Joy in Bitterness
Stuff hollowed tomatoes with bitter melon and pickled plums, sprinkle with a breadcrumb and seaweed topping, and serve on a bed of lettuce.
Ingredients
Tomato (large, hollowed out)
3
Bitter melon (sliced)
1/2
Preserved plum (blanched and drained after cutting)
50 g
Breadcrumbs
10 g
Red seaweed
5 g
Fermented black bean sauce
5 g
Italian parsley (for garnish)
3
Lettuce (for lining the plate)
5 slices
Instructions
1
Step 1
Hollow out the tomatoes and set aside.
2
Step 2
Slice the bitter melon, cut the preserved plum, blanch in hot water, drain, and set aside.
3
Step 3
Stuff the bitter melon and preserved plum from Step 2 into the hollowed tomatoes from Step 1.
4
Step 4
Mix the breadcrumbs, red seaweed, and fermented black bean sauce evenly, then sprinkle the mixture over the stuffed tomatoes.
5
Step 5
Line a serving plate with the lettuce, arrange the stuffed tomatoes on top, garnish with Italian parsley, and serve.
