CHAU FEI YIUK LEUNG GWAA
Sliced bitter melon, salted briefly, squeezed, rinsed, and drained.
Fatty meat, sliced and sprinkled with cornflour and sherry.
Garlic. Ginger. Fresh green chili.
Touch of shrimp paste.
Add items to the pan in the stages you are familiar with, when the bitter melon is nearly cooked, flame with a generous splash of sherry and decant to a serving plate. Squeeze the lime over.
Serve with steamed rice, and a dish of chilipaste.
Originally posted here: http://atthebackofthehill.blogspot.com/2014/04/eating-like-its-some-other-era.html.