| Pan fried sliced Karella with egg |

Karella or something spells Karela also known as bitter melon or bitter gourd. I have chosen the darker green ones with smaller bumps, known as Indian Karella for this recipe. I first saw this type of Karella when I visited Okinawa and tried one of their very local dish Goya Chanpuru (ゴーヤチャンプル) – stir fried egg, Karella and tofu with pork.

This egg pancake style is a common home cooking ish in many types of Chinese cuisine, including Cantonese and Chiu Chow. Eggs and Karella is a very common combo in Cantonese cooking, and With a bit of improvisation, I figured adding a hint of viet taste makes the dish even better.

Oil alert! You need a lot of oil to flip the egg and make this dish tasty!

What you need:
– 1 small Karella about 4-5 inch long
– 2 eggs
– 1 tbsp fish sauce
– 3 – 5 tbsp vegetable oil
– 2 tsp of maple syrup

What you do:
1. Beat the eggs, first cut in half vertically and scrape the seeds out with a spoon and thinly slice the Karella
2. Mix the two ingredients together and add fish sauce and maple syrup, mix well
3. Heat the pan at high heat, and grease the pan and even out the oil. Make sure the pan is hot enough before pouring egg mixture in
4. Pour egg mixture and quickly evenly spread the Karella and egg on the pan
5. Turn the heat down to medium/high and let it fry until almost egg is 80-90% cooked, then flip the egg and let it fry on the other side for a few minutes

p.s. Use pan in the size of about 25cm for this portion. Using too much or less egg may affect the result and also don’t flip the egg until one side is almost cooked to avoid breaking into pieces.

| 香煎涼瓜烙 |




– 1 個大約4-5寸長的小涼瓜
– 2隻雞蛋
– 1 湯匙魚露
– 3 – 5 湯匙油
– 2茶匙楓樹糖漿

1. 將蛋打好, 涼瓜先打直切半,用湯匙去籽,然後切幼片
2. 混合蛋和涼瓜,加入魚露和楓樹糖漿,攪勻
3. 將煎鑊燒熱,下油,待鑊夠熱的時候放入蛋漿
4. 立刻將蛋漿和涼瓜均勻分佈煎鑊上,轉中大火煎至大約8-9成熟
5. 拋鑊將蛋反過另一面再煎

p.s. 以上份量適用於大約是25cm的煎鑊,煎鑊大小和雞蛋多少都會影響烙餅厚度和口感。