From Y3K Recipes Issue no.10 - Jan/Feb 2003.
Copyright of Y Three K Publisher. All rights reserved.
Ingredients:
Half a winter melon (approx. 1 1/2 kg)
100g dried scallops
500g presoaked sharksfin (processed type)
1 slice Yunnan cured ham (optional)
750ml superior stock
Seasoning:
A little salt
Method:
1. Peel the skin of winter melon. Scoop out all seeds and place it inside a big steaming bowl. Combine all ingredients and seasoning. Fill the melon with them. Double-boil for 4 hours over high heat. Replenish water constantly.
2. Scoop out soup. Keep aside. Be extra careful when you invert the hot melon shell into a huge soap bowl. The ingredients are fork-tender and it is a real delicious treat to sip the beautiful soup which you can repour into the huge soup bowl.
Tips:
The following are all available at Chinese sundry stores or merchant shops dealing with dried seafood.
1. Dried fish maws are normally sold in packet forms.
2. Dried Bonito fish belongs to the Tuna fish family. In Cantonese, it is known as Chai Yee. Substitute with dried sole fish if unavailable.
3. Kombu or dried sea kelp is a form of seaweed sold in greyish-black ribbon blocks. Very high in iodine and is normally used as a flavouring especially for the Japanese cuisine.
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