Okinawan Stir-Fry with Bitter Melon, Sweet Potatoes and Turmeric Poached Eggs

Tofu Stir-Fry with Bitter Melon, Sweet Potatoes and Tumeric Poached Eggs TGF-1

If you’ve been plaguing yourself with the question When, oh when, will I ever learn to cook bitter melon?  then fret no more, relief is at hand, the stars finally have aligned for you this week.  We’re offering our take on the Okinawan dish of Champuru, a Tofu Stir-Fry with Bitter Melon, Sweet Potatoes and Tumeric Poached Eggs.  By the time you finish this recipe you’ll be a bitter melon whiz, and when people ask about that cool new flavor you’ve introduced into your stir fries you can say, Nothing, really, just a little goya.  Oh, you might know it as bitter melon.   

Welcome to our third post on from one of Dan Buettner’s Blue Zones*, the Japanese island of Okinawa.  

Fireworks for the Fourth of July – Pickled Eggs 3 Ways

Pickled Eggs 3 Ways is the final and most colorful installment in our recent trilogy of egg recipes.  We made two batches of each of these eggs, a week apart, both to test the recipes and so I could photograph the process from pickling juice to finished eggs.  As I write this the first batch of three dozen eggs is nearly gone–in case you’re wondering if kids will eat pickled eggs,  the answer is Yes, they will.  Who can resist wedges of a saffron and purple egg, child or adult? These eggs are tart, but not completely sour (note the sugar in the recipes), which makes them a flexible dining companion.  Of course pickled eggs are the ultimate picnic food–festive, not prone to spoilage, and given to pairing nicely with other preserved items like cheese, smoked fish–and great beer.  They stand out with mixed greens–and when combined with with wasabi mayonnaise make a killer egg salad