 27 Mar 2009 05:57:33 +0000

hhhhmmmmmmm – we’ve been having bitter melon every week since we got our nanny, but i’ve never tried it with egg – i’ll get her to do it next time! we usually have it with minced pork throughout, or with pork spare ribs with black bean sauce! oh, and to the post above on the salting/brining – we do that too – just add salt to the chopped fu gua, let it sit, then rinse and squeeze dry with a paper cloth (or paper clothes, as it draws out a lot of moisture).

By: Jessica

Jessica — Thu, 26 Mar 2009 18:55:10 +0000

The bf bought a fu gua a couple weeks ago, and I didn’t know what to do with it, so we eventually had to toss the thing. Too bad they didn’t last longer! Well, next time I know to cook it with eggs.

I had always heard that there was a salting / brining method to decrease the bitterness. Have you heard of this?

By: ria_k

ria_k — Tue, 24 Mar 2009 18:26:56 +0000

My filipino/swede children who have not been to the Philippines always look forward to this with delight! Even DH loves this!

For those who would like a less bitter taste, try soaking sliced bitter melon in cold water with some salt (about 1/4 cups will do). Let stand for 10-15 minutes and squeeze the water off the slices. The salt draws away some of the bitterness and squeezing them helps even more. Rinse and cook as usual.

By: kat

kat — Tue, 24 Mar 2009 13:55:29 +0000

Interesting, I learned something new today

By: Culinary Cory

Culinary Cory — Tue, 24 Mar 2009 13:32:40 +0000

This is officially the first new thing I learned today. I’ve never heard of bitter melon but I’m sure I will enjoy it.

By: Nate

Nate — Tue, 24 Mar 2009 05:50:58 +0000

Thanks for the link back! I’m glad you enjoy eating this vegetable.