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
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