Oseng-Oseng Pare: Javanese Stir-fried Bitter Gourd

Method8 steps · about 40 min

1. 1

   Step 1: Remove both ends of the bitter gourd (300 g), cut in half, and remove the seeds.

   Uses 300 g bitter gourd

2. 2

   Step 2: Thinly slice it, then put it in a colander and sprinkle with some salt to sweat it. Leave it for around 15 minutes, and rinse thoroughly. Set aside.

   Sweat sliced bitter gourd · 15 minUses trimmed deseeded bitter gourd · Some salt to sweat bitter gourd

3. 3

   Step 3: Blend the shallots (6), garlic (3 cloves) and red chillies (3) into a paste, adding the bird’s-eye chillies (3) if using.

   Uses 6 shallots, peeled, chopped · 3 cloves garlic, peeled chopped · 3 big red chillies, remove the stalk, chopped · 3 bird’s eye chillies (optional, remove the stalk)

4. 4

   Step 4: Heat the cooking oil (3 tbsp) in a wok over medium high heat, and saute the blended spices and roasted shrimp paste (0.5 tsp), for around 3 minutes until fragrant.

   Fry bitter-gourd spice paste · 3 minUses 3 tbsp cooking oil · bitter-gourd spice paste · 0.5 tsp roasted shrimp paste

5. 5

   Step 5: Add the chopped red tomato (1), galangal (2 cm) and daun salam. Fry for another 2 minutes.

   Fry tomato and galangal · 2 minUses fried paste and shrimp paste · 1 red tomato, chopped · 2 cm galangal, sliced · 1 Indonesian bay leaf (daun salam)

6. 6

   Step 6: Add the bitter gourd, stir.

   Uses fried tomato and aromatics · salt-sweated rinsed bitter gourd

7. 7

   Step 7: Add the water (100 ml), salt (to taste) and sugar (0.5 tsp). Cook for around 10 minutes until the liquids have evaporated and the bitter gourd is tender.

   Cook bitter-gourd sauce · 10 minUses bitter gourd in aromatic sauté · 100 ml water · Salt to taste for sauce · 0.5 tsp sugar

8. 8

   Step 8: Transfer to a serving plate and enjoy!

   Uses finished tender bitter-gourd sauté