Goya Chanpuru (Bitter melon with Tofu)
- 2 medium bitter melons
- 1 teaspoon salt
- 1/2 block (21 oz size) firm tofu, well drained
- 4 tablespoons salad oil
- 1/3 can (12 oz size) corned beef
- 2 eggs
- Dash of pepper
Goya Chanpuru (Bitter melon with Tofu)
Demonstrated by: Bea Shimabukuro of Hui Makaala.
Okinawan Recipes - September 1, 1995.
Ingredients:
Directions:
- Cut bitter melon into lengthwise halves, remove seeds.
- Cut halves into thin slices.
- Sprinkle with salt and rub salt into bitter melon; let stand 10 minutes.
- Rinse bitter melon with cold water, drain, and blot dry with clean cloth.
- Break tofu in bite- sized pieces, blot dry with clean cloth.
- In a skillet, heat 2 tablespoons of the oil.
- Fry tofu until lightly brown; remove from skillet and set aside.
- Wipe skillet and heat remaining 2 tablespoons oil, cook bitter melon until almost done.
- Stir in corned beef, tofu, eggs, and pepper.
- Cover, turn off heat and let stand for 1 minute.
Makes 6 servings.
