Wednesday, June 11, 2008

Stir-Fried Winter Melon With Dried Squid

Bought a hugh winter melon (almost the size of a water melon) from one of the stalls along the Lintas highway near the Kepayan Police HQ. Gave half the melon to Ben and he divulged me with his braised winter melon recipe which I would surely cook when I get another kampong chicken (uses rice wine and dates too, can't wait to try it out). 
Meanwhile, we just have to make do with what we have in the fridge. 
Normally I would used it to cook soup but this time I had to do something different as another soup was already brewing at the stove and there was no veggie dish. 
I borrowed this idea from the jicama (yam bean or sengkuang) dish that is usually cooked during festive season with belly pork and thin dried squid strips (Hainanese dish? Not quite sure).  It turned out so well and well received even with Keshia who is a real fusspot where veggies are concerned.  I wasn't very keen to blog this as the picture didn't turn out too well but K and Leanne insisted that I should. 
As you can see the picture is not very attractive as there isn't much color contrast but that is deceiving as far as taste is concerned. The sweetness and the aroma of the winter melon infused with the squid strips is just simply delicious.  

500g winter melon, skinned and cut into strips
1 small dried squid, washed and cut* into very thin strips (can buy it finely cut, in Penang, ie)
100g chicken meat or pork, cut into thin strips
4 cloves garlic, chopped
2 T soy sauce  
1 t corn flour
salt and ground white pepper 

Marinate meat with salt, pepper and corn flour.
Heat 1-2 tablespoons oil in wok, add garlic and fry until fragrant. 
Add meat and dried squid, keep stirring until fragrant and the meat browned. 
Put in winter melon, mix well, add 1/2 cup water and soy sauce, bring to boil and cover. 
Cook for 3 - 5 minutes or until winter melon is cooked through but still with a bit of crunch. Season to taste with salt and pepper.
Dish out and serve hot with rice.

Note: *I find it easier to cut the dried squid before washing and with scissors instead of a knife.
When buying winter melon, better to get one that has thicker skin and thick white powdery surface (which indicate a mature fruit) which is sweeter and more aromatic. 


frank said...

Never tried this before, but if you use winter melon the taste is bound to be sweet, light and refreshing in contrast to the seafood flavour of the sotong, and of course the porko strips.

I'd imagine it would be most tasty. :-)


Terri @ A Daily Obsession said...

i can almost taste this, thanks for the recipe!

a feast, everyday said...

frank, try it - simple and so tasty. d sotong goes so well with d winter melon.

terri, u r most welcome!

Moodie Foodie said...

Oh Jo, u & Terri are both killing me with these yummy home food. I can just taste it in my seems so distant. Will need to get my backside up soon to make this...*blushes*

a feast, everyday said...

yeah, all these kampong home cooking...;-p