Monday, October 27, 2008

Hairy Gourd, Corn and Pork Rib Soup

Being Cantonese, having soup during dinner is very important. My Mommy taught me this recipie, but the original uses hairy gourd, carrots and pork ribs. My hubby loves corn, so I switched the carrots for the corn. Just as sweet!

For a soup that serves 2-3,

1 small hairy gourd (毛瓜)
1 corn
6 pieces of pork ribs
4 pcs of dried dates
4-5 pcs of dried mussels/scallops (optional)


For the gourd:
1. Use the back of your knife and scrape away the hairy skin of the gourd, revealing a light green gourd.
2. Cut and discard both the tail ends of the gourd and cut the rest into equal sized sections.

Corn: Just cut into equal sized sections.

Cooking Time!

1. Put half a pot of water over the fire to boil

2. Before putting the dates into the water, pinch it to crack it open.

3. When the water boils, put in your pork ribs

4. When the water bubbles, add in the corn

5. When the water bubbles, add in the gourd. If available, add in the dried mussels or scallops for extra flavour.

6. Let the soup boil over medium heat until the gourd becomes translucent. Watch the water level of the pot, make sure it doesn't dry out. (If it does - just add water)

7. The longer the soup boils, the tastier it gets!

8. When the gourd becomes translucent and the soup becomes a light brownish/yellowish, add salt (and a pinch of msg - if you like) to taste.

Goes very well with cut chilli padi and soya sauce!

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