This isn’t the first time I’m making restaurant-style stir fried bittergourd with salted egg yolk, but this is the first time I am 100% satisfied with the results.
In the past: Not enough sauce. Sauce too thick and crumbly (not saucy enough). Sauce too liquidy (too saucy). Bittergourd too gloopy. This time, I employed a few tricks I’ve picked up randomly through the years.
Here’s how I did it:
1. Make sure the bittergourd slices are thin and dry enough. Cut into half lengthwise and scoop out the white pulp. Then slice into very thin slices, salt them to pull out the bitter liquid, and rinse off. Do it twice if you’re kiasu like me.
2. This is a personal preference. I fried my bittergourd slices separately. Spread them out really thinly on the pan so that the surface areas have maximum contact with the hot wok, enough to acquire a char at the bottom. Flip and do the same for the other side.
3. Now comes the sauce. Separate the egg yolk and steam them until cooked. Using a fork, mash the egg yolk into a fine, sandy crumble. Heat up enough oil – don’t be stingy as this will affect the quality of your sauce. Add chopped garlic and chopped chilly to flavour the oil. Turn down heat and add the egg yolk and watch it become foamy. Stir and add water – I had to add several tablespoons – as the egg yolk will start to dry up from the heat, so you gotta act fast.
4. Assemble. Before the egg yolk becomes too dry, add in bittergourd, give a quick stir and your dish is ready to serve.
Alexandra Wong is a Malaysian food writer, recipe developer and the author behind Cook With Ipohbunny. She shares practical family recipes, restaurant recreations and home-cooking tips inspired by Malaysian Chinese cuisine.