Their GOYA is round compared with GOYA at the supermarket. Smaller ones are easier to cook for me. But I got lot. What should I do? GOYA is really bitter.
Last night I made GOYA and pumpkin salad. The sweetness of pumpkin softens the bitter of GOYA.
This morning I fried GOYA with tofu, and pork, which are called CHAMPLU. The simple taste of TOFU softens the bitter of GOYA.
I still have some GOYA. I want to use them which are in fresh, but, -- it seems to be difficult. So I'll slice them and freeze them.
Do you have GOYA in your country?