Thursday, 22 April 2010

  • Recipe: Goyachanpuru (An Okinawan Bitter Gourd Dish)


    I know most of us here aren't great fans of bitter gourd but this vegetable fruit is just too full of health and nutritional benefits     to ignore. It is believed to lower the sugar level of a diabetic, lead to slimming effects through improved blood circulation, provide relief from constipation, treat hangovers through a cleansed and repaired liver from alcohol consumption and the list goes on.

    Here's my favorite bitter gourd dish! It's an Okinawan dish called Goyachanpuru. I became totally addicted to this dish after trying it for the first time in a restaurant and I cooked it at home from time to time when I got too lazy to dine out. Trust me, this nutritious Okinawan delight is really simple, yummy and not bitter at all! ;)

    Ingredients:
    •   1 goya (bitter gourd)
    •   1 block cotton tofu, drained
    •   200g thinly sliced pork or luncheon meat
    •   2 eggs, beaten
    •   2 tsps soy sauce
    •   2 tsps sake rice wine
    •   1/2 tsp salt

     
    Steps:
    1. Cut the goya in half lengthwise and remove the seeds.
    2. Slice the goya into thin slices and place them in a bowl.
    3. Sprinkle some salt over them.
    4. Wash and drain the goya slices after 10-15 minutes. 
    5. Squeeze them to remove excess water.


    6. Stir-fry the pork/luncheon meat slices and season with salt and pepper.
    7. Add the goya slices and cook them till they are soft. 
    8. Break the tofu into large pieces and add them in the skillet. 
    9. Lightly fry the mixture and season with sake. 
    10. Pour beaten eggs in and stir quickly. 
    11. Season with soy sauce. Turn off the heat and add salt for more flavor. 

    Enjoy! ;)

    Have you ever tried bitter gourd? Do you like it? 

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