I finally found a very good looking bittergourd with no blemishes. Was so difficult to find good ones nowadays and the shops are very clever or sneaky, depending on how you look at it. They will pair a not so good one with a good one and sometimes they turn the rotten bits to the back and tightly wrapped with cling film on a black tray so you can’t see! It is definitely not like in Malaysia’s market where you can pick and chose.

I decided to fry my bittergourd with yellow bean sauce and added tau-pok because hubby loves them and they taste so good when soaked up with the sauce. I am using sui yuk (Chinese roast pork) that a friend gave me and as hubby don’t eat fat pork he can have the bittergourd, tau-pok and sauce. Settled. We the family have decided this dish is a keeper. Simple easy and taste not too bad.

Note – I am happy to be able to get my favourite yellow beans here in UK. I only buy the whole beans because I prefer to mince myself whenever I need to use. This is so I can control the fineness.