Goya salad

Goya, or ‘bitter melon’, is a common and traditional local vegetable. You might have seen it at your local farmers’ market and wondered how to cook it. Well, there is more use for it than simply putting it in a stir-fry (goya chanpuru). Here is one alternative.

Goya salad is one way to enjoy healthy goya.


(To make one nice dish to serve 2 to 4 people)

INgredients are standard fare in any kitchen.

• 1 goya (bitter melon)

• ½ onion

• 1 canned tuna in water

• 2 tablespoons mayonnaise

• ½ tablespoon vinegar

• 1 teaspoon soy sauce

• Pinch of salt for boiling and seasoning

• Black pepper for seasoning


The easiest way to remove seeds from a goya is by a teaspoon.

1. Boil water in a sauce pan.

2. Slice the onion thin. You can use a slicer to make it very thin. Then leave it in a bowl with water.

3. Cut the goya along the length and scoop out the seeds and pith with a spoon. Then slice it thin (about 2mm)

4. Place a pinch of salt and all of the goya into the boiled water and cook for one minute. If you are not so keen on a bitter taste, cook it for longer.

5. Drain the goya using a sieve and cool it down with water from the tap. Once the goya is cooled down, press it in your hands to squeeze out the remaining water. Repeat this process for the sliced onion.

6. Place the goya, onion and tuna into a bowl. Add mayonnaise, vinegar, soy sauce, seasoning with salt and black pepper, and mix everything together.