Come on now.. let's see some recipes.. A section of it is begging me to cook it! lol
We also cook them like beef or pork stew, using big winter melon chunks instead of potatoes, add ginger slices and soy sauce. Winter melon can also be pickled in rice/beans pickling pot for year long consumptions.
Is 'winter melon' different from 'bitter melon' (goya)?
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They are very different.
Here are pictures of "Winter Melon" (Benincasa hispida):
Here are pictures of "Bitter Melon" (Momordica charantia) :
Here are recipes for you to browse: Winter Melon Recipes besides soup.
Oh, I see. Some of these I know only by their Japanese name, because my grandma used to grow them. Winter melon = 'to-gan' and bitter melon = 'goya'. Thanks for the clarification!
This is good and easy (at least when my sister-in-law cooks it!)
Cut winter melon into chunks. Deep fry till soft. In a wok, fry ginger pieces till fragrant or golden. Add winter melon and flavor with soy sauce (and maybe sugar?) It is the best winter melon dish I have ever had!
Helen here are three recipes from my wife.
Recipe #1 Winter melon with preserved duck egg.
take thin slices of winter melon. You can cut it fancy into a diamond shape or triangle if you like.
Saute in a little oil. DO NOT OVERCOOK. Put it on the side.
Boil salty duck egg and take the yoke only of a salty duck egg -- mash the yoke. Add a little warm water. Mix it with the cooked winter melon.
The egg white part, chop very finely and sprinkle on the top. Then serve. We had this dish last night. Very delicious.
Recipe #2. "Poor man's Hong Shao meat"
Cut squares of winter melon 2" on a side. Score it into 9 pieces (like a tic-tac-toe board) but don't cut all the way through. Brown in vegetable oil.
Add soy sauce, hoisin sauce, chili, sugar, and simmer for a while until tender. Try not to add too much water you don't want the sauce to be watery.
Recipe #3 Winter melon drink
Use a lot of winter melons. Cut into cubes boil with brown sugar, drain the juice and serve it as a cold drink.
Thank you Kubota!! The 1st recipe sounds very yummy! I decided to cut my melon and make soup afterall.. Oh! if I only saw your recipe! I guess I'll have to buy another chunk now!
Love the recipes! I'm intrigued by the "Winter melon drink", I'll have to try that one for sure.
can't see picture, Violet. :-(
I tried the winter melon drink in a can. Didn't taste like anything though:-( Am I missing something a can can't offer??
Really? I'm not having a problem here, anyone else?
I'm of the firm belief that anything made from scratch with fresh ingredients is always better than anything made to keep on a store shelf.
Have you ever made grass jelly from stratch? I've always bought mine in a can. Though my great-grandma used to make it from stratch.. so my mom says.. long lost ancient chinese recipe now, I'm afraid.
I have not. But you've got my curiosity going. It's amazing the things we eat from cans that we have no idea how to make from scratch isn't it? Someday I'm going to grow my own wheat, grind it, and make bread. Everyone (esp non veggie gardeners) would have much more of an appreciation for food and fresh ingredients if they'd cut down on eating things out of boxes and bags and cans. Don't you think?
Here is some info you may find to be in interest:
"A popular, sweet drink in China and neighboring Asian countries is called "grass jelly." One of the most common plants used to make grass jelly is Mesona chinensis, an herb in the mint family (Lamiaceae). The plants are boiled in water containing potassium carbonate. The juice is cooked and then cooled into a gelatinous consistency. This jellylike material is cubed, mixed with water, syrup and flavorings and consumed as a refreshing drink. It is canned and sold in Asian markets as "grass jelly." According to Cornucopia II by S. Facciola (Kampong Publications, 1998), boiled figs (syconia) from the Asian creeping fig (Ficus pumila) are also used for grass jelly. The figs are picked ripe and placed in a porous bag to squeeze out the juice. The juice is cooked and then cooled into a gelatinous consistency called "pai-liang-fen." The jellylike material is cubed, mixed with water, syrup and flavorings and consumed as a refreshing drink. It is canned and sold in Asian markets as "grass jelly" of "ai-yu jelly." "Grass Jelly From Creeping Fig & Mesona (Lamiaceae)
In China, the syconia of creeping figs are picked ripe and placed in a porous bag to squeeze out the juice. The juice is cooked and then cooled into a gelatinous consistency called "pai-liang-fen." This jellylike material is cubed, mixed with water, syrup and flavorings and consumed as a refreshing drink. It is canned and sold in Asian markets as "grass jelly" of "ai-yu jelly." According to Cornucopia II by S. Facciola (Kampong Publications, 1998), boiled plants of Mesona chinensis in the mint family (Lamiaceae) are also made into cubes of grass jelly. In fact, cans of grass jelly often list this species on the labels. "
"Grass Jelly Drink
On street corners throughout Asian cities, you will see stalls dispensing cool, thirst-quenching drinks of different kinds, lined up in tall glass containers rather like home aquariums, their straight edges butted together for best use of space. The drinks vary in colour: pale green (pandan flavoured); yellow (chrysanthemum); milky white (soy milk); and invariably there is one which looks quite sinister - clear, deep brown with strands or cubes of translucent blackish jelly in it. This is a very popular choice, because grass jelly is considered a tonic. It has a slight iodine flavour. The fine dark strands float in a lightly sweetened syrup and somehow it is very refreshing and easy to drink.