Every year I get a little bit better at growing these bitter melons in my garden. They are extremely healthy and taste great is you prepare them correctly. The secret is to use a spoon to scrape as much of the white fibrous material from the center before using it in you recipes. The plant is called by different names depending on what country your in but we like to call it Goya the Japanese name for bitter melon.
Recently my friend Tom Pressley posted that he has been learning to make Champuru and posted a picture of his most recent dish. It looked more like Okazu to me as it was mostly bean sprouts and tofu. Okinawan champuru contains Goya so Tom's must be a variation of the real stuff. Here is a picture of what real champuru should look like.
This year my crop was delayed because the first batch of seeds we planted didn't sprout for some reason. We have been pulling the seeds for the next years crops right from the fruit we are using. Maybe we picked some that weren't mature enough who knows? We did have more though but the bad seeds put us about three weeks behind. The plants did do well and the weather cooperated pretty much so we have been eating Goya.
Goya Lemon & Apple Juice Cocktail
Goya Pinwheels
- To make them fill goya rings with Ground chuck that has portabello mushrooms minced into it.
- Bread them by dipping in egg and coating with panko
- Deep fry them up in a wok
- When browned well remove them from the pan and let the excess oil drain into a paper towel
- When they are dry cut them in half and serve.
Even the kids will eat these because they're fried
Here is a video that I threw together showing the growth this season.
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