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How to Make Goya Chanpuru (Okinawan Bitter Melon Stir Fry Recipe) ゴーヤチャンプルー 作り方レシピ

Mitch Gomez

March 23, 2015




Ingredients for Goya Chanpuru (serves 2)
1 Goya – Bitter Melon (250g / 8.82 oz)
1 tsp Salt for Removing Bitterness from Goya

150g Onion (5.29 oz)
100g Slice Pork – upper shoulder part of pork (3.53 oz)

– Seasonings for Slice Pork –
1/2 tsp Soy Sauce
1/2 tsp Sake

2 Eggs
A Pinch of Salt
A Pinch of Pepper

1/2 Firm Tofu (200g / 7.05 oz)
2 tbsp Cooking Oil

– Condiments for Goya Chanpuru –
2 tbsp Miso
1 tbsp Sake
1/2 tbsp Sugar
1 tsp Soy Sauce

Dried Bonito Flakes

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Category: Japanese Recipe

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LMTR14
- 5 Years ago

@MotionAtRest

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haridarshana
- 5 Years ago

I thought they were going to cook the dog.

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Francis a Watcher
- 5 Years ago

Cooking with (the) Dog is unique from other cooking shows. Not only does it
not waste time, with showing you the whole process of slicing, cooking. It
doesn’t also waste time in talking nonsense, and say the tips directly
after the step. And the best part is that in other cooking shows, I get
bored directly after one or two steps and then just skip to the end. While
here, I watch the whole video and dream about making this one day 🙂

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cgriep1
- 5 Years ago

I love this recipe. I omit the sake and its still delicious!

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limalicious
- 5 Years ago

@rikkuschocobos You only half cook the egg because if you cook it all the
way through first and then add it back in for a second round of cooking,
you will overcook it. =(

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cookiesforeva
- 5 Years ago

bitter melon is well really bitter i hate it so badly yuck

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hanzimaster
- 5 Years ago

ごーや(ごーや)=okinawan 苦瓜(にがうり)=regular japanese

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Seiti Yamashiro
- 5 Years ago

@moonflower24 “bonito” is the name of a fish. bonito flakes are very thin
slices of dried bonito fish

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vamp666XD
- 5 Years ago

do i have to add the sake?(i’m to younge to buy it an use it)

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peekaloo12
- 5 Years ago

@almightydoan I’m from U.S. , but my Grandma is from P.R. And she’s made
bitter melon before. Odd, isn’t it?

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chuynching
- 5 Years ago

My dogs love cooked bitter melon.

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Kairu Hakubi
- 5 Years ago

This must be what roald dahl based Snozzcumbers on

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SmokyBarret
- 5 Years ago

I came back to these old videos and my god, Chef was quick :D

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Julie T
- 5 Years ago

Very impressive, thank U

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Rieko yohena soileau
- 5 Years ago

Well, that’s not how I make it. But I’m willing to try this different
method. 

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Jan Moren
- 5 Years ago

Tonights dinner. This Youtube series is pretty good at quickly go through
the main points of a dish.

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Michael Salmons
- 5 Years ago

the dog totally makes this dish!

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nakamine1713
- 5 Years ago

It took me so long to get used to this, but I can’t get enough goya these
days. Chanpuru of any kind is freaking awesome!

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nakata70
- 5 Years ago

I thought you’re suppose to use SPAM with Chanpuru?

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Raphaelleblue
- 5 Years ago

In the Philippines, we call bitter melon ampalaya

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withu chan
- 5 Years ago

Waaaa..looks yummy too..usually we stir fry it with a little oil and mix
with chili, onion and anchovies..

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Aulia Abby
- 5 Years ago

slow down when flip over the tofu, it’s really smooth..
and the goya real taste is bitter
good luck ;)

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Adan M
- 5 Years ago

Funny my doggies love goya too. Had the wife worried tho because too much
goya can put children into hypoglycemic coma little dog most likely
included. Just be careful. Took me awhile to get used to goya’s
bitterness too but now I eat all the time fresh and without salt ! 

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Amy Escobar
- 5 Years ago

What portable gas stove do you recommend? And how many btu?

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