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There are numerous resources of info on cooking. Some details is tailored in the direction of knowledgeable cooks as well as not for the average person. It can be confusing to wade through every one of the offered info. Luckily, this Goya (Bitter Melon) Champuru recipe is easy to do and will certainly offer you some excellent ideas. They will help anyone, even a beginner.

You need to prepare Bitter melon.
Use Abura-age (thin deep-fried tofu).
You need eggs.
Prepare soumen sauce.
You need sesame oil.

Remove its seeds and pith thoroughly with a spoon. Thoroughly scrape the white pith off the thin layer of flesh. To soften the bitterness of the melon, rub salt into the bitter melon. Goya chanpuru (ゴーヤチャンプルー) is another representative Okinawan dish along with rafute and Okinawa soba.

Cut a bitter melon in half vertically, scoop and discard the seeds and fibrous core with a spoon. Slice in 1/4 of an inch. If you prefer, soak them in a bowl of water for 5-10 min. to reduce the bitterness..
Cut an abura-age into 1/2 inch strips..
Add 1-2 Tablespoons of sesame oil in a heated frying pan, and fry sliced bitter melon..
Add abura-age. Add soumen sauce..
Add beaten eggs and stir-fry. Remove from heat while eggs are still fluffy..
Bon appetit!.

The word "chanpuru" sounds similar to the Indonesian word "campur" which means mix/stir and indeed, goya chanpuru is a bitter melon stir fry dish. Cut a bitter melon in half vertically, scoop and discard the seeds and fibrous core with a spoon. To prepare the bitter melon, split it in half lengthways and use a spoon to scrape out the seeds and spongy centre. Cut each bitter melon in half lengthwise and, using a spoon, remove and discard the seeds. Bitter melon, or bitter gourd, is a member of the gourd family.

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