The weather is still warm during the daytime. Humidity for the most part is non-existent. But we do have some rainy days which brings cooler temps. At night, it is quite cool too, but not quite cool enough to take out our heavy futon (comforter).
Still some people insist on dressing like it is the middle of winter, which makes me instantly perspire whenever I see them.
Anyway, here's a dish we had a couple of nights ago...goya champuru.
I wish I could tell you that the goya (bittermelon) in the photo was from our lanai.
But sadly, we had lots of flowers and nothing bigger than the tip of my finger.
This is the 2nd year I've tried planting goya, not sure what I am doing wrong.
Got this nice sized goya at a farm stand for only 100 yen (about US$1).It had been awhile since I'd made goya champuru for Satoshi but I think it turned out quite well.
I've posted about how to make champuru here.
Looks great and makes me crave some! I'm like you and slice my spam. But my mom would make it super rustic and tear the spam like she would the firm tofu. Either way good eats. :)
ReplyDeleteYes I heard tearing the tofu was the authentic way Dennis, I sometimes do this, but most times just slice it.
ReplyDeleteTake care.
Kat
I love Goya Champuru....... oh man that is good stuff.
ReplyDeleteNice! We've been eating a lot of Goya recently too! :)
ReplyDeletedefinitely says summer to me Kirk :)
ReplyDeleteI saw the goya on your tweet Rick, did you grow it??
Take care you two.
Kat
One of these days I need to really try goya! ;-)
ReplyDeleteMaybe one day it will appear in your CSA box then you'll have to try it Debinhawaii :)
ReplyDeleteTake care.
Kat
Goya won't grow where I live because it just doesn't get hot or sunny enough. I've only ever bought it once at an ethnic food shop....I think it was like 7€? Well at least more than 5 for sure.
ReplyDeleteI just turned on the heater today. Can't stand when the house gets damp from all this rain and humidity!
Not cool enough for us to turn on the heater, but getting there Rowena. I don't like when our place gets damp too.
ReplyDeleteTake care.
Kat
My mom used to grow this on the balcony and I must admit I never liked the taste as a kid - I had to acquire it as an adult, when I had it in a delicious restaurant dish. (Better late than never!)
ReplyDeleteI think if I tried it as a kid I didn't like it either Jude :) so true about the better late than never though!
ReplyDeleteTake care.
Kat
I don't think we can get this particular kind of bittermelon but we do get a smoother-skinned version. I'm finding that I like bittermelon more in my old age ;-/ Thanks for the recipe - I like the addition of Spam to it that makes it somewhat "Hawaiian".
ReplyDeleteActually Nate, Okinawan is another area that eats a lot of SPAM :)
ReplyDeleteTake care.
Kat