So is the traditional Goya Champaru made with with pork belly or with Spam / luncheon meat? I'm confused after watching the video I thought it was made with Spam.
Thank you for the question! The most important ingredient in champuru dishes is island tofu (although we can't really get it outside Okinawa), and the most traditional way to prepare champuru would be by stir-frying only vegetables and island tofu in pork fat. So, pork belly, spam, and corned beef are all modern-ish takes. The ingredients added nowadays vary from household to household, so there is no definitive answer to which one is traditional. I hope this answer helps!
Nice video but the lengthy sections showing you slicing/scooping out the melon or rinsing it off could be edited out because these are simple tasks which everyone knows how to do and add nothing to the video. Thanks for posting.
Thank you for your feedback. I wanted to show the full process for those who aren't familiar with goya, but I will take your comment on board for future videos. Thanks for watching!
I liked your video but I added my comment because people who watch cooking videos are usually experienced with basic tasks like cutting a vegetable or washing it and could easily get bored with watching you do those things. Many content posters speed up these simple tasks 3 or times normal speed and then resume normal speed when discussing something important. In any event, I followed your video in making the dish and it was delicious!
@@raywhite4781 to me that was genuinely the most valuable portion of the video. sure it's easy, but I know nothing about that vegetable so going over the basics of it is exactly what I was looking for. I want to try bitter melon for the first time, this dish seems to be highly recommended as a way to experience bitter melon, and mostly importantly to me this was the first video that explained how to cut up bitter melon. I can flambe, brulee, or make etouffee mind you.
