Bitter gourd soup

This soup is not very popular with children because of the bitter taste but the bitter taste can be reduced by adding a salty ingredient like kiam chye or salted fish bone. I also like to add pork belly because it gives sweetness to the soup.

 Bitter gourd or bitter melon is rich in vitamin A which protects us from viral infection and reduces the risk of cataracts. The vitamin E helps maintain youthfulness and proper breathing. According to Asian beliefs, food that is bitter is used to reduce heatiness in the body which is why the Chinese drink this soup on hot days to combat sore throat and flu. Cooking with ginger and meat can reduce or neutralise the cooling effects. The small bitter gourd is not suitable for cooking soup. It is best for juicing (good for controlling diabetes) or frying. It is not suitable for people with low blood pressure, kidney problems and those who always feel cold. Bitter gourd is contraindicated in pregnant women because it can induce bleeding, contractions, and miscarriage. Not enough is known about the safety of using bitter gourd during breast-feeding therefore it is safer not to eat it.

Ingredients 

1 medium bitter gourd 

3 pieces of salted fish bones (optional)
1 block taufu
1 piece of pork belly

1 piece of ginger to reduce the cooling effect if required

Put the pork belly into the boiling water

Add the salted fish bone

Remove the seeds from the bitter gourd and cut into strips

Add the cut bitter gourd

When the soup is ready, remove the pork belly from the soup

Slice it and put back into the soup

Put in the tofu and let it simmer for 20 minutes and it is ready to be served