Thai Spicy Savory Sweet Melons Recipes

BITTER MELON RECIPE

Steps:

• To prepare the bitter melon, halve lengthwise and scoop out and discard all the seeds. Cut the melon crosswise into 1/4-inch thick slices and set aside.
• For the ground pork mixture: In a small bowl, mix the ground pork with the rice wine, ginger, sugar, and salt. Set aside.
• For the sauce: Mix all the ingredients for the sauce in a bowl and set aside.
• Heat a wok over high heat. Add 3 tablespoons oil and heat until shimmering. Add the pork mixture and cook, tossing and stirring, until the pork is just cooked through. Scrape out onto a clean plate.
• Return the wok to high heat. Add the remaining 2 tablespoons oil and heat until shimmering. Add the slices of bitter melon to the wok. Stir-fry over high heat until the melon is considerably softened but still a bit crisp, about 5 minutes. Add the sauce mixture and mix with the melon, then stir-fry 1 minute longer.
• Turn off the heat and add the cornstarch slurry to the wok. Stir around rapidly to prevent the cornstarch from clumping. Add a few tablespoons more water to the wok if needed to thin out the sauce. Return the wok to low heat and simmer the mixture for 20 seconds. Add the pork mixture back to the wok, stirring to combine. Serve immediately.

THAI SPICY & SAVORY - SWEET MELONS

Steps:

• 1. In a small pot boil water and sugar, once boiling, add the cilantro stems, birds eye chili and lemon zest and remove from heat.
• 2. Allow the syrup to cool to room temperature.
• 3. Then you can refrigerate the simple syrup for anywhere 15 minutes or up to 24 hours. The longer it sits the more flavor you will get.
• 4. Remove the cilantro stems from the syrup and discard.
• 5. In a large bowl toss the melon with the chilled syrup.
• 6. Add the remaining salt, the white pepper if using and the cilantro leaves, toss gently .
• 7. Drizzle with either coconut or olive oil and serve.

SPICY THAI-INSPIRED NOODLE WATERMELON SALAD

Steps:

• Place 2 cups watermelon in a blender; cover and puree until smooth. Press through a fine-mesh strainer into a bowl; discard pulp. Pour 1 cup juice into a small saucepan (save any remaining juice for another use). Add chili sauce, fish sauce, lime juice and ginger to saucepan. Bring to a boil; cook until liquid is slightly thickened, 20-25 minutes. Remove from heat. Refrigerate until cooled., Meanwhile, prepare noodles according to package directions; rinse with cold water and drain well. Place noodles in a large bowl. Add carrots, red onion, cilantro, mint and remaining 2-1/2 cups watermelon. Drizzle with dressing; toss to coat. Serve with peanuts and lime wedges.

SPICY & SAVORY SWEET HONEYDEW MELON

Steps:

• In a small pot boil water and sugar, once boiling, add the basil stems, chili and lemon zest and remove from heat.
• All the syrup to cool to room temperature.
• Then you can refrigerate the simple syrup for anywhere 15 minutes or up to 24 hours. The longer it sits the more flavor you will get.
• Remove the basil stems from the syrup and discard.
• In a large bowl toss the melon with the chilled syrup.
• Add the remaining salt, the white pepper if using and the basil leaves, toss gently .
• Drizzle with olive oil and serve.