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Peria Goreng – Stir-Fried Bitter Melon with Egg
Malaysian families cook peria goreng as a quick vegetable side for rice. You salt the bitter melon, squeeze it out and stir-fry it over high heat with onion, chili and turmeric. Scrambled egg and crisp ikan bilis take the edge off the bitterness without hiding it. If you do not know bitter melon yet, this version is a good place to start. Put it next to a curry or fried fish.
Peria Goreng – Stir-Fried Bitter Melon with Egg
Laura Chen
4
25 minutes
15 minutes
200
Malaysian
Side dish
Peria goreng is stir-fried bitter melon in the Malaysian home-cooking style, with egg, ikan bilis (dried anchovies) and chili. You salt the slices beforehand and squeeze them out, which takes away some of the bitterness. Unlike the Vietnamese bitter melon soup with ground meat, the vegetable goes from the wok to the rice still crisp.
Ingredients
- 2 bitter melons (about 500 g)
- 1 tsp salt (for salting)
- 30 g ikan bilis (dried anchovies), rinsed
- 3 eggs
- 1 red onion, in strips
- 3 garlic cloves, chopped
- 2 red chilies, sliced diagonally into rings
- 1 tomato, in wedges
- 1/2 tsp turmeric powder
- 1 tbsp light soy sauce
- 1/2 tsp sugar
- 3 tbsp vegetable oil
Instructions
- Halve the bitter melons lengthwise, scrape out the seeds and white pith and cut them into slices 3 mm thick.
- Mix the slices with the salt and let them stand for 15 minutes. Squeeze them out firmly with your hands, rinse briefly and squeeze again.
- Heat 2 tbsp oil in the wok and fry the ikan bilis for 2 minutes, until golden brown and crisp. Take them out.
- Fry the onion, garlic and chili in the same oil for 2 minutes, until the onion is soft.
- Add the bitter melon and turmeric and stir-fry over high heat for 4 minutes, until the slices are bright green and still have some bite.
- Push the vegetables to the side, add the remaining oil to the gap and crack in the eggs. Let them set for 30 seconds, then stir them roughly into the vegetables.
- Add the tomato, soy sauce and sugar and cook for 1 minute, until the tomato softens. Scatter the ikan bilis over the top and serve right away with rice.
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