I'd mentioned earlier in the month that I wasn't a big fan of bitter melon, so what showed up in our CSA box recently? A lovely goya of course. And we try to eat everything we get in our box, so I set out to try and make a palatable dinner with it.
I'd read that it helps to temper the goya's bitterness to slice it thinly, rub it with salt, let it rest either as is or in cold water, and then rinse the salt off.
So I did that and then used it to make goya chanpuru. Chanpuru is a popular Okinawan stir-fry dish, and the word itself is Okinawan for "something mixed." The dish generally contains vegetables, tofu, some type of meat or fish (ours did not), and sometimes eggs.
Let's just say that not all dinners turn out to be keepers, and this was was definitely a bust. The salting didn't seem to do anything to temper the bitterness, and I was not a member of the clean plate club that night.