Goya Bitter Melon Handama Sunburst Chili Penne Recipes
GOYA (BITTER MELON)-HANDAMA SUNBURST CHILI PENNE
Goya (bitter melon) is a very popular food item on island. Hubby loves it. I, on the other hand, have always had trouble with the bitterness. But I don't give up easily, and after all these years on island decided to try to come up with some recipes that at least gave me a chance to develop a taste for the gourd.
Provided by IOjaw
Categories Penne
Time 2h20m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Gut and slice goya and then soak the slices in sea salt water for two hours. (It is very important to completely remove the white inner membrane and allow time for the salt soak to remove bitterness).
- Prepare penne according to directions on package.
- Rinse and strain handama.
- Strain goya and sauté in sesame oil on medium heat until tender.
- Add chili and heat for approximately 10 minutes.
- Strain and toss penne with handama.
- Plate and ladle on the goya-chili mixture.
- Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 346.8, Fat 20.9, SaturatedFat 7, Cholesterol 43.5, Sodium 2503.8, Carbohydrate 30.5, Fiber 11.3, Sugar 3.4, Protein 14.6
CROCK POT GOYA (BITTER MELON)-PORK & HANDAMA WRAPS
The entrée for an original meal I created that combines Tex-Mex and Okinawan influences which consisted of crock pot Goya-Pork & Handama (nicknamed Okinawan spinach) Wraps with Speckled Golden Rice and Refried Beans...
Provided by IOjaw
Categories Pork
Time 8h15m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Place pork on bottom of crock pot.
- Top with tomatoes, goya, onion, parsley, basil, cumin, cayenne, white pepper, soy sauce, garlic, tomato paste, bay leaf, and tomato sauce.
- Cover and cook on high for 6 - 8 hours.
- Strain about 2 tablespoons of goya-pork mixture with slotted spoon per tortilla (make sure to press out as much liquid as possible).
- Place on tortilla, top with 3 or 4 handama leaves, and roll.
Nutrition Facts : Calories 162.2, Fat 4.3, SaturatedFat 1.4, Cholesterol 47.6, Sodium 503.7, Carbohydrate 12.6, Fiber 2.9, Sugar 6.7, Protein 19.1
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GOYA CHANPURU (BITTER MELON STIR FRY OKINAWAN STYLE)
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- Cut bitter melon in half length-wise. Remove seeds including fluffy white core using a spoon. Cut the halves into 0.5-1cm (3/16"-3/8”) thick pieces width-wise.
- Place bitter melon in a bowl, add 1 tsp salt and toss (do not massage) to cover bitter melon pieces with salt. Leave for 10 minutes, then rinse and drain well. This is to remove bitterness of goya.
- Heat oil in a large frypan or a wok over high heat. Add tofu and cook both sides until lightly browned, about 2-3 minutes. Remove from frypan/wok.
- Add sesame oil to the frypan/wok over high heat. Add pork and cook for about 2 minutes until slices are almost cooked through.
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