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Title: Goya Chanpuru (Bittermelon with Tofu)
Categories: Japanese Vegetable Hawaii
Yield: 6 Servings
2 | md | Bittermelon |
1 | ts | Salt |
10 1/2 | oz | Firm tofu; well drained |
4 | tb | Salad oil |
1/3 | cn | (12 oz size) corned beef |
2 | Eggs | |
1 | ds | Pepper |
Cut bittermelon into lengthwise halves, remove seeds. Cut halves into thin slices. Sprinkle with salt and rub salt into bittermelon; let stand 10 minutes. Rinse bittermelon 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 bittermelon until almost done. Stir in corned beef, tofu, eggs, and pepper. Cover, turn off heat and let stand for 1 minute. Makes 6 servings.
Demonstrated by BEA SHIMABUKURO of Hui Makaala
OKINAWAN RECIPES - SEPTEMBER 1995
Reprinted with permission from: The Electric Kitchen & Hawaiian Electric Company, Inc.
[Meal-Master compatible format by Karen Mintzias]
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