Simple Way to Prepare Award-winning Goya Chanpuru, Okinawan Cuisine

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Before you jump to Goya Chanpuru, Okinawan Cuisine recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Spending less Within the Kitchen.

Remember when the only people who cared about the environment were tree huggers along with hippies? Those days are over, and it seems we all recognize our role in stopping and possibly reversing the damage being done to our planet. Unless everyone begins to start living a lot more green we won't be able to resolve the problems of the environment. This should happen soon and living in ways more friendly to the environment should become a goal for every individual family. Here are some tips that can help you save energy, primarily by making your cooking area more green.

A massive amount of electricity is definitely consumed by freezers and also refrigerators, and it's even worse if they are working inefficiently. If you can get a new one, they use about 60% less than the old ones that are more than ten years old. Maintaining the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. An additional way to save electricity is to keep the condenser clean, because the motor won't have to run as often.

The kitchen by itself gives you many small ways by which energy and money can be saved. Eco-friendly living is not really that hard. It's concerning being functional, usually.

We hope you got benefit from reading it, now let's go back to goya chanpuru, okinawan cuisine recipe. You can cook goya chanpuru, okinawan cuisine using 11 ingredients and 16 steps. Here is how you do it.

The ingredients needed to make Goya Chanpuru, Okinawan Cuisine:

1. Use of sake (cooking alcohol or Japanese sake).
2. Get of soy sauce.
3. Provide of Bonito stock (dashi).
4. Get of salt.
5. You need of mirin.
6. Use of sesame oil.
7. Take of Goya.
8. Use of bacon.
9. Prepare of eggs.
10. Provide of extra firm tofu.
11. Use of Katuobushi, as needed.

Instructions to make Goya Chanpuru, Okinawan Cuisine:

1. First, prepare the sauce for goya chanpuru. Mix sake, soy sauce, mirin, salt,bonito stock all together..
2. Hull the goya and cut it in the half lengthwise and take all seeds with a spoon or your fingers and discard them..
3. Slice goya thin like the shape of letter C. Goya is a bitter melon. (If you do not like this bitterness, put the sliced goya in a water with salt and soak it for 10 minutes. I don't do this because I like this bitter taste).
4. Wrap the extra firm tofu with 4 kitchen papers and microwave it for 1 minutes. This is for removing some of the water from the tofu so it makes a good crispy tofu..
5. Prepare the bacon while microwaving the tofu. Cut the bacon in 5 cm length..
6. Sprinkle salt and black paper on the sliced bacon.
7. Take the tofu out from the microwave and cut it into large cubes..
8. Heat the large frying pan, add the olive oil, and cook the tofu till they brown..
9. Remove the browned tofu from the pan..
10. Put the sesame oil to the heated pan and add the bacon..
11. Add the goya to the pan after the bacon is almost cooked. Mix well and continue stirring until the goya becomes wilted..
12. Add the tofu and mix gently. Be careful not to scramble the tofu..
13. Beat the eggs..
14. Add the beaten egg and pour the sauce from step 1. When the egg is cooked, goya chanpuru is ready to be served!.
15. Add katsuobushi if you'd like! I always add one pack of katsuobushi to the goya chanpuru. This is available in an Asian market..
16. Place the chanpuru on the plate and itadakimasu!.

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