I decided to try another of Mahanandi's recipe this week after spotting some very rare bitter gourds for sale at Aj Liquor & Oriental Mart, my local Filipino 7-11 corner store. Their name and location may command giggles, but they remain the only place in town where I can pick up fantastic Asian vegetables like this. And I love them for it.
Bitter gourds look like cucumbers covered in warts -- you can see a picture of them in Mahanandi's recipe for bitter gourd curry. Many people describe them as an 'acquired taste' due to their bitter flavor. Admittedly the first time I tried them I felt they were intolerably bitter, but after reading Mahanandi's description of this dish I felt it might be worth giving these misunderstood vegetables a second chance.
I'm glad I did. The combination of sweet and slightly bitter was strangely appealing and even addictive. After a few bites, I grew progressively accustomed to the combination of Indian flavors which Mahanandi so appropriately calls "sweetly bitter."
By the way, now that I have your attention, I have two announcements to make:
#1: I'm sorry for the lack of postings, recently. What's happened is that the digital camera which I have owned since 1998 has finally given up the ghost. After years of being fiesty and problematic (the camera, not me), I've decided it's time to upgrade. Unfortunately, this may mean some more delays while I wait for it to arrive here in the desert. It has shipped, however, so hopefully I will be up and running again in no time. In the meantime, please use your imagination by contemplating me stuffing myself full of delicious Asian foods during the interim. This vision will surely not be too far removed from reality.
#2: I'll be leaving for San Francisco at the end of next week, where I'll be hanging out for a good two weeks. I'll do my best to keep you updated on my food exploits during that time, the exception being the few days I'll be spending in Sacramento; I've learned from past trips that the food there just isn't worth capturing. If you are a San Francisco food blogger or if you'd like to pass on some "must-eat" recommendations, by all means please get in touch!
Comments
Good for you that you're going travelling. Bad for us blog readers. I hope you find time to update us. Here are my favorite memories of San Fransisco:
1989: being given fork and knife in a Chinese restaurant despite asking repeatedly for chop sticks. The waitress insisted "It is better for you".
1992: being asked four times by the same guy outside my hotel if I wanted to buy OR sell drugs.
2000: eating kimchi with you in Korean Town.
Posted by: The big H | April 13, 2006 02:52 AM
I tried a dish cooked with bitter gourds as a child but haven't touched it since.Maybe I'm now old enough to enjoy this kind of taste??I'll try some again,just to see if it really is that bad:)You never know,I might like it...
Hope you have a good time on your holiday and keep us salivated with your updates!
Posted by: KT | April 13, 2006 04:05 AM
Big H: I wonder if being Swedish had anything to do with this? I've never had a Chinese place refuse me chopsticks in California, although in other states (like Nevada) I've had to ask for them after being served fork and knife by default. Oh by the way, would you like to buy or sell some drugs?
KT: I encourage you to try it again. I like this recipe because of its use of sugar, which really makes for an interesting taste combination. Actually it renders the bitterness as something desirable. A very unique recipe. Yes, I'll be sure to keep the photos coming from San Francisco! I'm staying in Japantown... very excited...
Posted by: Evil Jonny | April 13, 2006 07:14 AM
jonny, you can soak the cut gourds in ice water for a brief period (20 minutes or so), to remove some of the bitterness. i like the bitterness, but if i'm eating a fair amount, i prefer it to be a little less so. have a wonderful trip!
Posted by: santos. | April 14, 2006 07:22 AM
We call it "ampalaya" (stress the last syllable). And I've never gotten used to it.
So you should try what Ilokanos call "Pinakbet" (but what Tagalogs call "pakbit")which is a stew of pork, ampalaya, and bagoong. So, right up your alley!
Posted by: john patrick | April 16, 2006 12:27 AM
We call it "ampalaya" (stress the last syllable). And I've never gotten used to it.
So you should try what Ilokanos call "Pinakbet" (but what Tagalogs call "pakbit")which is a stew of pork, ampalaya, and bagoong. So, right up your alley!
Posted by: john patrick | April 16, 2006 12:30 AM