Stuffed Bitter Gourd in Clear Soup

Stuffed Bitter Gourd in Clear Soup  in Thai called “Tom Ma-ra Yud Sai Moo-sub” 

INGREDIENTS

• 2 bitter gourds (momordica)
  
• 300 g. ground pork
  
• 50 g. clear noodle
  
• 1 tablespoon minced garlic
  
• 2 coriander roots, finely chopped
  
• 2 tablespoons soy sauce
  
• 2 teaspoons oyster sauce
  
• 2 teaspoons sugar
  
• 3 shitake mushrooms, sliced into well pieces
  
• 1 carrots, sliced into well pieces
  
• salt (to remove bitter taste from bitter gourd)
  
• 3 cups chicken stock (or water)
  
• white pepper powder
  
• coriander leaves (for garnishing)
  

PREPARATIONS:

• Clean the bitter gourds and cut into pieces (2" length). Scoop out the seed and the inside part. Sprinkle the salt inside and outside part of the sliced bitter gourds. 
• Leave it for 10-15 minutes, then wash with clean water.
• In a medium-sized bowl, add ground pork, garlic, clear noodle, coriander roots, soy sauce (1 tbsp), oyster sauce (1 tsp) and sugar (1 tsp). 
• Knead until all ingredients mixed well. 
• Then stuff the ground pork inside the sliced bitter gourd.
• Heat chicken stock (or water) in a pot over medium heat. 
• Add stuffed bitter gourds, shitake mushrooms, carrot, soy sauce (1 tbsp), oyster sauce (1 tsp) and sugar (1 tsp). 
• Wait until boiling then turn down the heat to low level. Let simmering for at least one hour (the longer time the better taste, recommend 1-2 hours).
• Remove from heat and transfer to a nice bowl. 
• Sprinkle with white pepper powder and garnish with coriander leaves. 
• Serve immediately with hot steamed rice.