Hairy Melon Soup Jit Guah Jung 20 Mott Street Restaurant Recipes

HAIRY MELON SOUP (JIT GUAH JUNG) (20 MOTT STREET RESTAURANT)

Steps:

• Cut melons in half and remove seeds. Use 3 1/2-inch ends only and discard centers. Scoop out melons, leaving the inner flesh intact. Wash, wrap in wash cloths and insert firmly into tempered glasses. Reserve.
• Chop all ingredients into 1/4-inch pieces. (Save several small pieces of crabmeat to garnish the edges of the melon.) Mix together and divide into 6 equal portions. Place a portion inside each melon cavity. Add chicken broth to within 1/2 inch of top of melon.
• Place melon halves in a steamer. Bring 5 cups of water to a boil in a wok and place steamer over water. Cover and steam for 1 1/2 hours over medium heat. Keep boiling water ready to replace water lost to evaporation.
• When softened remove from steamer, garnish edges with crabmeat and serve immediately.

STUFFED ZUCCHINI / HAIRY MELON

Steps:

• Preheat oven to 350°F.
• Cut zucchini lengthwise and scoop out seeds. Lightly rub olive oil on zucchini set on a cookie sheet pan or a large casserole dish with a cover. Soak noodles in hot water off heat for 5 minutes, drain, and rough chop. Heat oil and saute the onions and mushrooms for 5 minutes.
• In a food processor pulse pork to mince. Add remaining seasonings. And pulse to mince and blend.
• Toss in the noodles, onions and mushroom into the minced mixture.
• Fill zucchini and or hairy melon.
• Bake covered for 30 minutes uncover and bake for 10-15 minutes.

CHINESE MELON SOUP (DONG GWAH JONG)

Steps:

• For fancy presentation - remove top of melon.
• Scoop out melon and seeds, reserving 3 cups melon balls.
• Scallop edge of melon.
• In a large pan, heat stock, bamboo, mushrooms, ham, chicken, ginger, sugar, salt, and pepper and bring to a boil.
• Reduce the heat to low, half cover the pan, and simmer for 15-20 minutes.
• Just before serving add reserved melon balls and pour soup into the melon shell.
• Sprinkle with almonds and serve immediately.