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Oseng Pare Rebon

  • Easy
  • Spicy
  • Low Cost
  • Quick

Serve: 5 Person

Deseeding and tenderizing the bitter melon with can reduce the bitter taste.

  • 4 bitter melons, cut in half, deseeded and thinly sliced
  • 2 teaspoon salt
  • 1½ tablespoon small shrimps, soaked in warm water then drained.
  • 2 teaspoon sweet soy sauce
  • ¼ teaspoon ground pepper
  • 1 teaspoon sugar
  • ½ teaspoon bouillon
  • 1 glass water
  • Cooking oil
  • 3 cloves garlic, sliced thinly
  • 5 shallots
  • 4 red bird’s eye chilies, deseeded
  • 2 bay leaves

Squeezing the bitter melon with salt will tenderize, deseed and mask its bitter taste


  1. Rub and squeeze bitter melon briskly with 1 teaspoon salt to tenderize. Wash.
  2. Sauté garlic, shallots, bird’s eye chilies, and bay leaves until fragrant.
  3. Add bitter melon and dried shrimp. Mix evenly.
  4. Add sweet soy sauce, pepper, sugar, bouillon, and water. Mix evenly.
  5. Add salt to taste. Cook until flavors are well infused. Remove from heat. Serve.
Dapur Rasamasa

This recipe has been tested in dapur Rasamasa


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