• Prep Time 20 minutes
  • Cook Time 25 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 1 bittergourd (about 500g)
  • 4 dried Chinese mushrooms, soaked to soften
  • Adequate potato starch
  • Seasoning (A):
  • 1/4 tsp sugar
  • 1 stalk spring onion
  • 2 slices ginger
  • 100ml water
  • Filling ingredients (B):
  • 1 potato (200g)
  • 1 slice chicken ham, diced
  • 1 tbsp diced carrot
  • 1 tbsp diced chilli
  • 1 tbsp chopped spring onion
  • 150g fish paste, finely chopped
  • 150g minced pork
  • Seasoning (C):
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1/4 tsp mushroom stock powder
  • 1 tbsp cornflour
  • Sauce (D):
  • 1 tbsp light soy sauce
  • 1/4 tsp pepper
  • 1 tsp oyster sauce
  • 1 tsp chicken stock powder
  • 1 tsp cornflour
  • 200ml water


    To prepare filling
  1. Steam potato until soft and cooked through, then peel while still hot and mash with a fork. Add in the rest of ingredients (B) and stir in seasoning (C) to mix into a paste.
  2. Remove mushroom stems and add seasoning (A). Steam for 8-10 minutes. Remove, drain away excess liquid and leave aside to cool.
  3. Squeeze mushrooms dry, then dust with potato starch on the underside. Scoop a tablespoon of prepared filling into the mushroom.
  4. Use the back of a spoon to smoothen the filling. Arrange mushrooms on a steaming plate.
  5. Cut bittergourd into rings and remove the seeds. Stuff remaining filling into the cavity of the bittergourd until it is full. Arrange on the same plate as the stuffed mushrooms.
  6. Steam in a preheated steamer over high heat for 25 minutes.
  7. Remove from the heat and arrange on a serving platter.
  8. Cook sauce (D) until it starts to boil. Pour the sauce over the steamed bittergourd and mushrooms, and serve immediately.

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