Penang famous smooth egg bittergourd 槟城滑蛋苦瓜

The trick here to achieve smooth eggs is to make sure the wok is heated, add more oil, and add in the eggs into cold oil, add in bittergourd and stirfry very fast and remove from wok.

[@susbedo9258]

Some of the comments here are cancerous when they complain about the content creator giving additional info. He provides relevant info about bitter gourd which might be useful for those not accustomed to it, and if you are not interested then you can always fast forward. By the way, this is a Penang style bitter gourd dish, you can always adjust accordingly to your taste - not everyone has the same preference; therefore, always provide constructive criticism or suggestions - there's no need for such bitter attitude over here.

[@lisachan4927]

一

[@helencheung2537]

Well said.

[@YoonAddictsHyohunnie]

For this dish, the eggs was meant to be runny. Yet I still see some people comment on the eggs should be given more time to set 😂 Maybe they should know what recipe they are looking for before complaining.

[@sungoodpath4985]

​@@lisachan4927..... what's the meaning, l mean the dash , miss?🙋🇸🇬

[@iamhasrizal]

I am the only one who is crazy about this awesome vege, so I can have it all to myself 😝. Thank you for the simple but tasty recipe, Ah Pa. We can sometimes find it here.

[@rachelw9721]

It looks exactly like how it's served in one of my favourite restaurants in penang. Looks so good, thanks for the recipe.

[@skyiluang4907]

Penang Food number 1～super delicious and easy~

[@maryngshwuling9916]

My favorite dish 😁

[@hafizahcheongabdullah4783]

Look yummy..my fav..tq

[@janicechee3720]

Hope we can give respect and show love. Its not easy to create a content like this and im grateful, as I had never cooked this dish before ✨✨✨ thanks for sharing Ah Pa 💓

[@misschen3707]

Absolutely classic💚😂😃😄👍

[@thulomanchay]

Thanks, very simple, but have to practice a few times to get the egg just right. Not to raw, not too cooked.

[@SuccessforLifester]

Looks like i could try doing this. Thank you

[@marinapastora198]

I cook now this brother for dinner thanks a lot for sharing your yummy bitter gourd ilike it.

[@CookingAhPa]

Wah, this dish requires some kungfu and alot of oil, I always failed when i cook this too

[@immmillyquah6790]

Yummy😋simple and delicious👍

[@CookingAhPa]

Thank u

[@rhumball]

Love bittermelon. The bitterness is kinda addictive.

[@Wilson_Chin]

Smooth and tasty, I would put more eggs hehe~

[@didicheung5355]

Yummy yummy

[@JenKMT]

Yummy 😋

[@lizyluna2230]

Thank you so much, it was my favorite

[@diamondrah]

One of the dishes I love in Malaysia... Sometimes I crave for it so here I am. But I love it bitter.

[@CookingAhPa]

This method of cooking is actually very rare and unique

[@alanhttan]

Beh chiak

[@sam48my]

the joy of having bittergourd is the bitterness. Never get rid of it.

[@suel34]

Medicinal too 👍

[@smarttee2072]

Bitterness is the best part of the vegetable

[@rosietheresachoong]

Im fr Penang, yes almost look alike but the egg is like half boil egg. Tq.

[@puvachandran7390]

Thanks for the recipe Ah Pa. Made this today and came out good.

[@Carol-tq1fb]

I have never heard of this dish, but it sounds very good. Thank you.

[@daniellabeatrice990]

Wahhhhhhhh so nice Ehhh... Hehe thanks Ah Pa for the recipe and the way😊

[@chawneyoung2997]

I eat this every single day for lunch since the pandemic started. Working from home, I have to cook quick meals. Ah Pa, I am healthy and doing well because I eat nutritious meals I learn to cook from you!

[@nikolasadrien5284]

a trick : you can watch movies on flixzone. I've been using them for watching lots of of movies lately.

[@gaelangelo1828]

@Nikolas Adrien yea, I have been using Flixzone} for months myself :)

[@karenk847]

Thank you

[@chewteelim6863]

Yup

[@michellechuah37]

Delicious

[@CookingAhPa]

Thank u

[@Evelynngce88]

Ah PA, put la your ingredients in the information section Easier to refer when cooking.. Please.... thank you.😄 I know this recipe is very easy. Some with more ingredients, would really be helpful...

