Bitter Melon, Squid, and Tomatoes in Oyster Sauce Recipe

A summery dish with a rich, savory flavor.

Cooking time

20min

Calories

177kcal

Sodium

800mg

Nutrition facts are for one serving.

Directions

Remove the skin for the squid, score the squid in a criss-cross pattern, then cut into large rectangular pieces. Season with (A) and lightly boil.
Cut the bitter melon in half lengthwise and remove the seeds and pulp, then cut into 5 mm (1/4 in.) thick crescents.
Cut the tomato into wedges, then cut the long onion in half lengthwise and slice into diagonal pieces.
Heat the oil in a frying pan with the garlic and red chili peppers. When fragrant, add (2) and (3) and stir-fry. Add (1) and (B) Add squid and (B) and stir-fry together, then mix in the dissolved starch to thicken the sauce.

Cooking Basics

Bitter melon - removing seeds and cotton

Cut the bitter melon in half lengthwise and then scrape out the seeds and cotton with a spoon.

Squid - clean and prepare

1. Pull off the tentacles

Taking care not to tear the innards, pull the tentacles and innards away from the body.

2. Remove the quill (cuttlebone)

Pull out the quill or cuttlebone (thin, clear sliver of cartilage) inside of the body. Remove any remaining innards inside of the body by scraping with a knife, then rinse with water and dry off.

3. Remove the wings (ears)

Place your fingers into the wings (or ears) and part attached to the body, from here pull the wings off of the body.

4. Peel off the skin

Starting where you removed the wings, peel off the skin by peeling around and off sideways as opposed to lengthwise. If you use a dry paper towel to grab onto the skin it will not slip in your fingers and peeling off will be easier.

5. Cut open the body

When cutting into rings is not required, cut open the body. To do so, fold over at the part where the wings were attached, lay your knife down sideways inside of the fold and slice open.

6. Prepare the tentacles

Place your knife blade just below the eyes and cut away the tentacles and innards. Place your knife into the cylindrical part and spread the tentacles, remove the hard beak and eyes. Scrape off small suction cups with your knife blade and cut away large ones.

7. Remove the ink sac

To prepare salted squid guts and grilled squid guts, gently pull the ink sac away from the innards.

Tomatoes - wedge cut

Cut the tomato in half lengthwise, then insert the knife in a v-shape on both sides to remove the stem. Insert the knife from the center of the cut surface and cut into equal-size wedges.