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)
Recipe Courtesy of
Darmawan

Tumis Pare Udang (Stir-fried Bitter Melon with Shrimp)

{{totalReview}}
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

  1. 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.



  2. 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.

    Saute the spice ingredients


  3. Add the condiment ingredients

    • Add the condiment ingredients and saute until all ingredients are wilted.
    Add the condiment ingredients


  4. 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.

    Add in the pare and shrimp


Plate and Serve!

  • Prepare a serving plate and transfer the Tumis Pare Udang onto the serving plate.

  • Garnish with fried onions and serve.
Plate and Serve!
Discover food-spirational recipes with our new explore feed!
Check it out

Reviews

Overall Rating

    Show more reviews
    icon
    Ingredients
    icon
    Share
    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
    Close

    We use cookies to enhance your experience, for analytics and to show you offers tailored to your interests on our site and third party sites. For more information, please refer to our Cookie Policy.

    By clicking "Accept", you agree to our use of cookies and similar technologies.