PINAKBET
This is a vegetable dish from the Philippines that can be served as an everyday dish or when you have company. Since it also contains pork and prawns, you can eat it as a one-pot meal.
Provided by lola
Categories World Cuisine Recipes Asian Filipino
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Heat the oil in a large pot over medium heat; cook and stir the onion and garlic in the hot oil until tender, about 5 minutes. Stir in the pork and cook until completely browned, 5 to 7 minutes. Stir the shrimp into the mixture; season with salt and pepper. Continue cooking until the shrimp turn pink, about 5 minutes. Add the tomato to the pot, cover, and let cook 5 minutes. Stir the zucchini, okra, green beans, eggplant, and bitter melon into the mixture; cover, and cook until the vegetables are all soft to the touch, about 10 minutes more. Serve hot.
Nutrition Facts : Calories 183.6 calories, Carbohydrate 9.4 g, Cholesterol 75.4 mg, Fat 10.3 g, Fiber 3.2 g, Protein 14.2 g, SaturatedFat 2.2 g, Sodium 110.6 mg, Sugar 3.5 g
RATATOUILLE
This hearty ratatouille is a country dish from the Provence region of France that's an easy mix of seasonal vegetables, garlic, and olive oil.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 1h15m
Yield Makes 3 quarts
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Place tomatoes and juices on a rimmed baking sheet and use your hands to break tomatoes into 3/4-inch pieces. Drizzle with 2 tablespoons oil and bake until thickened, 30 minutes, stirring every 10 minutes.
- Meanwhile, in a colander, toss eggplant with 1 1/2 teaspoons salt. Let sit 20 minutes, then squeeze out excess liquid. In a large Dutch oven or heavy pot, heat 4 tablespoons oil over medium. Add onion and cook, stirring occasionally, until translucent, 5 minutes. Add garlic and cook until onions and garlic are soft, 5 minutes. Add peppers and cook, stirring, until crisp-tender, 4 minutes. Season with salt and pepper.
- Add tomatoes, eggplant, zucchini, bay leaf, and marjoram to pot. Cook, stirring occasionally, until mixture comes to a simmer. Reduce heat to medium-low, partially cover, and cook at a gentle simmer until vegetables are tender but not mushy, 15 minutes. Season to taste with vinegar, salt, and pepper. Remove bay leaf before serving.
Nutrition Facts : Calories 85 g, Fat 5 g, Fiber 2 g, Protein 1 g
BRASELTOUILLE - MEATATARIAN RATATOUILLE
Ratatouille a la Braselton, GA. I know some reviewers will cry 'False! This is nothing like ratatouille!' but pfft, because I took the premise of ratatouille, switched it up, and renamed it. Scoop it up on some crusty French bread and you'll be instantly transported to the thrilling town of Braselton.
Provided by Rock_lobster
Categories Side Dish Vegetables Squash Zucchini
Time 1h30m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cook and stir sausage in a large skillet over medium heat until sausage is crumbly and no longer pink, about 10 minutes; drain excess grease, reserving 1 tablespoon of the pan drippings. Transfer drained sausage to a large bowl and set aside. Cook and stir green bell pepper, onion, and garlic in the pan drippings until green pepper is soft, about 8 minutes; transfer to bowl containing sausage.
- Swirl olive oil in the hot skillet and cook and stir zucchini and yellow squash in hot oil until slightly softened, about 8 minutes; stir in tomatoes and Italian seasoning. Season with salt and black pepper. Bring the mixture to a boil and simmer until squash are tender, 10 to 15 more minutes.
- Stir sausage and vegetables into skillet, raise heat to high, and bring mixture to a boil. Reduce heat to medium and cook, stirring often, until the liquid has reduced, about 15 minutes. Spread the mixture into a 9x13-inch baking dish and sprinkle Cheddar cheese over the top.
- Bake in the preheated oven until the mixture is bubbly and the cheese has melted and begun to brown, 25 to 30 minutes.
Nutrition Facts : Calories 314.6 calories, Carbohydrate 11.1 g, Cholesterol 60.5 mg, Fat 22.3 g, Fiber 3.7 g, Protein 17.5 g, SaturatedFat 9.1 g, Sodium 711.4 mg, Sugar 3.4 g
KEEMA BHARE KARELAY (BITTER MELON STUFFED WITH MINCED CHICKEN)
The intoxicating bitterness of karelay (also known as bitter melon or bitter gourd), is either loved or hated. This divisive vegetable needs a bit of coaxing to truly shine, and, in this recipe, marinating the peeled and cored melon in salt draws out the lion's share of its bitterness. The result is a delicately pungent flavor perfectly suited to the vegetable's texture. There are two varieties of bitter melon: This recipe, a common preparation in Pakistan and north India, calls for the South Asian type (often labeled "Indian"), which is a darker green and has more pronounced ridges and tapered tips than the Chinese variety. The melons are stuffed with a ground chicken filling that comes together quickly and can be prepared up to two days ahead. Though this dish is rewarding for those who already have a taste for bitter foods, its adaptability makes it the perfect gateway for cultivating one.
