goya chanpuru (ゴーヤチャンプル) | bitter gourd, egg and spam stir-fry

I love bitter gourd. Growing up, my sister and I were forced to eat bitter gourd. My mom would stir-fry them, cook them in soups… and since we could only leave the table when all our food was eaten, we would try to swallow the bitter gourd as quickly as possible so we didn’t have to taste the bitterness.

But as we grew up, we learnt to appreciate bitter gourds. Now, it is one of my favorite vegetables.

The LAM and I love Japanese food, especially Okinawa cuisine. And Goya Chanpura is one of Okinawa’s iconic dishes.

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I love this dish. Apart from the taste, I love how it is a mish-mash of East and West, with the addition of Spam. 

I understand that there are people who do not eat Spam (why?) but you can easily substitute pork belly for the Spam. I must say that Spam does make the dish taste better. 😛

If you want to have a go at cooking this dish, here are the instructions on how to make this dish.

Start by slicing the bitter gourd in half. Scrape the seeds and spongy centers with a spoon. Slice the bitter gourd cross ways. Sprinkle the bitter gourd with salt and leave in a colander over a bowl for 15 minutes to drain.

IMG_0890Rinse the bitter gourd under cold water and drain well before using.

In a frying pan, fry the Spam for a few minutes on each side, or until they turn golden brown. Place the Spam on kitchen towels to drain. Set aside.

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In a skillet, add a little oil and stir-fry the bitter gourd for 3-4 minutes until softened.

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If you are using firm toufu, remove the bitter gourd and cook the toufu in the skillet until the toufu starts to brown. 

Return the Spam into the skillet with the bitter gourd (and toufu). 

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Add mirin, sake and soy sauce.

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Stir to combine.

Push all the ingredients to one side of the pan. Add the beaten egg and cook until the egg starts to set.

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Stir the eggs to mix with the rest of the ingredients.

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Top with bonito flakes and serve immediately.

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I cannot even start to describe how much I love this dish.

I can eat all of this by myself. 

Easily!

Goya Chanpuru (ゴーヤチャンプル) | Bitter Gourd, Egg And Spam Stir-Fry
Serves 4
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Ingredients
  1. 1 bitter gourd, halved lengthwise
  2. 1 tablespoon vegetable oil
  3. 150 g Spam luncheon meat, thinly sliced, or 150 g pork belly, skin and bone removed, thinly sliced
  4. 300 g firm tofu, cut into 1 cm cubes - I omitted this
  5. 2 tablespoons light soy sauce
  6. 1 tablespoon sake
  7. 1 tablespoon mirin
  8. 2 eggs, lightly beaten
  9. 1 handful (about 15 g) of bonito flakes, to serve
Instructions
  1. Start by slicing the bitter gourd in half. Scrape the seeds and spongy centers with a spoon. Slice the bitter gourd cross ways. Sprinkle the bitter gourd with salt and leave in a colander over a bowl for 15 minutes to drain.
  2. Rinse the bitter gourd under cold water and drain well before using.
  3. In a frying pan, fry the Spam for a few minutes on each side, or until they turn golden brown. Place the Spam on kitchen towels to drain. Set aside.
  4. In a skillet, add a little oil and stir-fry the bitter gourd for 3-4 minutes until softened.
  5. If you are using firm toufu, remove the bitter gourd and cook the toufu in the skillet until the toufu starts to brown.
  6. Return the Spam into the skillet with the bitter gourd (and toufu).
  7. Add mirin, sake and soy sauce. Stir to combine.
  8. Push all the ingredients to one side of the pan. Add the beaten egg and cook until the egg starts to set.
  9. Stir the eggs to mix with the rest of the ingredients.
  10. Top with bonito flakes and serve immediately.
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/

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