One of the funny things about taste is how it changes. Things that were loathed as a child can become favourites in adulthood.
So, for those who dislike durian, petai, asparagus, Guinness and more, perhaps all that is needed is bigger doses of these to change your mind.
It is always worth revisiting the flavours that were avoided once as an old dislike can become a new love, such as bitter gourd.
Here is an experiment tried out over the course of the Covid-19 MCO season.
This is comfort food, especially on a rainy day. Enjoy it with steamed rice and some soya sauce and cili padi as a condiment.
Ingredients (Non-halal)
- 1 bitter gourd, cut in chunks
- 3 carrots
- 300 g pork belly, cut into bite-size chunks
- 1 block of soft tofu
- 2 tomatoes
- 12.5 cm ginger
- A handful of salted vegetables (optional, can be replaced with salt to taste)
Method
- Boil pork belly for two minutes and remove from the pot.
- Throw away the scummy water.
- In a bigger pot, simmer four or five rice bowls of water with all the ingredients including the pork belly except the tofu for about an hour on low heat.
- Add tofu just before serving.
- Add salt (optional) and pepper to taste.
This recipe was first published here.
Trying to influence your cravings since 2005, Kar Yeong was Guest Judge on Versus 1001 Rasa Baba’s 2018, R.AGE Food Fight Judge 2015 and NTV7 Foodie Blogger 2014. To read more about Kar Yeong’s food journeys, visit his blog at KYspeaks.com.