Hakka-style Stuffed Bitter Melon

Ingredients

In the original Maldivian dish, Kadon gamson, the bitter melon is typically stuffed with a mixture of fish, coconut, and spices. However, in this adapted Hakka version, the stuffing is made with ground pork and Hakka spices, giving it a distinct flavor profile. Additionally, the cooking technique has been modified to steam the stuffed bitter melon, which is a common method in Hakka cuisine. We alse have the original recipe for Kadon gamson, so you can check it out.

• 4 bitter melons 4 bitter melons
• 250g (8.8 oz) ground pork 250g (8.8 oz) ground pork
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1 teaspoon Hakka five-spice powder 1 teaspoon Hakka five-spice powder
• Salt, to taste Salt, to taste
• Vegetable oil, for cooking Vegetable oil, for cooking

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 20g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Cut the bitter melons in half lengthwise and remove the seeds and pith.
2. 2.
   In a bowl, combine the ground pork, minced garlic, grated ginger, soy sauce, oyster sauce, sesame oil, Hakka five-spice powder, and salt. Mix well.
3. 3.
   Stuff each bitter melon half with the pork mixture, pressing it firmly.
4. 4.
   Heat vegetable oil in a steamer or a large pot with a steaming rack.
5. 5.
   Place the stuffed bitter melon halves in the steamer or on the rack, ensuring they are not touching each other.
6. 6.
   Steam the bitter melon for about 20-25 minutes, or until the pork is cooked through and the melon is tender.
7. 7.
   Serve hot and enjoy!

Treat your ingredients with care...

• Bitter melon — To reduce the bitterness of the melon, you can soak the cut halves in salted water for 15 minutes before stuffing them.
• Hakka five-spice powder — If you can't find Hakka five-spice powder, you can substitute it with regular five-spice powder and add a pinch of chili powder for a hint of heat.

Tips & Tricks

• Make sure to choose bitter melons that are firm and vibrant green in color.
• Adjust the amount of salt in the filling according to your taste preference.
• Serve the stuffed bitter melon with steamed rice for a complete meal.
• You can garnish the dish with chopped green onions or cilantro for added freshness.
• Leftovers can be refrigerated and enjoyed the next day, either cold or reheated.

Serving advice

Serve the Hakka-style Stuffed Bitter Melon as a main dish accompanied by steamed rice and a side of stir-fried vegetables. The flavors of the dish pair well with a simple cucumber salad or pickled radishes.

Presentation advice

Arrange the stuffed bitter melon halves on a platter, garnishing them with a sprinkle of chopped green onions or cilantro. The vibrant green color of the melon and the savory filling will make for an appealing presentation.