These pale-fleshed, spongy gourds are commonly eaten during winter. Low in calories, it has a mild and refreshing taste. A week ago, the Asian supermarket was selling 2-lb slices at incredibly reasonable prices, despite being an unusual crop for this time of year. I was recovering from a bout of ‘heatiness'(阳 yang); this ‘cooling'(阴 yin) gourd in a clear soup was just the ticket. Nonetheless, I added a bit of ginger(阳) into the soup to balance the yin(阳). The seeds, which can be candied, and often eaten during Chinese New Year, are easily scooped out with a spoon before cooking. This is a versatile plant; nearly every part can be eaten except for the skin and roots.
2lb winter melon, skin and seeds removed and cubed
2lb pork bones for stewing
2lb chicken bones for stewing or 2tbsp chicken stock powder
3 stalks celery, cut into 1″ chunks
1 carrot, cut into rough chunks or faux tourné
1 dried scallop, softened in hot water and separated
1″ ginger, sliced lengthwise
1 shallot, sliced lengthwise
Luncheon meat, cubed or Ham, cut into strips
Cilantro, finely chopped
1. Blanch pork bones to remove foam and rinse quickly.
2. Place pork and chicken bones in 6 cups of water. Bring to a boil for 10 minutes.
3. Add carrots, celery, scallop, ginger and shallot.
4. Boil for about 20 minutes.
5. Add winter melon and cook till transparent.
6. Garnish with ham and cilantro to serve.