08 août 2007

Okinawa-cuisine "GOYA-CHAMPULU"

I spent my vacation in Japan.

Here, this is my mum's cooking.
During my vacation, I had a lot of her cuisine and also fresh fish!
My father went to fishing and caught many fish.
Of cause I ate them as Sashimi! Fresh fish tastes sweet and very good!


Goya-champulu, Surimi and pumpkin salad, Sashimi of ISAKI and squid, sauté of gizzards and MENTAIKO, home-made tomato salad....and EBIS beer!



1 bitter melon
200g of Tofu or Chikuwa
2 oeufs
200g of thinly sliced pork (cut into 3cm pieces)
1 tablespoon of sesami oil
salt and pepper
2 teaspoon of soy sause
2 teaspoon of sake

  1. Cut a bitter melon in half lengthwise. Remove seeds with a teaspoon.
    Slice the bitter melon thinly and squeeze to remove the water.
    Put the bitter melon into a bowl of cold water and leave it for 1 hour.(Change the water sometimes)

  2. If you use Tofu, wash it and remove the water, then wrap it with a  paper towel.
    Dry it in the frige for 1 hour. Cut it in pieces.
    If you use Chikuwa, slise it.

  3. drain the bitter melon. Heat the sesami oil in a frying pan.
    Put the porc in the pan and saute it for 2 or 3 min.
    Add the bitter melon and Tofu (or Chikuwa), saute for 5min.

  4. Sprinkle salt and pepper. Add the sake and the soy sause.

  5. Beat the eggs in a small bowl and add it into the pan.  Mix very well.

Bitter melon is very rich in vitaminC. Goot for your skin....

Posté par shino910 à 17:19 - - Commentaires [0] - Permalien [#]

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