📝 About This Recipe
A beloved staple of Indonesian home cooking, Tumis Pare transforms the humble bitter gourd into a sophisticated melody of salty, spicy, and umami flavors. By using traditional salt-massaging techniques, the intense bitterness is mellowed to a pleasant tang that perfectly complements the savory crunch of fried anchovies and aromatic galangal. This stir-fry is a testament to the Indonesian philosophy of 'Rasa,' where contrasting flavors harmonize to create a deeply satisfying and healthy side dish.
🥗 Ingredients
Main Ingredients
- 2 large Bitter Gourd (Pare) (halved lengthwise, seeds removed, and thinly sliced)
- 2 tablespoons Sea Salt (for drawing out the bitter juices)
- 50 grams Dried Anchovies (Ikan Teri Medan) (rinsed and patted dry)
- 4 tablespoons Vegetable Oil (for frying and sautéing)
Aromatics and Spices
- 6 pieces Shallots (thinly sliced)
- 4 cloves Garlic (thinly sliced)
- 3-5 pieces Red Bird's Eye Chilies (sliced diagonally for heat)
- 2 pieces Large Red Chilies (sliced diagonally for color)
- 2 cm Galangal (Lengkuas) (bruised)
- 2 pieces Indonesian Bay Leaves (Daun Salam) (fresh or dried)
Seasoning
- 1 tablespoon Palm Sugar (Gula Jawa) (shaved or granulated)
- 1/2 teaspoon Salt (adjust to taste)
- 1/2 teaspoon Mushroom Bouillon Powder (for extra umami)
- 50 ml Water (to help create a light sauce)
👨🍳 Instructions
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1
Place the thinly sliced bitter gourd in a large mixing bowl and sprinkle with 2 tablespoons of sea salt.
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2
Massage the salt into the gourd slices vigorously for about 5 minutes until the slices become limp and release a dark green, bitter liquid.
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3
Rinse the gourd thoroughly under cold running water at least three times to remove all excess salt and bitter juices, then squeeze dry.
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4
Heat 2 tablespoons of oil in a wok or large frying pan over medium heat. Fry the dried anchovies until golden brown and crispy, then remove and set aside.
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5
In the same pan, keep about 2 tablespoons of oil. Sauté the sliced shallots and garlic until fragrant and translucent.
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6
Add the sliced red chilies, bird's eye chilies, bruised galangal, and bay leaves. Stir-fry for 2 minutes until the chilies soften slightly.
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7
Turn the heat up to medium-high and add the prepared bitter gourd slices to the wok.
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8
Stir-fry for 3-4 minutes, ensuring the gourd is well-coated with the aromatics and oil.
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9
Add the palm sugar, salt, and mushroom bouillon. Pour in the 50ml of water to help dissolve the sugar and distribute the flavors.
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10
Continue to cook for another 3-5 minutes until the water has mostly evaporated and the gourd is tender but still retains a slight crunch.
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11
Toss half of the crispy fried anchovies back into the pan and give it one final quick stir to combine.
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12
Transfer to a serving plate and garnish with the remaining crispy anchovies for a delightful texture contrast.
💡 Chef's Tips
Choose bitter gourds that are firm and have lighter green skin, as they tend to be slightly less bitter than dark green ones. Don't skip the salt-massaging step; it is the secret to making this dish palatable for those who aren't fans of intense bitterness. Avoid overcooking the gourd; it should be vibrant green and slightly 'al dente' rather than mushy. If you prefer a vegetarian version, replace the anchovies with fried tempeh cubes or firm tofu. Adjust the number of bird's eye chilies based on your spice tolerance—the sweetness of the palm sugar helps balance the heat.
🍽️ Serving Suggestions
Serve alongside steaming hot jasmine rice to soak up the savory juices. Pairs beautifully with Ayam Goreng (Indonesian Fried Chicken) or grilled fish. Add a side of 'Emping' (melinjo crackers) for an extra layer of nutty crunch. Enjoy with a glass of iced jasmine tea to cleanse the palate between bites. Include a simple omelet (Telur Dadar) for a complete, comforting Indonesian home-style meal.