- 1 medium size of bitter melon
- 6 pcs of fresh dou bao (soy skin)
- 10 pcs dried shiitake mushroom
- 10 dried chilies
- 5 slices of ginger
- 1/2 tbsp rock sugar
- 1 tbsp. preserved black bean
- 2 tbsp. soy sauce paste
- Salt to taste (optional)
- Vegetable concentrate paste/mushroom powder for added seasoning (optional)
- De-seed dried chili, soak in water till soften, drain, pat with paper towel to remove the excess water; set aside.
- Soak dried shiitake mushroom in water until soften, squeeze the excess water; lightly deep fry.
- Clean the preserved black bean with tap water to remove excess salt if any and lightly pound with mortar and pestle.
- Fry the fresh soy skin till golden; drain excess oil with paper towel; cut fried soy skin into bite size, set aside.
- Wash the bitter melon, cut into halve, use spoon to remove the seed; cut into halve again and section to quarter;
- Sprinkle some salt on it, let sit for 10 mins. The salt will draws out the bitter juices from the melon. Drain with tap water and pat with paper towel. (This process is optional if you love the bitter taste)
- Deep fried to half cooked, drain excess oil with paper towel, set aside.
Heat wok with 1 tbsp. cooking oil. Add ginger, saute to fragrant; add chilies, preserved black bean, continue to saute till fragrant.
Add fried mushroom, bitter melon, mixed well; add 1 cups of water follow by soy bean paste, bring the sauce to boil.
Add fried soy skin, then add another cup of water and mixed well; bring to boil again and simmer with lid on until the sauce reduce to half.
Adjust seasoning to your liking by adding some rock sugar/salt or seasoning sauce/powder, simmer for 5 mins more. Braised Bitter Melon with Preserved Black Bean is ready to be serve with steam rice.