[@nelsontan8328]

Hi cooking ah pa can use c yan chye instead of bitter gourd please reply thank you

[@CookingAhPa]

I never tried before

[@waichengng5910]

ahpa, what brand of wok that you are using? I live the shape & stainless stain

[@CookingAhPa]

c.lazada.com.my/t/c.VgHDF?url=https%3A%2F%2Fwww.lazada.com.my%2Fproducts%2F32cm-dolphin-series-single-handle-wok-i376015428-s776354666.html&sub_aff_id=Dolphin+Wok+2

[@6ixtyeight]

Eggs tend to stick n burn in this kind of wok. Use non stick pan. I will cook a bit longer for egg to set.

[@35jopa]

I agree, as the egg is still running.

[@ergia4822]

I think the bitter part of the bittergourd has medicinal value.

[@sungoodpath4985]

Something interesting to copy, 🙏🙋🇸🇬

[@CookingAhPa]

Very famous dish in Penang

[@sanyu2957]

It is same my cooking method

[@hashimsuhaimi1177]

Hi is there any dishes to introduce to go with plain porridge?

[@CookingAhPa]

kzbin.info/www/bejne/paqskqNsi6mFb68

[@hockkiatteh2360]

Should use non-stick wok

[@fly1020]

May I know what is the brand of your wok and where to buy?

[@CookingAhPa]

Dolphin wok from Thermos

[@indaijel723]

Bitter gourd is not bitter if it is half cook

[@dannylai288]

May I know what’s the wok name n size? Tq

[@CookingAhPa]

Dolphin wok from Thermos Malaysia, 32

[@Zenaidaesguerraleomer44]

We call this vege bitter gourd

[@SH-xz5zp]

Nice! How do you prevent the egg fr sticking to your wok

[@CookingAhPa]

Speed and lots of oil

[@mainlyfine]

We can't get bitter gourd here in Tasmania. Is there a substitute vegetable I can use?

[@CookingAhPa]

xiao-echo try to replace with cabbage

[@pennytang3293]

Cucumber with eggs

[@amitmehra7223]

Did u forgot to put sault??

[@CookingAhPa]

Light soya sauce is enough for this dish

[@david_lifeandgames]

Wah so much oil. I think iw I'll cut down on the oil. Don't mind if it doesn't taste as good.

[@fajarrois2618]

hehhe cool

[@CookingAhPa]

Thank u

[@tititata1]

Simplicity is good but not this one. Doesn't seem appetizing.

[@anastaciasapountzakis9220]

Too much oil!!!

[@6ixtyeight]

Tooooo much oil. Its just as popular in sg. U can get this dish at all cheepo chye png stall. At home i wil fry garlic till fragrant. Add salt to taste. Cook longer so that egg is not so runny. This is not for breakfast. All vege dish fry with seeded chilli.

[@ahboygoh224]

His version is supposed to be runny, you idiot.

[@AndrePHK]

Actually, you're over using "actually".

[@CookingAhPa]

Actually u r right

[@eriklee9462]

You fry the bitter melon first lahh

[@CookingAhPa]

Yes

[@joyceletchmi]

There is a reason for it to be called bittergourd. Its bitter. We should encourage our family to eat it because of its medicinal properties. Too oily is bad.

[@bttbt8916]

So... much of oil.....

[@CookingAhPa]

Yes, scary for me too

[@1953Eric]

Nothing really that special. I cook it quite often at home. It's a simple dish to cook but somehow this guy tends to exaggerate it.

[@siutan9688]

Doesn’t appeal to me at all . Too much oil and eggs looked watery .

[@minglim70]

The only concern i have is the amount of oil Apah used for such a small dish. It may taste delicious, but a stroke may follow.

[@lilisdamayanti8419]

Kbanyakan bicara

[@valentinexavier8685]

Ii i

[@yusoffmdsalleh]

Stop the fire?....ha...ha...ha....it should be "stop the heat" lah.....

[@35jopa]

He spent over twenty minutes talking about bitter melon like he's a teacher in the kindergarten and we are all under ten year-old. Boring!!!!

[@annann4992]

Jon Louie exactly 🙄

[@hayc2251]

Talk too much

[@clemecleme8208]

Hahahaha. Too much talk unnecessarily and too much oil unnecessarily. He wasted out time.

[@stefaniechong9640]

I had stopped watching this channel because he's too long winded, I couldn't stand it.

[@roseanggraeni7824]

hahahaha i thought only me bored

[@cbijo1]

Too much talking and too much oil in the bittermelon dish

[@nisamarthazallea6122]

To much talk

[@elanhwang2902]

Why u talk so much like woman popeh popeh

[@xichen6709]

Too much oil, it isn’t healthy.