Traditional express meals

By on May 30, 2009

Craving for something rare, quick and healthy? Try these simple, tasty, light and nutritious recipes at home and appreciate the medley of traditional flavours that characterize each tradition. Bon Appetit!  

 Photo © Elena Derevstova

 

Goya Champuru 

(Okinawan cuisine)

 

Ingredients

• 1 goya (bitter gourd or bitter melon)

• 1 block cotton tofu

• 1/4 lb thinly sliced pork, bite-size cuts

• 2 eggs

• 2 tsps soy sauce

• 2 tsps sake (rice wine)

• 1/2 tsp salt

• *vegetable oil for frying

 

Preparation

1. Slice half lengthwise. Remove the seeds with a spoon. Slice the goya thinly and sprinkle some salt over them. Wash the goya slices and squeeze to remove the water. 

2. Wrap tofu with paper towel and place it on a cutting board. Put another cutting board or a plate on top the tofu to remove liquid from tofu.

3. Heat some vegetable oil in a large skillet. Stir-fry pork and sprinkle salt over the pork. Crumble tofu into large pieces and add in the skillet.

4. Stir-fry with pork. Add goya slices and stir-fry with tofu and pork. 

5. Pour beaten eggs over and stir quickly. 

1. Season with soy sauce, salt, and sake and stir lightly.

 

North African Chick Pea Soup

 

Ingredients

• 2 cups dried garbanzo beans or canned chick-peas

• 1 tablespoon harissa paste (available in Nissin)

• 1 tablespoon cumin seed powdersalt, to taste

• 1 table spoon black olive paste

• 1 tablespoon garlic paste

• 6 tablespoons olive oil

• 3 slices of  preferably day-old French bread, broken into small pieces

• 1 soft boiled egg

• 1 tin can of tuna  (small)

• 1 tablespoon extra virgin olive oil

 

Preparation

1. Boil garbanzo beans (or chick peas) with garlic until tender. (Soak overnight if using dried ones.)

 

2. Add olive oil, harissa sauce, ground cumin, tuna, egg and salt. Simmer for ten minutes. Immediately before serving: add lemon juice, olive oil, and bread crumbs. Serve hot.

 

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