Bittergourd joining Garden to Table

a ripe bitter gourd

seeds are coated with red flesh

the red flesh surrounding the seeds 
must be the best shade of red I ever seen.
( I collected five good seeds from this fruit)

The seeds are saved for next planting, the bottom half goes to the blender with carrots and orange for a unique colourful fruit juice. The top half is used for a simple fried bitter gourd (goreng peria). Ingredients include, onions, dry chili, and tempeh.  (Tempeh or tempe in Indonesian, is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. 

bangchik

Garden to table, kakdah's way

a bittergourd which is the last, winged beans and okra. 
The two big and long okra are hard and seedy, and I dont think kakdah will include them in her cooking. I guess they are matured enough to be saved and dried for seeds. Winged beans are in abundance now.

a close-up

kerabu kelisa

This salad has its own charm, colourful and tasty. Winged beans, young mango, tomato, carrots, red chili, and onions are thinly sliced and mixed. Then add salt and lemon juice. There is no specific amount of each, just add things and check for look and taste to your liking. It will take any lunch and dinner to a different height!

bangchik and kakdah's menu