Provided by Zainab Shah
Categories dinner, meat, vegetables, main course
Time 50m
Yield 2 to 4 servings
Number Of Ingredients 15
Steps:
- Make a slit along the length of each melon, leaving about an inch intact on the ends. Remove the seeds and discard (see Tip 1). Rub 2 teaspoons of salt evenly on the surfaces and insides of the melons. Set aside for at least 20 minutes while you prepare the stuffing (see Tip 2).
- In a medium pot heat 1/4 cup mustard oil for 30 seconds. Add onion, ginger and garlic, and cook on medium for 4 to 5 minutes, stirring occasionally, until translucent and fragrant.
- Add chicken and remaining 1 teaspoon salt, and cook on high, stirring occasionally, until most of the liquid has evaporated, and some bits of the minced chicken start to crisp, about 7 to 10 minutes.
- Lower heat to medium and add cumin, coriander, chile powder and turmeric. Stir and continue cooking for 30 seconds.
- Add 1/4 cup water and chopped tomato. Cook on high, stirring occasionally until the oil starts to separate, about 5 minutes. Stir in green chiles and lemon juice. Turn off the heat. (The stuffing can be made up to 2 days ahead and brought to room temperature before assembly.)
- Squeeze and drain the reserved salted melon. Thoroughly rinse the inside and outside with cold water. Pat dry. (The drier the melon, the easier it will be to fry.)
- In a frying pan large enough to comfortably fit the five stuffed melons in a single layer, add the remaining 3/4 cup mustard oil and heat for 30 to 45 seconds.
- Gently place the melons into the pan and shallow fry on medium until the bottom and sides are deep golden brown, but mostly brown, 5 to 10 minutes.
- Place the melons on a plate lined with a paper towel to soak up any excess oil. Remove the paper towel. Using a teaspoon, stuff the melons with the stuffing. Serve with the rest of the prepared stuffing and roti, store-bought pita or by itself.
More about "ratatouille with bitter melon recipes"
10 BEST BITTER MELON RECIPES FOR SUMMER - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (3)Published Sep 15, 2022Category Dinner, Recipe Roundup
- Bitter Melon Stir Fry. This bitter melon stir fry tastes great alone or with chicken or beef in the mix. The sugar helps tone down the bitterness, while the garlic pairs flawlessly with the melon’s natural taste.
- Bitter Melon with Egg. This healthy egg dish is a Chinese staple for breakfast or lunch. It combines bitter melon, scrambled eggs, and various Asian sauces to create a biting, robust flavor that’s hard to describe but easy to enjoy.
- Braised Stuffed Bitter Melon in Black Bean Sauce. If you’ve never had bitter melon before, be warned: it’s bitter. As mentioned, cooking does tone that down, but there’s no denying its strong taste.
- Stuffed Bitter Melon Soup. Are you looking for a new, exciting soup to try this fall? Why not give stuffed bitter melon soup a go!? This recipe is packed full of flavor and is perfect for chilly days.
- Bitter Melon Soup with Pork Bones. Stuffed bitter melon soup is a Vietnamese favorite. But this bitter melon-based soup is more popular in China. It features large, flavorful chunks of meaty pork bones with bitter melon, pearl barley, and plenty of ginger.
BITTER MELON STIR-FRY WITH BLACK BEAN SAUCE - THE WOKS …
From thewoksoflife.com
CARAILI (SAUTéED BITTER MELON) - EATINGWELL
From eatingwell.com
ALLRECIPES
110 EASY AND TASTY BITTER MELON RECIPES BY HOME COOKS
From cookpad.com
BITTER MELON STIR FRY - ONOLICIOUS HAWAIʻI
From onolicioushawaii.com
BITTER MELON STIR FRY RECIPE - THE SPRUCE EATS
From thespruceeats.com
RATATOUILLE WITH BITTER MELON
From recipeler.com
RATATOUILLE - FRENCH VEGETABLE STEW | RECIPETIN EATS
From recipetineats.com
BEST HOMEMADE RATATOUILLE RECIPE - HOW TO MAKE …
From delish.com
24 BITTER MELON RECIPES TO TRY WITH THIS HEALTHY …
From yummyaddiction.com
RATATOUILLE WITH BITTER MELON - EASY COOK FIND
From easycookfind.com
RATATOUILLE WITH BITTER MELON - NONONSENSE.RECIPES
From nononsense.recipes
RATATOUILLE WITH BITTER MELON RECIPE - EASY FOOD RECEIPES
From brandnewstainlesssteelcookingpots.blogspot.com
BEEF WITH BITTER MELON RECIPE - THE WOKS OF LIFE
From thewoksoflife.com
BEST RATATOUILLE RECIPE | JAMIE OLIVER VEGGIE RECIPES
From jamieoliver.com
5-INGREDIENT BITTER MELON WITH EGGS - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
MARK BITTMAN RECIPE: NOT YOUR USUAL RATATOUILLE | AUDUBON
From audubon.org
THE "RIGHT" WAY TO MAKE RATATOUILLE - BBC TRAVEL
From bbc.com
RATATOUILLE WITH BITTER MELON - RECIPELER.COM
From recipeler.com
You'll also love