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Ingredients
- Serves 2-4 people
500 g pare
100 g peeled shrimp
30 g salt, to treat the pare
10 g fried onions
Ground spices:
30 g big red chili
20 g curly red chili
15 g candlenut
3 g shrimp paste
10 g dried shrimp
30 ml cooking oil
Condiment:
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
Seasoning:
8 g chicken stock powder
2 g salt
8 g sugar
4 g white pepper powder
Tumis Pare Udang (Stir-fried Bitter Melon with Shrimp)
Tumis Pare Udang is Stir-fried Bitter Melon with Shrimp. Pare or paria (bitter melon), is famous for its bitter taste, so it’s not desired by many. But for those who have acquired a taste for pare, one can easily become addicted. Pare has many health and nutritional benefits. It improves digestion, is rich in vitamin C, fiber, potassium and beta-carotene. In this recipe the sauteed shrimp gives the succulent touch that makes this dish simply delicious.
- Easy
- 30 min
- 20 min
- 10 min
- 5 steps
- 19 Ingredients
- Easy
- 5 steps
- 19 Ingredients
- 30 min
- 20 min
- 10 min
Directions
-
Cut and boil the bitter melon
Cut the pare into half lengthwise and scrape off the seeds. Cut into 1 cm cubes and put them in a bowl. Sprinkle it with some of the 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
If the bitter melon is still too bitter, it can be boiled for a little longer, but it will affect the texture of the bitter melon.
-
Saute the spice ingredients
Sauté the spices ingredients with a little oil until half cooked.
Then puree the sauteed spices to a paste, and sauté over medium heat for about 15 minutes until the spices are cooked.
-
Add the condiment ingredients
- Add the condiment ingredients and saute until all ingredients are wilted.
-
Add in the pare and shrimp
Add pare and peeled shrimp, and-fry until mixed.
Add the seasoning and stir until everything is well blended and cooked.
Besides using shrimps, salted fish or anchovies can be great substitutes.
Plate and Serve!
- Prepare a serving plate and transfer the Tumis Pare Udang onto the serving plate.
- Garnish with fried onions and serve.
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Ingredients
- Serves 2-4 people
-
500 g pare
-
100 g peeled shrimp
-
30 g salt, to treat the pare
-
10 g fried onions
-
Ground spices:
30 g big red chili
-
20 g curly red chili
-
15 g candlenut
-
3 g shrimp paste
-
10 g dried shrimp
-
30 ml cooking oil
-
Condiment:
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
-
Seasoning:
8 g chicken stock powder
-
2 g salt
-
8 g sugar
-
4 g white pepper powder
Nutrition
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