How to Cook Bitter Gourd without Bitter Taste

First of all, the Bitter Gourd I cooked was fresh from my vegetable garden, as well as the tomato I used. There is a secret of cooking Bitter Gourd so that it is not bitter to eat. If you wash it, do not squeeze it, and make sure the knife you use is sharp.

With every slice of Bitter Gourd you make, make sure the incision is light and the juice will not come out while removing its seeds. So, I say you need to sharpen your knife. After slicing and removing the seeds in the Bitter Gourd, follow the tomato and remove its seeds as well. If you do not remove the seeds from the tomato and Bitter Gourd, it will easily rot.

Next slice is the onion and the garlic. Prepare salt and pepper as well as a can of sardines. Heat a frying pan and add 3 tablespoons of oil. Saute the garlic, followed by the onion, and mix well for 30 seconds. Put the tomato and sauté for 2 minutes with the garlic and onion.

Then pour in all the shredded Bitter Gourd and mix slowly for 2 minutes. Add 1 teaspoon salt and a little black pepper and you can also add a little Ajinomoto (MSG) to add flavor and cover for 1 minute. Next, pour a can of sardines with its tomato sauce and do not mix. Boil for 1 minute only.

I added on top of a little Pechay leaves and cover for 1 minute! And it's ready! We already have a dish! Enjoy!