National Bitter Melon Council

Ampalaya (bitter melon)
Onion
Garlic
Tomato
3 eggs
Salt
Oil

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2 honeydew melon (about; enough to make 2 cups puree)
1/2 bitter melon (4 inches)
1 T. lime
1.5 C. simple sugar syrup
1 T. vodka

2 Ripe Bitter Melons
1 tbs. Curry Powder
1 tsp. Sea Salt
½ tsp. Cayenne
½ tsp. Cardamom
¼ cup Olive Oil
1 tbs. Sesame Oil

Bitter melon - 1/2 kg
Salt - 2 tsp
Turmeric powder - 1/2 tsp
Mustard - 1/2 tsp
Red chili powder - 1 tsp

1 Bitter Melon (seeded and sliced)
2 Eggs
3-4 pieces of Bacon
½ tsp. Garlic
1 tsp. thin Soy Sauce
Pepper

4 large cans v-8
2 red peppers: diced
1 green pepper: diced
2 yellow peppers: diced
2 cucumbers: diced
1 Bitter Melon: cored and diced
2 bunches scallions: diced
2 bunches cilantro: diced
Salt to taste
Tabasco sauce to taste

Bitter Melon cups:
10 large Bitter Melons, cut crosswise and cored

1/2 cup Black mustard seed
3 cups Vinegar
2 teaspoons Salt
1 teaspoon Ground turmeric
1 cup Peeled shallots or tiny pickling onions
12 Fresh red or green chilies
1 cup Sliced unripe pawpaw, optional
1 cup Green beans, sliced
1 cup Cauliflower sprigs
1 cup Carrot strips
1 Bitter melon, seeded and cut in strips
6 cloves Garlic
1 tablespoon Grated fresh ginger
3 teaspoons Sugar

1 1/2 cups sugar
1 cup water
2 ¼ cups pureed Bitter Melon (seeded and cored)
4 tablespoons lemon juice

Vanilla Ice Cream
Caramel Magic Shell
Bitter Melons: Cored

Bitter Melon (sliced)
Mixed Greens
Dried Cranberries
Gorgonzola Cheese (crumbled)
Kiwi (sliced)
Walnuts
Raspberry Vinaigrette
Flour Wrap

Mascerated Bitter Melon
3 Bitter Melons: Cored and cubed
Juice of 1 lemon
1 cup sugar

1 bottle Sake
1 bottle Plum wine

Lemon twists (for garnish)

Bitter Melon
Fresh Peaches
Local Unfiltered Honey
Bee Pollen
Natural Spices

1 Bitter Melon (semi-mature) cored and diced
1 Yellow Onion
3 cups Stewed Tomatoes
2 cups tomato juice
2 cups water
1 cup Yellow Corn
2 cloves garlic (mashed)
3 cups Black Beans (soaked)
1 T chipotle
1 T smoked paprika
1/2 t coriander
1/2 t cumin
1 T sugar
salt to taste
pepper to taste
lime
fresh cilantro

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Vegetables
1 Bitter Melon (semi-mature), cored and grated
1 Carrot, grated
1 Bunch scallions, sliced

Sesame Vinaigrette
1 1/2 T Sesame Oil
1 1/2 T Olive Oil
2 t Soy Sauce
Juice of 2 limes
1 T Ginger Vinegar (can substitute 1 t chopped Ginger)

4 bottles white wine
1 c. dry gin
2 c. Sparkling lemon-lime drink (Schwepps Limon or Limonata)
1 Bitter Melon: Seeded and chopped into ½ in. squares
4 lemons: Sliced and cut into small triangles
3 oranges: Sliced and cut into small triangles
2 grapefruits: Sliced and cut into small triangles
4 limes: Sliced and cut into small triangles
1 c. sugar

4 bottles white wine
1 c. dry gin
2 c. Sparkling lemon-lime drink (Schwepps Limon or Limonata)
1 Bitter Melon: Seeded and chopped into ½ in. squares
4 lemons: Sliced and cut into small triangles
3 oranges: Sliced and cut into small triangles
2 grapefruits: Sliced and cut into small traigles
4 limes: Sliced and cut into small triangles
1 c. sugar

Soup
4 Bitter Melons
1 Spanish Onion
2 Celery Stalks
2 Leeks (white stalk)
2-8 oz. cans of Coconut Milk
3 qt. Vegetable Stock
1 tblsp. Green Curry Paste
Salt
White Pepper

Salsa
2 lbs Rock Shrimp
2 Scallions
2 Shallots
1 Ripe Mango
6 Sprigs of Cilantro
3 Juiced Limes

Pom reduction:
Pom juice reduce. Thru boiling.

