I love bitter gourd. I love tempe. I love chili. A combination of three things I love in a plate, perfect!
Bitter gourd, as the name implies, is bitter. There are certain preparations one can do to reduce the bitterness, the method I’m familiar with is by rubbing salt on it and squeezing it’s juice out. But that takes out it’s nutrients, no? What I do is I eat a thin slice of the bitter gourd, raw (yes, raw) – to determine it’s bitterness level. If it’s not that bitter I just cook it as it is. If it is very bitter then I prep it with the salt & squeeze method.
In the ingredients there’s a “Bumbu Inti Kokita A” – bumbu inti means essential seasoning. The brand Kokita created four types of seasoning often used in Indonesian cooking: A – for dishes that uses chili, B – for dishes with turmeric, C – for dishes with candle nut, and D – for dishes with garlic. It is practical to have them around for cooking. Check out the website for more information.
- Oil – 2 tablespoon
- Garlic – 2 or 3 cloves, sliced thin
- Onions – 1/4, diced
- Chili – depends on how spicy you want it (I used 2 chilies)
- Bumbu Inti Kokita A – 2 tablespoon
- Tempe – sliced thin, about 1/2 cup
- Bitter gourd – sliced thin, about 1 cup
- Salt & pepper
- Place half of oil on pan, lightly fry the tempeh, set aside
- Add the rest of oil to the pan, saute onions & garlic until fragrant
- Add Bumbu Inti Kokita A
- Add the chopped chilis
- Add fried tempeh back
- Add bitter gourd
- If its too dry, add a little amount of water
- Cover and let it cook until bitter gourd softens
- Season as necessary
- Serve with hot fluffy rice!