Hello from sunny Singapore! After 11 years of living abroad, we've finally decided to move back to Asia and reside in Singapore. The wild boar started his new job on Monday. We are still trying to get used to travelling by BMW (bus, MRT and walk that is), not really working out as I've been cabbing it everywhere. The heat isn't helping either. We are still bunking over at a friend's place and will be moving into our new place this weekend. That's a summary of our current status =) I'll be back to regular posting after the big move this weekend, so stay tuned!
For now, I have a cooling soup recipe to share. I made this quite a few times when I was holiday-ing in Malaysia before the move to Singapore. The weather is extremely hot and humid in this part of the world and winter melon is believed to help reduce body heat. The exterior of a winter melon looks like a watermelon without the stripes but the interior resembles that of a bitter gourd, so remember to remove the seeds and pulp before cooking. It has a very mild yet distinct flavour and is often used to make sweet or savoury soup. In Malaysia, it is made into a sweet drink that can be served both hot and cold.
Winter Melon Soup 冬瓜汤Printable recipe
Prep time: 15 mins
Cook time: 1 hr (pressure cooker)
- 1.2 kg winter melon - skin and inner seeds discarded, cut into chunks
- 750 g chicken pieces(or pork ribs)
- 1 handful Yu-zhu/Yuk-chuk (玉竹)
- 50 g Chinese ham (金華火腿)
- 5 Chinese mushrooms
- 10 dried red dates (紅棗)
- 2 tbs goji berries
- 8 cups water
- Place all ingredients into the pressure cooker pot and cook under pressure for 45 mins. If you are not using a pressure cooker, blanch the chicken before boiling to get rid of impurities then place all ingredients into a pot, bring to boil then simmer for about 1 1/2 to 2 hrs.
- Season to taste.