Hairy Gourd/Melon (毛瓜) is also commonly known as Fuzzy Melon, and it has a clear layer of short fuzzy hair on its skin. Do not be put off by its texture as this is a mild, subtly sweet flavoured melon. Many Chinese also believe that, like any other melons, hairy gourd has a cooling effect for our bodies.
This melon is often use for stir-frying (click here for our Stir Fried Hairy Gourd Recipe), for boiling in a soup, or steaming with meat; which is what we are going to do now. The steamed gourd is so soft and tender, and the meat filling has added an “oomph” to the whole tasting experience. This dish is easy to whip up and can be done in “Under 30 Minutes” for a weekday dinner. Why not give it a try?
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Serves 4 persons
1 medium Hairy Melon
280g minced pork (chicken or beef)
Marinade for the pork:
2 tablespoons soy sauce
Dashes of white pepper powder
1 Shiitake mushroom, diced
1 teaspoon of minced ginger
1 teaspoon of sugar
½ teaspoon of sesame oil
1 tablespoon of corn starch
2 tablespoons of water
½ teaspoon of salt
1 tablespoon oyster sauce
2 teaspoons soy sauce
Some grounded white pepper
1 tablespoon of julienned ginger strips
1 tablespoon of chopped scallion/spring onions
½ teaspoon of sesame oil
1 tablespoon of corn starch dissolved in 1½ tablespoon of water
- Place the minced pork and mushrooms into a bowl.
- Add in the marinade for the pork into the bowl and mix well. Let it marinade for about 10 minutes.
- Use a peeler to peel off the skin of the Hairy Melon.
- Cut into to 1-inch tubes.
- Then scrape off the seeds in the centre.
- Stuff the melon with the meat stuffing until it forms a small dome.
- Steam the stuffed melon for 15 minutes. When done, set aside any liquid rendered from the melon.
- In a small pan, combine the rendered liquid and all the sauce condiments, except the corn starch. Boil for 2 minutes.
- Add the starch in to thicken the sauce.
- Pour the sauce over the steamed melon. Serve immediately.
Notes from Mummy’s Kitchen
- If you do not like pork, you can replace it with minced chicken instead.
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