Gooya-chanpuruu

Gooya-chanpuruu is one of the popular dishes in Okinawa. Gooya is a vegetable having a bitter tastes and called a bitter-melon in Enflish. Goya is a vitamin-rich, healthy vegetable.

Reference: "Okinawan Mixed Plate: Generous servings of Culture, Customs and Cuisine" by Hui o Laulima (2000)
  "Okinawan Cookery and Culture" by Hui o Laulima (1975)

 
Gooya-chanpuruu (Gu-nin bun)
 
Toofu tiichi (1)
 
Anda gumaa-saji taachi (2)
 
Gooya Tiichi
 
Maasu gumaa-saji taachi (2)
 
Uwaa dahi 2/3 kappu
 
Kuuga taachi (2)

 

 
1. Toofu ne miji nuchi uchochun.
 
2. Gooya ya aratikara hanbun nkai chichi uchochun.
 
3. Saani tu wataa tuinukutu, yaku 3 miri ni suraisu suun.
 
4. Gooyaa nkai maasu furukakiti 15 fun kara 20 ppun uchochun. Unu atu aratikara miji chiyuun.
 

5. Achikoo atatamitaru furaipan nkai anda iriyaai, urinkai toofu tisaani kamiyassaru gutu ni wati iriin.

 
6. Maasu hanbun ni keen kakiti, kitune-iru nainee, hikkuri keesun.
 
7. Nukutooru maasu toofu nkai kakiin.
 
8. Kanzen ni toofu nu iro nu kitsuneiro nainee, uwaa nu dashi iriin.
 
9. Dashi nu niyuune, gooyaa iriti, atu ya yoobaa fii saani, futashichii mugerasuun.
 
10. Hituyoo nara maasuu tasun.
 
11. Kuugaa tashiti uwain.
 
Goya Stir Fly (5 servings)
 
1 block of Tofu
 
2 teaspoonful of oil
 
1 Goya (bitter-melon)
 
2 teaspoonful of salt
 
2/3 cup of pork stock
 
2 eggs

 

 
1. Drain liquid from Tofu
 
2. Wash and cut biteeromelon in half and then lengthwise.
 
3. Remove seeds and pulp and cuut into slices of 1/8 inch.
 
4. Sift salt on Goya, and let stand for 15 to 20 minuites. washand drain.
 

5. in hot pan, heat oil. Break drained Tofu into bite sizes (1 1/2 inchws) into hot skillet.
 
6. Sprinkle with half of salt and turn when golden brown.
 
7. An remaining salt to Tofu.
 
8. Brown Tofu thoroughly and add pork stock.
 
 9. Bring stock to boil and add bitter-melon, lower heat, and continue cooking with cover to steam.
 
 10. Add salt if necessary.
 

 11. Finish by adding beaten eggs.