Has anyone cooked with this? I take bitter melon suplliments and have been thinking of trying to cook with it. But havent found anyone I know that has tried. Most I have asked havent even heard of it.
haven't cooked it myself yet, but a dear friend makes it for me with shrimp and a little tomato and garlic. i've had it in Chinese restaurants often, usually with beef or pork spareribs but sometimes just sauteed with garlic, also had it in a soup of pork stock. i love it but it definitely lives up to it's name - it's very bitter.
So it looks like most of those things its served/paired with are salty. Is that the trick I wonder to cut down on its bitter.
Sour also helps, so does heat (hot peppers, sriracha hot sauce, etc.)
I have seen some conflicting things about the skin. Most pictures I see they have left the skin on. But some people say you totally have to cut it off. Seems thats just up to opinion and personal taste?
More than likely it is the most bitter near the skin, however more than likely it is also more nutritious with the skin left on.