| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Eggs |
Okinawan |
Okinawan, Vegetables |
6 |
Servings |
INGREDIENTS
| 2 |
md |
Bittermelon |
| 1 |
ts |
Salt |
| 10 1/2 |
oz |
Firm tofu; well drained |
| 4 |
tb |
Salad oil |
| 1/3 |
cn |
(12 oz size) corned beef |
| 2 |
|
Eggs |
| 1 |
ds |
Pepper |
INSTRUCTIONS
Cut bittermelon into lengthwise halves, remove seeds. Cut halves into thin
slices. Sprinkle with salt and rub salt into bittermelon; let stand 10
minutes. Rinse bittermelon with cold water, drain, and blot dry with clean
cloth. Break tofu in bite- sized pieces, blot dry with clean cloth. In a
skillet, heat 2 tablespoons of the oil. Fry tofu until lightly brown;
remove from skillet and set aside. Wipe skillet and heat remaining 2
tablespoons oil, cook bittermelon until almost done. Stir in corned beef,
tofu, eggs, and pepper. Cover, turn off heat and let stand for 1 minute.
Makes 6 servings.
Demonstrated by BEA SHIMABUKURO of Hui Makaala
OKINAWAN RECIPES - SEPTEMBER 1995
Reprinted with permission from: The Electric Kitchen & Hawaiian Electric
Company, Inc.
[Meal-Master compatible format by Karen Mintzias]
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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