Perfect for Hot Summers! How To Prepare Goya (Bitter Gourd) Straight From a Professional Chef

Name: Perfect for Hot Summers! How To Prepare Goya (Bitter Gourd) Straight From a Professional Chef
Yield: 1 serving
Cuisine: American
Ingredients: 1/2 Goya (bitter gourd); 1/3 tsp or more Salt

cookpad.japan @cookpad_jp

This is an easy method to prepare bitter gourd.

Continue to soak it in water at the end if serving to small children or if you don't like the bitter taste. For 1 bitter gourd. Recipe by Silvy1978

This is an easy method to prepare bitter gourd.

Continue to soak it in water at the end if serving to small children or if you don't like the bitter taste. For 1 bitter gourd. Recipe by Silvy1978

cookpad.japan @cookpad_jp

This is an easy method to prepare bitter gourd.

Continue to soak it in water at the end if serving to small children or if you don't like the bitter taste. For 1 bitter gourd. Recipe by Silvy1978

This is an easy method to prepare bitter gourd.

Continue to soak it in water at the end if serving to small children or if you don't like the bitter taste. For 1 bitter gourd. Recipe by Silvy1978

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Ingredients

1 serving

1/2Goya (bitter gourd)
1/3 tspor more Salt

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Steps

1

This is the bitter gourd! The more scraggly the surface is, the more fresh and delicious it is.
2

Remove both ends and cut in half.
3

Use a large spoon to scrape out the center and seeds from the center to the bottom. Turn it around and do the same for the other side. Be gentle!
4

You can't really tell, but it will look like this! There isn't very much of the white part left!
5

This method is good to use for Okinawan stir fries, such as somen chanpuru or bitter gourd chanpuru. Slice into 1mm wide half moons.
6

Place the gourd in a bowl...
7

Sprinkle with 1/3 teaspoon of salt per 1/2 bitter gourd. Rub it in with your hands. Leave for 10 minutes!
8

The gourd will release moisture. Rinse off the salt well with water.
9

If you want to get rid of the bitter taste even more, let it soak in water for another 10 minutes! That's it!