Thursday, January 29, 2015

Simmer-fried Stuffed Hairy Marrow (红烧酿毛瓜)

It seems I didn't have much savory dish posted in my blog. I've tasted this dish since I was a small girl cooked by my grandmother, then by my mother. Now it's my turn, and I'll like to share it with you. 
Not much ingredients to prepare and it only takes about 20 minutes to cook. I never thought that my little girl loves it so much until she walloped the whole bowl of rice with only this dish!

Hairy marrow or fuzzy melon or even sometimes it's been called hairy cucumber looks like a fat cucumber with tiny little hair on the skin. It's quite popular in the Chinese cuisine especially in Cantonese dishes.
2x400g Hairy marrow (remove skin, cut into rings about 1.5" thick, remove the seeds)
2 tbsps dried shrimps
4 Chinese mushrooms (soaked till soft, cut into small cubes)
1 tbsp garlic (diced)

Mixed together:
500g minced pork
2 tbsps flounder fish powder
2 tsps cornflour
2 tsps sesame oil
alittle pepper
2 tbsps soy sauce
alittle sugar

300ml chicken stock
3 tbsps cornstarch

~ Marinated the minced pork with the seasoning above for at least 30 minutes
~ Cleaned and removed the skin of the melon, cut into rings about 1.5" thick and removed the seeds
~ Stuffed the meat into the melons hole (shown above)
~ Heat up some oil then panfry the stuffed melon till half cooked. (both sides till brown)
~ Stir fry the garlic, dried shrimps and mushrooms till fragrant then add in the chicken stocks
~ When the stock begins to boil, put in the stuffed melons and cover the lid
~ Simmer at low heat for 20 minutes
~ Add in the cornstarch and bring to boil. Dish up!


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