Chip Aioli:
2 Dried Chipotle peppers (reconstituted in water)
1 teaspoon salt
1 large egg yolk
1 teaspoon Dijon mustard
Approximately 1 cup extra-virgin olive oil
Approximately 1 cup olive oil
Lemon juice
Salt and freshly ground black pepper

Crab stuffing:
3 pounds fresh lump crabmeat (or an equal amount of canned lump crabmeat)
1/2 cup sour cream
3 tablespoons seasoned dry bread crumbs
1 tablespoon Dijon mustard
1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
2 teaspoons olive oil

Spicy Slaw:
1 head white cabbage
1 head purple cabbage
1 daikon radish
3 carrots
1/2 cup mayo
1/2 cup honey
1 tbls celery seed
1 tsp cumin
1 tsp chili powder
Salt & Pepper to taste
Tabasco to taste

1 Bitter Melon, cut into small cubes
½ tsp. salt
5-6 c. vegetable stock or water
1 c. dry sherry
Pinch of Saffron
3 tblsp. Olive Oil
5 tblsp. Butter
1 small Onion
1 ½ tblsp. Curry Powder
3 Cloves of Garlic
1 ½ c. Aborio rice
Pepper
2 tblsp. Cilantro leaves, chopped
2 tblsp. Mint, chopped
½ c. grated Parmesan cheese

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Bitter Melon

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5 Bitter Melon, seeded
1 Semi-ripe Mango, sliced
Juices of 2 Limes
½ c. Peeled grated Ginger
3 Cloves Garlic, sliced
4 Red jalapenos, sliced
2 tsp. prepared grainy Mustard
3 tblsp. Brown Mustard Seed
½ c. Vegetable Oil

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4 Bitter Melon (sliced)
2 c. White Vinegar
½ c. Water
2 tsp. Salt
3 tblsp. Sugar
2 tblsp. Turmeric
1 tsp. Black Mustard Seed
3 tblsp. Coriander Seed
3 tblsp. Fennel Seed
2 Cloves Fresh Garlic

1 Bitter Melon (seeded)
2 c. White Vinegar
2 tsp. Salt
3 tblsp. Sugar
1 tsp. Turmeric
Pizza Topping of choice
Mozzarella Cheese
Pizza Crust

Stuffing;
2/3 cup Kasha (toasted buckwheat groats)
1 ¼ cups water
3 tbsp chopped parsley
4 large Portobello mushrooms
2 tbsp olive oil
½ teasp salt
Pepper
1 to 2 garlic cloves, minced
1 cup chopped onion
1 large carrot, chopped fine
1 celery stalk, chopped fine
2 to 3 bitter melon, removed seeds and sliced to 2-3in length

Sauce
2 cups cilantro leaves
2cups parsley leaves
1 clove garlic
¼ cup rice wine vinegar
1 cup coconut, toasted and cooled
¼ cup pine nuts toasted
1 cup canola oil
Blend all ingredients in a blender.

Ground Pork
Bitter Melon, cored and thinly sliced
(Chinese) white wine (what’s it called?)
Chinese 5-spice
Grated ginger
Garllic
Hot peppers
Soy Sauce
Egg roll wrappers
Peanut Oil

2 Bitter Melons
200 grams Ground Pork
100 grams Bean Thread
1 tsp. Chopped Garlic
½ tsp. Pepper
1 tblsp. Chopped Cilantro
2 ½ tblsp. Thin Soy Sauce
1 ½ liters Chicken Stock
Salt

10 BITTER MELONS.
2.2 LBS GROUND PORK.
1.1 LBS BEAN THREAD.
5 TSP CHOPPED GARLIC.
5 TBLSP CHOPPED CILANTRO.
12 1/2 TBLSP SOY SAUCE.
3 LITER BOX OF CHEAP WHITE WINE, ALMADIN MOUNTIN CHABLIS PREFERABLY.
PEPPER JAM.
ARROWROOT.

