Comments on: Dans Mon Panier

By: bloonsterific

bloonsterific — Fri, 10 Jul 2009 11:09:14 +0000

Just wanted to tell you all know how much I appreciate your postings guys.
Found you though google!

By: Nicisme

Nicisme — Sat, 27 Dec 2008 09:52:37 +0000

I’ve not had it before, but it looks interesting!

By: Cynthia

Cynthia — Mon, 22 Dec 2008 02:11:59 +0000

I love bitter melon. In the Caribbean we also call it Karaila. In parts of India, it is also known as bitter gourd.

To reduce the bitterness, remove the seeds, cut the vegetable in half and slice thinly. Liberally sprinkle with salt, toss and leave on the counter top for at least half an hour. It will yield water (just as a cucumber would when salt is added to it). In handfuls, squeeze the juice (that’s the bitter juice). You can opt to add fresh water and squeeze again to remove more of the juice.

Spread the squeezed vegetable onto a tray and let air-dry for about 20 minutes and then saute with onions, tomatoes and fresh herbs. There will still be a little bitterness but significantly less.

You can see my post about it here:http://www.tasteslikehome.org/2007/03/kalounjie.html

HAPPY HOLIDAYS!

By: Vanille

Vanille — Fri, 19 Dec 2008 22:42:07 +0000

Sylvie, there was only one seller in the whole market that sold these brèdes and I bet after how he called it (“bunchy thing”) that he would not really advice me on what to do with them…

Weyn, thank you for your advice I’ll keep it in mind for next time (if I’m crazy enough to buy some again) !

By: weyn

weyn — Fri, 19 Dec 2008 18:03:07 +0000

try slicing them very thinly, and, when cooking, don’t mix them too much so that the bitterness doesn’t develop as much

By: Sylvie, Rappahannock Cook & Kitchen Gardener

Sylvie, Rappahannock Cook & Kitchen Gardener — Fri, 19 Dec 2008 16:04:51 +0000

Vanille – Your bredes chouchou seems to have had more young leaves than mine. I am sure they are cultivars that yield better shoots than the vine I planted. Since they only sell one kind oh chouchou here (a small, spineless fruit), that’s what I had to plant.

Oh give me the big heavy thorny (but easily peeled) chouchous of Reunion!

I am curious?: did your seller of bredes volunteer anything advice on what to do with them?

Bitter melon is something I have yet to grow and cook…

Sylvie

By: Vanille

Vanille — Wed, 17 Dec 2008 20:57:13 +0000

Y, thank you !

Plume d’Argent, comme quoi, des fois il suffit de petits riens pour nous combler…

Botacook, contente que tu ais apprécié les brèdes !

Happy Cook, for vegetables it seems the weirdest is the healthiest… My dad liked it, but was the only one in my family to appreciate it…

By: Happy Cook

Happy Cook — Wed, 17 Dec 2008 16:51:44 +0000

In India we use this a lot. In various curried.
When i was younger my mom used to make thes and tell us we must eat them as they are so healthy for you.
Ofcourse we kids hated the vegetable.
I too don’t like them as they are so bitter.
But i know lot of friends who love them .
Mu mom love this vegetable.
We call it bitter gourd , Pavakai etc…. depend on which state you come the name differ

By: Botacook

Botacook — Wed, 17 Dec 2008 07:05:43 +0000

J’ai pu découvrir le chouchou et les brèdes chouchou à la Réunion, une belle découverte!

By: plume_d_argent

plume_d_argent — Tue, 16 Dec 2008 20:20:15 +0000

J’adore les brèdes chouchoux, j’en ai trouvé aussi il y a quelques temps dans une boutique chinoise! Quel plaisir j’ai eu à les manger!!! lol!
Par contre comme toi, je n’aime pas le margoze, yuck!
bises