Pare Teri Jengki - stewed sopropo with anchovies

Ingredients

• 2bitter melons (sopropo)
• 1 tspsalt
• 1Indonesian bay leaf (salam leaf)
• 1 cmgalangal
• 50 gdried anchovies, soaked
• 1/2 tspsalt
• 1/2 tsppalm sugar
• 250 mlwater
• 2 tbspoil
• 4shallots
• 3 clovesgarlic
• 2red chillies (lomboks)

Instructions

1. 1

   Prepare the melon

   Halve the bitter melons and scoop out the seeds. Slice them thinly, sprinkle with 1 tsp salt and knead until softened, then rinse.

2. 2

   Slice the aromatics

   Thinly slice the shallots, garlic and red chillies.

3. 3

   Fry the aromatics

   Heat the oil in a pan. Add the sliced aromatics, salam leaf and galangal, and fry for 4 minutes.

4. 4

   Cook the mixture

   Add the bitter melon, soaked anchovies, 1/2 tsp salt and palm sugar. Mix well and cook, stirring, until the melon has softened.

5. 5

   Add water

   Pour in the water and cook until done, then serve.

What is pare teri jengki?

Pare teri jengki is an Indonesian-style dish of bitter melon (pare) cooked with dried anchovies. Its flavour balances the melon’s characteristic bitterness with savoury fish, fragrant aromatics and a small amount of palm sugar.

This version uses a brief salt-and-rinse treatment before stewing. That preparation softens the melon and helps make its flavour less sharp.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The bitter melon supplies most of the dish’s carbohydrate, while the oil contributes fat and the dried anchovies provide protein. Serve it with rice and a fresh vegetable side to make a more rounded plate.

The bitter melon

Salting: Knead the sliced melon with the first measure of salt until it softens, then rinse it. This is the recipe’s main preparation step for tempering bitterness.

Slicing: Keep the pieces thin so they soften readily as they cook with the anchovies and water.

Anchovies and aromatics

Anchovies: Soak the dried anchovies as directed in the ingredient list before adding them. They bring a concentrated savoury flavour to the broth.

Aromatics: Shallots, garlic, red chillies, salam leaf and galangal form the fragrant base. Fry them for the full 4 minutes before adding the melon.

Getting the texture right

Stirring: Once the melon and anchovies are in the pan, keep stirring until the melon has softened. This helps the ingredients cook together evenly.

Finish: Add the water only after the melon has softened, then continue cooking until done. The method gives no fixed final cooking time, so use the melon’s tenderness as your cue.

Balancing the flavour

Salt: The recipe uses salt twice: first to knead the melon, then to season the stew. Rinse the melon after the first step so that salt is not carried over unchecked.

Sweetness: Palm sugar is used in a small amount alongside the savoury anchovies and bitter melon. Mix it in with the other seasoning before adding the water.

Serving the stew

Serve the dish hot as part of a meal with rice, which makes a simple accompaniment to its salty, bitter and gently sweet flavours.

Since the recipe makes four servings, divide the cooked mixture evenly at the table.

Recipe notes & tips

• Rinse the melon thoroughly after kneading it with the first measure of salt.
• Slice the shallots, garlic and chillies thinly so they fry evenly.
• Keep the aromatics moving as they fry for 4 minutes.
• Stir the melon and anchovies together until the melon has softened before adding water.
• Check the melon for tenderness as the stew finishes cooking.

Variations

• Adjust the chilli: Use fewer red chillies for a milder stew.
• Change the sweetness: Omit the palm sugar for a less sweet finish.
• Use another dried fish: Substitute a similar dried anchovy if jengki anchovies are unavailable.
• Add more broth: Pour in a little extra water if you prefer a looser stew.
• Serve with rice: Pair the stew with plain rice to balance its strong flavours.

Common mistakes to avoid

• Skipping the rinse: Rinse after salting so the melon is not left with excess surface salt.
• Cutting thick slices: Slice the melon thinly so it softens during cooking.
• Frying too briefly: Give the aromatics the full 4 minutes to fry with the salam leaf and galangal.
• Adding water too soon: Wait until the melon has softened with the anchovies and seasoning.
• Cooking without stirring: Stir the mixture as it softens to help it cook evenly.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat gently in a pan until hot throughout, adding a splash of water if the stew has thickened.

Frequently asked questions