Skip to content
Cook with Ipohbunny

Cook with Ipohbunny

Favourite Malaysian and Asian recipes with time-saving hacks

  • Home
  • About
  • Recipes
    • Cuisine
      • Chinese
      • Indian
      • Japanese
      • Korean
      • Malaysian
      • Middle Eastern
      • Thai
      • Vietnamese
      • Western
    • Ingredient
      • Beef & Lamb
      • Eggs
      • Noodles & Pasta
      • Poultry
      • Rice
      • Seafood
      • Vegetables
    • Meal
      • One-pot meal
      • Breakfast & Brunch
      • Snacks & Sweets
      • Condiments
      • Side dish
      • Soups & Stews
    • Other Home Cooks
  • Stories
  • Contact
  • Toggle search form

Salted egg bittergourd

Posted on January 10, 2020June 21, 2021 By Alexandra Wong No Comments on Salted egg bittergourd

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.

Post Views: 2,459
Chinese, Recipes, Side dish, Vegetables, Vegetarian Tags:Chinese cooking, vegetables

Post navigation

Previous Post: A whatsapp chat
Next Post: Stewed potato chicken

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Most Popular Recipes

  • Braised Yee Mee (94,068)
  • Mum’s Fried Beehoon (35,960)
  • Hyderabad Mutton Masala (33,123)
  • Sang Har Meen (30,305)
  • Pengat Pisang (25,724)
  • Claypot Chicken Rice (24,749)
  • Nyonya Otak-otak (23,670)
  • Kai Si Hor Fun (18,487)
  • Braised Fuchuk Fish Head (17,169)
  • Woo Thau Koh (Yam Cake) 芋头糕 (16,386)

Site Map

  • Home
  • About
  • Recipes
    • Cuisine
      • Chinese
      • Indian
      • Japanese
      • Korean
      • Malaysian
      • Middle Eastern
      • Thai
      • Vietnamese
      • Western
    • Ingredient
      • Beef & Lamb
      • Eggs
      • Noodles & Pasta
      • Poultry
      • Rice
      • Seafood
      • Vegetables
    • Meal
      • One-pot meal
      • Breakfast & Brunch
      • Snacks & Sweets
      • Condiments
      • Side dish
      • Soups & Stews
    • Other Home Cooks
  • Stories
  • Contact
  • Instagram
  • LinkedIn
  • TikTok
  • YouTube

Who’s Ipohbunny, lah?

Welcome!

I’m Alexandra Wong, a self-taught Malaysian home cook. I created this website so that I can remember how to cook the things I love to eat myself! A travel journalist and author by profession, mostly known for my feelgood stories about Malaysia, I love exploring new places to eat. Hit me up if you’re in Penang and Ipoh!

Copyright © 2025 Cook with Ipohbunny.

Powered by PressBook WordPress theme