It was the final food frontier, as far as my personal gustatory limits were concerned. After squandering the first half of my life as an unrepentant picky eater, my path had veered drastically into wild, unpredictable terrain to have reached this point. Plain pasta, hot dogs, and grilled cheese sandwiches dominated my food pyramid for those sad, early years, but going vegan proved a turning point that opened up my palate like nothing else. When naysayers taunted about how restrictive such a diet would be or how I would be deprived of so many edible thrills, I took it as a challenge. From that point forward, as long as it was vegan, I would try anything at least once.
Slowly, bite by bite, long-held prejudices fell by the wayside. Gnarled, earthy beets became sweet and lovable. Brussels sprouts no longer inspired fear with their rotten stench. What was once disgust gradually morphed into delight. Determined now to eliminate all food biases, just a scant handful of truly loathsome edibles stood in my way. Throughout it all, despite numerous valiant efforts, bitter melon remained my Achilles heel. No way, no how, could I find a way to tolerate that offensive flavor.
They don’t call it bitter for nothing. An arresting acrid taste is its claim to fame, and yet I was (and remain) convinced that absolutely anything can become delicious when cooked properly. After many more failed attempts than I’d care to quantify, it turns out that there are a few tricks to taming that harsh tartness.
- It all starts with the bitter melon itself. Pick younger, smaller specimens that are a bright lime-green color, as these vegetables grow only increasingly acerbic with age.
- Be certain to remove not only the seeds within, but also all of the spongy membrane. Much like the pith of an orange, it contains even more concentrated sour flavor.
- Salt aggressively. The salt will draw out moisture and bitterness, making it both tastier and easier to cook with.
- Blanch in boiling water, and for longer than most vegetables would be able to withstand. You may lose a little bit of structural integrity, but I found that about 8 – 10 minutes of boiling made a huge difference in overall palatability.
Got all that? Good! Like magic, the much maligned bitter melon can now contribute a balanced tartness to any savory dish.
Sari sari is a classic Filipino dish featuring the bitter melon, but no two cooks will prepare it the same way. Traditionally loaded with pork, shrimp, and all sorts of other mystery meats, few vegan versions exist. Though my take is far from traditional, needless to say, replicating the savory and seafood-y flavors were a breeze thanks to the abundance of umami found in wakame seaweed, fermented black beans, and everyone’s favorite Asian seasoning, soy sauce. Don’t skimp on a single one of those secret ingredients, or the stew will suffer. Such a simple combination of vegetables requires love and attention to shine, which is exactly the lesson I took away from working with bitter melon.
If you truly can’t stand bitter melon, I certainly won’t judge. It’s still bitter no matter how you slice it, and it can be an acquired taste. Try substituting chayote, or if all else fails, the humble zucchini, instead.
- 1 Medium Bitter Melon
- 2 Tablespoons Olive Oil
- 4 Garlic Cloves, Finely Minced
- 1-Inch Fresh Ginger, Peeled, and Finely Minced
- 8 Ounces Seitan, Torn or Chopped into 1/2-Inch Chunks
- 2 Medium Tomatoes, Diced
- 2 Medium Filipino/Long Eggplants, Sliced into 1/2-Inch Rounds
- 1/3 Pound String Beans, Cut into 1-Inch Pieces
- 2 Tablespoons Fermented Black Bean Sauce
- 2 Tablespoons Rice Vinegar
- 2 Tablespoons Tomato Paste
- 2 Tablespoons Soy Sauce
- 5 – 6 Cups Vegetable Broth
- 1 Tablespoon Instant Wakame Flakes
- You’ll want to start preparing the bitter melon first, since it requires the most time and labor. The rest of the stew assembly will fly by!
- Slice the bitter melon in half lengthwise and use a large spoon to scoop and scrape out the seeds. Remove any additional inner membrane as well, and discard. Slice the seeded gourd into 1/4-inch half moons and toss them in a large bowl with a generous pinch of salt. Don’t be shy because it will be washed away later on; go for 1/2 teaspoon at least. Let sit for at least 20 minutes while you slice and chop the remaining vegetables.
- Bring a medium pot of water up to a roiling boil. Add in the salted bitter melon and cook for about 10 minutes. Drain and immediately rinse with cold water.
- Return the pot to the stove over medium heat and add the oil. Once shimmering gently, begin to saute the garlic and ginger. After two minutes, introduce the seitan. Stir frequently and cook until the mixture is aromatic and the chunks of seitan are lightly browned all over; about 10 minutes. Add in the rest of the vegetables together, sauteing for an additional 5 – 8 minutes.
- Pour in the first 5 cups of vegetable broth along with all of the remaining ingredients. Mix well, reduce the heat to medium-low, and simmer for about 20 minutes, until all of the vegetables are fork-tender. Add more broth if you’d prefer a soupier stew, and serve steaming hot! Pair with sticky rice to complete the meal.
If you can't find or truly can’t stand bitter melon, try substituting chayote, or if all else fails, humble zucchini, instead.
Amount Per Serving: Calories: 190 Total Fat: 6g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 0mg Sodium: 3637mg Carbohydrates: 21g Fiber: 2g Sugar: 9g Protein: 14g