Nostalgic Bottle Gourd Recipes
Two Delightful Recipes Featuring the Taste of Home: Bottle Gourd Delights
Do you ever crave the comforting flavors of your childhood? When that nostalgic feeling strikes, ‘bottle gourd’ often comes to mind! Its chewy texture and subtle sweetness make it a unique ingredient. We’re excited to share two special recipes using bottle gourd that will surely evoke cherished memories. The steamed bottle gourd, when dipped in spicy-sweet gochujang sauce, offers a delightful, chewy texture reminiscent of tender calamari. The stir-fried bottle gourd with shrimp is a flavorful dish where the rich, savory broth, infused with a medley of ingredients, makes you want to scoop up every last drop with your spoon. These simple yet deeply satisfying bottle gourd dishes will add a touch of nostalgia and exquisite flavor to your dining table.
Steamed Bottle Gourd (with Gochujang Sauce)- 150g prepared bottle gourd flesh
- Gochujang sauce, to taste
Stir-fried Bottle Gourd with Shrimp- 200g prepared bottle gourd flesh
- 150g prepared shrimp
- 1/2 stalk green onion, finely chopped
- 1 red chili pepper, deseeded and finely chopped
- 1 green chili pepper, deseeded and finely chopped
- 2 Tbsp anchovy sauce
- 1 Tbsp minced garlic
- Sesame oil, to taste
- Toasted sesame seeds, a pinch
- 200g prepared bottle gourd flesh
- 150g prepared shrimp
- 1/2 stalk green onion, finely chopped
- 1 red chili pepper, deseeded and finely chopped
- 1 green chili pepper, deseeded and finely chopped
- 2 Tbsp anchovy sauce
- 1 Tbsp minced garlic
- Sesame oil, to taste
- Toasted sesame seeds, a pinch
Cooking Instructions
Step 1
Select a fresh bottle gourd, wash it thoroughly, and then peel off the thin outer skin. Carefully cut the gourd in half and gently scoop out the inner seeds with a spoon, setting the flesh aside.
Step 2
Place a steaming rack (tripod steamer support) in a steamer with boiling water. Arrange the prepared bottle gourd flesh on the rack and steam for about 10 minutes until tender yet firm. It’s important to steam it just enough to retain a pleasant chewiness.
Step 3
Cut the well-steamed bottle gourd into bite-sized pieces and arrange them on a plate. Serve with a side of sweet and spicy gochujang sauce. Dipping the gourd into the sauce enhances its chewy texture and brings out its natural subtle sweetness.
Step 4
In a separate pan or wok, heat a generous amount of sesame oil over medium-low heat. Add the prepared bottle gourd flesh and stir-fry until it becomes tender and develops a nutty aroma from the oil.
Step 5
Once the bottle gourd is lightly stir-fried, add the cleaned shrimp. Continue to stir-fry them together with the gourd. Shrimp cook quickly, so adding them at this stage ensures they are perfectly cooked.
Step 6
As the shrimp begins to turn pink, add 1 tablespoon of minced garlic and stir-fry until fragrant. The garlic adds a wonderful depth of flavor to the dish.
Step 7
Pour in 2 tablespoons of anchovy sauce for a savory umami boost and mix well. While soy sauce can be used as a substitute, anchovy sauce provides a richer, oceanic depth.
Step 8
Finally, add the chopped green onion, red chili, and green chili peppers. Stir-fry briefly until the vegetables are slightly softened. The chilies add a touch of heat and color, balancing the richness. Sprinkle with toasted sesame seeds just before turning off the heat for a final nutty crunch. Your delicious stir-fried bottle gourd with shrimp is now ready!
Step 9
My husband was absolutely delighted after tasting the two bottle gourd dishes! He exclaimed, ‘Wow! The chewy texture is just like tender calamari!’ raving about the steamed bottle gourd. He also mentioned that the stir-fried bottle gourd with shrimp had such a delicious, savory broth that he couldn’t resist scooping it up with his spoon. These dishes truly brought back nostalgic childhood memories and were incredibly satisfying. We hope you enjoy making them too!