1 1/2 cups sugar
1 cup water
1 quart fresh raspberries
1 Bitter Melon, cored and diced
2 teaspoons lemon juice
1 quart whipping cream, scalded

Salsa
1 Bitter Melon
2-3 tblsp. Olive Oil
1 Green Onion (diced)
3 tblsp. Garlic (diced)
1 lb. Red Tomatoes
2 Jalapeno Peppers
3 Cloves Garlic (unpeeled)
Salt
1 c. Fresh Cilantro
1 ½ tsp. Apple Cider

Shrimp
1 lb. Shrimp (size 13-15)
¼ c. Orange Juice
1 Egg
2 c. Flour
1 tblsp. Baking Powder
1 tsp. Salt
1 tsp. Crushed Red Pepper
14 oz. Coconut
2-3 tblsp. Breadcrumbs
Olive Oil

1 Bitter Melon
2 Peeled potatoes
1 Onion
Salt
1 tsp. Turmeric

Broth:
5 cups Vegetable broth (home-made or already prepared)
Yellow pepper: Sliced
Carrots: Sliced
1-1.5 cans coconut milk
Yellow curry powder
Garlic
Grated fresh ginger
Garam Masala powder
Salt
Pepper

Additions to prepared broth:
Mussles
Calamari
Scallops
Shrimp (shelled, tail-on)
Clams
Peapods
Yellow Pepper: Sliced
Bitter Melon: Sliced

Jasmine Rice

Garnish:
Diced scallions
Shredded carrots
Flash-fried puffed rice noodles

Re-hydrated shitake mushrooms, stems removed and chopped
Bitter Melon, cored and thinly sliced
Grated fresh ginger
Garlic
Hot pepper
Soy sauce
Rice vinegar
Sugar (dash)

Bitter Melon (sliced)
Carrots (shredded)
Cherry Tomatoes
Dried Shrimp
Peanuts
Thai Hot Chili
Lime Juice
Lettuce

STUFFING
1/2 lb. Pork, ground [I minced it
-with cleavers. S.C.]
4 Fresh water chestnuts,
-peeled and finely minced
1 tsp Minced fresh ginger root
2 tblsp Minced scallion
1 1/2 tblsp Shaoxing wine or dry sherry
1/2 tsp Salt
1/2 tsp Sugar
1 tblsp Thin soy sauce
1 Egg, lightly beaten
1 tsp Cornstarch
2 lg Bitter melons, about 3/4 to
-1 lb.

SAUCE
2 tblsp Peanut oil
2 tsp Minced garlic
1 1/2 tblsp Fermented black beans
1 tblsp Shaoxing wine or dry sherry
3/4 c Chicken broth
Salt to taste
1/2 tsp Cornstarch mixed with 1
-teaspoon cold chicken broth
1 tblsp Sesame oil

Beef, sliced thinly
Baby Bok Choy
Onions, sliced
Garlic, diced
Bitter Melon, cored and sliced
White Wine
Fermented Black Beans
Sesame Oil
Corn Oil
Soy Sauce
Pepper Paste
Arrow root

Bitter Melon Syrup:
2 Bitter Melons
1 c. Sugar
Juice of 1 Lemon

Cocktail:
2 oz. Gin
1 tsp. Bitter Melon Syrup
Soda Water
Ice
1 Lemon Slice
1 Bitter Melon Slice

1 Bitter Melon
Linguine
Green Sauce:
Spinach, Basil, Olive Oil, Garlic and Parmesan Cheese
2 Eggs beaten
Breadcrumbs
Salt
Pepper

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Cookies:
INGREDIENTS:
8 ounces butter (2 sticks), room temperature
1/2 cup confectioners' sugar
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract
1 teaspoon lemon zest
1 teaspoon powdered green cardamom

Mascerated Bitter Melon
1 Bitter Melon: Cored and cubed
Juice of 1 lemon
1 cup sugar
1 tsp. corn starch