One of the most refreshing dishes someone can serve in the summer to beat the heat is cold noodles. This is my version for two of the ever popular local island entrée.
***Although this appears to be complicated, once you become accustomed to the ingredients, it’s not. And it is ohhhhh soooo worth the time and simple preparation...
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.
Do you ever end up with oddball extra pieces of uncooked meat or seafood in the deep freeze section of your refrigerator (usually to be forgotten until who knows when)? Sometimes the oddball goods are complimentary and easily used in a dish that requires small amounts of different foods, such as paella. Here is a simple recipe that makes use of that oddball piece of poultry left in the freezer
Canned tuna is more commonly called “sea chicken” on island. This recipe is almost like a smooth tuna pate. It can be used as a dip or spread. It even makes a great snack or light entrée when used as a topping over rice.
NOTE: On Okinawa, dill pickles are still limited to very few grocery stores. I found that the juice is a good substitute if a smooth final consistency is desired.