Hey guys! Ever tried oseng pare and been put off by its bitter taste? Well, you're not alone! Pare, or bitter melon, is known for its distinctively bitter flavor, which can be a turn-off for many. But don't let that scare you away! With the right techniques, you can make oseng pare that's not only palatable but also incredibly delicious. In this article, we're diving deep into the secrets of reducing the bitterness of pare and sharing some mouth-watering oseng pare recipes that will make you a pare convert in no time!

Understanding Pare and Its Bitterness

Before we jump into the tips and tricks, let's understand why pare is so bitter in the first place. The bitterness comes from a compound called cucurbitacin. This compound is naturally present in pare and other members of the Cucurbitaceae family, like cucumbers and pumpkins. While some people enjoy the bitter taste, others find it overpowering. The good news is that you can significantly reduce the bitterness through various preparation methods.

Effective Techniques to Reduce Bitterness

Okay, let's get to the heart of the matter: how to make oseng pare without the intense bitterness. Here are some tried-and-true techniques that will help you tame the pare:

1. Salting and Massaging

This is one of the most effective methods to draw out the bitterness from pare. Here’s how to do it:

• Slice the pare: Cut the pare in half lengthwise and scoop out the seeds and the pith (the white part inside). Slice the pare thinly.
• Salt Generously: Place the sliced pare in a bowl and sprinkle it generously with salt. Use about 1-2 tablespoons of salt per medium-sized pare.
• Massage Thoroughly: Using your hands, massage the salt into the pare slices for about 5-10 minutes. This process helps to break down the cell walls and release the bitter compounds.
• Let it Sit: Allow the salted pare to sit for at least 30 minutes, or even up to an hour. The longer it sits, the more bitterness will be extracted.
• Rinse and Squeeze: After soaking, rinse the pare thoroughly under running water to remove the salt and the extracted bitter juices. Squeeze the pare slices to remove any excess water. This step is crucial to get rid of as much bitterness as possible.

2. Blanching

Blanching is another great way to reduce the bitterness of pare. It involves briefly cooking the pare in boiling water, which helps to leach out the bitter compounds.

• Prepare the Pare: Slice the pare as described above.
• Boil Water: Bring a pot of water to a rolling boil.
• Blanch the Pare: Add the pare slices to the boiling water and let them cook for about 2-3 minutes. Don't overcook, or the pare will become mushy.
• Ice Bath: Immediately transfer the blanched pare to an ice bath (a bowl of water with ice cubes). This stops the cooking process and helps to retain the pare's crispness.
• Drain and Squeeze: Once the pare has cooled, drain it and squeeze out any excess water.

3. Soaking in Rice Water

Rice water, the starchy water left over after rinsing rice, is believed to help reduce the bitterness of pare. This method is gentler than salting or blanching and can be a good option if you prefer a milder flavor.

• Prepare Rice Water: Rinse rice with water and collect the starchy water in a bowl.
• Soak the Pare: Slice the pare and soak it in the rice water for about 30 minutes to an hour.
• Rinse and Squeeze: After soaking, rinse the pare and squeeze out the excess water.

4. Combining Methods

For the best results, you can combine these methods. For example, you can salt and massage the pare, then blanch it, and finally soak it in rice water. This multi-pronged approach will significantly reduce the bitterness and result in a more palatable dish.

Oseng Pare Recipes That Will Make You a Believer

Now that you know how to reduce the bitterness, let's get cooking! Here are a couple of oseng pare recipes that are sure to impress.

Recipe 1: Basic Oseng Pare with Tempeh

This recipe is a simple yet flavorful way to enjoy oseng pare. The addition of tempeh adds protein and a nutty flavor that complements the pare beautifully.

Ingredients:

• 2 medium-sized pare, prepared using one of the methods above
• 1 block of tempeh, cubed
• 2 tablespoons cooking oil
• 3 cloves garlic, minced
• 2 shallots, sliced
• 1 red chili, sliced (optional, for heat)
• 1 teaspoon terasi (shrimp paste), optional
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• Salt and pepper to taste

Instructions:

1. Sauté Aromatics: Heat the cooking oil in a wok or large pan over medium heat. Add the minced garlic, sliced shallots, and chili (if using). Sauté until fragrant.
2. Add Tempeh: Add the cubed tempeh to the pan and cook until golden brown on all sides.
3. Add Pare: Add the prepared pare to the pan and stir-fry for about 5-7 minutes, or until it is slightly tender.
4. Season: Add the terasi (if using), soy sauce, sugar, salt, and pepper. Stir well to combine.
5. Simmer: Add a splash of water (about 2-3 tablespoons) to the pan, cover, and let it simmer for a few minutes to allow the flavors to meld.
6. Serve: Serve hot with steamed rice. Enjoy!

Recipe 2: Oseng Pare with Anchovies and Petai

For a more adventurous flavor profile, try this oseng pare recipe with anchovies and petai (stinky beans). The combination of salty, pungent, and bitter flavors is surprisingly addictive.

Ingredients:

• 2 medium-sized pare, prepared using one of the methods above
• 1/2 cup dried anchovies, rinsed
• 1/2 cup petai beans, peeled and halved
• 2 tablespoons cooking oil
• 3 cloves garlic, minced
• 2 shallots, sliced
• 2 red chilies, sliced
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• Salt and pepper to taste

Instructions:

1. Fry Anchovies: Heat the cooking oil in a wok or large pan over medium heat. Fry the dried anchovies until crispy. Remove from the pan and set aside.
2. Sauté Aromatics: In the same pan, sauté the minced garlic, sliced shallots, and chilies until fragrant.
3. Add Petai: Add the petai beans to the pan and stir-fry for about 2-3 minutes.
4. Add Pare: Add the prepared pare to the pan and stir-fry for about 5-7 minutes, or until it is slightly tender.
5. Season: Add the oyster sauce, sugar, salt, and pepper. Stir well to combine.
6. Add Anchovies: Return the fried anchovies to the pan and mix well.
7. Simmer: Add a splash of water (about 2-3 tablespoons) to the pan, cover, and let it simmer for a few minutes to allow the flavors to meld.
8. Serve: Serve hot with steamed rice. Get ready for a flavor explosion!

Tips for Choosing the Best Pare

To ensure the best flavor and texture, here are some tips for choosing pare at the market:

• Look for Firmness: Choose pare that are firm to the touch. Avoid those that feel soft or mushy.
• Check the Color: The color of pare can vary from light green to dark green. Generally, lighter-colored pare tend to be less bitter than darker ones.
• Inspect the Skin: Look for pare with smooth, unblemished skin. Avoid those with cuts, bruises, or discoloration.
• Consider the Size: Smaller pare tend to be less bitter than larger ones.

Health Benefits of Pare

Besides being a unique culinary ingredient, pare also offers several health benefits. It is a good source of vitamins and minerals, including vitamin C, vitamin A, and potassium. Pare is also known for its potential medicinal properties, such as helping to regulate blood sugar levels and boosting the immune system. So, by incorporating oseng pare into your diet, you're not only treating your taste buds but also nourishing your body.

Conclusion

So, there you have it! With these tips and recipes, you can now confidently tackle oseng pare and enjoy its unique flavor without the overwhelming bitterness. Whether you prefer the simple oseng pare with tempeh or the more adventurous version with anchovies and petai, there's an oseng pare recipe out there for everyone. Don't be afraid to experiment with different ingredients and seasonings to create your own signature oseng pare dish. Happy cooking, and happy eating!