Okinawan Goya Champuru
- Ready In:
- 13mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 1 (12 ounce) can spam lite, small cubed
- 1 bitter melon, sliced in half lengthwise, scrape inside with spoon well, and slice thin
- 1 (16 ounce) package soft tofu, cut into large chunks (will break up more while cooking)
- 2 slices bacon
- 6 -8 eggs, beaten
directions
- Cook bacon in wok or saucepan on high heat. Remove bacon and leave grease.
- Lightly salt goya, let sit for 3 minutes. Add sliced goya to heat and grease and cook about 3-5 minutes, or until slightly flimsy.
- Add tofu and cook til just browning.
- Add egg and cook til done.
- Serve with soy sauce and cooked cabbage if desired.
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RECIPE SUBMITTED BY
Born and raised in Texas and couldn't miss the Mexican food more. I spent 5 years in California, at which time it traveled around the world but called Cali home. After first arriving there, I was hungry from the get go. I saw a place of interest on the taxi ride in called Weinerschnitzel. I was intrigued so the next day I ventured in. For less then 5 dollars I could get two chili cheese dogs with french fries and a coke (if you are from Texas you know that coke means soda, no matter what flavor). I flew around between Okinawa, Puerto Rico, Chicago, Alaska, Germany, Spain and the beautiful Kuwait. After the travel days, I settled down in Hawaii for 3 years. Now, I'm finally back to where I don't belong, Okinawa, and I couldn't be happier, thanks to having my beautiful family here. If it wasn't for them I don't know what I would do. Hope you enjoy the recipes. Mele Kalikimaka!!