500 g pare
30 g salt, to treat the pare
10 g fried onions
30 g big red chili
50 g curly red chili
15 g candlenut
3 g shrimp paste
10 g dried shrimp
30 ml cooking oil
17 g big red chili, remove seeds and cut oblique to 1 cm thickness
17 g large green chili, remove seeds and cut oblique to 1 cm thickness
10 g leek, slice oblique 1 cm thickness
15 g shallots, thinly sliced
15 g garlic, thinly sliced
8 g chicken stock powder
2 g salt
8 g sugar
4 g white pepper powder
Cut the pare into half lengthwise and scrape off the seeds. Cut into 1 cm cube and put in a bowl. Sprinkle with some salt and gently squeeze the bitter melon until the sap comes out. Rinse it thoroughly. Repeat this step 2-3 times until the bitter taste is reduced.
Boil bitter melon until cooked. Remove and wash thoroughly, and drain. Set aside
Sauté the spices ingredients with a little oil until half cooked.
Then puree the sauteed spices to a paste. Then sauté the paste over medium heat for about 15 minutes until the spices are cooked.
After the paste is cooked, add the condiment ingredients and saute again until all ingredients are wilted.
Add the bitter melon then stir until well mixed. Add the seasoning and stir to incorporate everything.