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INGREDIENTS - 2 medium bitter melon, halved lengthwise, sliced into ¼ inch pieces - 6 oz firm tofu, cubed - 1 medium tomato, such as roma, cubed - 2 tbsp coconut palm sugar or brown sugar - ¼ cup chicken or vegetable broth - 1 green onion, thinly sliced - white pepper, to taste - salt to taste (I like it salty paired with plain rice) - neutral oil, such as sunflower oil For the bumbu: - 2 cloves of garlic - 2 medium shallots - 1-3 bird’s eye chilis, depending on preference - 2 candlenuts, can sub with macadamia/brazil nuts - 1 small finger ginger - 1 tsp terasi/belacan (fermented shrimp paste), or sub with 1 tbsp fish sauce/soy sauce Other items you’ll need: - large mortar & pestle or food processor DIRECTIONS:
1. Fry the tofu until golden, sprinkle with salt and set aside.
2. Heat a pan over medium-high heat. Blend bumbu ingredients in a food processor or by hand until relatively smooth. Pour a tablespoon or so of oil to the pan and add the blended bumbu. Stir often until fragrant and sizzling, about 2 minutes. 3. Add the bitter melon and cook until starting to tenderize, about 5 ish minutes. Add the broth and coconut sugar and stir to evaporate the liquids and to de-glaze the pan. 4. Add the tofu and continue cooking until the bitter melon is just starting to lose its sharp green color. Add the tomato, salt and pepper to taste, and cook for another minute or so before turning off the heat. Toss in the fresh green onion. Serve with hot rice, and optionally sambal terasi (a very good idea.)
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