Goya chanpuru (bittermelon with tofu)
6 Servings
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Bittermelon |
| 1 | teaspoon | Salt |
| 10½ | ounce | Firm tofu; well drained |
| 4 | tablespoons | Salad oil |
| ⅓ | can | (12 oz size) corned beef |
| 2 | \N | Eggs |
| 1 | dash | 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]