I (Junwen) recently made stir-fried bitter gourd (also known as bitter melon) and shrimp (we refer to them as “prawns” in Singapore) with butter. Here’s how this dish came about: I was at a little hole-in-the-wall Chinese restaurant near our apartment because Christine wanted to get some boba (Singaporeans call this “bubble tea”), and they were selling fresh bitter gourds in the restaurant. I had a nice chat with the cashier and she suggested cooking the bitter gourd in butter. So, I combined her suggestion of using butter (and well, we were also out of cooking oil and Christine also suggested the use of butter, which triggered my memory of the cashier’s suggestion) with my mum’s recipe of adding shrimp to the bitter gourd. The result was a great-tasting dish, although it’s funny how I remember I used to dislike eating bitter gourd because it’s, well, bitter (hence its name), but I guess it kinda grew on me. More significantly, cooking and eating this dish reminds me of Singapore, literally giving me a taste of home.