Tuesday, June 30, 2020


A very simple omelette but wow is amazing. It tastes better than what I expected.  Bittergourd is supposed to be bitter but it isn't.
Blanching it before mixing with the beaten egg, speeds up the frying process and gives it a nice bright green colour.  A quick cook dish that goes well with rice and porridge.  
Just 3 eggs and half a medium size bittergourd, it makes a 8-9 inch size omelette depending on the thickness of the fried omelette.  I wonder if you have tried frying omelette this way, read the steps below, no harm trying.
[makes an 8-9 inch omelette]
3 medium eggs 
1/2 a medium size bittergourd - seeded and cut in 4 quarters lengthwise
salt, pepper and cooking wine to taste
1 tsp cornstarch mix with 2 tsp water
oil for frying

  1. Bring some water to boil in a pan with some salt.  Quickly blanch the bittergourd until it turns bright green.  Remove into a bowl of cold water.  Drain and cut into small cubes.
  2. Break up eggs into a bowl, add in bittergourd and seasoning to taste together with cornstarch mix.  Light beat up the ingredients. Mix well.
  3. Heat some oil in a non stick pan, pour in 1/3 to 1/2 of the mixture.  Quickly stir fry to almost firm.  Dish out and mix with the remaining egg mixture.
  4. Using the same pan, heat up some oil, pour in the mixture, swirl the mixture into a round.  Leave to fry until almost cooked.  Flip over to fry the other side until the omelette is done.  [If it is difficult to flip it, slip the omelette onto a round plate, then flip by inverting it into the pan].
  5. Dish up onto a plate, serve whole or cut into pieces. 

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