Skip to main content

Thick Winter Melon Seafood Soup (冬瓜海鲜羹)


Everyone has probably heard of winter melon soup, which is cooked with red dates, shitake mushrooms, and chicken or pork hocks. It can turn into a bowl of deliciousness.

Have you ever tried winter melon Gēng? Or a thick winter melon soup? Soups can be referred to as tong or Gēng in Chinese. In what way does Gēng vary from soup? The term "tong" is more broadly used to describe watery soup. The "thick" soup Gēng  is referring to has a thicker consistency.

I had my first taste of thick winter melon soup at a wedding banquet. Crab flesh and egg drops are cooked in a bowl of soup, which is thickened with cornstarch. So, I am going to copy it today.

In this recipe, I'm using chicken broth. You can use finely chopped lean pork. For this soup, I’m going to keep things simple. Additional ingredients, such as dried scallop and mushrooms, can be added to the soup. You can use fresh crab meat, which is much nicer, but I'm using frozen crab meat and fresh prawns.


One thing I enjoy about this soup is how strongly the shredded winter melon fragrance infuses the soup. You can use a knife to shred the winter melon, but I used a box grater with large holes in it. It is best to serve this soup hot. I hope you will enjoy this soup as much as I do.

 

INGREDIENTS

600G winter melon

1500ml chicken broth

150g frozen crab meats

100g prawns

50g glass noodles

2 eggs

Some salt to taste

Some sesame oil

Some chopped spring onion

 

Marinate (prawns)

½ tsp salt

¼ tsp white pepper

1 tsp cornstarch

½ tbsp water

 

Starch slurry

1 ½ tbsp tapioca starch

50ml water

 


METHODS

1. Peel and wash the winter melon then shred it with box grater.

2. Dice the prawns into about 1cm pieces and marinate them for about 10 minutes.

3. Soak the glass noodles in room temp water for 7-10 mins until soft and pliable. Slightly cut it short.

4. Crack 2 eggs in a bowl, lightly beaten.

5. Bring the chicken broth to a boil. Pour in the shredded winter melon, bring it to a boil again then cook and simmer with lid cover for 20 minutes at low heat.

6. Add in prawns, crab meat and the grass noodles. Bring it to a boil and adjust the taste with salt. Pour in starch solution to thicken the soup. Slowly pour in the beaten eggs while stirring the soup slowly until the egg spread out into ribbons.

7. Drizzle some sesame oil and spread  with chopped green onions. Serve immediately.

Comments

Popular posts from this blog

Ondeh-Ondeh in 3 flavour (椰丝球)

Today made a popular dessert in Malaysia, “Ondeh Ondeh”, a type of Nyonya recipe. It is also called “Buah Melaka” because it looks like the fruit of the Malacca tree. The procedure of making is easy. The flavoured glutinous rice balls have grated fresh coconut on the outside and melting Gula Melaka, or palm sugar, inside. The white, milky coconut shreds and little balls of various colours appear fresh and natural. and has a charming appearance. The glutinous rice balls, soft glutinous and chewy are determined by the amount of water and cooking time. The softer the rice balls, the more water and more time it boiled. We like our coconut shreds to be moist and crisp, the melted Gula Melaka to be rich and flavorful, and the texture to be somewhat mushy and sticky. It seems like the nostalgic flavour of my childhood is returning. In addition to the traditional pandan flavour, I have included instructions for making it with sweet potatoes and pumpkin. Of all the flavours of "ondeh...

Pandan Coconut Moss Jelly Mooncake

Half a year has flown by in the blink of an eye, and it's almost Mid-Autumn Festival. It is fall in October this year. I've tried quite a few of jelly mooncakes last year. So, this year I am going to share some of jelly mooncakes that I love. Making jelly mooncakes isn't difficult, and I'm always eagerly anticipating the finished product, because there are always so many surprises when I cut into it. I got the inspiration from an Indonesian dessert “lumut” pudding. Puding Lumut or “moss pudding is a type of jelly or jelly pudding originating from Indonesia, make with a mixture of agar-agar powder, eggs, coconut milk and sugar which is cooked until it forms a moss like mass. Today I am going to transform it into a mooncake.   Other than the beautiful moss from cooking and stirring the mixture. The white layer part that looks like shredded coconut which is actually made from the mixture of agar powder, fresh coconut water and coconut milk. Grate it after it is set...

Braised Pork Belly Char Siu on Stove

  Grilling char Siu is time-consuming? Yes, indeed!! The marinating and cooking steps involved in grilling char Siu might take a lot of time.   In order to allow the flavors to seep into the meat, the traditional process involves marinating the pork for a few hours, often overnight.   Additionally, grilling might take some time, particularly if you want that distinctive char. And also create a crispy surface and smoky flavor. You might say can make char siu, or Chinese BBQ pork with oven baking, or air frying. Oven baking produces an excellent crust and a balance of juiciness. Air fryer is the quickest way to produce a crispy outside and a soft within, although it might not cook as uniformly as oven baking. Today I am sharing a super easy stove top version. You even get a lovely sauce to go with it, and the results are just incredible. It lacks charred or roasted flavor of charcoal because it is cooked entirely on the hob.   Trust me, this method is definitely ...