khor mreah

Cambodian stuffed bitter melon in caramel sauce. How to caramelized the sauce: heat the pot with oil, add in chopped garlic, then sugar. After the sugar turn dark brown, add some salt, black pepper and chicken bouillon powder. Stir the ingredient for a few minutes then add boiled water into the pot.DO NOT put too much salt, sugar or sauces at the beginning, it gets very salty as you boil longer. Adjust the flavor near the end.

Wash the bitter melon well then cut into half, remove all the seed and ready to stuff the meat in.*Note* after stuffing the ground pork in the bitter melon, fry the surface so that the meat won't come off while boiling in the sauce. Put the fried bitter melon into the caramelized sauce and let it cook for about 50 minutes or less in medium high heat. Check it occasionally while boiling, the sauce gets thick and burn the bottom of the pot. Gently stir it as needed. Right before turning off the heat(last boil) toss in a table spoon of fish sauce and oyster sauce(optional).