Happy Monday my friends! Delicious links is back with new food blogs and recipes to share and love
Every Sunday I go to the Chinese Farmer’s Market to get moyashi [bean sprouts], chinese broccoli, garlic chives, nira [asian flat leaf chives] and there’s always something new every week. Yesterday they even had pets for sale: hamsters, bunnies and turtles. This time I got beautiful dragon fruit and this:
Are you familiar with this fruit? Have you tried it/cooked with it?
I am going to leave you with today’s Delicious Links and then I’ll share some info on this fruit plus a recipe
Here we go!!!
“Staying positive when times are bad” a must read by my dear friend Roberta. She also shares a no-cook tomato sauce, so fresh and delicious!
Stephanie made beautiful Crêpes with Crispy Potatoes, Greens and Crème Fraîche inspired in a Yotam Ottolenghi recipe.
Holy Cuteness! Jenn made Hello Kitty Mac’n’Cheese Waffles *_* I NEED a HK waffle maker in my life <3
Check out Stephanie’s Crispy Zucchini Blossoms Stuffed With Goat Cheese And Chives. Such a beautiful dish!
Go enter Beth’s fabulous GIVEAWAY! You could win one of two copies of The Fearless Baker by Emily Luchetti. Good Luck 😀
“This was one of the tastiest cakes I’ve ever baked” says Susan about her Zucchini Olive Oil Cake with Lemon Glaze.
Meet Michelle from Sweet and Simple! She has a small baking business and is as sweet as her beautiful confections. Check out her recipe for Poached Dried Apricots in Star Anise Simple Syrup [love star anise!]
No ice cream machine? No problem! make this Strawberry Granita from Heather’s blog. You just need 4 ingredients [one of them is WATER] and a freezer. Perfect summer treat!
You can’t miss Annapet’s Mocharons. This is the first time I see macarons that are not made with almond flour, perfect for those with tree-nut allergies!
Cara made Cookie Dough Cupcakes [gluten free and sugar free]. Can you believe she used hummus to make them? Go check ’em out!
Now back to today’s ingredient….
I’ve been eating nigauri since I was a kid. Its also known as goya in Japanese and in English is called bitter melon/bitter gourd. My mom would make us eat stir-fried nigauri with eggs. I never liked it that much until I found out about its health properties. Bitter gourd is a significant ingredient in Okinawan cuisine, and is increasingly used in mainland Japan. It is popularly credited with Okinawan life expectancies being higher than the already long Japanese ones.
I found this cute cooking video for Goya Chanpuru (Okinawan Stir Fry with Bitter Melon):
My mom used to make it with just onions and eggs. I veganized her dish and had it for lunch:
- 2 nigauri
- 1 medium onion, julienned
- 1 tbsp canola oil
- 1/2 tablespoon miso paste
- 1 tablespoon mirin
- 2 tablespoons water
- Cut nigauri in half lengthwise. Scrape seeds and white flesh with a spoon.
- Cut in thin slices and add some salt to remove some of the bitterness. Let rest 15 minutes.
- Rinse and drain well.
- Dissolve miso paste in mirin and water. If you dont have mirin, use 3 tbsp water + 1 tsp sugar.
- Sautee onion in 1 tablespoon canola oil until its soft. Then add nigauri and cook for 10 minutes.
- Add miso mixture and cook for 5 more minutes.