Jasmine Scented Candied Wild Bitter Gourd
(mara khee nohk cheuuam ; มะระขี้นกเชื่อม)

By: Hanuman
Click to listen to the Thai name pronunciation Listen to the Thai name pronunciation

Our ancestors, the early humans, had to base their food selection only on their senses. Sweet was energy, umami indicated the presence of proteins and saltiness was the sign for the much needed minerals. Generally, they avoided sour taste because it represented rotten or spoiled food, and bitter was the taste tonics and remedies were made of, and yes, it is now confirmed that bitter gourds are good for you.

Wild bitter gourds are smaller and much bitterer than their relative, the Chinese bitter gourd. (see: Clear soup of bitter gourd stuffed with pork) I love to use them in Jungle curries, or just biting them fresh when serving chili relishes.

this content is locked

This Content is Locked

Join Today to unlock the content! 

Login

Forgot password? 

Incorrect username or password.

New account

Incorrect username or password.

In this recipe we will eliminate some of the bitterness by repetitively covering the fruits with salt and washing the bitterness away with a lot of water.

But before we will merge the bitterness of the gourds with the sweetness of the jasmine scented sugar syrup, we will have to soak them overnight in a clear solution of Thai red pickling lime (calcium hydroxide mixed with turmeric) (available in Thai markets as pboon deang; ปูนแดง) to strengthen their cellular structure, resulting in a finish product that is beautifully crispy and crunchy.

These candied wild bitter gourds would serve as a wonderful confection, served either on its own or as condiment alongside other dishes.

Many songs were written about the taste of bitter love and this recipe is dedicated to my love of bitter taste.

Jasmine Scented Candied Wild Bitter Gourd(mara khee nohk cheuuam ; มะระขี้นกเชื่อม)
Hanuman from Thaifoodmaster
These candied wild bitter gourds would serve as a wonderful confection, served either on its own or as condiment alongside other dishes
No ratings yet

Add your own recipe notes

You must be a member to use this feature

Add to Collection
Prep Time 12 hrs
Cook Time 25 mins
Total Time 12 hrs 25 mins
Course Dessert
Cuisine Thai
Servings 12

Ingredients
  

  • 1/2 Kg bitter gourd (มะระขี้นก) Fresh
  • 3 cups sea salt (เกลือทะเล)
  • 3 cups Thai red pickling (limestone) solution (น้ำปูนแดง)
  • 3 cups granulated sugar (น้ำตาลทราย)
  • 3 cups water (น้ำเปล่า)
  • 1 teaspoons essence of jasmine

ส่วนผสม

  • มะระขี้นก 1/2 กิโล
  • เกลือป่น 3 ถ้วย
  • น้ำปูนแดงใส 3 ถ้วย
  • น้ำตาลทรายขาว 3 ถ้วย
  • น้ำเปล่า 3 ถ้วย
  • กลิ่นมะลิ 1/2 ช้อนชา

Instructions
 

  • Mix 3 cups of water with Thai red pickling lime. Let the solution to settle overnight leaving the lime sediments and a clear solution. Set aside
    ผสมปูนแดงกับน้ำเปล่า ใส่ในโหลแก้ว แล้วทิ้งไว้จนปูนตกตะกอน และพักเอาไว้.
  • Select fruits that are fresh and uniform in size. Wash and dry well.
    เลือกมะระขนาดเล็กขนาดเท่า ๆ กัน ล้างให้สะอาด
  • Cut the bitter gourds in halves, and with a spoon scope out the seeds.
    ผ่ามะระแล้วแกะเมล็ดออก
  • Cover with salt and leave to rest for about 20 minutes.
    โรยเกลือป่นลงไป ทิ้งเอาไว้ประมาณ 20 นาที
  • Wash well.
    ล้างน้ำให้สะอาด
  • Repeat the salt treatment for another two times; wash In between treatments to eliminate the bitterness.
    โรยเกลือ และ ล้างน้ำ ทำอย่างนี้ต่อไป อีกสองครั้ง
  • Soak overnight in the clear solution of Thai red pickling lime.
    แช่มะระในน้ำปูนใสแล้วทิ้งไว้ข้ามคืน
  • Discard the pickling solution.
    เทน้ำปูนใสทิ้ง
  • Wash well to eliminate any traces and smell of the Thai red pickling lime.
    ล้างมะระในน้ำเปล่าให้หมดกลิ่นปูน
  • In a copper pot dissolve sugar with water over low heat.
    ตั้งกระทะทองเหลืองด้วยไฟอ่อน ผสมน้ำเปล่ากับน้ำตาลทราย แล้วคนจนน้ำตาลทรายละลายหมด
  • Add essence of jasmine.
    เติมกลิ่นมะลิลงไป
  • When the syrup has thickened add the gourds.
    พอน้ำเชื่อมเริ่มข้น ใส่มะระตามลงไป
  • Cook until transparent and the syrup has become thick.
    เคี่ยวน้ำเชื่อมต่อไป น้ำเชื่อมซึมเข้าไปในเนื้อมะระ
  • Cool down and serve.
    เสริฟ

Get Access – Join Thaifoodmaster Today

Practical and kitchen-tested recipes with a mix of theory, history, psychology, and Siamese culture tidbits.

  • Get access to everything right away. Unlock more than 30 Masterclasses, over 150 recipes and Articles

    Access to Thaifoodmaster’s constantly growing library of prime professional classes, articles, recipes and videos on Siamese culinary topics, available nowhere else in English.

  • GET EXTRA - New Monthly Masterclasses and Recipes

    Gain access to NEW MONTHLY masterclasses as they become available. 

  • 1-1 support from Hanuman

    1-1 support from Hanuman to help you achieve your professional Thai culinary goals

  • Live Q&A Sessions

    The opportunity to join a monthly live two-hour videoconference where I can answer your questions.

  • Great Value!

    one year access for the price of 3 days in-person training.

You will get everything you need to:

  • To Get inspired

    When you design or build a new menu for an event or restaurant or even prepare for dinner with friends.

  • To Satisfy your curiosity.

    Finally !

  • To Master Your Craft

    Master your Thai cooking skills and expand your repertoire.

It is truly brilliant with a revolutionary approach introducing aspects and concepts never broached by cookbooks.
Ian Westcott
Ian Westcott
Sourcing Wines for Discerning Private Clients
0 0 votes
Article Rating
Subscribe
Notify of

Previous:

Next:

11
0
Would love your thoughts, please comment.x
()
x
Get a Free copy of my eBook "49 Classic Thai Stir Fry Dishes"

Subscribe to our newsletter that will keep you up to date with stories and events taking place at Thaifoodmaster!