Goya Bitter Melon Handama Sunburst Chili Penne Recipes

GOYA (BITTER MELON)-HANDAMA SUNBURST CHILI PENNE

Steps:

• Gut and slice goya and then soak the slices in sea salt water for two hours. (It is very important to completely remove the white inner membrane and allow time for the salt soak to remove bitterness).
• Prepare penne according to directions on package.
• Rinse and strain handama.
• Strain goya and sauté in sesame oil on medium heat until tender.
• Add chili and heat for approximately 10 minutes.
• Strain and toss penne with handama.
• Plate and ladle on the goya-chili mixture.
• Sprinkle with Parmesan cheese.

CHILI CHEDDAR PENNE

Steps:

• Cook pasta according to directions.
• Meanwhile, in large saucepan, melt butter over medium heat.
• Stir in flour until smooth.
• Gradually add milk.
• Bring to a boil, cook and stir for 2 minutes until thickened.
• Reduce heat to medium.
• Stir in the cheese, taco seasoning, salt, and corn.
• Cook and stir 2-3 minutes or until cheese is melted.
• Drain pasta and stir into cheese sauce.
• Cook and stir for 3 minutes or until heated through.
• Stir in tomatoes and chilies just until combined.

CROCK POT GOYA (BITTER MELON)-PORK & HANDAMA WRAPS

Steps:

• Place pork on bottom of crock pot.
• Top with tomatoes, goya, onion, parsley, basil, cumin, cayenne, white pepper, soy sauce, garlic, tomato paste, bay leaf, and tomato sauce.
• Cover and cook on high for 6 - 8 hours.
• Strain about 2 tablespoons of goya-pork mixture with slotted spoon per tortilla (make sure to press out as much liquid as possible).
• Place on tortilla, top with 3 or 4 handama leaves, and roll.