clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Oseng-Oseng Pare: Javanese Stir-fried Bitter Gourd

Oseng-Oseng Pare: Javanese Stir-fried Bitter Gourd

  • Author: Nunuk Sri Rahayu
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Vegetables
  • Method: Stir-fry
  • Cuisine: Indonesian
  • Diet: Halal


Oseng-oseng pare is Javanese dish of bitter gourd stir-fried with shallots, garlic, chillies, and shrimp paste. It’s typical of Indonesian home cooking and has numerous health benefits.


  • 300 gr bitter gourd
  • 6 shallots, peeled, chopped
  • 3 cloves garlic, peeled chopped
  • 3 big red chillies, remove the stalk, chopped
  • 3 bird’s eye chillies (optional, remove the stalk)
  • 0.5 tsp roasted shrimp paste
  • 1 red tomato, chopped
  • 2 cm, galangal, sliced
  • 1 Indonesian bay leaf (daun salam)
  • Salt to taste
  • 0.5 tsp sugar
  • 100 ml water
  • 3 tbsp cooking oil


  1. Remove both ends of the bitter gourd, cut in half, and remove the seeds.
  2. Thinly slice it, then put it in a colander and sprinkle with some salt to sweat it. Leave it for around 15 minutes, and rinse thoroughly. Set aside.
  3. Using a blender or food processor, blend into a paste: shallots, garlic and chillies.
  4. Heat the cooking oil in a wok over medium high heat, and saute the blended spices and roasted shrimp paste, for around 3 minutes until fragrant.
  5. Add the chopped red tomato, galangal and daun salam. Fry for another 2 minutes.
  6. Add the bitter gourd, stir.
  7. Add the water, salt and sugar. Cook for around 10 minutes until the liquids have evaporated and the bitter gourd is tender.
  8. Transfer to a serving plate and enjoy!

    Transfer oseng-oseng pare to a serving plate


  • For a less bitter fruit, choose the bigger Chinese variety, while for more intense and bitter flavour, go for the smaller Indian variety.

Keywords: Spicy, Healthy, Shrimp Paste, Galangal