Yesterday for dinner we had goya champuru. I've written up about this in the past. My mom got these teeny tiny goya (bittermelon) from a friend. They are supposedly wild...all I know it was a P.I.T.A (pain in the a**) to clean.
We added some portuguese sausage, tofu, onion and egg. Since my mom is watching her salt intake we didn't season it at all.It was still quite flavorful from the sausage, but these goya slices sure packed a bitter punch!
What did you eat for dinner yesterday?
15 comments:
Hi K&S, I had almonds for dinner yesterday (my frugality helps me go out at lunch..). I liked the way you broken the tofu instead of slicing them. I think it's the best way for goya champuru. :)
Thanks Dennis, almonds for dinner is good too :) though I may have added some ice cream to it :p
Take care.
Kat
Hi there Kat,
I had a banana smoothie and some vege sticks for dinner last night.
I've been avoiding eggs as I tend to end up using them in baking. However, the 'nigauri' have been calling and I think 'goyachanpuru' will be on the menu tomorrow or the next day.
How's the weather where you are? We had a high of 35.3 degrees C in downtown Kyoto yesterday which cooled down to 32 degrees at 7pm. Today there's a strong wind so the temperature should be kept to the lower 30's. Thank god for air conditioning:)
All the best to you.
TK
You know I have never tried bittermelon--I think it is the name that worries me! ;-) This looks good though.
I think our weather ranges between 25C and 28C, Tamakikat. The thing that makes it bearable are the tradewinds.
The trick is to scrape out all that white fuzz inside Deb, that is where most of the bitterness is. Also, if you eat it together with a flavorful "protein", you can kind of trick yourself into eating it. Hope you give it a try.
Take care you two.
Kat
I made seafood gumbo from scratch for dinner yesterday. One big pot of gumbo will last a few days in our house and it's one of those dishes that gets even more delicious as "leftovers" because the flavors have more time to meld. Yum.
Kat,
25C and 28C sounds wonderful and with those trade winds I'm guessing humidity isn't much of an issue either. Lucky you:)
TK
yummy, I love those kinds of leftovers Biologie :)
Humidity is only an issue when it is supposed to rain and doesn't Tamakikat, which is why I get upset with Japan's humidity because it could rain and still be humid afterwards :(
Take care you two.
Kat
We had some leftover pulled pork sandwiches. It's ridiculously easy to make -- Just put some boneless pork ribs in the Crockpot and cover with your favorite BBQ sauce (we buy ours in a jar). About 4-5 hours later, the pork is cooked! (And you don't even have to be home.) Then we pour out the extra fat and add more BBQ sauce for additional flavor before shredding the pork. We eat it in hamburger buns with slices of tomatoes. Very ono and easy!
I remember picking those wild "paria" bittermelons which grew alongside the canefields in Kauai. My mom put them in pinakbet, but I hated the bitter taste as a kid! Seeing those now brought back a lot of memories...wow. Of course I love bittermelon now!
Last night the MotH made spaghetti alla carbonara. So nice that he cooks every now and then!
I love bittermelon. I had a tofu salad last night.
ooh that does sound very ono and easy Jenster :)
I just learned about paria from my flickr friend Rowena, nice that MotH was in the kitchen :)
mmm tofu salad, yum! so good Laura :)
Take care everyone.
Kat
I had some pork dumpling soup last night. That's true Kat, u need to scrape those white meat inside. Here in the Philippines we call them "Ampalaya" mom either soaks them in water to lessen the bitterness and mix it with "bagoong" or fish paste in pinakbet. Not my type of veggie but papa always tell me it is very healthful compared to most vegetables. It is also good for diabetics, too.
Hi Kat - Portuguese Sausage in your Goya Champuru...pure genius!
my dad love pinakbet, Mikuru, it is true that most things that are good for you do not taste good :)
Thanks Kirkk, I'm trying to eat my fill of portuguese sausage :)
Take care you two.
Kat
Post a Comment