Stir-Fried Bitter Melon with Eggs

Origin

This dish originates from central Thailand, particularly in rural villages where fresh vegetables from kitchen gardens are commonly used. Bitter melon (Momordica charantia), also known locally as 'bai liang,' is a native plant widely cultivated for its medicinal properties and has become an integral part of Thai cuisine, often enjoyed at breakfast or lunch for its refreshing quality and ability to reduce internal heat.

Characteristics and Flavor

Bai Liang Pad Kai features thinly sliced bitter melon stir-fried until crispy on the outside and soft on the inside, mixed with golden fried eggs. The dish offers a mild spiciness from black pepper, which blends harmoniously with the reduced bitterness of the melon after cooking with eggs. It delivers a pleasant aroma from garlic and oil, whether olive oil or vegetable oil.

Ingredients

• 1 bitter melon (sliced into thin strips)
• 2 eggs
• 1 tablespoon minced garlic
• 2 tablespoons vegetable oil
• 1 teaspoon ground black pepper
• 1 tablespoon fish sauce
• ½ teaspoon white sugar

How to Eat

Enjoy hot with steaming rice for a complete, energy-rich, and nutritious meal.