500 g pare
100 g peeled shrimp
30 g salt, to treat the pare
10 g fried onions
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
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 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.
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 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.