Oseng-Oseng Pare (Protein Packed Bitter Gourd and Mushrooms Stir Fry)

Good Morning Guys!

We will be road tripping within an H. I am so excited. Well, we won’t be going too too far though. Just to the town next door 😂 Seriously, ever since the pandemic, we have been to no where, but today, hopefully 😁

Christmas break starts on Monday for the boys – husband included 😁 I managed to submit in my LOA to start mine from December 23 instead working til December 24 as that would be my youngest’s birthday, so I still have 3 days to go at work 🤪

Anyhoo!

Mumbling too much as always.

Lately my husband and I been loving bitter gourd, BITTER. In Indonesia, we would slice thin the gourd, then would sprinkle the slices with generous salt, then we would squeeze and rub them to produce some liquid out, to lessen the bitterness. That was how I would normally did mine as well, but lately.

I cooked them without doing so, and surprisingly, both of us like the dish better….b-i-t-t-e-r 🤣

While in Indonesia we would consume the dish with warm rice, my husband and I tried without, and yet, again, we like it better. We are weird 🤣

3 bitter gourd, sliced thinly, rinsed
1 bag of raw shrimps, frozen, rinsed
4 red bird eye chilies, sliced
3 garlic, sliced
1/3 c diced onion, frozen
1/4 c unsalted butter
1 box oyster mushrooms, chopped
1 box tempeh, homemade or storebought, cubed
1 handful fried garlic, storebought, ready to use
Beef concentrated liquid seasoning, to taste
Vegeta powder, to taste

Melt butter, saute onion, garlic, chilies until fragrant

Stir in gourd and cook until somewhat soften, then stir in mushrooms, cook for a minute

Add in cubed tempeh and shrimps, season with beef liquid

Cook until shrimps pinkish, one or two of them, then season with Vegeta to complete flavor
Then stir in fried garlic, cook til soften

Yum!

Serve as is or with warm rice!