Monday, October 4
Here's another Japanese-influenced dish to post: goya fried rice. I still had some bitter melon since when I made goya champuru last time (don't bother to remind me that it was quite a while ago, I knew it myself...), and wanted to use them for something other than goya champuru, so I made fried rice.
The bag of bitter melon I bought this time included a funky one with a bright red color inside, cotton-like part surrounding the seeds (place the mouse over the image above to see the inside). It was a bit of shock when I cut it open as I had never seen bitter melon like that, but I used it anyways - I'd discard all the seeds and cotton, so it shouldn't matter (and I later learned from my mom that seeds become redder as the fruit ripens on the tree - little did I know!).
I sliced the bitter melon into thin, small stripes and rubbed them with salt, left them for a while, and rinsed under running water to reduce their excessive bitterness (they will still be bitter, though).
Then I fried the bitter melon with other vegetable including onion, carrot, spring onion, mushroom, ginger, and shiso, and a hotdog sausage - basically anything I saw left in the fridge, and that is what the fried rice is for: to use up small leftovers. As far as I am concerned.
Seasoned with a dash of soy sauce and a pinch of salt as well as a generous dose of freshly ground black pepper, the fried rice was good enough for a dish consisting solely of leftovers. This isn't a classic Japanese fried rice, but it was fine, and made me miss the perfect fried rice that my mom would make back home.