My husband and I like bitter melon. I grew it for a couple years. Wish I would have had this recipe! I like it sautéed with shrimp and eggs Filipino style too.
Whaaa, ow see chow fukha gnow gnok! Kwoy ho hek! This is one of my favs, quite a unique flavour! Now I’m going to go make it! Shout out to any toysan/Taishan speakers out there! The language still lives on!
My dear Friend... I am a novice cook who does mass cooking for 80 to 100 people about once a month.... I am wondering which would be better for dicing and slicing produce.... Is it better to use a sharp knife with the traditional techniques of holding the vegetable or would it be better to use a sharp cleaver as you have done in this video.... ( the idea is to not cut myself and yet have good production time in cutting vegi's etc ) p.s. Your recipes are the best ever.... I follow you to a tee...
For me, I like the sharp cleaver most of the time. But the smaller chef’s knife is good for some veggies. You have to try both and see for yourself. It’s all personal preference. Thanks for watching. I appreciate your support. 😃
Bitter melon is called "ampalaya" in philippines. Its a nutritious and common food in all carenderias in the philippines for its health benefits and yummy too even if its a bit bitter😋
