For my first blog post here's a Chinese recipe! My sister who is a master at cooking Chinese food (she should! She lives in China and is married to a great local guy) told me how to make it when I was craving it one day...I ask her how to make all the Chinese food I miss. I didn't think it would turn out but it tasted pretty close to what I remembered (except the MSG, boo) and left such a warm and satisfied feeling in my tummy! My husband said he liked it too...he's a peach to let me make all my seemingly odd Asian foods, such as fish balls, spicy tofu, and eggplant. Whenever I succeed in making one of those familiar and delicious dishes that I grew up eating, for a few minutes I savor the little bit of China I've brought to my kitchen, and can't wait to do it again.
Have an open mind to trying new foods...there are so many new tastes and delicious things waiting out there, just give it a try!
Winter melon is the filling ingredient in this soup - it can only be found at Asian groceries; my store of choice is Ranch 99 in Edmonds, they have the largest selection of fresh meat and vegetables/fruit I've seen for really great prices. They only sell it skin on so I cut up the melon part into chunks:
I also chose a few other vegetables to add in for substance and just because I thought they would taste good:
I'm not sure what the English word is for the cabbage, in Chinese it means "big white vegetable." :) The green onion you chop up and add right before serving. I was so excited when I saw these mushrooms at the store, they are so good, especially in soup! (They are a type of Japanese shroom called Enokitake - thanks Wikipedia) Cut up the cabbage however large or small you like.
Bring some pork(bone in) to a boil in a large pot and let it simmer for about an hour.
Before adding the vegetables skim off the fat that has risen to the surface.
Add in the vegetables(except the green onion), along with salt, chicken boullion, and white pepper. You can really add any seasonings you want but these three give it a great flavor that showcases the melon in the best way I think. Let it simmer until the melon is soft and keep tasting it and adding seasoning as needed, then right before serving add the green onion.
I had put too much water, next time I'll put less water, more vegetables! It's very different from the usual creamy bowl of lard, very light and brothy. So good! This is a healthy and super delicious soup, I will definitely be making it a lot this winter!
Deuces!
